Corporate Catering Melbourne
Boardroom lunches, conference catering and office celebrations delivered on time, every time — menus your whole team will actually finish.
Office Catering That Arrives When It Says It Will
Corporate catering lives or dies on reliability. A boardroom lunch that lands twenty minutes into the meeting has failed regardless of how good it tastes, which is why we quote delivery windows we can actually hold and time service to your agenda rather than ours.
We cater boardroom lunches, conferences, training days, product launches, client functions and end-of-year parties across Melbourne — the CBD, the inner west, the industrial west and the northern suburbs.
Most office catering is drop-off: we deliver hot and ready, set up on a table, and clear away afterwards if you want. For launches and award nights we bring chefs and wait staff.
- Boardroom lunches, conferences & launches
- Delivery windows we hold
- Vegetarian, vegan, gluten-free & halal standard
- Tax invoicing and purchase orders
- Recurring and standing orders
- Breakfast, lunch and evening service
Corporate Menus
A starting point, not a fixed list. Every menu is built around your guest list, your budget and the dietary needs in the room.
Breakfast
Breakfast grazing, Pastry platter, Fruit & yoghurt, Savoury muffins, Masala chai, Barista coffee
Working Lunch
Wrap platters, Curry & rice boxes, Biryani trays, Salad bowls, Samosa baskets, Fruit platter
Conference & Launch
Roaming canapés, Grazing table, Hot buffet, Slider station, Mezze spread, Dessert bar
Dietary
Vegetarian, Vegan, Gluten-free, Halal, Nut-free, Labelled allergy plates
Three Melbourne Venues Of Our Own — Or We Come To Yours
Tandoori Flames is a catering company first. We own and operate three event venues across Melbourne, and we also cater your corporate function at any venue, marquee, hall, park or private home you choose.
Ultima Function Centre
Keilor East — eight event spaces and capacity to 800 guests. Catered in-house by our own team.
Visit site →Fleur Weddings & Events
Fawkner — a glamorous single-room reception for up to 400 guests. Catered in-house by our own team.
Visit site →Amora
Melbourne — our third event space, for clients who want a hotel-grade setting. Catered in-house by our own team.
Melbourne-Wide, From Our South Kingsville Kitchen
Our production kitchen is in South Kingsville and our vans go everywhere — the inner west, the CBD, the bayside suburbs, the north and the outer west. Any delivery charge is quoted up front, never added later.
South Kingsville · Williamstown · Newport · Yarraville · Altona North · Point Cook · Hoppers Crossing · Tarneit · West Footscray
Corporate catering in Melbourne splits along access lines. CBD and Docklands towers mean dock bookings, height limits and goods lift windows, so we schedule those deliveries outside the 8am and 12pm crush. Business parks in Port Melbourne, Essendon Fields and around Sunshine are easier for vehicles but often have no kitchen at all, so we bring everything. Western corridor offices in Werribee, Hoppers Crossing and Point Cook are straightforward midday but slow on the return leg. End-of-year season from late October through December fills Thursday and Friday dates first, which is when most office functions want to land.
Corporate Catering In Melbourne — Your Questions Answered
Boardroom lunches, all-staff meetings, conferences, training days, product launches, client functions, award nights, site inductions and end-of-year parties.
Yes. Most office catering needs nothing more than a table. We deliver hot in insulated carriers or chafing dishes, set up, and clear away if you want us to.
We issue a tax invoice and can work with your procurement or accounts process. Tell us your requirements, including purchase order numbers, when you book.
Weekday lunches can often be arranged within a few days, sometimes less. Conferences and launches need more lead time, particularly if staffing and equipment are involved.
Yes, and standing orders are common. We can rotate the menu so your team is not eating the same thing every Thursday.
Yes. Vegetarian, vegan, gluten-free and halal are built into every menu rather than charged as extras. For allergies we prepare clearly labelled separate portions.
Yes. Breakfast grazing, pastries, fruit, chai and barista service are all available, which suits early starts and full-day conferences.
Yes. For launches, award nights and client events we supply chefs and wait staff. For a boardroom lunch most clients take drop-off and skip the staffing cost.
We work to your run sheet. Tell us when the breaks fall and we will time arrival, setup and service around them so catering does not cut into sessions.
Usually yes, though some venues restrict external caterers. Send us the venue name and we will check their rules before you commit.
Around 15 people for a standard delivery. Smaller orders can usually still be arranged, with a narrower menu.
Yes, and November and December book out early. If you are planning a Christmas function, get your date locked well ahead of time.
Yes. We take a purchase order or cost centre reference at the time of booking and invoice your accounts payable team afterwards with that reference on the invoice. Standard business payment terms can be arranged for regular corporate clients. For one-off bookings from a new company we usually ask for payment before or on the day of delivery.
We deliver to the time you need food ready, and we confirm that window in writing when you book. For a twelve o’clock lunch, we typically arrive fifteen to thirty minutes beforehand to set up and get chafers hot. You receive the driver’s details on the morning of the delivery so reception can expect them and clear lift access.
No. We bring everything needed to serve hot food, including chafing dishes, fuel, serving utensils and disposable or proper tableware. All we need is a bench or table of roughly the right size and a bin for packaging. Access to a sink helps, but none of our office catering depends on your kitchen or appliances.
We cost dietary options in as part of the main order rather than treating them as extras. Give us counts for vegetarian, vegan, gluten-free, halal and nut allergies with your final numbers and we build the quantities accordingly. Trays are labelled on the day. Vegetarian and vegan dishes are prepared and served with separate utensils.
Yes, recurring corporate catering is straightforward to run. We set a standing day, delivery time and headcount, rotate the menu so the team is not eating the same dishes every week, and invoice on the same reference each cycle. You can adjust numbers or skip a week by letting us know a couple of business days ahead.
Yes. End-of-year functions are one of our busiest periods, and they book out early. Those jobs usually involve roaming canapes, a buffet or station service, and crew on site for the night rather than a drop-off. If you still need a room, we can look at Ultima Function Centre, Fleur Weddings & Events or Amora alongside the catering.
Yes, and a standing order works better than booking each week. We set a rotating menu so the same team is not eating the same meal every Wednesday, fix a delivery window that suits your floor’s access rules, and carry your dietary list over between weeks. You confirm numbers a couple of days ahead rather than rebriefing from scratch.
Insulated transport boxes and chafing equipment hold service temperature through delays, and we build lift time into the schedule rather than treating it as a surprise. For towers with a single goods lift, we often stage a first load early and a second closer to service. Tell us the floor and lift situation and the plan is built around it.
Keep on-site food low-noise and low-smell so the room audio stays usable. Boxed meals and cold items beat sizzling stations when microphones are live. Schedule the food to land before the call starts or during a scheduled break, not mid-session. For all-day hybrid sessions, two small food moments beat one long disruptive break.
Both, depending on the format. Weekday lunches are usually delivery and setup only. End-of-year functions, client events and anything with hot stations or beverage service run with floor staff and a supervisor. Staffed service also means someone restocks platters, manages the dietary servings and clears as the event moves, so your team is not doing it.
Small movements of a few people are usually fine up to around 48 hours before. Larger swings need more notice because production, staffing and transport are already scheduled. Late additions can often be covered with extra portions of what is already on the run sheet, which is simpler than reworking the menu. Flag likely volatility when you book.
Yes. Many Melbourne tenancies have a kitchenette with a sink and nothing else. We bring our own hot holding, serving ware, trestles and linen, and work off a bench or boardroom table. What we need is a clear surface of known size, a power point if we are running chafers electrically, and a bin arrangement for pack-down.
Corporate catering in Melbourne, delivered on your clock
Office catering lives or dies on timing. A board lunch at twelve means food on the bench at quarter to, not a driver circling the loading dock at ten past. We cater corporate functions across Melbourne from our South Kingsville kitchen: team lunches, client meetings, training days, conference catering, product launches, site barbecues and end-of-year functions. You get a delivery window, a contact number for the driver and a crew that signs in at reception without being chased.
The person booking is usually an office manager, an EA or a team lead with a budget code and a long list of dietary notes. We build the menu around that reality. Clear labelling on every tray, vegetarian and vegan options that are not an afterthought, food that still tastes right forty minutes into a meeting, and packaging that fits a kitchenette rather than a commercial bench. Invoicing is handled the way your finance team needs it.
Tandoori Flames MelbourneTalk To A Human
Call 0401 338 005 any day between 9am and 8pm, or send the form and we will come back within 24 hours.
Get An Itemised QuoteWhy office managers keep rebooking us
Delivery windows we hold to
You give us the time food needs to be ready. We work backwards from that, not from when it suits the kitchen. Driver details go out ahead of delivery so reception knows who is arriving. If traffic across the Bolte or the Monash looks bad, you hear from us early, not after the meeting started.
Built for office kitchens
Most workplaces have a sink, a bench and a microwave. We bring chafers, sternos and serving utensils so hot food stays hot without needing your facilities. Trays are sized to fit standard kitchenette benches, and we can supply disposable or proper crockery depending on how formal the room is.
Paperwork your finance team accepts
We quote in writing, accept a purchase order number on the booking and invoice your accounts team afterwards with your cost centre or reference on it. Recurring orders can run on the same reference each time. No chasing a driver for a receipt and no personal cards used for a company lunch.
A working lunch menu for a Melbourne office
Corporate menus stay lighter than function menus — food people can eat at a desk or standing up, then go back to work without a heavy afternoon.
On Arrival
Veggie Samosa, Onion Bhaji, Veg Spring Rolls, Haryali Tikki, Chicken Tikka
Hot Mains
Butter Chicken, Chicken Korma, Kadahi Paneer, Dal Tadka, Tawa Veg
Rice and Breads
Onion Zeera Rice, Veg Biryani, Plain Naan, Garlic Naan, Butter Roti
Sides and Sweet
Raita, Green Salad, Gulab Jamun, Pista Kulfi, Ice Cream Platter
A starting point, not a fixed list. Swap any dish at no extra charge — the menu is built around your guest list, your budget and the dietary needs in the room.
How we run office and conference catering
Tell us the address, the floor, the delivery time and the headcount, and we will tell you what we need from you. Usually that is a contact mobile for the day, the name at reception, lift or dock access and whether there is a bench we can set up on. For CBD towers we allow extra time for loading docks and goods lifts. For business parks in Port Melbourne, Laverton or Tullamarine, parking is simpler and we can often set up in the room itself.
Dietary spread across a workplace is rarely one or two people. We ask for a count of vegetarian, vegan, gluten-free, halal and nut allergies with the final numbers, then build enough of each so nobody is eating the one tray left over. Every item is labelled on the day. For multi-day conferences we rotate the menu so delegates are not served the same dishes on day two. Plates, napkins and utensils come with the order unless your office stocks its own.
Corporate Catering Formats By Meeting Type
Office catering fails when the format fights the agenda, so match the service to how long people can actually leave their seats.
| Meeting format | Typical break length | Best catering format | Why it works |
|---|---|---|---|
| Morning board meeting | 15—20 minutes | Covered pastries, fruit, urns and juice | No plating, people serve and return quickly |
| Working lunch, 20—60 staff | 30 minutes | Individually boxed meals with labels | Zero queue, dietary needs read off the lid |
| Full-day conference | Two breaks plus 45 minutes | Buffet lunch with two hot stations | Spreads the crowd and keeps food hot |
| Client presentation or launch | 90—120 minutes | Roaming canapes with staff | Guests keep talking and keep hands free |
| End-of-year function | Three to four hours | Grazing table then buffet or plated | Paces the night and controls the bar rush |
| Training day, small group | 20—30 minutes | Shared platters on a side bench | Low cost to set, nothing to clear mid-session |
Office Catering Errors That Cost You The Room
Ordering by headcount alone
Fifty people in a conference room eat differently from fifty people who ate at their desks an hour earlier. Timing matters more than the number. A midday arrival after a heavy morning tea leaves trays untouched. Tell your caterer the full agenda, including when coffee landed, and the quantities get set against real appetite.
Treating dietary needs as an add-on
Vegetarian, halal, gluten-free and nut-free requirements in an office are not edge cases. Collecting them two days out leaves no time to adjust production. Put dietary fields in the original invite, send the tally with the booking, and ask for labelled servings so staff are not interrogating a platter in front of colleagues.
Forgetting building access rules
Many CBD and Docklands towers require loading dock bookings, induction paperwork and a nominated goods lift window. Miss it and food waits in a van while your meeting runs. Send the caterer the dock contact, dock height limit, lift access times and security sign-in process when you book, not on the morning.
No plan for clearing up
Catering that arrives beautifully and sits in ruins until 5pm damages the impression more than mediocre food. Decide upfront whether the caterer returns to collect and clear, whether staff bin everything, or whether the venue handles it. For recurring office lunches, set a standing collection time so nobody has to chase it weekly.
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