The short answer
- Catering must come from the venue; outside food is not permitted in any major building.
- Budget $85 to $130 per person for a proper spread; $45 to $75 for lighter service.
- The ordering window usually closes 3 to 7 days out — diarise it at the point of booking.
- Bar service is either a per-head package or consumption-based; decide deliberately, because the difference is large.
- Order food for your full headcount and drinks for about 70% of it. Most groups do the opposite.
How ordering works
Once your suite is confirmed you get access to the venue's suite catering menu, either through a portal or through your specialist. You choose items, set quantities against your headcount, and submit before the deadline. Food arrives in the suite before doors and is replenished by your attendant.
- Deadlines are typically 3 to 7 days before the event. They are real — venues are cooking for hundreds of suites.
- Late orders are possible at most venues from a reduced day-of menu, at a premium.
- Quantities are per item, not per person, and the units are not always obvious. A 'serves 10' platter for a group of 16 is a decision, not a rounding error.
- You can order more during the event through your attendant. It is billed after, at menu price.
What to actually order
Suite menus are long and most of the length is not useful. A spread that works for almost any group looks like this:
- One substantial hot item per four guests — the thing people will actually make a meal of.
- Two cold or shared items that sit out for the whole event and do not degrade.
- One item that is unmistakably from that city. It is the thing guests mention afterwards, and it costs the same as the generic option.
- Something for guests who are not eating a full meal — a good salad or a grazing board carries more weight than it looks like it should.
- Dessert, ordered small. It gets eaten in the fourth quarter and almost nobody regrets it.
The bar: package or consumption
| Package | Consumption | |
|---|---|---|
| How it works | Fixed price per head for the event | Billed per drink after the event |
| Typical cost | $55 – $140 per person | Unpredictable; $40 – $200 per person |
| Best when | Group of 12+, evening event, you want budget certainty | Small group, afternoon game, light drinkers |
| Risk | You overpay if the room drinks little | The invoice writes itself and you find out later |
For a corporate event with a budget to defend, the package is almost always the right call — not because it is cheaper, but because it is knowable. For a family group at a Sunday afternoon game, consumption billing usually wins comfortably.
Dietary requirements
Venue catering teams handle these well, and they handle them badly when told late. Collect requirements with the invitation, not the week of the game, and pass them through with the order rather than mentioning them on arrival.
- Vegetarian, vegan, gluten-free and dairy-free options exist on essentially every major venue's suite menu.
- Halal, kosher and severe allergy requirements are usually possible but need more notice — a fortnight is comfortable, three days is not.
- Label what arrives. A quiet word to your attendant means the plates come out marked, and no guest has to interrogate a buffet in front of colleagues.
Frequently asked questions
How much does suite catering cost per person?
A substantial spread runs $85 to $130 per person at most venues. Lighter service comes in at $45 to $75, and chef-attended premium menus run $150 to $250. Bar packages are additional, at $55 to $140 per person.
When do I have to order suite catering by?
Usually 3 to 7 days before the event, depending on the venue. Most buildings offer a reduced day-of menu after that, at higher prices. Diarise the deadline when you confirm the suite.
Can I bring my own alcohol into a suite?
No. Liquor licensing makes this a firm rule at every major venue, and it is one that gets bookings cancelled rather than warned. All alcohol comes from the venue.
How much food should I order for 16 people?
Order for all 16. The common error is ordering for the number who confirmed rather than the number who will arrive, then discovering that people eat more at a four-hour event than they expect to. Order drinks for around 70% of the room instead — that is where the over-ordering usually happens.
Read next
Tell us what you need
Send the date, your headcount and your budget. A suite specialist checks live availability and comes back with a real quote, usually within two hours. No account, no card, no obligation.