Client Event for City Construction
A private evening for partners and clients was organized for City Construction, featuring a business program and a networking area.
[ About the Case ]
Client Event for City Construction
The intimate client event for City Construction was designed as a business buffet, focusing on aesthetics, precise presentation, and guest comfort. The event included speeches from the management and informal networking among partners. The space and culinary setup were arranged to facilitate dynamic communication while maintaining a sense of ease and visual clarity.
Moscow
Region
150 000 ₽
Event Budget
3 750 ₽
Price per Person
What We Did
Event Structure
We established a two-stage gastronomic model: a welcome coffee break and the main buffet. This structure allowed us to gently gather guests at the beginning of the event and then seamlessly transition to the main part of the program.
Organization of the Buffet Line
A balanced composition of cold and hot appetizers, salads, and desserts was developed, taking into account the format of the event. The presentation was executed in a mini format with clear geometry and neat serving, ensuring guest convenience and visual integrity of the table.
Service and Coordination
The team ensured timely rotation of appetizers, maintained cleanliness of the line, and synchronized the kitchen's operations with the timing of the management's presentations.
Event Menu
Shall we discuss your event?
Tell us a little about your event — and we will prepare a starter proposal. It will only take a few seconds.
Specify the Event Details
Tell our assistant a few key parameters: the event format, number of guests, venue, and date. This is enough for the system to prepare a starter proposal.
Preliminary Estimate
Based on the parameters you provide, we will prepare a preliminary estimate: menu, service, logistics, and the approximate cost of the event. It only takes a few seconds.
Discuss the Project
After the preliminary estimate, a Concept Catering manager will contact you, clarify your preferences, and prepare the final proposal. We will help adapt the menu, service format, and event scenario.
Learn More
Here you will find answers to frequently asked questions. If you have not found the answer you need, please contact our manager manager@concept.catering
Ideally — 7–14 days before the event. This allows enough time to coordinate the menu, logistics, and service.
In some cases, we also take on urgent projects. The minimum preparation time is from three days for a small buffet event for 30–100 guests in Moscow.
In some cases, we also take on urgent projects. The minimum preparation time is from three days for a small buffet event for 30–100 guests in Moscow.
The number of guests is not a limitation for us. What matters more is the event format and the overall project budget.
We work with both intimate gatherings and events for several hundred guests.
We work with both intimate gatherings and events for several hundred guests.
Preparation takes place in several stages:
— discussing the task and event format
— developing the menu and service concept
— project calculation and commercial proposal
— approval of details and agreement
— event execution
This sequence allows all processes to be built in advance.
— discussing the task and event format
— developing the menu and service concept
— project calculation and commercial proposal
— approval of details and agreement
— event execution
This sequence allows all processes to be built in advance.
Concept Catering is based in Moscow, where our production and operational team are located.
We regularly organize events in different cities across Russia and are also open to considering international projects if the event format and logistics allow it.
We regularly organize events in different cities across Russia and are also open to considering international projects if the event format and logistics allow it.
Yes. We work both at client venues and at recommended locations.
Before the event, we analyze the possibilities of the space: kitchen preparation areas, logistics, power supply, and service organization.
Before the event, we analyze the possibilities of the space: kitchen preparation areas, logistics, power supply, and service organization.