A Banquet Where Everything Works
A banquet is the format for events where guest seating, sequential course service and well-organized service matter.
[ Banquets ]
About Off-Site Banquets
The Concept Catering team takes care of the gastronomic and service side of the event: from developing the banquet menu and preparing the venue to table setting, waiter service and organizing an on-site kitchen.
We hold banquets in Moscow and beyond — at event venues, country spaces, offices, private residences and other locations suitable for the chosen format. If the venue has not been chosen yet, we will help find a space that fits the number of guests, the scenario and the goals of the event.
How a Banquet Is Organized
Preparation
Preparation starts with understanding the event itself: the number of guests, the venue, the program, the duration and the expected budget. Based on this, we build the menu and define the required equipment, staffing and service plan.
Service Format
Depending on the scenario, a banquet may include cold and hot appetizers, salads, main courses and desserts. Dishes can be served family-style or plated, with courses changing in sequence according to the program timing.
Service from the Inside
We plan table layout and settings, linens, tableware and cutlery, the work of the kitchen and waiters in advance. On the day of the event, the team’s job is to make the complex inner workings of the banquet invisible to guests.
What Determines the Cost of an Off-Site Banquet
Once the parameters are agreed, the client receives a detailed estimate with the cost of the menu and required services. We don’t invent universal “banquet prices”: two events with the same number of guests may require completely different organization.
- Number of guests and menu composition
- Service format and duration
- Number of waiters and other staff
- Rental of tableware, linens, furniture and equipment
- Venue specifics, logistics and location
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
The cost per guest depends on the menu, guest count, service format and venue conditions. Our estimate also accounts for chefs and waitstaff, tableware, furniture, linens, equipment hire and transportation.
Two events with similarly priced menus may therefore have very different total budgets. We provide an itemised estimate that clearly separates food and beverage costs from supporting services.
Two events with similarly priced menus may therefore have very different total budgets. We provide an itemised estimate that clearly separates food and beverage costs from supporting services.
Full-service catering may include menu development, food preparation and delivery, table settings, service staff, and the hire of furniture, tableware, linens and equipment.
We can suggest simple styling through linens and table settings. For more elaborate décor or floral design, we can involve our partners or work with the client’s trusted suppliers. Every service and its cost is specified in the proposal in advance.
We can suggest simple styling through linens and table settings. For more elaborate décor or floral design, we can involve our partners or work with the client’s trusted suppliers. Every service and its cost is specified in the proposal in advance.
At Concept Catering, we do not apply a single standard food allowance per guest. We believe the menu should follow the nature of the occasion rather than an average figure.
A traditional shared-table banquet and a multi-course plated dinner call for very different calculations. We consider the guests, timing and menu structure, then plan quantities around the event itself—not the other way round.
A traditional shared-table banquet and a multi-course plated dinner call for very different calculations. We consider the guests, timing and menu structure, then plan quantities around the event itself—not the other way round.
Staffing depends on more than guest numbers: the expected service level, venue layout and event programme all matter.
A kitchen far from the dining room or service across several areas may require a larger team. A traditional banquet, an individually plated dinner and a multi-station event also operate differently. We size the service team to the specific project.
A kitchen far from the dining room or service across several areas may require a larger team. A traditional banquet, an individually plated dinner and a multi-station event also operate differently. We size the service team to the specific project.
Service is coordinated with the event programme. Cold starters may be set out before guests are seated, while hot courses and desserts are served at agreed times.
We plan around speeches, congratulations, music and other programme moments. The event manager coordinates the kitchen and waitstaff so courses neither interrupt important moments nor leave guests waiting.
We plan around speeches, congratulations, music and other programme moments. The event manager coordinates the kitchen and waitstaff so courses neither interrupt important moments nor leave guests waiting.
Yes. We can cater at venues without a permanent kitchen, provided the conditions allow safe food handling and service. We assess the space in advance and determine what equipment is needed for storage, preparation and serving.
At country homes, marquees and private residences, access to electricity, water and suitable back-of-house space is particularly important. A lack of restaurant infrastructure need not be an obstacle.
At country homes, marquees and private residences, access to electricity, water and suitable back-of-house space is particularly important. A lack of restaurant infrastructure need not be an obstacle.
Yes. You may supply your own alcohol and cake. Concept Catering charges neither corkage nor an additional service fee for serving them.
We will need the types and quantities of drinks and the cake’s weight in advance to plan the appropriate glassware, tableware and service. Glassware hire is calculated separately and included in the estimate. You choose the drinks and cake maker; we take care of serving them.
We will need the types and quantities of drinks and the cake’s weight in advance to plan the appropriate glassware, tableware and service. Glassware hire is calculated separately and included in the estimate. You choose the drinks and cake maker; we take care of serving them.