Catering in Austin for Offices, Events and Gatherings

The hardest room to cater is a mixed one. Some guests eat this way already, most do not, and one person has a restriction everybody forgot about.

Sangha Meals caters that room. Everything on the table is grown from plants and fungi. The goal is a table where everybody eats the same food and goes back for seconds.

What we cater

Offices and team lunches. Retreats and workshops. Birthdays, showers, memorials, and house gatherings. Community events. Recurring weekly drops for teams that want the decision taken off their plate entirely.

Comfort food, properly indulgent food, and lighter food, usually all three on the same table, because a room is never one kind of eater.

Every restriction, handled without a scene

Gluten, soy, nut, allium, and nightshade restrictions. Diabetic-friendly options. Texture and chewing needs. Kids who will only eat four things.

Tell us the whole list, including the one that feels awkward to mention. Restrictions get built into the menu rather than sent out in a separate container off to the side.

Cooked by restaurant people

The kitchen background here is career, not hobby: line work, restaurant management, multi-unit management, kitchen management for a national brand, and general management of a high-volume Austin restaurant.

That matters for catering specifically, because most of catering is logistics rather than cooking. Holding temperature, timing to an actual start, feeding a room in a space with no kitchen, and knowing how much food a given number of people really eats, that is where most catering fails, and it is exactly what restaurant operations teaches.

For a room where most people eat animals

Most of the tables we cater are mostly people who eat animals every other day of the week.

There is no lecture on the menu card. People eat, go back for more, and ask afterward what was in it.

What it costs

From $18 a head, with a twenty guest minimum. Priced per head by menu and service level, for the number of people actually coming rather than a padded guess. Tell us the headcount, the room and the restrictions, and you get a menu and a number before anything is committed.

The number stays honest in both directions. If the count drops, so does the price. If it grows, we talk before the event, not on the invoice.

Where the money goes

Proceeds help fund meals for people who are hungry and support the Sangha Recovery community.

Tell us the headcount, the space, the restrictions, and what kind of room it is.

Use the contact form, or call (512) 808-0153.