Ordering for a group without over-ordering
The most common thing we fix at the counter is a group ordering one main each, the way you would at a restaurant built around single plates. Levantine food does not really work like that, and you end up with too much of the wrong shape.
Order in layers, not in mains
A table that works usually has three layers on it:
- Something to dip: hummus, and one other dip so there is a second flavour going round.
- Something warm and substantial in the middle of the table.
- Something fresh and sharp to cut through the first two.
That third layer is the one groups forget, and it is the one that stops a table feeling heavy halfway through.
The boxes exist for exactly this
If working that out per person sounds like effort, the sharing boxes already are that calculation. They are put together to cover the layers above for a table, rather than being a discount on ordering the same things separately.
The half sandwich is the other useful trick. It lets a group put three or four different things in the middle of the table instead of committing one person to one sandwich.
A good rule: order for about three quarters of your group, eat, then add. Food comes out fast enough that a second round is not a wait.
Bigger than a table
Past a certain size this stops being a menu question and becomes a catering one. That is a different set of formats, and we put together a proposal rather than have you assemble it from the à-la-carte menu.
Have a look at catering, or just ask us and describe the event.
