From Maggie’s kitchen, page 5
Practical answers for anyone feeding a crowd in North Texas: headcounts, budgets, office lunches, holiday orders, reheating, and the traditions behind the tamal. Written by Chef Maggie.
Showing 49–60 of 127 articles
Employee appreciation week: lunch and catering ideas for every day
One big hot lunch, four small gestures, and take-home dozens for the shifts you cannot reach: my day-by-day plan for a week people remember.
9 min read
How to order catering for a company meeting, step by step
Seven steps from “we need lunch for the meeting” to hot pans on the counter, with the details a caterer needs and the timeline that avoids surprises.
10 min read
Feeding night-shift and warehouse teams: catering that works at 2 AM
Overnight crews get the leftovers of every catering plan. Here is the food that still tastes fresh at the 2 AM break, and how to hand it off.
10 min read
Staff lunch catering for clinics and medical offices: quick, hot, easy
A clinic lunch has thirty minutes and a staff that eats in shifts. Here is what to order so the front desk and the doctor both eat hot.
10 min read
Open house catering: food that gets agents and buyers to linger
Agents leave a broker tour in four minutes unless something makes them stay. Here is the food that keeps them in the kitchen, talking about the house.
11 min read
Client appreciation lunch ideas that beat another gift basket
A gift basket sits on a reception desk until someone throws it out. A hot lunch for a client’s whole team gets talked about all afternoon.
10 min read
Catering receipts, invoices and W-9s: what accounting will ask for
Expense reports die on missing paperwork. Here is what a catering invoice needs to show so accounting approves the lunch without a follow-up email.
11 min read
How to set up a monthly office lunch program in one email
Copy the one email that sets up a standing office lunch, size it with tamale math, and keep it running for years without a committee.
9 min read
Office holiday party food ideas that work in a conference room
No warming drawers, one outlet, forty people arriving late: here is the holiday party food that still tastes right at the forty-minute mark.
9 min read
Catering an all-day training: breakfast, lunch and the 3 PM slump
Feeding the same twenty people three times in one room takes a plan, not a bigger sandwich tray. Here is the one my office customers use.
9 min read
Team-building lunch ideas built around Mexican food
Skip the trust fall. Six lunch-hour ideas that get departments talking over tamales, with the order size and a sixty-minute run sheet.
8 min read
Gluten-free office lunch catering that does not single anyone out
Retire the sad labeled box at the end of the table. How to cater an office lunch where the gluten-free option is simply the lunch.
8 min readNothing matched
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