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Corporate · Boardrooms to ballrooms
Food they'll talk about.
Logistics they won't.
Board dinners, client entertainment, team celebrations, conferences, holiday parties. One point of contact throughout, and an invoice your finance team won't have questions about.
Corporate
What your office manager
wants to know.
Boardrooms of twelve, ballrooms of twelve hundred. One point of contact, a crew that shows up when it said it would, and the paperwork your office manager won't have to chase: certificates of insurance, W-9, vendor onboarding, itemized invoices. Or skip the event and have lunch dropped at the office.
What do you cater for companies?
- Client dinners. The Thursday night that closes the deal. Plated, family style, or stations, with nothing on the table you have to explain.
- Team celebrations. Launches, milestones, the quarter that finally went right. Anything from a buffet in the breakroom to a proper sit-down dinner.
- Conferences and offsites. Breakfast through the closing reception, multi-day, hundreds of covers, dietary needs tracked by name.
- Holiday parties. The one night a year the whole company is in one room. We make sure the food is what they talk about Monday.
Where do we start?
Start with a menu package, or build it dish by dish. Every menu on the site is fair game.
- Tex-Mex Spread. Skirt steak off the plancha, a tortilla press running all night. The office party.
- Hill Country BBQ. Brisket, ribs, house sausage, smoked chicken, for the whole floor.
- The Steakhouse. Short rib, Gulf redfish, steakhouse sides, plated. For the client dinner and the board.
- Hill Country Brunch. Breakfast tacos, kolaches, coffee kept full. The conference morning.
- Cocktail Party. Passed bites and boards for the reception, the launch, the hour before the keynote.
- Drop-Off Catering Menu. Boards, trays, and boxes delivered to the office. Order online.
What do you bring, and what do you need from us?
We bring: Staff, rentals, and the timeline, handled. Certificates of insurance, W-9, and vendor onboarding. Itemized invoicing. Dietary needs tracked by guest.
From you: The headcount and the date. The room, and how we get in. A budget range, if you have one.
How does booking work?
- Tell us the date. A few picks in the planner, or one email. Headcount and the place if you have them.
- Get the proposal. A menu built for your crowd within two business days. Swap anything until it reads like you.
- Hold the date. Sign and put down 50%. The date is yours, and nobody else gets it.
- Show up hungry. Final counts three weeks out, the balance two weeks out. One point of contact runs it. You show up to your own event.
One contract for everyone, and the full terms are public on the contract page. No surprises on the invoice.
How far ahead should we book?
Two weeks for most small groups, four to eight for a hundred or more. Drop-off needs 36 hours.
Are you insured?
Fully. Certificates on request, venue-ready.
Can you handle dietary needs?
Always. Vegetarian, vegan, gluten-free, and allergies, tracked by guest.
Can you just drop it off?
Yes. Boards, trays, and boxes delivered to the office, ordered from the drop-off menu.
What does it cost?
Every event gets its own proposal, built to your crowd and your room. Pick a budget range in the planner and we build to it.
How do we reach you?
A few quick picks in the planner, or one email to PartyTime@liveoakevents.com. A proposal comes back within two business days.
Plan your event