Catering & Events · Corporate
Corporate events and conferences
A team dinner at the restaurant? See groups at SAUCE →
For companies, event agencies and venues hosting groups, Chef Dom brings SAUCE’s cooking to the chosen venue, paced to your program. You deal with the chef directly on the menu and planning, and feasibility is confirmed with him for each event.
Occasions and formats
- Team or client dinner: plated dinner.
- Conference lunch: a meal served at the table, within the day’s schedule.
- Awards night, gala, benefit evening: reception, then plated dinner.
- Launch, after-work reception: cocktail reception, passed canapés.
Menu and timing are set with the organizer before the event. See the catering menu →
Working with venues and agencies
I check the facilities first
Before the menu is final, we check the kitchen or prep space, access, power, water and loading, with a site visit when needed. If a temporary kitchen is needed, we say so early.
I follow your rules
Approved-caterer requirements, kitchen rules, access times and venue conditions are built into the plan before the menu is proposed.
I work with your team
I coordinate with the venue’s bar, the rental provider and the floor staff so the kitchen and the room stay in step. Allergy-adapted plates are identified for service.
You talk to the chef
You deal with me directly on the menu and planning.
Clear roles
SAUCE supplies the food and the kitchen team set out in the proposal. Rentals, bar and floor staff are arranged by you or the venue, unless the proposal includes them. Every proposal states who books, receives and returns the equipment. Pricing on quotation.
For a corporate request
Send us the date and timing, the venue (address, room, kitchen facilities), the estimated guest count, the format, your approximate budget, known dietary needs, and the contact person at the venue or agency. A request is not a booking.