Catering into Vancouver from White Rock means Highway 99, the George Massey Tunnel, and then either the Oak Street or the Knight Street Bridge. It is a drive we make constantly, and the part that needs planning is never the kilometres. It is the last hundred metres: a loading zone, a freight elevator, a security desk and a parking arrangement that has to exist before we arrive.
Downtown is the most demanding delivery environment in our service area, and it is entirely manageable as long as nobody is improvising on the morning.
Where the food is cooked
At 1531 Johnston Rd in White Rock, on the morning of your event, and then driven in. There is no Ojas kitchen in Vancouver. We are at the far south-east end of the region, which means for a morning event in the city the food leaves early — we are travelling north in the commuter direction, through the tunnel, at exactly the wrong hour. That is a known quantity, not a surprise, and it is built into how we schedule your day.
Tell us about the building, not just the address
- Is there a loading bay, and does it need to be booked in advance?
- Is there a service or freight elevator, and will it be available at the time we arrive?
- Does the building require sign-in, a pass, or someone to meet us at the desk?
- Where can a vehicle legally stop, and for how long?
Four answers, and an office lunch for two hundred goes smoothly. Without them, the food is fine and the timing is not, which from your side looks like the same thing.
The different Vancouvers
Downtown and the financial district: towers, passes, bays, tight windows. Mount Pleasant, Strathcona and the False Creek Flats: studios, agencies and production offices, usually with ground-level access and a far easier load-in. The west side and Kitsilano: homes, schools and community halls. UBC: a campus, where the building and the nearest vehicle access are two separate pieces of information.
Which service fits
Boxed delivery is the one that suits a tower best — individually packed, labelled meals, carried up in one trip and cleared fast, in compostable bowls with cutlery and recycled-plastic cups. Corporate catering covers the delivered-to-the-room and set-up-and-served versions for meetings, launches and team days. Events and galas is buffet stations or plated courses with our team there to serve, replenish and clear — well suited to the hotel and gallery venues, where there is somewhere for us to work.
What Vancouver books most: office lunches for teams of ten to three hundred, labelled by dietary need; film and production catering, with early calls, long days and every requirement on the sheet; and wellness-led menus, where vegan, gluten-free and keto are the brief rather than a substitution.
The menu
Every menu on the catering menus page is a starting point. We extend it, swap dishes, or build something new for the room, 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, everything is labelled, and we cook around allergies you tell us about at booking. Every sauce and every protein is 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 plated event; for those, book as early as you can.
Send the date, the guest count and the building details and a real person replies within one working day with a proposed menu and a price. Or call +1 (778) 957-7213. See the other areas we cover, or questions answered for lead times and tastings.