Summer is the stretch where corporate events stack up fast — team lunches, client outings, the offsite that's been on the whiteboard since spring. As the person responsible for catering, you're booking those around a calendar that gets harder to read every week, because half the office is rotating through vacation days. This post is about why getting your summer events on the books in June makes the rest of the season go smoothly: you lock your dates, you pin headcount while people are still around to answer, and you pick from the summer menu while it's at its best. A little lead time now is the difference between a summer that runs itself and one you're chasing in August.
The hardest part of a summer event isn't the food — it's the count. Between PTO, half-days, and the people who quietly work remote in July, the number you'd get from a headcount today is not the number you'll get in three weeks. Booking early lets you send the invite while people can still RSVP, lock a date that doesn't collide with three vacations, and order to a confirmed count instead of a guess.
A few things to settle as soon as the event is on the calendar:
Most summer packages have guest minimums, so your confirmed count also tells you what you can order. Pin the number first and the rest of the menu follows.
Metro's Summer BBQ menu runs through September 11, which gives you the whole season to use it — but the best dates fill in around it, so the move is to book the menu while you're booking the date. It's built for a real summer spread. The All American BBQ is the centerpiece: beef, turkey, and veggie burgers, chicken tenders, and beef hot dogs, with Creamy Ranch Potato Salad and Waffle Fries, at $39.95 per guest.
Covering the room is straightforward from there. BBQ Ribs come in four styles — St Louis, Hawaiian Pineapple, Memphis dry rub, and Pasilla Chile — all gluten-free. White Cheddar Mac & Cheese handles the vegetarians, and the Slider Bar has an Impossible Meat option, so vegan guests get a real plate instead of a side. Finish with Mini Cupcakes in vanilla, chocolate, or red velvet. One order, and everyone at a summer event with a wide range of eaters is taken care of.
The last reason to book in June is the part nobody thinks about until the week of: logistics. Many Midtown offices don't permit open flames, which changes how a hot spread gets set up — Metro's flameless setup solves it, but it's worth flagging when you order, not the morning of. Summer delivery windows also tighten around early-dismissal days and long weekends, so the earlier your event is confirmed, the easier it is to hold the time slot you want. And if the event is one where presentation matters — a client lunch, a leadership offsite — Metro's Executive Presentation service plates everything on porcelain and wood with proper linen, which is the kind of detail you want decided in advance, not improvised.
Booking early turns all of this from a scramble into a checklist. You hand off the setup and spend the day with your team instead of the delivery entrance.
The teams who have an easy summer are the ones who booked it in June. Settle your dates, lock your headcount before vacation season scatters it, and order the Summer BBQ menu while the whole season is open to you. Metro's catering team can walk you through dates, counts, and the menu in one conversation — so the only thing left to do this summer is show up.
Author
Chris Zamfotis
Managing Partner, Metro Catering
Chris Zamfotis is the Managing Partner at Metro Catering, a New York City catering company serving corporate offices, private events, and businesses across Manhattan. With a focus on reliable service, thoughtful menu planning, and polished presentation, Chris helps lead Metro Catering’s approach to modern corporate catering, from daily office lunches to executive meetings, happy hours, and large-scale events.
Metro Catering has been NYC’s trusted corporate catering provider since 1981, offering fresh, high-quality meals for office lunches, corporate events, and workplace dining—delivered on time, every time.
