Institutional & Contract Catering

Daily meals are part of the rhythm of a workplace or campus. We plan institutional and contract catering around the people who use it, with varied menus and practical service arrangements for a recurring schedule.

Daily meals

Daily meals need a menu deep enough to rotate without becoming either monotonous or unrecognisable. Proteins alone run to butter chicken, chicken curry and stew, beef curry, lamb curry, braised short rib, beef ragout, roasted chicken quarters and grilled fish with lemon velouté. Starches rotate through savoury rice, basmati, samp, pap boules, roasted baby potatoes and beef lasagna. Vegetables and salads range from chakalaka and creamed spinach to roasted root vegetables, tandoori cauliflower and a build-a-salad station.

Vegetarian provision is built in rather than improvised: truffled mushroom risotto, spinach and feta rotolo, plant-based nuggets, vegetable stir fry and vegetable sosaties are all on the standing menu.

Conferences and academic events

Academic conferences have their own rhythm — registration, sessions, breaks that must not overrun. Breakfast covers mini savoury quiches, croissants, yoghurt and muesli and fresh fruit platters; breaks run on a tea and coffee station with toasted sandwich platters, bagels, savoury scones, biscuits, rusks and muffins. Where sessions run through lunch, individually portioned food and lunch packs keep delegates fed without emptying the room: a roast quarter chicken with savoury rice and salad, creamy samp and stew, braised short rib with rice and mixed vegetables, or a sandwich, muffin, fruit and yoghurt pack.

Standards

We cook from a COA-compliant kitchen and follow food safety and hygiene standards. Dietary requirements including vegetarian, vegan, halaal-friendly and gluten-free options are discussed during planning. Equipment, crockery, cutlery and service staff can be arranged according to the site’s requirements.

Recurring and high-volume catering needs real lead time to plan menus, staffing and logistics properly, so start the conversation early. We work with institutions and workplaces across Pretoria, Midrand, Johannesburg and the surrounding areas.

See the full catering menu, or talk to us with your site, headcount and service pattern. It helps to include the days and meal times you need covered, the facilities available and any changes in numbers across the week.