If you order the office lunch on rotation and you have run out of ideas, a Middle Eastern spread is the easy break from pizza and sandwich trays. Wraps, grilled meats, rice, salads and dips travel well, hold up over a lunch hour, and feed a mixed room from one order. Here is how we would plan it for your team.

What Middle Eastern food works well for an office lunch

The food that works best in an office is the food that does not need a plate and a knife. Our grilled items are the backbone: Kabab (seasoned grilled beef), Shish Tawook (marinated grilled chicken breast), Toshka, and Sujuk, each available as a sandwich or as a full meal with rice, salad and a dip.

For a working lunch, sandwiches and wraps tend to win over plated meals. People can grab one, walk back to a desk or a boardroom seat, and keep talking. Add a Tabouli Plate or an Armenian Salad Plate to the middle of the table, and a few dips for people to share, and the room sorts itself out.

What holds up best sitting out over a lunch hour

A team lunch rarely gets eaten all at once. Someone is on a call, someone comes late, and the food sits out for the better part of an hour. That is where a Middle Eastern spread has an advantage over a hot plated meal that goes sad as it cools.

The things that hold up well:

Grilled Kabab, Shish Tawook and Sujuk, which are good warm or at room temperature.
Fragrant rice, which stays pleasant longer than fries or anything crisp.
Dips like hummus, baba ganoush and muhammara, best kept somewhere cool.
Sturdy salads. Tabouli and Armenian salad sit better than a delicate leaf salad.

The one thing to watch is the dips. Keep them out of the sun and off a warm radiator, and put them back in the fridge if the meeting runs long.

How to feed a mixed room including vegetarians

Almost every office has a mix, and one order should cover it without singling anyone out. Our Vegetarian option is grilled vegetables with rice, salad and a dip, so a plant based eater gets a proper meal, not a side.

Build the spread around shared plates and let people assemble. A stack of wraps with a couple of grilled meats, a large Vegetarian portion, both salads, and all three dips means a vegetarian, someone avoiding beef, and someone who just wants the chicken all find a full plate from the same table. The dips and salads are naturally meat free, which quietly does a lot of the work.

How much to order for ten versus sixty

The honest answer is that it depends on whether lunch is the main event or a side to a meeting. For a boardroom of ten, a handful of grilled meals or a stack of wraps, one or two salads and a couple of dips usually covers it. For an all hands of sixty, you are into larger platters of grilled items, several salads, and dips by the half kilo so nobody runs dry.

Rather than guess, we wrote the numbers down. See how much Middle Eastern food you need per person for portions, and tell us the headcount when you get in touch so we can size it with you.

What to set out when the food arrives

Drop off catering goes smoothly when someone has cleared a surface before it lands. You do not need much:

A clear table or counter long enough to lay platters side by side.
Serving spoons and tongs, plus a stack of plates and napkins.
A cool spot for the dips, or a bit of fridge space if lunch will sit a while.
A quick label on anything vegetarian so the room knows what is what.

If a hands off drop off is what you want, read drop off catering or full service to decide which format your lunch actually needs.

How to handle dietary questions before ordering

Offices always have a few dietary questions, and the right move is to ask rather than assume. We are happy to talk through what is in a dish, what is vegetarian, and how things are prepared, so please raise it before you order rather than on the day.

Tell us the questions your team has, and we will answer plainly about our food. That is easier and safer than us making a blanket claim here that might not fit your room.

When you are ready, browse the full menu or our menu guide, then get in touch with your date, headcount and any dietary notes, and we will plan the spread with you here in the Fraser Valley.

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