The office holiday party is back, and people want to be there.

In ezCater's latest holiday survey, 82% of employees said they planned to attend their company party, up from 70% the year before. About half of companies said they were raising their party budgets. More than half of employees said they would rather celebrate during the workday than give up an evening. And 77% said the food is the part they look forward to most.

That last number is the one that matters for whoever is planning it. The food is the party. Here is how to plan one your team will actually talk about, whether you are feeding twenty people in a conference room or hosting two hundred clients for an evening.

Start with the format

The right format depends on when your people can be there and what the party is for.

A workday holiday lunch. The easiest way to get everyone in the room. A full holiday buffet arrives at your office, set up and ready, and your team is back at their desks by two. This is where most offices start.

An afternoon reception. Hors d'oeuvres and a grazing display from three to five, so the party ends the work week instead of taking over a night. Good for teams that want something festive without a full meal.

An evening party or seated dinner. A styled buffet or plated dinner for the team, spouses and partners. Best for the company that wants this year's party to feel like a real thank-you.

A client reception. Passed hors d'oeuvres and a statement display for the people who kept your business going this year. Smaller headcount, higher stakes, and the part of the season people remember into January.

What's on the holiday table

Every complete buffet is built on one main entrée, and it comes with the full holiday table: braised kale and collard green medley, sweet potato casserole with orange pecan streusel, herb cornbread and baguette dressing, three cheese macaroni and cheese, cranberry citrus chutney, and fresh baked rolls with herb compound butter.

Choose from four mains, priced for lunch or dinner:

  • Dry Brined Herb Roasted Turkey Breast
  • Chipotle Bourbon Glazed Carving Ham
  • Garlic and Herb Beef Tenderloin, with horseradish truffle cream and crispy sriracha onions, carved in the room
  • Hasselback Butternut Squash, our vegetarian main

Hors d'oeuvres start at $14 per guest for three selections, with 26 to choose from, cold and warm, passed or displayed. Favorites include Mini Beef Wellington with truffle cream, Buttermilk Brined Fried Chicken and Waffle with blackberry maple, and Walnut, Sage and Cranberry Stuffed Mushrooms.

Grazing displays run from $13 to $20 per guest. The Charcuterie and Antipasti display is our most requested, and the one guests photograph.

A hot cocoa station with marshmallows, chocolate syrup, whipped cream, candy canes and dipping cookies turns an afternoon party into an event.

Choose how it's served

The same menu can arrive four ways, depending on how much you want handled:

  • Essential Drop-Off, from $225. Chafers, risers, platters and light styling with basic linens, greenery and printed menus. Setup and pickup included.
  • Elevated Display, from $600. A fuller presentation for a reception or a client-facing room.
  • Styled Signature Display, from $900. A designed food table that becomes the centerpiece of the party.
  • Premier Full-Service Experience, from $1,500. Our full team on site to set, serve and clear.

Every table is planned by our design team piece by piece and approved by Chef Marlene before it leaves our warehouse, so what arrives looks like what you were promised.

Budget it the simple way

Holiday catering is priced per guest, so the guest count drives the number. Our holiday estimate builder lets you choose your date, count, menu and service level and watch the total update as you go.

A 22% service charge applies to food and beverage, and sales tax is added to the final invoice. Your date is held with a $250 reservation fee, credited toward your balance, and the balance is due seven days before your event. Bar service, rentals, florals and travel beyond 30 miles of our kitchen are quoted to the event.

Book before December fills

December fills first, and Thursday and Friday evenings go before anything else. If your date is flexible, the first two weeks of the month have the most room.

Drop-off orders need 48 hours. Full-service events are best booked four to six weeks ahead, which means now for most December dates.

Build your holiday estimate, or call us at 214.749.0299 and we will build it with you.

Sending gifts to clients this year too? See our corporate holiday gifts, from 10 gifts. And if your team loved the lunch, Essentials brings the same kitchen to your office all year.

Questions we hear often

How far ahead should we book holiday party catering in Dallas? Four to six weeks for full service. December fills first, especially Thursday and Friday evenings, so book as early as you can. Drop-off orders need 48 hours.

Do you cater office holiday lunches? Yes. A full holiday buffet can be dropped off and set up at your office, starting at $225 for presentation, with setup and pickup included.

What does holiday party catering cost? Pricing is per guest and depends on your menu and service level. Hors d'oeuvres start at $14 per guest for three selections and grazing displays run $13 to $20 per guest. Our online estimate builder shows your total as you choose.

Do you serve Fort Worth? Yes. We cater across Dallas and Fort Worth. Travel beyond 30 miles of our kitchen is quoted to the event.

Can you handle dietary restrictions? Yes. Vegetarian, vegan, gluten-free and allergy-friendly menus are built without giving up flavor or presentation. Give us your counts at the seven-day confirmation and Chef Marlene builds around them.

Do you provide a bar? Bar service is quoted separately for each event. Ask when you request your date.

How do we hold our date? Send your estimate and we confirm within one business day. Your date is held once it's confirmed and the $250 reservation fee is paid, which is credited toward your balance.