Catering
The Small Pack is the compact end of this Berkeley, California kitchen's party catering: twelve tea sandwiches, a ten ounce bag of house rosemary potato chips, and one large side, at a single published price for eight to ten guests.
The build, item by item
- Twelve tea sandwiches from the kitchen's lineup
- A ten ounce bag of house rosemary potato chips
- One large side to round the spread
- One flat published price covering eight to ten guests
What twelve sandwiches actually cover
Across eight guests that is one and a half sandwiches each. Across ten it is a little over one apiece. The chip bag works out at roughly an ounce to an ounce and a quarter a head, and there is a single large side rather than several. Read together, those numbers describe a build sized to be finished rather than sized to overflow: a table of eight eats comfortably, a table of ten eats politely, and very little goes home in a fridge. If the gathering lands over a proper meal hour, the eight end of the range is the honest one.
Choosing this over the larger pack
The kitchen publishes a larger pack that feeds twelve to fifteen at its own flat price, so the two builds sit next to each other on the menu with a clean break between them. This one is the tighter, cleaner fit for a group that will genuinely be eight to ten. The practical rule: order this size when the count is firm, and step up to the larger pack when it may drift.
Why fixed price suits a small group
Per person catering earns its complexity at scale. A ten person lunch does not need that machinery, it needs simpler math: one published number, one delivery, no minimum to model and no surprise at the invoice. As a corporate catering service order it clears an approval in a single line, which is exactly the gap this build exists to fill, and it is why it tends to land on a standing rotation once a team has ordered it twice.
No staff, no gear, no cleanup
The pack is built the morning of delivery and transported composed, so it opens looking the way it was packed. There is no assembly, no hunting for serving gear and nothing to break down afterwards. Clear a corner of the table and the gathering is catered. Nobody from the kitchen is on site at any point, which is the difference between this format and the staffed and styled work the same team does at larger scale.
Reordering and standing rotations
Because the build is published rather than negotiated, a repeat takes one message: same pack, new date. Past lineups are tracked, so a returning order does not need re-explaining, and a weekly rotation can move the sandwich lineup around instead of repeating it. The large side changes with the market the way the kitchen's boards do, which is the quiet reason a standing order does not start to taste like the same lunch every week.
Stretching it, or adding to it
The pack pairs naturally with a cheese or fruit board when a group edges just past ten, and with coffee service for a morning meeting. Hosts running a longer afternoon often add a second pack timed an hour later rather than upsizing to the larger build, which keeps everything tasting freshly opened instead of leaving one spread sitting out for three hours.
Who orders it, and where it goes
Team leads feeding a working meeting that deserves better than a delivery app, hosts of small showers and birthday lunches, and anyone whose week needs one decision instead of ten. The kitchen is in Berkeley and delivers across the East Bay, San Francisco and the wider Bay Area. It is consistently well reviewed on grazing work where composition is the craft, and this is that standard shrunk to a single box. The pack price covers the published build for eight to ten guests, and serving items are compostable. Send the date and the delivery window, and the lineup is confirmed from there; event catering rarely gets simpler than this.
