By event
Employee Appreciation catering in Los Angeles.
Employee appreciation catering across Los Angeles — a spread that says thank-you properly, halal, for any team size.
Menus & packages
Employee Appreciation 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.
BBQ — Employee Appreciation
A thank-you spread that feels like it, BBQ — halal · zabiha-sourced, priced per guest.
Fusion — Employee Appreciation
A thank-you spread that feels like it, Fusion — halal · zabiha-sourced, priced per guest.
Korean — Employee Appreciation
A thank-you spread that feels like it, Korean — halal · zabiha-sourced, priced per guest.
Mexican — Employee Appreciation
A thank-you spread that feels like it, Mexican — halal · zabiha-sourced, priced per guest.
Thai — Employee Appreciation
A thank-you spread that feels like it, Thai — halal · zabiha-sourced, priced per guest.
Employee Appreciation 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.
Employee Appreciation Catering
Ready to price your employee appreciation?
Tell us your expected guest count and date — we’ll have a custom employee appreciation proposal with staffing, timing, and equipment in your inbox.
The occasion
Employee Appreciation catering in Los Angeles & Orange County
What it takes to cater employee appreciation well — the logistics, the timing, and how we make it work.
Appreciation lands when the food feels like a real treat, not a default order. We cater staff-appreciation lunches and celebrations as generous, chef-led spreads — favorite cuisines mixed on one table, every diet included, halal throughout — sized and priced for your whole team.
Appreciation catering is read, not eaten. A team can tell the difference between a budget met and a gesture made, and the tells are consistent: whether anything was cooked to order in front of them, whether the good ingredient appears in the main dish or only in the garnish, whether there is a proper dessert or a tray of supermarket cookies, and whether the spread runs out before the last shift gets to it. So we build these upward from where a routine order stops. Live and made-to-order stations — a shawarma cone carved to order, a taco bar built in front of the queue, a live pasta or mezze station — do more for how a lunch lands than any amount of extra volume, because the room can see that someone is cooking for them.
Inclusion is the other half, and it is where most appreciation events quietly fail the people they are meant to thank. A lunch where part of your staff eats a separate, smaller, more boring plate is not a thank-you to them. Everything we cook is halal · zabiha-sourced, so the main table is already the table for everybody, and vegetarian, vegan and gluten-free tracks are built to match the main line in presentation and generosity rather than existing as a substitution. Every dish is labeled with contents and allergens, so nobody spends the event asking. We size generously against your headcount so the last shift finds a full table rather than the end of one, cater across shifts or floors as one order where needed, and price per guest with staffing and rentals available.
Why Carthage
Why Carthage for employee appreciation
What you get with us for employee appreciation specifically — not a generic catering pitch.
Made in front of the room
Shawarma carved to order, a taco bar built at the queue, live pasta and mezze stations. Visible cooking does more than extra volume ever does.
Generous to the last shift
Sized so the people who come late find a full table rather than the end of one, and catered across shifts or floors as a single order.
Nobody eats a lesser plate
Halal · zabiha-sourced throughout, so the main table is everyone's table. Dietary tracks match the main line in presentation, not just in calories.
An actual dessert course
Baklava, basbousa, seasonal fruit and pastry rather than a tray of cookies — the detail a team reads as effort.
Making the day feel like an occasion rather than a delivery? See our live station catering
Questions
Before you ask
What makes this feel different from a normal office lunch?
We have staff on different shifts. Can everyone be included?
Will everyone actually be able to eat the same food?
What is a realistic per-head budget?
Dietary
Dietary needs?
Every employee appreciation menu is labeled per dish and built around the guest list — here's how we handle the requests we hear most.
Explore Carthage Kitchen
Related Occasions, Cuisines & Service Formats
Browse our full culinary network across Los Angeles — curated for every headcount, dietary track, and event style.
See every occasion we cater, every recurring program and every way we serve.
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