Culinary Service Styles

convivial-catering-jeff-th-chef-26

Tray-Passed

A convenient bite passed to your guests by our servers. Perfect for warm hors d’oeuvre and detailed presentations, this style of service works well at mingling events. Tray-passing is a nice way to welcome guests to an evening of dining and entertainment with hors d’oeuvre or to thank them for attending with a sweet send-off.

Stationary Display

Typically presented on a centrally located table, the stationary display is an attractive culinary arrangement for your guests to choose from at their leisure. Unobtrusive and simple, the stationary display works well for a small group, or combined with tray-passing for a larger group or extended cocktail event.

convivial-catering-jeff-th-chef-25
convivial-catering-jeff-th-chef-20

Stations/Kiosks

Steward-attended food stations prepare plates to order and present them to your guests. This style affords a personalized service to your guests while maximizing the social energy and movement of the group. Additionally, the station setup allows us to control food quantity and presentation in a comfortable way. This style of service is very versatile and works beautifully for a wide variety of events and special occasions.

Club Plates

A unique style of culinary service designed by Convivial Catering, club plates combine the strengths of both tray-passing and station service. Plates are created in the kitchen and butler-passed, requiring no set-up in the event space and allowing guests to enjoy a plated nosh wherever they are sitting, lounging or standing. This style of service tends to be more cost effective than station service, plus it is unique.

convivial-catering-jeff-th-chef-13
convivial-catering-jeff-th-chef-22

Seated

Classic and elegant, this is the most service-driven style of culinary service. Courses are prepared and plated in the kitchen, then delivered to each of your seated guests by a coordinated team of butlers. Seated service is very personal, making it a favorite for more formal affairs.

Station/Seated

This style of service combines a served first course, then station service, which offers the guests more variety of culinary creations and then completes with a served dessert or a cheese course and then dessert.

convivial-catering-jeff-th-chef-23
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt