Getting catering from White Rock to Richmond means Highway 99 north and the George Massey Tunnel. There is no way around that, and the tunnel is the most predictable constraint in our whole service area — predictable in the useful sense, because we know it is coming and plan the morning around it rather than hoping.
The complication is direction. We are driving north in the morning, which is the commuter direction through the tunnel. So for a Richmond breakfast or an early office lunch, the food leaves our kitchen a good deal earlier than the distance alone would suggest.
One kitchen, and where it is
Everything we cater is cooked at 1531 Johnston Rd in White Rock on the morning of your event, then driven to you. We have no Richmond kitchen and no partner kitchen on the island. That is the honest shape of it, and it is why the tunnel is a catering fact and not just a traffic fact.
Richmond is flat, gridded and built for this
Once we are across, Richmond is one of the easier cities in the region to actually deliver into. The street grid is regular, the ground is flat, and the business parks around the airport and along Bridgeport and Cambie were built with loading in mind. Load-in is rarely the problem here; arrival time is.
Which makes the format question straightforward:
- Boxed delivery is the workhorse — individually packed, labelled meals, dropped at a desk, a boardroom or a set, clearing fast afterwards. It absorbs a tunnel delay without anybody’s lunch suffering.
- Buffet works well: we arrive ahead of your guests, build and dress the stations, serve, replenish and clear, with serviceware, beverages and servers for the duration.
- Plated is available, and for an evening event it is comfortable — the evening run north is nothing like the morning one.
What Richmond books
Heavily corporate, because of where the offices are. Office lunches for teams of ten to three hundred, labelled by dietary need and cooked the morning of. Film and production catering — crew meals on location, early calls, long days, every requirement on the sheet and packaging that clears fast. Plus conference and launch catering around the airport hotels, and wellness-led menus where vegan, gluten-free and keto are the actual brief.
If you are catering to a secure or badged site — an airport-adjacent building, a studio lot — tell us at booking. Getting a van and a team through the gate is a scheduling question, and it is much easier to solve a week out than on the morning.
Menus and dietary needs
Every menu on the catering menus page is a starting point. We extend it, swap dishes out, or build something new around your guests, and it does not have to be the same cuisine twice — Indian, Thai, Japanese, Cantonese, Greek, Italian, French, Ethiopian, or a brunch. Vegetarian, vegan, gluten-free, dairy-free, keto and low-carb options run through all of it with a dietary key, and we cook around allergies you tell us about when you book. Sauces and proteins are made in our kitchen, with no preservatives.
Pricing and booking
Per guest, based on the menu and the level of service, laid out line by line in your quote before you commit to anything. Delivery needs less notice than a staffed buffet or a plated event; for those, book as early as you can, since dates fill and we may want to arrange a tasting at the kitchen.
Send the date, the guest count and the address and a real person replies within one working day with a proposed menu and a price. Or call +1 (778) 957-7213. See also the other areas we cover and questions answered.