Meta’s office in Barangaroo had a full day ahead, and the food needed to carry the team through it. Sixty breakfast wraps across three platters went out first, alongside two seasonal fruit platters and forty cold pressed juices split across four flavours. The apple, orange, beetroot and carrot landed alongside the watermelon, apple and mint, with the kale, celery, ginger and lemon sitting next to the orange, carrot, pineapple and ginger. Having all four flavours on hand meant people could actually choose something that suited them rather than just grabbing whatever was closest.
The morning and afternoon tea platters were sized large, two of each, so there was enough to hold the room without a mid-afternoon scramble. The veggie platter and two vegan superfood pods filled in the gaps for anyone not touching the wraps. Thirty Mount Franklin still waters kept things practical throughout. Biopak plates and napkins with wooden forks meant the setup stayed clean without adding unnecessary waste. Sixty forks for fifty-five plates is exactly the kind of quiet buffer that makes a catered day run without anyone having to think about it.
