San Diego corporate catering.
Executive dinners, holiday parties, investor events and board retreats across San Diego County. Refined hospitality at scale.
Hospitality that reflects on your brand.
We've catered partner dinners, product launches, holiday parties and full-day company offsites. Every plate is treated as a touchpoint with your team and your clients.
Single point of contact, custom proposals, and on-time execution — every time.
Full-service from first call to final pour.
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Single Account Manager
One contact from quote to final wrap-up.
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Volume Pricing
Tiered pricing for repeat corporate clients.
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On-Site Chefs
Live-fire stations and chef-driven action stations.
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Holiday Parties
End-of-year galas with full beverage service.
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Box Lunches & Drop-Off
Premium daytime catering for board meetings and retreats.
Six ways to serve the room.
Every Qfire menu can be served in the format that fits your venue, your guest count, and the night you want them to remember.
Buffet
Beautifully set, chef-attended buffet lines. Hot food, fast lines, no chaos.
Family Style
Shared platters down the center of the table. Warm, generous, and dinner-party intimate.
Plated Service
Coursed, white-glove plated dinners with synchronized service for every table.
Onsite Live-Fire Grilling
We roll in the grill and cook over hardwood at your venue. Guests gather. Memories form.
Action Stations
Chef-driven carving and live-cook stations — picanha, brisket, pasta, raw bar.
Drop-Off Catering
Premium daytime catering for boardrooms and offsites — packaged, labeled, on time.
From recent events.
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In their words.
Our annual partner dinner — 140 plated steaks, served hot, served right. Qfire raised the bar permanently.
Answers, before you ask.
Do you offer corporate accounts and invoicing?
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Yes. Qualified corporate clients are set up with a dedicated account manager, master service agreements, COIs on request, and detailed invoicing on all events. Repeat clients also receive tiered volume pricing across the calendar year.
Can you handle a full-day company offsite or multi-day event?
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Routinely. We've executed multi-day partner retreats, sales kickoffs, and board offsites with breakfast, lunch, breaks, and plated dinners across multiple venues — all coordinated by a single point of contact.
What is your minimum guest count for corporate catering?
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Drop-off catering starts at 15 guests. Staffed buffets and plated dinners typically start at 25 guests. There is no functional ceiling — we have plated and served events of 600+ with the same standard as a chef's-table dinner for 12.
Do you accommodate dietary restrictions and allergies?
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Always. Every proposal includes vegetarian, vegan, gluten-free, and dairy-free options. For peanut, tree-nut, and shellfish allergies we run a dedicated prep line and label every plate at the pass.
Can you cater on-site at our corporate office or co-working space?
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Yes — we cater regularly inside corporate HQs, downtown high-rises, industrial flex spaces, and remote project sites across Phoenix Metro and San Diego County. We bring everything required, including power management for hot-hold equipment.
How do you handle holiday party season bookings?
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Holiday party season (Nov 15 – Dec 23) books out by late September. Reserve your date early — a non-refundable date hold secures your slot, and the menu can be finalized up to 30 days before the event.
Everything worth knowing.
Corporate catering shouldn't feel like ordering lunch. Whether it's an executive board dinner, a quarterly all-hands, a product launch, or a multi-day conference, the food sets the tone for everything that happens around it. Qfire delivers chef-level food and service with the operational precision that procurement teams, planners, and CEOs actually need.
We've executed everything from intimate C-suite dinners to 1,500-person activations across multiple cities. The common thread: a single point of contact, transparent invoicing, on-time setup, and food that makes the room go quiet on the first bite. No spreadsheet drama, no day-of surprises.
Your proposal, line by line.
No hidden fees, no surprise gratuities, no upsells the day of. Every Qfire proposal is itemized so you know exactly what your investment buys.
- Custom menu built around your event type and audience
- Premium proteins and chef-driven plating
- Buffet, plated, stationed, or boxed service
- Fully attended service with uniformed staff
- Live-fire grilling for marquee events
- Standing dietary coverage (GF / V / Vegan / allergy)
- Disposable Dinnerware or full china/glassware rentals
- Setup, refresh, and complete breakdown
- Single account lead for the full event lifecycle
- Itemized invoicing, W-9, COI on request
- Optional bar package with licensed bartenders
- Multi-day and multi-city coordination
What experienced hosts get right.
After 2,500+ events, these are the calls that consistently separate an unforgettable evening from a stressful one.
Brief us on the room, not just the menu
Are people networking, presenting, or being honored? The right service style depends on what the food is supposed to support.
Default to live stations for energy
Chef-attended stations keep the room moving and create photo moments for activations and launches.
Plan for the dietary minority
There will always be vegetarian, gluten-free, and allergy-specific guests. Build for them up front — it costs nothing extra and avoids awkward day-of asks.
Lock the timeline two weeks out
We need final headcount and run-of-show 10–14 days before the event for smooth execution.
Use one menu across multiple offices
If your company has multiple campuses, one rotating menu builds team identity and simplifies vendor management.
Build the bar around the audience
Executive dinners deserve a real wine program. Team celebrations want signature cocktails. Vendor lunches don't need a bar at all.
From first inquiry to final plate.
A simple, transparent path designed to remove guesswork. Most clients book in under 10 days.
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Inquiry or quick call
Share event type, date, headcount, location, and the goal of the event.
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Proposal in 24–48 hours
Itemized PDF proposal sent to you and your finance team — food, service, rentals, gratuity all listed separately.
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Vendor onboarding (if needed)
W-9, COI naming your company as additional insured, and any procurement documents handled fast.
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Confirm and pay Date Retainer
A 35% non-refundable Date Retainer secures your event date and is applied directly to your final invoice. Final balance invoiced post-event for many corporate clients.
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Final headcount (10–14 days out)
Lock guest count, dietary count, and layout. We confirm the run-of-show with your planner.
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Event day execution
Early arrival, clean setup, on-time service, full breakdown, no fingerprints left behind.
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Post-event invoice + recap
Clean invoice for AP, plus a short recap email noting what worked and what we'd refine next time.
Before, during, and after your event.
- →Quote turnaround in 24–48 hours
- →Single account lead from first email
- →W-9, COI, and vendor docs handled in days, not weeks
- →Menu tasting available on request
- →Run-of-show aligned with your planner 10–14 days out
- →Uniformed, on-brand service staff
- →Calm, restaurant-paced execution
- →Chef-attended stations for marquee moments
- →Dietary plates labeled and identifiable
- →Real-time flexibility for run-of-show changes
- →Complete breakdown and trash removal
- →Clean invoice formatted for AP
- →Post-event recap email within 48 hours
- →Standing program clients onto a recurring cadence
- →Photo assets shared on request for internal recap decks
What actually makes us different.
A short list of things our clients tell us they couldn't find anywhere else.
Procurement-friendly
W-9, COI, additional-insured listings, recurring invoicing — handled fast and cleanly.
Chef-driven, not catering-tray-driven
Real chef-built menus, not warmed-up steam-table food. The difference is obvious from the first bite.
Scales without quality drop
From 20-person board dinners to 1,500-person activations. The standards don't change as the headcount goes up.
One point of contact
You email one person. That person owns the entire event. No game of telephone with sales, ops, and culinary.
The reassurance most caterers won't put in writing.
Itemized, all-in pricing
Every proposal lists food, service, rentals, travel, and gratuity separately. No surprise fees. No day-of upsells. The number you sign is the number you pay.
Licensed, insured, food-safe
Fully licensed and insured with ServSafe-certified leadership. Most premium venues already have us on their approved-vendor list.
Date held with a fair deposit
Your date is reserved with a transparent date-charge applied directly to your final invoice — not a sunk fee.
Menu stays flexible until 15 days out
Refine your menu, swap proteins, and adjust guest count as your plans evolve. The contract holds the date, not the menu.
Chef Terry personally designs every menu
You aren't handed off to a junior coordinator. The chef who appears on Food Network reads your inquiry and builds your proposal.
On-time setup, every event
We arrive early, set with calm precision, and finish service on schedule. Our reviews on Google and The Knot reflect it.
A deeper knowledge base.
The questions thoughtful clients ask once they're seriously considering booking.
Do you provide invoicing for accounting?
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Yes. We provide clean PDF invoices with line-item detail, EIN, and W-9 on request — formatted for AP teams and procurement departments.
Can you handle recurring corporate catering?
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Yes. Weekly lunch programs, quarterly executive dinners, and ongoing event series are managed by a dedicated account lead with a standing menu rotation.
Do you sign vendor agreements and W-9s?
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Yes, routinely. We carry general liability and workers' compensation insurance and can provide a COI listing your company as additional insured.
What's the lead time for corporate events?
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Two weeks is ideal. For smaller drop-offs and meeting catering we frequently turn quotes around in 24–48 hours when our calendar allows.
Can you scale a single menu across multiple offices?
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Yes. We've run simultaneous service across multiple campuses with consistent menus, plating standards, and timing — coordinated by a single point of contact.
Do you accommodate dietary restrictions for the whole team?
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Every corporate menu includes gluten-free, vegetarian, and vegan options by default. Allergy-specific meals can be plated and labeled individually on request.
Will service staff wear branded uniforms?
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Our staff wear sharp black chef coats and aprons by default. Co-branded uniforms for activations and conferences can be coordinated in advance.
Can you set up at non-traditional venues?
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Yes — warehouses, parking lots, rooftops, showrooms, jobsites, hangars. If it has a safe perimeter, we can grill, plate, and serve there.
How is gratuity handled on corporate events?
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Service charge and gratuity are listed transparently on the proposal. No tip jars, no awkward end-of-event asks.
Plan your corporate event.
Tell us about your event. We'll send a custom proposal within 4 hours.