A catering day begins with purchasing from suppliers in the morning, continues with food preparation in our own kitchen and setting up at the venue, and ends with cleaning up and hauling away the waste after the event.
In short: At De Catering Compagnon, the day begins with our suppliers and ends once everything has been cleared away. We provide on-site catering in Amsterdam, Landsmeer, and Zaandam. Buffet service available for groups of 30 or more.
As an organizer, you only see the final stage: a team setting up and a buffet ready to go. But there’s a whole day of work leading up to that. What happens during that time determines what ends up on the table—just like with full-service catering in Amsterdam.
The morning: purchasing from suppliers
The day starts with our suppliers. Fish from Volendam fishmongers, meat from a local butcher, and vegetables from a local greengrocer. We buy whatever we’ll be serving that day.
That means there’s no weekly supply in the freezer that needs to be used up first. Whatever comes in goes into the kitchen that same day.
It also allows for flexibility. Did a guest join at the last minute? If so, that means adjusting the morning’s purchases.
The kitchen: chop, cook, and bake it yourself
We fillet the fish, cut the meat and vegetables, and bake the sourdough bread. Cold dishes are assembled, and hot dishes are prepared to the point where they just need to be finished.
We incorporate dietary preferences right here, into the dishes themselves. Vegetarian, vegan, halal, and gluten-free options are included in the menu rather than being offered as separate orders.
Preparing the food yourself is what sets it apart from a caterer who buys ready-made meals. You can read more about this under “Business Catering in Amsterdam That Uses Fresh Ingredients.”
Here’s what a catering day at your venue looks like
We’ll arrive well before the event starts. First, we’ll unload, then set up: the buffet table, the walkway, the hot and cold sections separated, and a workspace for us right next to it.
We finish preparing hot dishes here as late as possible. That’s why we arrive earlier than might seem strictly necessary; the last twenty minutes determine how the food is served.
During the event, we’ll make refills in rounds and clear away empty trays. You can read about everything involved in this under “Setup and Service” by De Catering Compagnon.
Here’s what happens after a catering event: cleanup and trash removal
We clean up and take everything with us: the dishes, the equipment, and the trash. Nothing is left behind to deal with the next morning.
For a private event, we can deliver the equipment and pick it up the next business day. That way, you won’t have to wait for us to leave at the end of the evening.
We provide buffet service for groups of 30 or more, barbecue service for groups of 40 or more, cold lunch service for groups of 15 or more, and hot lunch service for groups of 20 or more.
Frequently Asked Questions
When does a catering day start at your place?
In the morning, we visit the suppliers. We buy what we need each day for that day’s meals.
What’s going on in the kitchen?
We slice, cut, cook, and bake the sourdough bread. We prepare hot dishes until they are ready to be finished.
How far in advance do you arrive on location?
Well before the start. First, load and set up, then finish preparing the hot dishes as close to serving time as possible.
What will you be doing during the event?
Restock in rounds and clear away empty dishes so that the buffet still looks good at the end.
What happens afterward?
We’ll clean up and haul everything away. For a private event, we can pick up the solid waste the next business day.
Would you like to know what your day will look like in Amsterdam or the surrounding area? Contact us, and we’ll discuss the options and provide you with a customized quote.
