Thai catering: what to know

What the job involves, what changes the price, and what to ask a pro.

What thai catering is

A Thai caterer prepares dishes such as pad thai, curries, satay and fresh salads for your event, with the heat adjusted for your guests. Hosts hire one for birthdays, office lunches and parties where a bright mix of sweet, sour, salty and spicy dishes suits the group.

Signs you need it

  • You want a menu with pad thai, curries and fresh salads that is popular with most groups
  • Your guests have different heat tolerances and you want each dish set to a level you choose
  • You want satay and skewers as a shareable starter for the crowd
  • The event needs a spread that can sit at a buffet while guests come and go
  • You want a vegetarian menu that is as flavorful as the meat dishes

What the pro does

  • Takes the guest count, the dishes, the heat levels and the dietary needs
  • Plans the menu across curries, noodles, rice, satay and salads
  • Cooks the dishes at a permitted kitchen and holds them at a safe temperature
  • Sets up the buffet or family style platters with serving utensils and labels
  • Refills the dishes and keeps the fresh salads chilled through the event
  • Clears the buffet and packs leftovers as agreed

What changes the price

Every job is different, so we do not publish prices. These are the things that move the quote up or down.

  • Guest count and the number of curries, noodles and salads
  • Protein choices, including seafood and vegetarian options
  • Number of satay skewers or appetizers
  • Service style, such as buffet, family style or plated
  • Staffing for refills and cleanup
  • Equipment such as warmers, chilled salad trays and serving pans

What a written quote should spell out

  • Each curry, noodle dish, rice, salad and appetizer, with the portion size
  • Heat levels for each dish and how they are labeled
  • Vegetarian options and how they are kept separate
  • Service style, the number of servers and the equipment included
  • Setup, service and cleanup times

Questions to ask before you hire

  • Which dishes contain peanuts, shellfish, fish sauce or dairy?
  • Can you set each curry to a specific heat level for different guests?
  • How do you keep the fresh salads cold on a buffet?
  • Do you make the vegetarian dishes without fish sauce or shrimp paste?
  • How often do you refill the buffet?
  • Do you hold a health permit, and where is the food cooked?

Red flags

  • Cannot say which dishes contain peanuts or shellfish
  • Makes the vegetarian dishes in the same wok or pot as the meat without telling you
  • Leaves fresh salad out warm for a long time
  • Will not adjust the heat for guests who need milder food
  • Asks for payment before the menu and heat levels are confirmed

What you can do yourself

A host can make a simple pad thai or a curry at home with fresh ingredients, cooking it right before serving and tasting for heat. Hire a Thai caterer for a large group, a range of curries and satay, or an event where the dishes must be held safely and refilled through the evening.

Licenses and permits

Food businesses commonly need a health permit or a food handler card from the local office that oversees food safety. Ask the caterer for its permit and staff cards, and check the rules for the kitchen and the site where the food is served.

Thai catering questions

Can the caterer make a milder curry for children?

Usually yes. Ask for a mild version of the main dishes and label the heat level on each one so families can choose.

Do the noodles stay good at a buffet?

They hold best when they are refreshed in small batches. Ask the caterer how often it refills the noodle dishes and whether it cooks them to order.

Which dishes are safe for a peanut allergy?

Ask the caterer which dishes contain peanuts or peanut oil, and whether it cooks them in shared woks. Tell the host which dishes are safe for that guest.

About this guide

This national guide is written and checked by infinibell. Rules and conditions differ by place, so local pros are credited on guides for the cities they serve, not on national ones.

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