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Drinks catering for companies is often underestimated in the budget, yet it quickly makes up a third of event catering. This guide shows the common billing models, realistic per-person flat rates and the items that push the bill up in the end.

A company summer party in Berlin stands or falls with the venue, but the budget is decided by venue rental, catering and logistics together. This guide shows the right Berlin venue types, the local rules around external catering and permits, and a realistic total budget per person and for the whole group.

How much catering per week makes sense depends not on the budget but on presence and marginal benefit. This guide shows why one or two fixed catering days deliver the biggest effect per euro, what each frequency costs per employee and month, and how to cover the remaining days with the meal allowance.

In a price comparison of buffet, set menu and finger food, the food price alone rarely decides it; the total of food, service and equipment does. This guide shows the realistic per-person prices for each format, uncovers the hidden extra costs, and says clearly which format fits which occasion.

Employee catering is best planned by office days, because whether a team is in the office two days or five completely changes the sensible catering mix. This guide puts both profiles side by side, shows the right model for each presence level, and works out the cost per employee.

Summer party catering for companies decides the mood and the budget at the same time, because at the one outdoor team event of the year, food is both the biggest line item and the biggest lever for a good atmosphere. This guide covers the key formats, realistic prices per person, and a clear decision aid based on team size, occasion and budget.