As the person planning your company’s events, you’ve got the spring season behind you — easy weather, indoor rooms, and menus that came together without much fuss. Summer comes with a few decisions spring didn’t, and most of them have less to do with the heat than you’d think.
This post goes through what’s different when corporate events move into summer: where you hold them, what you serve, what people drink, and how far ahead you book. None of it is hard once you know it’s coming. The goal is to get ahead of these shifts now, so your June and July events run as smoothly as the ones you pulled together in April.
In spring, the menu stays light — a Caprese Salad, Sumac Salmon, a Grain Bowl that looks composed on the table and holds its own. Summer events tend to be more casual, and the food matches that. Metro’s Summer BBQ menu runs from now through September: All American BBQ with burgers and hot dogs, a Build Your Own Burger spread, BBQ Ribs in four rubs, a Slider Bar with beef, turkey, and Impossible options, and grazing displays like the Americana board.
The casual menu also solves a summer problem spring never had. When an event runs outside or sits out longer in the heat, you want food that holds — shareable spreads and sliders rather than a delicate plated course. If your office doesn’t allow open flames, Metro’s flameless setup keeps hot items hot without one. Either way, summer food is built to sit out, travel between floors, and feed a crowd that’s moving around.
Where you hold the event changes first. Indoors in spring, you know exactly what you’re working with. Move the event to a rooftop or terrace and you’re suddenly planning around the weather and the sun — where’s the shade in the afternoon, is there a covered backup if the forecast turns, and how early can the team set up before the sun is full on the space?
Heat is the new thing to plan around. An afternoon event on an exposed rooftop in July is a different event than the same one in May. Timing and shade take care of most of it: hold it later in the day once the roof has cooled, build in a tented or indoor fallback, and keep cold drinks and water within easy reach. None of it is hard; it just isn’t on the spring checklist.
Drinks matter more in summer than they do in spring. People come in warm from the street or the roof, and the first thing they want is something cold. The plan moves past a pot of coffee and a few cans toward real hydration: water out where everyone can see it, iced options, and non-alcoholic choices that feel like part of the event instead of an afterthought. Mocktails do this well, and they keep the non-drinkers and the early-afternoon crowd included.
The other piece is keeping cold things cold. A drink setup that looks great at the start can go warm an hour in. Plan a way to refresh ice and restock partway through, and the station holds up for the whole event instead of the first half hour.
Spring booking can run close to the date without much risk. Summer is tighter. Rooftops and outdoor venues fill fast once the weather turns, and outdoor space and catering both get scarce across the same few weeks everyone else is targeting. Locking your date and space earlier than you would in spring is worth the few extra weeks of lead time.
Summer scheduling also has to work around the calendar itself. Summer Fridays empty out the back half of the week, and PTO thins the room in a way spring rarely does. Confirm headcount a little later than usual to catch the vacation shuffle, and aim for the middle of the week when more of the team is actually in. Book the space early; pin the numbers late.
The summer season is just getting started, and the calendar fills quickly. If you’re planning a rooftop gathering, a team cookout, or a client event for June or July, Metro’s Summer BBQ menu is live now — burgers and ribs, slider and grazing spreads, and Executive Presentation service when you want it set up beautifully. Browse the summer menu and start planning your event while the best dates are still open.
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.
