Office Holiday Party Catering Guide for Fredericksburg Teams (2026)

Most office holiday parties in the Fredericksburg area land in the first three weeks of December, and most of them happen on a weekday at lunch or right after work. That means the same few dates are in demand for every caterer, venue and restaurant in town. The single most useful thing you can do is decide your date and rough headcount early. Everything else follows from those two numbers.

A planning timeline

When	What to settle
Early November	Pick the date and time. Get a budget number from whoever approves it. Decide office or venue.
Mid November	Send a save-the-date and ask about dietary needs in the same message. Choose a menu and get a quote.
Two weeks out	Firm up the headcount. Confirm pickup or delivery, serving equipment, and who sets up.
A few days out	Final headcount to the caterer. Check you have plates, napkins, serving spoons and table space.
Day of	Pick up or receive the food, set out the trays, and keep hot food hot.

Our rule is that every catering order, holidays and large parties included, is placed and confirmed at least 24 hours ahead. That is the minimum, not a target. We do not deliver catering on Christmas Eve or Christmas Day: Christmas Eve orders are pickup only, and we are closed on Christmas Day.

On payment: orders placed less than 48 hours before your event are paid in full when you order. With more notice, your order starts as a quote: we review it, call you to go over it and adjust anything needed, then charge your card. Booking early means you get a call to fine-tune the order before anything is charged.

Budget per person

Ask for a per-person number rather than a total. It is easier to approve, and it scales when the headcount changes. Food is usually the largest line, but leave room for drinks, paper goods, any venue fee and a tip if someone delivers or serves.

A practical way to set a food budget is to price a real menu at your headcount. The examples below use our current tray prices: one protein, one side and one salad for every guest, plus bread and dessert. Each one shows the trays and the food total; divide the total by your headcount for the per-person figure.

A team of 20

Qty	Item	Price
1	Chicken Shawarma, large tray	$120
1	Rice, large tray	$50
1	Greek Salad, large tray	$65
1	Hummus, large tray	$60
2	Tandoori Bread, dozen	$32
1	Baklava, large tray	$90
	Food total	$417
	Per guest	about $20.85

Food only, at today's menu prices, before tax and delivery ($10 to $30 by distance). Trays are counted at the low end of each size's range.

A department of 50

Qty	Item	Price
1	Chicken Shawarma, large tray	$120
1	Chicken Shawarma, small tray	$65
1	Beef Shawarma, large tray	$200
1	Beef Shawarma, small tray	$100
2	Rice, large tray	$100
1	Rice, small tray	$35
2	Fattoush Salad, large tray	$120
1	Fattoush Salad, small tray	$40
2	Hummus, large tray	$120
1	Hummus, small tray	$40
5	Tandoori Bread, dozen	$80
2	Baklava, large tray	$180
1	Baklava, small tray	$50
	Food total	$1,250
	Per guest	about $25

Food only, at today's menu prices, before tax and delivery ($10 to $30 by distance). Trays are counted at the low end of each size's range.

A company party of 100

Qty	Item	Price
2	Chicken Shawarma, large tray	$240
1	Chicken Shawarma, small tray	$65
2	Gyro, large tray	$240
1	Gyro, small tray	$65
2	Rice, large tray	$100
1	Rice, small tray	$35
2	Roasted Potatoes, large tray	$120
1	Roasted Potatoes, small tray	$40
2	Greek Salad, large tray	$130
1	Greek Salad, small tray	$45
2	Fattoush Salad, large tray	$120
1	Fattoush Salad, small tray	$40
9	Tandoori Bread, dozen	$144
2	Baklava, large tray	$180
1	Baklava, small tray	$50
2	Kunafa, large tray	$260
1	Kunafa, small tray	$70
	Food total	$1,944
	Per guest	about $19.44

Food only, at today's menu prices, before tax and delivery ($10 to $30 by distance). Trays are counted at the low end of each size's range.

Small trays serve 10–12 and large trays serve 20–22, so at 20 guests you need 1 large tray per dish, at 50 it is 2 large trays and 1 small tray, and at 100 it is 5 large trays. With a second protein, each main covers half the room, and adding a second protein makes the line move faster and gives people a choice. To try other headcounts, use the helper:

How many trays do I need?

Enter your headcount and pick a dish for each course. We size every course to feed everyone once, using the low end of each tray's range.

Guests

Serve it as

Buffet trays Boxed lunches

MainChicken ShawarmaGyroBeef ShawarmaChicken skewersKafta skewersBeef skewersVegetable skewersMeat LasagnaChicken Fettuccine AlfredoBéchamel Pasta Bake SideNoneRiceRoasted PotatoesMixed VegetablesKousharyPenne RoséFettuccine Alfredo SaladNoneGreek SaladFattoush SaladTabouleh SaladLebanese SaladMediterranean SaladCaesar Salad ExtraNoneHummusBaba GhannougeTandoori BreadFalafelGrape LeavesSpinach PiesKibbie DessertNoneBaklavaKunafaRice PuddingTiramisu

• 1× Chicken Shawarma, large tray $120
• 1× Chicken Shawarma, small tray $65
• 1× Rice, large tray $50
• 1× Rice, small tray $35
• 1× Greek Salad, large tray $65
• 1× Greek Salad, small tray $45
• 3× Tandoori Bread, dozen $48
• 1× Baklava, large tray $90
• 1× Baklava, small tray $50

Food total $568 about $22.72 per guest

Before tax and delivery ($10 to $30 by distance). Prices from our current menu.

Request a quote for this order

Planning for a mixed diet crowd

In any office of 30 or more, expect a few vegetarians, at least one vegan, and a couple of people with allergies. You do not need a separate menu for each. You need enough dishes that every guest can build a full plate.

• Ask once, early. Put a dietary question in the save-the-date and give a deadline.
• Make the vegetarian option a real dish. Falafel, hummus, grape leaves, spinach pies or a vegetable kabob tray give vegetarians a main course, not only salad. Hummus, baba ghannouge, falafel, rice, fattoush and tabouleh are marked vegan on our menu.
• Label the trays. A folded card with the dish name and "vegan", "vegetarian" or "contains nuts" saves a lot of questions at the table. Baklava, for example, is made with nuts.
• Serve the vegetarian trays first in the line or on a separate table, so they are not gone before the people who need them get there.

Our vegan and vegetarian catering page lists every marked dish.

In the office or at a venue

In the office

A party in the break room or a conference room is the lowest-cost option and the easiest for people to attend. It also means you are responsible for the room: table space for the trays, outlets if you are using warmers, a trash plan and a fridge for leftovers. Lunch hour works well because nobody has to stay late. Foil trays go straight onto the table, so setup is quick.

At a venue

A brewery, event room or restaurant private room feels more like an event and takes cleanup off your plate. Before you book, ask the venue three things: whether outside food is allowed, whether there is a fee for it, and what serving equipment they provide. Some venues require a licensed caterer or their own kitchen. We deliver to offices and venues up to 50 miles from the restaurant. Delivery is $10 for addresses within 20 miles of the restaurant, $20 for 20 to 40 miles and $30 for 40 to 50 miles. Drop-off is standard. Setup, wait staff and other services are available on request and priced with your quote.

Small things that make the day easier

• Pick up or schedule delivery 15 to 30 minutes before guests arrive, not right at start time.
• Check what you need to supply yourself. We include plates, utensils, napkins, serving spoons and chafing dishes with the order.
• Put out half the food and hold the rest for a second round if the party runs long.
• Perishable food should not sit at room temperature for more than two hours. Plan when trays go back in the fridge.
• Assign one person to the food table for the first half hour.

Ready to plan yours

The full list of trays is on our catering menu, and the holiday party catering page has more December ideas. If you want menu ideas beyond the basics, see 5 holiday party menus your team will actually eat. When you have a date and a headcount, request a quote or call (540) 372-7755.