By event
All-Hands & Town Hall catering in Los Angeles.
All-hands and town-hall catering in Los Angeles — feed the whole company at once, halal, priced per head.
Menus & packages
All-Hands catering, by cuisine
$25–$100 per guest across cuisines. Each cuisine, built into per-person packages for this occasion. Open one for its package tiers, pricing, and proof — the full dish list lives on each menu.
American — All-Hands
Whole-company meeting, fed fast, American — halal · zabiha-sourced, priced per guest.
Indian — All-Hands
Whole-company meeting, fed fast, Indian — halal · zabiha-sourced, priced per guest.
Italian — All-Hands
Whole-company meeting, fed fast, Italian — halal · zabiha-sourced, priced per guest.
Mediterranean — All-Hands
Whole-company meeting, fed fast, Mediterranean — halal · zabiha-sourced, priced per guest.
Mexican — All-Hands
Whole-company meeting, fed fast, Mexican — halal · zabiha-sourced, priced per guest.
All-Hands catering runs about $22–$95 per guest, all-in, and the price per guest falls as the guest count rises. Here is what a spread costs at the counts people usually ask about.
| Guests | Estimated cost | Per guest |
|---|---|---|
| 25 | $575 – $1,350 | $23 – $54 |
| 50 | $1,100 – $4,750 | $22 – $95 |
| 100 | $2,200 – $8,200 | $22 – $82 |
| 150 | $3,300 – $11,550 | $22 – $77 |
All-in: the food plus the staff, delivery and setup the service style needs. Tastings, rentals, add-on services and California sales tax are the only additions, and there is no service charge. The crew, setup and delivery are shared across the room, so the price per guest falls as the count rises. Every menu halal · zabiha-sourced.
All-Hands Catering
Ready to price your all-hands?
Tell us your expected guest count and date — we’ll have a custom all-hands proposal with staffing, timing, and equipment in your inbox.
The occasion
All-Hands catering in Los Angeles & Orange County
What it takes to cater all-hands well — the logistics, the timing, and how we make it work.
When the whole company is in one room, the food has to scale without feeling mass-produced. We cater all-hands and town halls as shareable spreads or individually boxed meals — mixed cuisines, every diet covered, delivered and set for a fixed start time so nothing runs late.
An all-hands is a throughput problem before it is a food problem. Three hundred people do not queue politely for one buffet line inside a twenty-minute break, and the usual failure is not running out of food but running out of time — the back of the line eating cold while the meeting restarts without them. The fix is arithmetic. We size the number of service points to the headcount and the length of the break rather than to the size of the room, duplicate the line so it can be attacked from both ends, and split the menu across stations so people self-distribute instead of all funnelling to the popular dish. Where the window is genuinely tight, individually boxed meals beat any buffet: no queue at all, everyone fed in the time it takes to hand them out.
Scale is also where mass-produced starts to show, so the menu is built to defeat that. Rather than one dish multiplied three hundred times, a spread runs several cuisines in parallel — a taco or shawarma bar, a BBQ tray, a Mediterranean mezze table, Indian or Persian mains — which reads as abundance rather than volume and gives a company-wide room something everyone chose. Everything is halal · zabiha-sourced, which at this headcount is the difference between one table and a separate arrangement for part of your staff. Vegetarian, vegan and gluten-free are planned against your dietary count in advance and plated to match the main line, and every dish is labeled with contents and allergens. Multi-floor or hybrid sites are catered as one order with per-site delivery, invoiced per head and splittable by department or cost center.
Why Carthage
Why Carthage for all-hands
What you get with us for all-hands specifically — not a generic catering pitch.
Sized to the break, not the room
Service points counted against headcount and window length, lines duplicated and attacked from both ends, menu split across stations so people self-distribute.
Boxed when the window is tight
Below a certain break length no buffet works. Individually boxed meals remove the queue entirely and feed everyone in the time it takes to hand them out.
Several cuisines, not one dish times 300
A taco or shawarma bar beside BBQ, mezze and Persian mains reads as abundance rather than volume, and gives a whole-company room real choice.
One order across floors or sites
Multi-floor and hybrid gatherings catered as a single order with per-site delivery, invoiced per head and splittable by department or cost center.
Feeding a whole company in one break? See our buffet catering
Questions
Before you ask
How quickly can you feed 300 people?
When should we choose boxed meals over a buffet?
Our company is across several floors or sites. Can that be one order?
How do you handle dietary requirements at that headcount?
Dietary
Dietary needs?
Every all-hands menu is labeled per dish and built around the guest list — here's how we handle the requests we hear most.
Explore Carthage Kitchen
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