Corporate Drop Off Lunch
Hot or cold spreads delivered on disposables, set up and labeled, 15 person minimum.
Feeding Philly since 2010
Food people talk about, on a schedule you set
Corporate lunches, board dinners and 300 person galas out of a licensed Washington Avenue kitchen. Seasonal menus, real staff, on time every time.
16 yrscatering Philly
1,400events a year
300largest plated dinner
48 hrnotice for drop off
Event services
Drop off to full service with staff
Proposals include staffing, rentals and service charges, no surprise line items.
Buffet with Attendants
Chafers, china, linens and two attendants who stay through service and breakdown.
Plated Dinner Service
Three courses with a choice of two entrees, one server per sixteen guests.
Passed Hors d'oeuvres Reception
Six selections passed for ninety minutes, priced before bar service.
Bar Service
Licensed bartenders, beer and wine or full bar, glassware and ice included.
Tasting for Large Events
Sit down tasting of your proposed menu, credited back when you book.
Our kitchen
A chef driven kitchen, not a warming operation
Copper Table opened in 2010 when chef Adaeze Nwosu left a Rittenhouse restaurant to cook the food she wanted on her own terms. Menus change four times a year around what is actually good, and produce comes from Lancaster County growers most of the season. Twenty two full time staff work out of the Washington Avenue kitchen plus a trained event crew.
•Seasonal menus rewritten four times a year, not one static list
•Allergen and dietary needs handled by name, tracked to the seat
•Fully licensed and insured, ServSafe certified kitchen staff
Reviews
From our clients
“We do a 220 person gala every October and Copper Table has hit the timeline to the minute four years running. Our board notices the food.”
Gwen M., Nonprofit gala
“They handled six dietary restrictions across 40 people without making a production of it. Every plate came out labeled and correct.”
Sam K., Corporate offsite
“Weekly lunch for our office for two years. Never once late, never once the same thing twice in a month.”
Rosa D., Center City office
FAQ
Planning and booking
How far in advance should we book?
Two to four weeks for corporate drop off, and eight to twelve weeks for full service events with staff and rentals. December books out by early October every year. Small drop off orders can sometimes be accommodated on 48 hours notice if the kitchen has room.
What is the final headcount deadline?
Ten business days before the event for full service, and 72 hours for drop off. The count can go up after that if the kitchen can source it, but it cannot go down, because product has already been ordered and staff scheduled.
Can you handle allergies and dietary restrictions?
Yes, and it is handled seriously. Send restrictions by guest name and those plates are prepared separately, labeled and delivered to the specific seat. For severe allergies the kitchen will walk you through what can and cannot be guaranteed in a shared kitchen.
Do you provide rentals, linens and bar service?
All of it. Tables, chairs, china, glassware and linens are coordinated through partner rental houses and appear as itemized lines in your proposal. Bar service uses licensed bartenders with liquor liability coverage, which most venues require.
Contact
Tell us about the event
Send the date, headcount and venue and you will have a proposal with real numbers in two business days.
Phone(215) 555-0198
Address2318 Washington Ave, Philadelphia, PA 19146, Philadelphia, Pennsylvania
HoursOffice Mon to Fri 8am to 6pm, events seven days a week
AreaPhiladelphia, Main Line, Bucks and Montgomery counties, South Jersey