Spit Braai Catering › Corporate & Year-End Functions
Corporate & Year-End Functions
Fixed per-head pricing from R150 for lamb, an invoice your finance team can actually process, and dietary requirements planned in advance rather than improvised on the day. Year-end functions, team days and client events across greater Cape Town, with a written quote you can put in front of a budget holder.
Year-end functions and corporate events
A spit braai solves the specific problem of a company function: a large headcount, an outdoor or semi-outdoor venue, a fixed budget per head, and a need for it to feel like an occasion rather than a canteen. It also scales cleanly — 60 people and 200 people are the same job with more spits.
What corporate bookings need that private ones don't
- A firm per-head figure up front, because it has to go through a budget
- A proper quote and invoice your finance team can process
- Dietary coverage — halaal, vegetarian and allergen options that are planned, not improvised on the day
- Reliable timing, because the programme is fixed around the meal
All four are standard on our corporate bookings.
Typical corporate events we cater
Year-end functions
November and December, usually 80–250 people at a venue, estate or company premises.
Team days
Smaller, more relaxed, often at a farm venue or a director's home.
Client & launch events
Where the catering is doing some of the impressing. Carving station works well here.
December books out first. Year-end function dates in the first three weeks of December are typically gone by September. If you are reading this in the second half of the year, get the date held now.
What a company function costs per head
R150 per person for a lamb spit, R129 for pork, R116 for chicken and R204 for mixed meat, from 25 guests, with halaal at the same rates. The chef, set-up and clean-up are inside the figure. Salads (from R15 a head), extra service staff (R850 each) and travel past 30km of Durbanville go on the quote as separate lines, so the budget holder sees every one before signing.
| Headcount | Lamb at R150 | What we bring |
|---|---|---|
| 40 | R6 000 | One whole lamb, one chef |
| 60 | R9 000 | One whole lamb, one chef |
| 100 | R15 000 | Two spits, two chefs |
| 150 | R22 500 | Three spits, staggered carving |
| 250 | R37 500 | Four or more spits, a full crew |
Quoting is free and there is no charge for a site conversation. The full breakdown of what moves a price is on spit braai prices, and what actually gets served is on the spit braai menu.
How the paperwork works
- Written quote with a fixed per-head figure, what is included, and the deposit terms — something you can put in front of a budget holder rather than a WhatsApp message.
- Purchase orders accepted. Send the PO number and it goes on the invoice.
- Invoice on completion, itemised, with the final headcount reconciled against the quote.
- Headcount confirmed 72 hours out. Small movement after that is absorbed; a fifty-person swing on the morning is not.
Dietary requirements, planned rather than improvised
The dietary question is where most company catering goes wrong, because it is asked too late. We need the numbers, not the categories, and we need them at the same time as the headcount.
| Requirement | How we handle it |
|---|---|
| Halaal | A separate spit with dedicated equipment and its own carving station, never one spit serving both |
| Vegetarian | Catered as a plated portion per head, confirmed in the numbers up front |
| Allergens | Full ingredient list for the sides and marinades on request before you book |
| Children | Roughly half portions; tell us the split and we adjust the meat rather than the rate |
Halaal and mixed-dietary corporate events are catered as two separate spits with separate equipment — see halaal catering.
Where most company functions happen
Tyger Valley, Century City, Bellville and the Durbanville business parks account for most of the year-end work — see spit braai in the Northern Suburbs for what that run looks like and how early the chef arrives. Company premises are the most common setting and the easiest: a lawn, a parking area or a loading yard all work, provided there is about three metres of level ground, shelter from heavy wind and a tap. We bring everything else and need no power and no kitchen.
Corporate catering questions
Do you cater at our offices?
Yes, and most year-end bookings are exactly that. We need three metres of level ground out of heavy wind and access to a tap. No power, no kitchen, no venue hire.
Can you invoice the company and take a PO?
Yes. You get a written quote first with a fixed per-head figure, then an itemised invoice on completion. Send the PO number and it goes on the invoice.
What is the minimum headcount for a corporate booking?
25 guests. Below that a spit is the wrong tool and we will say so rather than sell you one.
How late can we confirm final numbers?
72 hours before the event. Movement of a few people after that is absorbed; a large swing on the morning is not.
How far ahead do December dates book out?
The first three weeks of December are typically gone by the end of September, and the second Friday is the first date to go.