Catering that fits the season feels effortless—and stays delicious from the first hello to the last crumb. Here’s how to build spreads that shine in boardrooms, rooftops, and parks year-round.
Spring (bright + green):
- Menu: everything and sesame; plain, chive, vegan lemon-herb; cucumber, radish, dill, lemon.
- Vibe: crisp, herb-forward. Add a pea shoot or sprout garnish for color.
- Logistics: windy park? Pack toppings in snap-lid cups; bring clips for tablecloths.
Summer (juicy + cold):
- Menu: sesame and whole wheat; chive + lemon-herb; thick tomato slices, pickled onions, capers, basil.
- Add iced tea and citrus water; keep schmears in a cooler tote with an ice pack.
- Park pro tip: shade your spread; rotate small platters to keep everything fresh.
Fall (roasty + savory):
- Menu: whole wheat and everything; plain + hummus; roasted squash or peppers, pumpkin seeds, dill.
- Comfort play: a touch of maple-cinnamon and apple in the sweet corner.
- Office tip: stagger two local pickups for all-day trainings to maintain peak texture.
Winter (cozy + briny):
- Menu: poppy and sesame; plain + chive; lox, capers, black pepper, lemon wedges.
- Indoor events: keep bagels whole until setup to retain warmth; slice as you stage.
- Elevator etiquette: stack boxes two high, not three, to protect crust and speed unload.
Always-inclusive:
- Gluten-free: 1 per GF guest, packed separately with a dedicated knife; plate away from seeded bagels.
- Vegan: lemon-herb schmear, hummus, hearty veg; tent card “Vegan Friendly.”
- Labels: “GF,” “Vegan Schmear,” and “Contains Sesame” guide guests instantly.
Plan your menu with the weather in mind and your venue’s constraints in hand. We’ll bake to your timeline, label everything clearly, and set you up to look like a seasonal genius.
