Themed Party in the Style of the USSR. Private Birthday
A conceptual Birthday in the style of the 70s and 80s was realized as a full-fledged immersive project with a deep focus on atmosphere and details.
[ About the Case ]
Themed Party in the Style of the USSR. Private Birthday
This was a private Birthday, but in terms of production, it was a full-fledged conceptual project. The task was not just to 'create a Soviet table,' but to create an atmosphere that guests literally step into and begin to live in.
The loft space transformed into a stylized cultural space of the 70s and 80s: slogans on the walls, characteristic color palette, vintage decor elements, lighting, music, and an authentic bar with recognizable drinks from the era.
This was one of our first immersive formats, where gastronomy became part of the script.
Moscow
Region
260 000 ₽
Event Budget
5 200 ₽
Price per Person
What We Did
Concept and Script
We developed a thematic line for the evening with visual and conceptual ties to Soviet aesthetics: banners, slogans, uniform elements, details of table setting, and atmosphere. Each guest became a participant in the action — not an observer, but a part of the 'era'.
Gastronomic Line and Bar
The menu was built around traditional Soviet dishes presented in a modern, neat style: herring, cold appetizers, salads, classic combinations, familiar flavors — all in a well-thought-out buffet format. The bar was designed as a separate thematic element: a samovar, port wine '777', characteristic bottles, and a drink presentation that enhanced the immersive experience.
Organization and Service
The staff was styled to match the era — pilot caps, aprons, elements of uniform, while the level of service remained modern and impeccable. The technical aspects, lighting, zoning, and logistics allowed for a balance between the show and the comfort of the guests.
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Specify the Event Details
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Preliminary Estimate
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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.