Sydney office planning
Office catering without a kitchen: plan the lunch, not a cooking job.
For an office without an oven or air fryer, ask for catering that is ready to serve and confirm the arrival and serving arrangements. Do not order frozen empanadas unless suitable cooking equipment and a responsible person are available.
First, establish what “no kitchen” means.
Some offices have a kettle and fridge but no cooking equipment. Others have a shared kitchenette whose use is restricted. A meeting room in a hired venue may have neither. The catering brief needs the actual facilities, not simply a tick beside “kitchen available”.
Check whether you have a food preparation surface, somewhere to receive an order, access to a fridge if needed, and permission to bring external food. These details help you choose a format that works without turning reception or the meeting room into an improvised kitchen.
Choose the serving format before the menu.
Argentum offers baked catering and frozen empanadas for self-cooking. These solve different problems. Baked catering is the option to discuss when the office cannot cook; delivery availability and timing still need to be confirmed for the date and postcode.
Frozen retail boxes are designed to be cooked using an appropriate oven or air fryer. They are not ready-to-eat platters. Avoid assuming that a kettle, microwave or sandwich press makes a frozen order suitable for the venue.
The Corporate Box
Explore the baked Corporate Box and check its current contents. Confirm the delivery and serving arrangements before placing your event order.
View current product details →Work backwards from the lunch break.
Tell the catering team when guests will actually eat, not only when the meeting starts. A morning presentation followed by lunch needs a different receiving plan from food set out at the start of an informal event.
Ask how the order should be received and served, and follow the supplied food-handling guidance. Do not plan to leave food out through a long agenda simply because the room has no kitchen. If the venue cannot support the agreed arrangements, change the format or serving schedule before ordering.
For several sessions across the day, treat each break separately. The training-day catering guide covers the agenda; this checklist is specifically about working around missing cooking facilities.
Give reception and the organiser a usable plan.
- Receiving: identify the person who will meet the order and provide a working contact number.
- Access: include the building, floor, lift or loading arrangements and any reception procedure.
- Serving: nominate a clear table and check who provides napkins, utensils and waste collection.
- Dietary needs: share the requirements before ordering and keep the confirmed options identifiable.
- Venue rules: check external-food permission and any relevant serving restrictions.
The Classic is vegetarian and Patagonia is vegan. Argentum does not make gluten-free empanadas. Any other dietary requirement needs a specific discussion rather than an assumption that a mixed box will suit everyone.
Send this brief instead of “lunch for the team”.
“We need lunch for [guest count] on [date] at [venue/suburb]. Guests eat at [time]. There is no oven or air fryer, so we need a ready-to-serve option. Our dietary requirements are [details]. The receiving contact is [name], and building access is [instructions]. Please confirm the suitable format, availability and delivery arrangements.”
Add whether the food replaces a main meal or accompanies other dishes. Use the quantity guide to begin the discussion, then confirm the order against your actual event.
Explore Sydney empanada catering or send the details through the catering enquiry form. If the venue later offers a suitable kitchen, check the current cooking instructions before switching to a frozen order.
0 comments