BYO Omelette Bar Catering Menus

An omelette is cooked one at a time, and every other decision here follows from it. Two to three minutes in the pan, so a chef commonly turns out 20 to 25 an hour.

What you book is station-hours, not headcount. Divide the room by 25: twenty-five guests is one chef for an hour, fifty is two chefs, or one chef for two hours.

Breakfast rarely gets two hours. At a 9:00 start the queue is still moving through the first agenda item. Ask how many pans the chef works at once, because two is the cheapest speed on the quote.

A station loses time in two places. The pan is physics. The guest who reaches the front and only then starts thinking is not.

So every filling comes in its own container, cut small, cooked where cooking is needed, labeled. The row gets read from the back of the line.

• Cheese, two or three, one sharp enough to taste through eggs.
• Vegetables already cooked. Raw peppers, onions, and mushrooms water the pan down and slow every plate.
• Meat warm and pre-cooked, cut small enough to fold flat.
• Something egg-free, since one shared pan leaves anyone avoiding eggs with nothing to order.

Six to eight fillings is plenty. A longer row only adds reading time.

This is the most expensive breakfast per head an office can order, and the cost is labor, not food. Eggs are cheap. A cook in your office for three hours is not.

The food prices with the top of the hot breakfast band, which reaches $28 per person. The chef is the line above it: hours, travel, and burners, quoted rather than listed.

So the morning has to earn it: an executive breakfast, or a milestone the room already knows about. Fifteen people and one chef reads as hospitality. A hundred and four chefs is a budget line with a queue attached. Planning food for an executive event handles the meals on either side.

A queue is only optional when there is something else to eat. Set a self-serve tray beside the station: pastry and fruit at the minimum, better with a frittata people can take without queueing. Our hot American breakfast catering page has the dishes that sit well.

The tray earns it twice. It feeds whoever has a 9:15 call, and it pulls enough people off the line for the chef to keep pace.

Coffee is a separate count: office coffee catering has the quantities. Every service style is indexed on catering formats and service styles. CaterAi prices the chef and the equipment beside the food, so a station can be weighed against a hot buffet.