Corporate & Office BBQ Catering in Gush Dan

Because the point of a company event is the hour, not the calories. Delivered trays solve lunch: everyone collects a plate, eats at their desk or in the kitchenette, and the event is over in twenty minutes because there is nothing to stay for. A live fire inverts that. The grill becomes the place people stand, the food comes off in waves instead of all at once, and the event holds its crowd for two hours without anyone organizing an activity.

It also fixes the specific way office catering usually disappoints. Grilled meat is the worst possible food to cook ahead and drive across town — a skewer that has been sitting in a warming box since 11am is not the dish anyone ordered. When the fire is on your own roof, the gap between grill and plate is seconds, and the person who eats at the end of the evening gets the same plate as the first one.

And there is a quieter reason it works for teams in particular: nobody has to host. The crew runs setup, the cooking, the service and the cleanup, so the office manager or HR lead who booked it gets to attend their own event instead of running it. That is usually the difference between an event people remember and one they escaped early.

One hard requirement: a ventilated outdoor spot for the coals. In Gush Dan office buildings that is more common than people assume — a roof deck, a wide balcony, a ground-floor courtyard, even the building's parking level if it opens to the air. Many Tel Aviv, Ramat Gan and Herzliya Pituach towers were built with exactly this kind of terrace; if yours has one, the event happens at the office, which is where attendance is highest.

If the building genuinely has nowhere for fire, the format moves rather than dies. A rented rooftop, a garden venue, a private house of one of the founders — anywhere with an outdoor corner works, and the crew brings everything: grill, coals, tables, serving gear. The tradeoff is that an offsite location costs attendance; people skip what requires a commute. Check the office first.

Logistics on the day are lighter than most office managers expect. The crew arrives about 90 minutes before start for setup, needs access to the outdoor spot and ideally a service elevator, and leaves the roof cleaner than it was found. There is no dependence on the office kitchen, no stack of foil trays in the kitchenette fridge, and no cleanup rota for whoever drew the short straw.

The price is ₪290 per guest, all-inclusive, with a ₪6,700 event minimum. All-inclusive means what it says: premium cuts bought by name from certified butchers, starters, salads, breads and sauces, soft drinks, the grill and coals, the crew — roughly one person per 15–20 guests — live cooking through the event, service and full cleanup. There is no setup fee, no staffing line and no cleanup charge appearing later on the invoice, which matters when you are the one defending the budget internally.

The ₪6,700 minimum binds for teams up to about 23 people — a 15-person startup pays the minimum, not 15 × ₪290. From around 24 guests the per-head price simply multiplies out. For finance's benefit: a 40-person company event lands at ₪11,600, all costs included, which is competitive with a restaurant buyout once you count what restaurants add for private areas, service and drinks — and nobody has to book taxis.

Two honest boundaries. Under 20 guests the event format does not run — a small team dinner is private-chef territory, a different product with its own pricing that starts lower. And if what you actually need is a 30-minute working lunch where everyone eats at their desk, order trays from a good kitchen and save the difference; a fire crew is wasted on an event that ends before the second wave comes off the grill.

In an Israeli office the food has to work for everyone or it excludes someone, so sourcing is the part worth interrogating. Our cuts are bought by name from certified butchers and the butcher goes on your quote in writing: Bat HaKatzav in north Tel Aviv, Meshek Lagziel in Ramat Gan — a 60-year family business known for dry-aged beef and house kebab — and, when the company wants a stricter standard, Atliz Lemhadrin in Kfar Shalem, which carries Badatz Machpud, Beit Yosef and Eda HaChareidis certification.

For events that need supervision rather than just sourcing, a mashgiach on-site and a dedicated kashered grill can be arranged on request. That is the honest framing: it is arranged per event, not a standing kitchen certificate, so say what standard your team needs when you book and verify the paperwork in writing — with us or with any caterer. The Chief Rabbinate's public kosher databases exist precisely so nobody has to take a caterer's word for it.

The practical effect for HR: one format the whole company can eat, with the sourcing documented well enough to answer the employee who asks. Vegetarian and vegan colleagues are covered by the grilled-vegetable and salad side of the menu — flag the count in advance and the crew sizes the spread accordingly.

Corporate demand is not flat. October through December is the crush: Hanukkah parties, year-end events and budget-must-be-spent-this-quarter gatherings all compete for the same evening slots, and Thursday evenings go first. If the company event is tied to Hanukkah, book weeks ahead, not days — and consider a Sunday–Wednesday slot, which is easier to get and often better attended than a Thursday when half the team leaves early for the weekend.

Spring is the other window that rewards planning: April through July, company events move outdoors and compete with wedding season for crews. Summer evenings on a Gush Dan office roof, on the other hand, are underrated — the heat breaks after six, golden hour does the decorating, and dates are easy to get.

Planning effort on your side is one conversation: headcount, date, and a photo of the outdoor space. You can price the headcount yourself in the calculator on our homepage, read how a live-fire event runs on our about page, and send the details on WhatsApp for a fixed quote with the butcher named on it. If the space cannot host fire, we will say so and tell you what would work instead.