Catering
The Large Pack is a fixed price corporate catering box from a Berkeley, California kitchen: twenty tea sandwiches, a twenty ounce bag of house rosemary potato chips, and sides, published for twelve to fifteen guests at one number that does not move.
What arrives in the box
- Twenty tea sandwiches drawn from the kitchen's sandwich lineup
- A twenty ounce bag of house rosemary potato chips
- Sides to round the spread, per the published pack build
- One flat published price covering twelve to fifteen guests
The arithmetic behind twelve to fifteen
Twenty sandwiches across twelve guests is about one and two thirds each. Across fifteen it is about one and a third each. The chips divide the same way: a twenty ounce bag gives roughly one and a third to one and two thirds ounces a head, and the sides carry the remainder of the plate. That math tells you what the pack is. It is a composed lunch built to be grazed alongside its chips and sides, not a stack of sandwiches sized to defeat a hungry room. If your group will treat it as a full midday meal, order it against the twelve end of the range rather than the fifteen.
One number instead of a per person model
The whole point of the format is that nothing is calculated afterwards. The build is published in advance, so an approval takes a glance rather than a meeting, and there is no minimum to model, no per person tail to true up and no reconciliation once the count settles. Event catering usually asks you to predict a number and then pay against it. This asks you to pick a size.
Nobody arrives with it
The pack is unstaffed by design. It is built the morning of delivery, travels composed, and opens looking the way it was packed. There are no chafing dishes, no setup window, no serving gear to source and nothing to break down afterwards: clear a table, open the boxes, and lunch is served. That is the sharp difference between this and the same kitchen's styled and staffed formats, where a team is on site before or during the event. Here the only person handling food at your end is whoever opens the lid.
Where the two pack sizes divide
There is a smaller pack published for eight to ten guests, and this one starts at twelve, so the two builds meet without overlapping. A group of eleven sits in the gap between them, which makes the decision explicit: stretch the smaller build, or carry a little surplus on this one. The larger pack is also the one to take when the headcount is still moving, because the top of its range gives you three guests of slack that the smaller pack does not have.
Feeding past fifteen
A second Large Pack travels as easily as the first, and the kitchen can stagger the builds so a long afternoon gets a fresh second wave instead of a tired first one. Where the group runs just past fifteen, one pack anchors the table and a cheese or fruit board widens it, and the whole spread still arrives in a couple of boxes. For company catering on a standing schedule, alternating the sandwich lineup keeps a recurring Friday order from going stale without renegotiating anything.
The sandwiches themselves
Tea sandwiches are an old form done carelessly almost everywhere. Here they get the same treatment as the kitchen's grazing tables: fillings composed rather than spread, and a finish built to survive the trip rather than to look right for the first ten minutes. The rosemary chips are bagged in house. The sides change with the market the way the boards do, and the sandwich lineup itself is settled in the ordering conversation. Lead time is what protects the morning bake and the build, so the date matters more than the detail.
Ordering and delivery area
Send the date and the delivery window. The lineup is confirmed, the pack is built fresh that morning, and it arrives composed and ready to open. The pack price covers the published build for twelve to fifteen guests; optional extras listed alongside it, fresh eucalyptus styling and a pair of wooden wine crate risers, are priced separately from the pack. Serving items are compostable. The kitchen is based in Berkeley and delivers across the East Bay, San Francisco and the wider Bay Area. It is consistently well reviewed, with a record earned on grazing work where presentation is the product, and the packs are that same standard translated into a grab and serve format.
