Which Plant-Based Catering Style Is Right for Your Event
A Complete Guide to Grazing Tables, Plated Service, Food Stations, Buffet & Family Style Dining*
Reading Time: 12 minutes | Last Updated: November 2025
The Choice That Changes Everything
You've chosen plant-based fine dining for your celebration. Now comes a decision that will shape how your guests experience every bite: the service style.
This isn't just logistics. It's the difference between:
- A formal affair where every course feels like opening a gift
- An interactive celebration where food becomes the conversation
- An artistic display that stops guests in their tracks
- An abundant spread where choice and variety reign
- An intimate gathering where passing dishes creates connection
The right choice reflects your vision. The wrong one feels... off.
Let us walk you through five distinct approaches, each with its own rhythm, atmosphere, and magic.
Grazing Tables: When Food Becomes Installation Art
The Experience
When your guests arrive, the table feels alive, abundant, sculptural, almost too beautiful to touch.
Clusters of grapes spill over the drink dispenser like a cascade of jewels, hiding everything but the slender tap that glints beneath them. Twirls of pasta rise gracefully on sculptural pedestals, each one catching the light as if part of a delicate installation. Tomatoes stack into playful towers, while vegetables tumble downward like a living bouquet, edible and ephemeral at once.
There’s a rhythm to it all, a choreography of colour and texture. Smooth ceramics beside hand-torn leaves, roasted nuts glimmering in the glow, herbs scattered like confetti. You don’t just see the table, you feel drawn into it.
Every bite carries intention: the crunch of what’s fresh, the tang of what’s preserved, the warmth of spice and slow cooking.
It’s generous, playful, and meant to be explored. A landscape of flavour to wander through and gently dismantle.
The Instagram Effect
Grazing tables are the most photographed element of any event. Your guests will photograph it before touching anything, they'll post it, tag your event, create organic buzz.
For you: instant content... for us: portfolio magic... for your guests: a story worth sharing.
What is a Grazing Platter?
A grazing platter is a curated selection of foods arranged on a board or platter for guests to pick and choose from. Recent trends show grazing tables and grazing platters are among the most searched catering styles in New Zealand, and for good reason. They transform food into experience.
Whether you're a complete beginner or refining your skills, understanding these 7 steps will transform how you approach platter curation.
Follow this visual guide, then read detailed instructions below:
THE ULTIMATE GUIDE TO BUILDING A PERFECT
GRAZING PLATTER
Master the art of creating Instagram worthy, plant based, and gluten free charcuterie boards with our proven 7 step framework. Learn professional techniques that elevate your entertaining game and celebrate every dietary preference at your table.
Choose Your Base
Start with a large wooden board or slate platter as your foundation. Aim for at least 18 by 24 inches to give yourself creative room.
Build Your Protein Anchors
Add 3 to 4 plant based protein elements. Nuts, legumes, seeds, tofu, tempeh, or plant based cheese for structure and contrast.
Layer Fresh Produce
Arrange colorful seasonal vegetables and fruits in clusters. Berries, grapes, figs, and crudités create natural focal points.
Balance Your Proportions
Aim for a 40 to 30 to 20 to 10 split. 40% produce, 30% plant proteins, 20% gluten free breads and crackers, 10% spreads.
Add Texture Variety
Include crusty breads, crispy gluten free crackers, olives, pickles, and roasted nuts. Creates interesting combinations and engagement.
Incorporate Edible Accents
Finish with fresh herbs, edible flowers, and microgreens. A drizzle of quality olive oil and maple syrup adds elegance and sophistication.
Serve & Refresh
Present immediately or prep 2 hours ahead. Refresh depleted areas every 30 minutes to maintain visual appeal throughout your gathering.
PRO TIP: Use odd numbers of items in each category, stick to a cohesive color palette, and leave 30 percent of your board empty. Less is more. Your guests will be impressed with both your presentation and restraint.
Ready to impress without the effort?
Click here to let Veceto create yours instead
What Makes Our Grazing Tables Different
- We believe each grazing table is more than food; it’s a quietly curated experience.
- Styling with intention. We think like set designers: layering height and texture, choosing colour palettes that feel both rich and relaxing. It’s not “more stuff,” it’s the right stuff. Every bowl, board, and garnish is chosen to hold space and breathe.
- Season as our guide. What’s thriving now shapes our spread. The freshest produce, herbs, and flowers come from Bay of Plenty growers, at their peak. We don’t force things out of season, we let the seasons lead.
- Edible detail everywhere. Textures you want to touch, crisp crackers that snap, dips that pour, pickles that crackle, cheeses with character. Edible flowers, ferments, house-made elements give each item its voice. You’ll taste purpose in every bite.
- Crafted house-made components. The spreads, the cheeses, the pickles, these begin in our kitchen. Often in small batches. Always with attention. What’s ours isn’t just assembled, it’s built.
- Visual rhythm & flow. There’s movement in the layout so the eye travels across: soft curves of olives, linear strips of crackers, clusters of fresh herbs, breaks of negative space so things don’t feel dense. There’s contrast: light & shadow, rust & green, crisp & soft.
- Wearing restraint. We don’t try to fill every gap with something loud. Sometimes simplicity is powerful. Quiet moments on the table let the bold ones shine more.
- Sustainability & provenance. Local growers, spray free (if available) and seasonal sourcing. We aim to honour place, to have flavours that speak of this land. Materials and serving pieces also follow a line of care, from ceramic bowls to biodegradable touches.
- Custom, not cookie-cutter. Every event, every client, every guest list influences what goes on the table. What your guests love, dietary needs, special moments, these shape our design. It’s your table, shaped by us with your heart in mind.
A typical Veceto grazing platter includes 50-70 distinct items, each chosen deliberately.
What's Actually On the Table
Plant-Based Cheese Collection (7-9 varieties)
Nearly all our vegan cheeses are crafted in-house. Our collection showcases a range of unique creations. From cheddar, Swiss, and pineapple–nut–wrapped fermented macadamia cheese to blue strained cheese and our signature green-pesto cheese. We also offer luscious coconut-based varieties that redefine what plant-based cheese can be, proving that indulgence and innovation truly go hand in hand.
Vegetables: Fresh & Preserved
Fresh seasonal: Heritage carrots in purple, yellow, orange... baby cucumbers, heirloom tomatoes when in season (never mealy winter ones), asparagus, bell peppers, radishes, sugar snap peas.
Housemade Deli: Root vegetables transformed into delicacies. Marinated, cooked, smoked, dehydrated, and baked with herbs to create savoury delights perfect for fresh sourdough bread.
Roasted when weather cooler: Kumara rounds with rosemary, cauliflower with za'atar, garlic confit mushrooms.
Pickled housemade: Quick-pickled kimchi, pickled red onion, giardiniera, kumquates.
Dips & Spreads (8-12 varieties)
Every single dip made in our kitchen:
- Smoky bean spread
- Signature not-honey drizzle
- Beetroot–cranberry hummus, made with roasted (never canned) beets
- Creamy and refreshing Zaziki
- Roasted red bell pepper almondfeta dip
- Muhammara: roasted peppers with walnuts and pomegranate molasses
- Walnut & sun-dried tomato pesto
- Cashew cheese spread, cultured for 48 hours
- Labneh with roasted beetroot and grapefruit, finished with basil oil
What you won't find: store-bought anything.
Crackers, Breads & Accompaniments
Freshly baked gluten-friendly fougasse, sourdough, focaccia, and tomato bread, served alongside crispy cranberry–chocolate crackers and lavosh. Accompanied by seasoned nuts, a selection of fresh and dried seasonal fruits, marinated and fermented vegetables, and finished with delicate edible flowers.
Who Chooses Grazing Tables
Perfect For:
- Cocktail style receptions, no sit-down meal
- Pre-dinner drinks before plated service
- Afternoon celebrations, 2-5pm timeframe
- Networking events: corporate, gallery openings
- Visual first events where presentation matters
- Casual gatherings: birthdays, showers
- Events 2-3 hours maximum
Skip If:
- Event longer than 3 hours, food safety
- Very large guest count 100+ as sole food
- Formal sit-down dinner expected
- Significant mobility challenges in guest list
The Fastest Service Style
Grazing tables offer instant availability: no waiting whatsoever, guests arrive and eat immediately, natural flow around table, can accommodate late arrivals effortlessly, no service staff needed though we recommend monitoring.
Perfect for events with staggered arrivals or when timing flexibility matters.
Space Requirements
Calculate by guest count:
30-40
50-70
80-100
Single 4-5m table
L-shaped 6-8m total
Three separate stations
5m x 1.5m = 7.5 sqm
~10 sqm
12m+ distributed
Space considerations:
- Table: 1.2-1.5m wide
- Access both sides: 2m circulation minimum each side
- Distance from seating: 3-5m, standing room with plates
Pro tip: For events over 80 guests, multiple smaller grazing stations work better than one massive table.
Seasonal Variations
Summer Dec-Feb: Fresh stone fruits, juicy tomatoes, light dips, abundant edible flowers.
Autumn Mar-May: Figs, pears, roasted pumpkin, warmer dips, root vegetable crisps.
Winter Jun-Aug: More roasted vegetables, citrus elements, heartier spreads, dried fruits.
Spring Sep-Nov: Asparagus, fresh peas, radishes, lighter cheeses, flowers emerge.
Real Story: The Artist Pop-Up
60 guests, Taupo
She wanted food that spoke the same language as her paintings, colourful, alive, and unapologetically organic. Not plated perfection but something guests could feel, a table that moved like brushstrokes across a canvas.
Our approach: We built a six-metre grazing table that borrowed its palette from her exhibition, a living extension of her art.
- Purple whispered through beetroot hummus, roasted cabbage petals, and violets tucked between folds of bread.
- Orange glowed with caramelised kumara, turmeric cashew cream, and thin ribbons of carrot curling like sunlight.
- Wood tones grounded the scene, hand-cracked walnuts, seeded crisps, and rustic loaves dusted in flour like soft earth.
The result: When the doors opened, no one spoke. For twenty minutes, the guests simply circled, photographing, leaning in, catching details in the light. Local bloggers posted. The story travelled. By evening’s end, the artist had sold three works, all to people who came after seeing the table online.
That’s what happens when food becomes more than catering: It becomes part of the story. A shared expression, a fleeting exhibition of taste and time.
Common Questions
What is a grazing table?
A grazing table is an abundant display of foods arranged for guests to graze throughout an event, think artistic abundance rather than formal plating.
What to put on a grazing table?
Plant-based cheeses, fresh and roasted vegetables, housemade dips, artisan crackers and breads, fruits fresh and dried, nuts, olives, pickled items, and edible flowers.
Plated Fine Dining: Where Cuisine Becomes Art
The Experience
Each guest receives individually crafted courses, served with the precision and presentation of a fine dining restaurant. This is plant-based cuisine at its most refined.
Picture this: Your guests are seated. The room quiets. Servers glide forward in synchronized movement, placing the first course before everyone simultaneously. The plate itself is a canvas: micro herbs placed with tweezers, sauces brushed with purpose, every element exactly where it should be.
This is the moment your guests realize: This isn't vegan food. This is exceptional cuisine.
Why We Recommend Plated Service
For couples who value:
- Fine dining as an experience, not just sustenance
- Sophisticated presentation that honors craftsmanship
- Formal elegance: black-tie, ballrooms, estates
- Controlled pacing with space for speeches
- Traditional expectations met with contemporary execution
For guests who appreciate:
- Being served rather than navigating crowds
- The anticipation of each course's arrival
- Seeing plant-based cuisine treated with fine dining respect
- Individual attention to dietary needs
The Veceto Approach to Plated Service
Our plated menus employ techniques rarely seen in catering:
Culinary Methods:
- Sous vide for precise vegetable textures, 64°C carrots that melt
- Reduction sauces built over hours
- Molecular elements when they enhance
- Each component cooked separately, assembled à la minute
Sourcing:
- Spray-free produce from named Bay of Plenty farms
- Seasonal first approach, menus shift with peak flavor
- Heritage vegetables when available
- Foraged elements like kawakawa or horopito when appropriate
Example: Our Signature Tempeh Roast
Most caterers grill tempeh and call it done. We:
- Marinate tempeh for 24 hours in our house blend
- Grill to create crispy skin on top
- Glaze with deep rich peppercorn gravy
- Serve alongside potato dumplings or roasted rosemary potatoes
- Pair with German braised red cabbage with apples
- Finish with fresh herbs and microgreens
Prep time for 100 portions: 14+ hours
That's the difference between catering and craft.
The Rhythm of Service
Three Course Flow:
First course arrives (15 minutes)
Starter, everyone served simultaneously
Clearing and anticipation (10 minutes)
Perfect timing for speeches or table visits
Main course arrives (25-30 minutes)
The centerpiece experience
Clearing and transition (10 minutes)
Cake cutting, mingling
Dessert arrives (20 minutes)
The finale
Total: 90 minutes of pure dining experience
This isn't rushed. This is how formal dining should feel: intentional, savored, remembered.
Space Considerations
Plated service needs the least guest space:
- Guests remain seated throughout
- No movement required
- Perfect for those with mobility needs
- Works in intimate venues where stations or buffets wouldn't fit
What we need:
- Kitchen access or dedicated prep area, 200+ sq ft
- Power for plating stations
- Service entrance, magic happens unseen
- 4-5 hours venue access
Guest Count Sweet Spot
Ideal: 80-120 guests
Minimum: 40 guests
Maximum: 180 guests
Why these numbers?
Too few... kitchen prep doesn't justify complexity.
Sweet spot... every plate receives full attention.
Too many... synchronized service becomes nearly impossible.
Perfect For These Events
- Formal weddings in ballrooms, estates, historic venues
- Black-tie galas where elegance is paramount
- Corporate dinners with executives
- Milestone celebrations: anniversaries, retirements
- Multi-generational events where older guests expect traditional service
- Any sit down dinner wedding where presentation matters
Why Plated Is Safest for Dietary Needs
Individual preparation means:
- Separate prep areas in our kitchen
- No shared serving utensils
- Each meal trackable to specific guests
- Cross contamination risks minimized
- Staff aware of each person's needs before plating
For guests with severe gluten intolerance or coeliac disease, plated dinner service offers the highest safety level.
Sample Three Course Menu
Starter:
Tomato tartare on mustard seed with micro greens and gluten-friendly crostini
Main:
Tempeh roast with crispy skin,deep rich peppercorn gravy, potato dumplings, German braised red cabbage with apples
Dessert:
Silky olive-chocolate mousse with chocolate crisp, fresh raspberries and licorice
Each course reflects what fine dining truly means: precision, artistry, and deep respect for every ingredient. Our interpretation is entirely plant-based, vegan, and gluten-friendly, crafted with care so everyone at the table can share the same experience.
Real Story: The Tauranga Estate Wedding
Emma & Marcus, 110 guests, formal evening reception
Emma's family includes three generations of dairy farmers. When she announced plant-based catering, reactions ranged from concern to skepticism.
What happened: Service began. The first plates arrived. Silence fell, not awkward but reverent. Marcus's uncle, dairy farmer for 30+ years, later pulled us aside: I thought this would be rabbit food. That tempeh dish was better than the steak at my own wedding.
Emma's grandfather asked for our contact details to discuss catering his 60th anniversary.
That's the power of plated service: It challenges every preconception.
Food Stations: Interactive Culinary Theatre
The Experience
Forget single buffet lines. Imagine distinct culinary worlds scattered throughout your venue, each station an invitation to explore different flavors, techniques, cuisines.
Picture this: Your guests enter. To the left, a pasta station where fresh ravioli is tossed to order. Ahead, a taco bar with hibiscus tacos and nopales. Right side, a Mediterranean spread where djuvec rice steams alongside lentil skewers.
No lines. No waiting. Just discovery.
Why Stations Are Trending
Food stations have become increasingly popular for modern events. Here's why:
They showcase diversity
Traditional service offers limited options. Stations let you present Mexican, Italian, Mediterranean, Asian... all in one celebration. Your plant-based menu becomes a journey through global cuisine.
They create movement & energy
Guests don't sit passive. They explore, discover, return for favorites. The venue feels alive.
They're naturally social
People gather around food stations, creating conversation points and connection.
They work for every palate
Adventurous guests try everything. Cautious guests stick to familiar. Everyone's satisfied.
The Veceto Stations
We don't do generic catering stations. Every element is prepared from scratch that day.
The Baja Inspired Taco Station
What makes it special:
- Housemade hibiscus tacos with nopales
- Spicy cashew cheesy sauce and pineapple salsa over crispy algen noodles in a taco
- Jackfruit carnitas, overnight marinade, 12 hour braise, crisped before service
- Cashew lime crema, made that morning, cultured overnight
- Pickled vegetables, quick-pickled 2 hours before
- Housemade salsas: verde, roja, mango habanero
Prep time: 16+ hours
The Fresh Pasta Experience
What makes it special:
Every strand, fold, and filling begins the same way, with flour on our aprons and dough made that morning. Our pasta is gluten-friendly, hand-crafted, and served with four distinct sauces, each prepared separately to preserve its own voice:
- Walnut & Sundried Tomato Pesto with fresh basil
- Plant-Based Carbonara, creamy and entirely dairy- and egg-free
- Gnocchi in Signature Vodka Sauce, rich and velvety, yet completely non-alcoholic
- Pumpkin-Filled Ravioli with vegan brown sage butter, crowned with vegan ’nduja
Seasonal vegetables are grilled à la minute, and micro Mediterranean herbs are cut just moments before service, because freshness is an act of respect.
Prep time: 10+ hours of care and craft
The Mediterranean Market
What makes it special: What makes it special A celebration of vibrant flavours and live-crafted theatre, inspired by the sunlit markets of the Mediterranean. Every element is prepared with care, freshness, and a touch of artistry.
- Spanische Tapas, a selection of classic small bites to start the journey
- Heart of Palm Ceviche with Apricots, bright, zesty, and refreshing
- Moussaka, layered with plant-based richness and oven-baked depth
- Oyster Mushrooms, carved live in the style of gyros - a playful, interactive touch
- Tomato-Based Vegetable Soup infused with algae and served with a housemade rouille
- Lentil Skewers, grilled every 15 minutes for perfect texture
- Djuvec Rice, a fragrant Balkan classic
- Aubergine Albondigas in housemade tomato sauce, paired with silky potato gratin
- Za’atar-Roasted Seasonal Vegetables, caramelised and aromatic on bean hummus
- Fresh Focaccia, baked on-site when possible
- Pickled Vegetables from our kitchen, preserving the season’s essence
- Three Signature Dips: vegan tzatziki, green tahini, and bean hummus
Every bite is crafted to surprise the palate and invite guests to explore, taste, and share - a market experience designed for everyone at the table.
Prep time: 14+ hours
The Living Salad Bar
What makes it special: A celebration of season, texture, and colour, designed to delight every sense. Each bowl is crafted with care, featuring:
20+ seasonal ingredients, changing with the peaks of the harvest
Spray-free greens, sourced from named local farms
Fresh vegetables and fruits, for crispness and vibrant flavour
Grain bases including black rice, quinoa, wild rice, and buckwheat
Housemade dressings: 1000 Island, plant-based yoghurt, tahini lemon, miso ginger, green goddess, and simple vinaigrettes
Vegan proteins, entirely made from scratch
Toasted nuts and seeds, prepared that morning, alongside fragrant fresh herbs
Edible flowers, adding beauty and a delicate, natural touch
Prep time: over 6 hours of careful craft
Every element is chosen to create balance, contrast, and delight - a wholesome, plant-based experience that is fresh, seasonal
The Asian Street Food Station
When we offer this option: When we offer this option Imagine the scents of sizzling spices, sweet mango, and coconut drifting across the table. Each dish is a small performance, inviting your guests to taste, explore, and savour:
Vegan “Duck” Pancakes wrapped in crisp salad leaves or soft pancakes, hand-rolled at the moment with plum or hoisin sauce
Fresh Spring Rolls, vibrant with herbs and vegetables, paired with a bright mango dipping sauce
Tom Khaa Gai Soup, creamy coconut and fragrant galangal warming the senses with each spoonful
Housemade Bao Buns or Dumplings, steamed to order, soft and pillowy, offering a moment of anticipation
Pad Thai Rice Noodles, tossed with tender broccoli, roasted peanuts, and a squeeze of lime, vibrant and lively on the plate
Satay Sauce paired with housemade protein bites, resting beside golden smashed potatoes, comforting yet full of flavour
Every element is prepared to engage the senses: the hiss of the pan, the aroma of fresh herbs, the pop of lime. Plant-based, gluten-friendly, and crafted for everyone, this station turns street food into shared delight, a playful and memorable experience for all at the table.
Prep time: 12+ hours
The Indian Station
When we offer this option: When we offer this option As the sun dips low and paints the sky in shades of gold and rose, the table comes alive with warmth, fragrance, and colour. Every dish is plant-based, gluten-friendly, and crafted so each guest can savour the journey.
Samosas, golden and crispy, filled with spiced vegetables
Pakora, delicate vegetable fritters, light yet flavourful
Red Lentil Dhaal with Spinach, slow-cooked, fragrant, and comforting, a dish that wraps you in the gentle glow of the evening
Cauliflower Tikka Masala, rich, aromatic, and full of depth
Coconut Rice, fluffy, subtly sweet, and fragrant
Freshly Baked Naan Bread, soft, pillowy, perfect for scooping and sharing
Cardamom Rice Milk Pudding, delicate, aromatic, and a gentle finish
Each bite is designed to awaken the senses, balancing spice, texture, and aroma into an experience as warm and memorable as a sunset shared with friends.
Prep time: over 10 hours of care and craft
The Flow of Stations
Why they're the fastest for 100+ guests:
Traditional buffet with 150 guests: single line equals 45+ minutes total.
Food stations with 150 guests: four stations means natural spreading, everyone served within 20-30 minutes.
Plus: Guests can return for seconds without re-entering formal lines.
Space: The Critical Factor
Food stations need the most space of any service style.
Minimum per station:
- Station itself: 3m x 1.5m
- Guest circulation: 2m perimeter
- Total per station: ~10-12 sqm
Total space needed: 60-80 square meters just for stations plus circulation.
120 Guests
Guest Count: The Sweet Spot
Minimum: 70 guests, below this stations aren't practical
Ideal: 100-150 guests with 4-5 stations
Maximum: 250 guests with 5-7 stations
How many stations?
Perfect For
- Modern couples, 25-45 age range
- Contemporary venues: industrial, galleries, modern marquees
- Food focused celebrations
- Events where mingling matters
- Multi-hour events, stations can refresh
- Large groups wanting variety
Real Story: The Tech Company Launch
180 guests, Auckland warehouse
The brief: Everyone networking for 3 hours. Food available throughout. Impress international attendees.
Our solution: Four stations designed for continuous grazing.
- Asian street food
- Taco bar
- Mediterranean mezze
- Dessert bar
Result: People stopped networking to discuss the food. The vegan duck pancakes became legendary, three months later attendees still mentioned them in LinkedIn posts.
The client booked us for their next three events before the night ended.
Buffet Service: Abundant Choice with Fine Dining Quality
The Experience
Let's address the elephant: Buffet has a reputation problem.
Sad hotel conference buffets, lukewarm food under heat lamps. We understand the hesitation.
Here's what we do differently:
Our buffets are built like restaurant menus, each dish receives the same attention, technique, and craft as our plated courses. The only difference? Guests serve themselves from beautifully presented abundance.
Think: fine dining, self-service, generous portions.
Why Modern Events Are Reconsidering Buffet
Done well, buffet catering offers:
Genuine abundance
Your guests see the full spread. They understand: this host didn't hold back.
Personal choice
Adventurous eaters try everything. Cautious guests stick to familiar. Everyone controls portions.
Efficiency with grace
Feed 120 guests in 45 minutes without rushing anyone.
Budget flexibility
Buffet allows more variety, six options instead of three courses.
The Veceto Elevated Buffet
What makes ours different:
Restaurant Quality Dishes
Every item uses the same recipes and techniques as our plated menus. If we wouldn't serve it plated, it doesn't make the buffet.
Presentation That Honors the Food
We use:
- Slate boards and wooden platters, not steam trays
- Fresh garnishes, herbs cut just before service
- Copper and ceramic serving ware
- Height and dimension, food shouldn't be flat
- Individual elements visible
Cold & Room Temperature Excellence
Here's our approach: we specialize in cold and room temperature buffet presentations that showcase fresh, seasonal ingredients at their peak.
Why cold buffet?
Fresh ingredients taste better at proper temperature:
- Tomatoes shouldn't be warm
- Greens stay crisp
- Delicate flavors preserved, heat dulls nuance
- Visual presentation superior, no steam, no condensation
- Safer for outdoor or venue flexible events
Think: the finest Mediterranean mezze, Italian antipasti, composed salads, served at cellar temperature where flavors shine.
Our cold buffet ideas focus on:
- Vibrant grain salads
- Roasted vegetables served room temp
- Fresh green salads
- Plant-based protein dishes
- Seasonal vegetable displays
- Artisan breads and spreads
Clear Information
Every dish labeled with:
- Name and description
- Key ingredients for allergen awareness
- Gluten-friendly and vegan markers
- Flavor indicators: spicy, tangy, rich, light
No guessing. Just informed choice.
Typical Buffet Structure
Mains (3-5 options)
- Protein-rich: aubergine albondigas, tempeh roast
- Gluten-friendly pasta or grain dish: gnocchi with vodka sauce, pumpkin ravioli, millet kisir
- Seasonal vegetable centerpiece: stuffed savoy cabbage cake
- Cold composed dishes: marinated vegetables, grain bowls
Salads & Sides (3-4 options)
- Fresh green salad with seasonal leaves and house dressing
- Grain-based salad: quinoa, black rice, wild rice, or potato
- Roasted vegetable salad, served at room temperature
- Seasonal side: kumara, harissa broccolini, or green beans
- Kohlrabi carpaccio with hazelnut oil and fresh herbs
Accompaniments
- Fresh gluten-friendly baked focaccia
- Heirloom tomato tarte tatin
- Vegan herb butter or salsa verde
- Additional dressings
Dessert
- Non-zabaglione with strawberry sauce and vegan white chocolate tuile
- Fresh fruits with vegan chocolate fountain
- Almond cookie layered yogurt with plums and marzipan
Popular Menu Themes
Garden Harvest
Celebrating Bay of Plenty seasonal produce
- Coconut ceviche
- Pumpkin and black rice salad
- Labneh with roasted beetroot and grapefruit, finished with basil oil
- Housemade Caesar salad with popcorn and signature dressing
- Aubergine albondigas, served at room temperature on spaghetti nests
- Freshly baked focaccia
Vibe: wholesome, honest, seasonal.
Mediterranean Inspired
World flavors, plant-based execution
- French ratatouille
- Bouillabaisse
- Asparagus, peas, and lemon arancini
- Signature housemade egg-free shakshuka
- Cauliflower and broccolini over romesco sauce
Vibe: adventurous, vibrant, globally inspired.
Contemporary Elegance
Fine dining techniques, buffet format
- Cashew fricasee tarts
- Spinach rolls filled with cahew cheese and nori-carrots
- Parsnip fritter with vegan chorizio
Vibe: sophisticated, refined, elegant.
Service Flow & Timing
For 100 guests:
- Release in 8-10 waves, tables called strategically
- Each guest: 3-5 minutes at buffet
- Total service: 40-50 minutes
- Everyone eating within an hour
Speed it up:
- Mirror buffet, two identical lines equals half the time
- Separate drink station
Space Requirements
Single buffet line:
- Table: 4-5 meters long x 1 meter wide
- Queue space: 3-4 meters in front
- Return path: 2 meters behind
- Total: 6-7 meters of linear venue space
Venue requirements:
- 80 guests: 50-60 sqm total including seating
- 120 guests: 70-85 sqm
- 150 guests: 90-110 sqm
Works well in: hotel function rooms, community halls, marquees, RSA or club venues.
Guest Count Considerations
Minimum: 50 guests
Sweet spot: 80-120 guests
Maximum: 200 guests, requires mirror buffet
Beyond 200: consider food stations for better flow
Perfect For
- Corporate events: lunches, team celebrations
- Community celebrations
- Multi-generational gatherings
- Casual to semi-formal events
- When variety matters, 6+ dishes
- Mixed appetites, light to hearty eaters
- Budget conscious events wanting generosity
Why Buffet Works for Dietary Needs
Transparency matters.
With buffet style catering:
- Guests see every ingredient
- Can avoid allergens easily
- Choose portion sizes
- Return for seconds of what works
Since everything we create is plant-based and gluten-friendly, guests can dine freely without concern for meat, dairy, eggs, or gluten. With clear ingredient labeling, we naturally accommodate nearly all dietary needs.
Real Story: The Tech Company Lunch
150 employees, Hamilton venue
The brief: feed everyone in 90 minutes, budget matters, food needs to be excellent because morale is struggling.
Our solution: Mediterranean inspired cold buffet with mirror lines.
What happened:
- First person served: 12:05pm
- Last person served: 12:40pm, 35 minutes
- Feedback: 87% said excellent or outstanding
- CEO: better than our holiday party dinner
Follow-up: They book us quarterly. Staff look forward to Veceto days.
Family Style: The Shared Table Experience
The Experience
Large sharing platters arrive at your table. No serving lines. No individual plating. Just food meant to be passed hand to hand, person to person.
This is how humans ate for millennia, before restaurants, before formal service. Family style dining returns us to that primal connection: we break bread together, we pass dishes, we share.
Why Family Style Feels Different
It creates conversation
When you pass a platter to your tablemate:
Have you tried this yet?
What's in this sauce?
This mushroom dish is incredible.
Food becomes dialogue.
It feels generous without waste
Unlike buffets where portions are guessed, family style lets guests take exactly what they want. Natural portion control.
It breaks down social barriers
Something about sharing food from the same platter creates intimacy. Strangers become friends. Family members reconnect.
The Veceto Family Table
Our approach to platters:
Designed for Sharing
Each platter serves 8-10 guests:
- Layered not flat, height creates interest
- Garnished generously: herbs, flowers, finishing oils
- Served in beautiful vessels, wooden boards, ceramic, slate
- Sized for passing, not unwieldy
Individual Mains, Shared Sides
Typical service:
- Individual main course to each guest
- Shared vegetable platters
- Shared salad bowls
- Shared gluten-friendly bread baskets
- Shared side dishes
Why this hybrid? Your signature dish gets individual presentation, while sides encourage sharing and interaction.
Typical Family Style Service
Course 1: Shared Starters (15-20 minutes)
- Bread basket with herb butter and basil oil
- Large salad bowl for the table
- Optional a soup: mushroom cappuccino with almond milk foam
Course 2: The Main Event (35-45 minutes)
- Individual main course to each guest
- 4-5 sharing platters:
- Seasonal side vegetables like green beans with Szechuan pepper
- Smashed rosemary potatoes
- Green rice pilaf
- Sauce boats with gravy
Course 3: Dessert (20-25 minutes)
- Can be plated individually
- Or shared dessert platters
Total: 90-110 minutes, leisurely not rushed.
The Service Rhythm
Family style sits between plated and buffet in speed:
Faster than plated:
- No synchronized service needed
- Guests serve themselves
- Platters arrive table by table
Slower than buffet:
- Dishes pass around table
- Some coordination needed
- Monitoring and replenishing required
Time comparison with 80 guests:
- Plated: 90 minutes
- Family style: 75-85 minutes
- Buffet: 60-70 minutes
- Stations: 50-60 minutes
Space Requirements
Family style needs the least guest space:
Guests remain seated. No movement required. Food comes to them.
Long Banquet Tables (Most Popular)
Ideal for family style:
- 30 guests: one 8-10m table
- 50 guests: two 8-10m tables
- 80 guests: three 8-10m tables
Why it works:
- Creates communal atmosphere
- Easy passing down the line
- Visually dramatic
Space needed:
- Length: 8-10m per table
- Width: 1.2m table plus 1.5m each side equals 4m total
- Per table: 32-40 sqm
Round Tables (Alternative)
Configuration:
- 8-10 guests per table maximum
- 40 guests: 4-5 round tables
- 60 guests: 6-7 round tables
Space needed:
- Round table 1.8m diameter plus chairs equals 4m diameter
- Per table: ~12 sqm
Guest Count Reality
Minimum: 30 guests
Ideal: 40-60 guests
Maximum: 80 guests
Not recommended: 100+ guests, loses intimacy
Why the limits?
Family style's magic is intimacy. With 100+ guests across 12+ tables, you lose that connection. It becomes just another service style.
Perfect For
- Intimate weddings, 30-80 guests
- Rehearsal dinners
- Anniversary celebrations
- Extended family gatherings
- Corporate retreats, small leadership teams
- Farm to table style events
- Long banquet table setups
- Events where conversation and bonding are priorities
Consider Another Style If
- Guest count exceeds 80
- Very formal traditional event
- Quick service needed
- Guests with limited reach or mobility at tables
- Very large round tables, passing becomes difficult
Sample Family Style Menu
The Seasonal Celebration
Shared Starters:
- Fresh focaccia basket with herb butter and basil oil
- Mixed green salad with lemon vinaigrette, large bowl for table
- Mushroom cappuccino with almond milk foam
Main Course:
- Individual: cauliflower steaks with cherry salsa on green pilaf rice
- Or: jackfruit parcels wrapped in rice paper
- Shared platters per table of 10:
- Green beans with Szechuan pepper, 2 platters
- Roasted rosemary potatoes, 1 platter
- Green rice pilaf, 1 platter
- Extra sauce boats
Dessert:
- Individual: silky olive-chocolate mousse with chocolate crisp and raspberries
Why Family Style Suits Intimate Plant-Based Celebrations
When you serve family style wedding dinner, you're saying:
This isn't vegan food separated and labeled. This is a meal we're sharing, all of us together, the same beautiful food.
No one is accommodated. Everyone is included.
That subtle distinction transforms the guest experience. Banquet style catering creates connection that formal plated service or buffet simply can't match.
Real Story: The Orchard Rehearsal Dinner
45 guests, Katikati orchard, evening before wedding
The couple wanted their rehearsal dinner to feel like gathering favorite people for a special family meal, elegant but not stuffy, intimate but celebratory.
Our setup:
- Two long farm tables under string lights
- Sharing platters designed for abundance
- Individual main courses, cauliflower steaks arriving simultaneously
The moment: when first platters arrived, the groom's 87 year old grandmother started passing dishes and said, Now this is how dinner should be.
By dessert both families who'd just met were laughing, swapping recipes, planning reunions. The bride's father: That dinner created more connection than the entire wedding weekend.
That's family style's gift: it turns meals into memories.
How to Actually Choose: Your Decision Framework
You've read about all five styles. Now comes the real question: which one fits your vision?
Let's make this practical.
Start With These Three Questions
1. What's the vibe you're creating?
Close your eyes. Picture your event. What's the feeling?
Formal & refined → Plated Service
Modern & energetic → Food Stations
Relaxed & abundant → Buffet
Artistic & social → Grazing Tables
Intimate & warm → Family Style
2. How many guests are you hosting?
| Guest Count | Best Options |
|---|---|
| Under 40 | Plated, Family Style, Grazing |
| 40-80 | All styles work well |
| 80-120 | Buffet, Stations, Plated |
| 120-180 | Stations, Buffet, Plated |
| 180+ | Stations, Buffet |
- What's your venue like?
Large open space → stations or buffet
Intimate room → plated or family style
No kitchen access → grazing or buffet, we bring equipment
Multiple rooms → stations spread throughout
Outdoor → grazing or stations, adaptable
Quick Decision Matrix
If you value...
| Priority | Choose This |
|---|---|
| Fine dining presentation | Plated |
| Guest interaction | Stations or Family Style |
| Fastest service | Stations |
| Maximum variety | Buffet or Stations |
| Visual wow factor | Grazing Tables |
| Dietary accommodation | Buffet for visibility or Plated for individual prep |
| Budget efficiency | Buffet |
| Conversation & bonding | Family Style |
| Contemporary vibe | Stations |
| Traditional elegance | Plated |
Understanding Different Types of Catering Service
When planning your event, understanding the types of food serving styles helps you make informed decisions. Each food service style serves different purposes:
Grazing tables and boards excel at creating visual impact and immediate access to food. They're perfect for cocktail events where guests mingle freely. When considering how to do a grazing table, think about space, guest count, and event duration.
Plated service including plated dinner menu options and sit down dinner wedding formats offers the highest level of formality and precision. Every guest receives individually crafted courses.
Food stations catering represents modern interactive dining where guests explore different culinary experiences throughout your venue.
Buffet service provides generous variety with personal choice. Our approach focuses on fresh cold presentations that honor ingredient quality. Buffet wedding food ideas can range from Mediterranean spreads to contemporary composed dishes.
Family style or banquet style catering combines the intimacy of shared platters with the elegance of table service, perfect for creating connection. Banquet style food served on sharing platters creates conversation and warmth.
When considering different food service styles and types of catering services, think about your event's atmosphere, guest experience, and practical considerations like venue space and timing.
Catering Ideas for Large Groups
When hosting large groups (100+ guests), certain service styles work better:
Food stations shine for 100-250 guests because:
- Natural crowd distribution across multiple stations
- No single bottleneck
- Guests served within 20-30 minutes
- Interactive and engaging
Buffet service works well for 80-200 guests when:
- Using mirror buffet setup, two identical lines
- Proper flow management with strategic table releases
- Space allows for adequate queue areas
Avoid for very large groups:
- Grazing tables as sole food source, creates crowding beyond 80 guests
- Family style, loses intimacy beyond 80 guests
- Single station buffet, too slow for 150+ guests
Mixing Styles: The Hybrid Approach
You're not limited to one style. Many events combine two:
Popular Combinations
Grazing Hour + Plated Dinner
- Cocktail hour: grazing table
- Main reception: plated 3 course
- Why it works: social start, elegant finish
Stations + Plated Dessert
- Main meal: food stations
- Dessert: plated to tables during speeches
- Why it works: interactive dining, organized conclusion
Buffet + Family Style Sides
- Mains: buffet service
- Sides: family style to tables
- Why it works: reduces line time, adds sharing element
Grazing + Stations
- Early evening: grazing tables
- Later: hot food stations appear
- Why it works: 4+ hour events, evolving experience
For Plant-Based Celebrations Specifically
CONSIDER WHAT YOU'RE COMMUNICATING:
Want to showcase plant-based diversity?
→ Food Stations, multiple cuisines prove breadth
Want to prove plant-based equals fine dining?
→ Plated Service, elevates perception, challenges assumptions
Want inclusive shared experience?
→ Family Style, everyone eats same beautiful food together
Want relaxed abundant celebration?
→ Buffet, generous spread, personal choice
Want visual wow factor?
→ Grazing Tables, instant social media content, artistic presentation
Wedding Specific Considerations
If you're planning wedding catering, each style offers unique benefits:
Grazing table ideas for weddings work beautifully for cocktail hours, giving guests something stunning to photograph and enjoy while you're taking photos.
Sit down dinner wedding service or plated creates formal elegance perfect for traditional ceremonies and classic venues.
Family style wedding dinner offers intimacy for smaller celebrations, typically 30-80 guests who want connection over formality. Family style wedding menu ideas might include shared seasonal platters, individual mains, and communal desserts.
Buffet wedding food ideas work well for casual to semi-formal receptions where variety and guest choice matter more than formal presentation. Our cold buffet ideas focus on fresh seasonal ingredients served at optimal temperature.
Food stations suit modern couples wanting interactive experiences and contemporary vibes. Wedding reception food station ideas can include taco bars, pasta stations, Mediterranean spreads, or Asian street food.
Still Unsure? We Help You Decide
This is what consultations are for.
We'll ask about:
- Your venue: layout, kitchen, space
- Your guest profile: ages, mobility, adventurousness
- Your timeline: meal duration, other programming
- Your vision: formal vs casual, traditional vs modern
- Your priorities: what matters most
Then we'll recommend the style that serves your vision, not ours, not trends, yours.
One Final Thought
The service style you choose shapes how your guests will remember your event.
Years from now they won't recall the exact menu. They'll remember:
- The elegance of courses arriving with perfect timing
- The fun of building their own creations at stations
- The beauty of that grazing table nobody wanted to disturb
- The laughter passing platters at long family tables
- The abundance of choice at that gorgeous buffet
Choose the style that creates the memory you want.
We're here to make it happen.
Understanding the Difference
Before we close, let's clarify terminology to help you navigate conversations with any caterer:
Grazing board, grazing platter, grazing table, what's the difference?
Grazing board: typically smaller (serves 10-20), single board presentation, perfect for intimate gatherings or as part of larger spread.
Grazing platter: medium size (serves 20-40), can be multiple platters arranged together, often used for corporate events or smaller celebrations.
Grazing table: large scale (serves 40-100+), multiple meters of continuous display, the full artistic installation experience we're known for.
All three follow the same principle: abundant, beautiful, self-serve displays of plant-based foods arranged as edible art.
Party platters typically refer to pre-arranged ready to serve options, often for smaller gatherings or corporate lunches delivered to your location.
Catering platters and food platters can describe either grazing style displays with cheeses, vegetables, dips... or family style serving platters with shared dishes for tables... or delivery platters for party food.
At Veceto we specialize in grazing table catering and platter boards NZ style presentations where every element is crafted from scratch, arranged as edible art, designed to create experience not just convenience.
When you see platters NZ or platter ideas NZ or grazing platters NZ in your research, you're looking at New Zealand's growing appreciation for beautiful abundant food displays. We've elevated this concept to fine dining standards: plant-based, seasonal, utterly stunning.
For those interested in creating their own, how to do a grazing table involves careful planning of ingredient variety, color composition, height variation, and flow... but we'd love to handle that complexity for you so you can enjoy your event.
Ready to Create Your Perfect Event?
Whether you're dreaming of an elegant plated wedding dinner, a relaxed buffet for your corporate team, stunning grazing tables for your celebration, interactive food stations, or intimate family style dining, Veceto brings plant-based excellence to every event.
What happens next?
- Free Consultation: we discuss your vision, guest count, dietary needs, budget
- Custom Proposal: receive detailed menu options tailored to your style
- Tasting for weddings: experience our food firsthand
- Final Planning: we handle logistics, staffing, setup
- Enjoy Your Event: we take care of everything
Let's Create Something Extraordinary
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Last updated: October 2025 | Veceto Luxury Plant-Based Catering | Tauranga, Bay of Plenty & Beyond
Frequently Asked Questions
What are the main types of catering services?
The five main catering service styles are grazing tables or self-serve displays, plated service with individual courses, food stations as interactive themed areas, buffet service offering generous variety with self-serve, and family style with shared platters at tables.
What is the difference between plated and buffet service?
Plated service delivers individually crafted courses to each seated guest while buffet allows guests to serve themselves from a variety of dishes displayed together. Plated is more formal and controlled, buffet offers more choice and efficiency.
Which catering style is best for weddings?
It depends on your vision. Formal weddings suit plated service, modern celebrations work well with food stations, casual receptions benefit from buffet, intimate gatherings shine with family style, and cocktail receptions are perfect for grazing tables.
How much space do I need for different catering styles?
Grazing tables need 7-10 sqm, plated service requires minimal guest space just seating, food stations need 60-80 sqm for 4 stations, buffet requires 50-110 sqm depending on guest count, family style just needs table seating space.
Can you mix different catering service styles?
Absolutely. Popular combinations include grazing tables for cocktail hour plus plated dinner, or food stations for main meal with plated dessert. Hybrid approaches create dynamic experiences.
What catering style works best for dietary restrictions?
All our styles accommodate dietary needs since everything is plant-based and includes gluten-friendly options. For severe allergies plated service offers highest safety with individual preparation. For transparency buffet lets guests see all ingredients.
How long does each service style take?
Grazing tables offer immediate access, food stations serve everyone in 20-30 minutes, buffet takes 40-50 minutes, family style runs 75-85 minutes, plated service spans 90 minutes across multiple courses.
What is banquet style catering?
Banquet style catering, also called family style, features large sharing platters brought to each table. Guests pass dishes and serve themselves, creating a communal dining experience that's more interactive than plated but more intimate than buffet.
How do I choose between buffet and food stations?
Choose buffet for straightforward service with 50-150 guests, established flow patterns, traditional feel. Choose food stations for 70-250 guests, when you want interactive modern experience, multiple cuisines, and faster service for larger crowds.