An office lunch has to feed a room. Food at a fitness event has to fit into what the room is doing that day, which is a different job with different failure modes.
The day has three eating moments, not one. Before a session people want something light and carbohydrate-led that will not sit heavily. During a long event they want something they can hold in one hand between heats. Afterwards they want protein, and they want it while they are still on site rather than an hour later. A single delivery timed to the middle of the day serves none of those well.
Protein is the number people will ask you about. High-protein catering tends to sit between 25 and 40 grams a serving, with 30 grams from whole foods a common benchmark. That is a useful range to hold in your head when you are reading a proposal, because it tells you whether a menu has been built for the audience or simply relabelled for them.
Portion per athlete, not per head. A room of fifty at a strength event and a room of fifty at a yoga morning are not the same order, and averaging them produces food that is wrong in both directions. Tell us what the session is and roughly who is in the room, and the sizing follows from that.
If you need macro counts, say so at booking. Published calories, protein, fat and carbohydrate change how a kitchen batches, weighs and labels — it is a production decision, not a printing one. It is entirely doable and it is not something to spring on anyone the week of.
Format matters more than it sounds. Bowls travel and hold temperature; boxes hand out and clear fast. Pick by how the room moves, not by what looks generous in a photograph.
