The American Chamber of Commerce in Australia had a lunch order in Sydney this week, and the quantity of sandwich, wrap and baguette platters tells you something about the size of the gathering. Six of them went out alongside two salad platters, which meant the food could actually hold up across a longer service window rather than running short early in the meal.
The couscous, pumpkin and feta platter paired naturally with the Asian greens salad, giving the table enough contrast that people were actually choosing between them rather than just grabbing whatever was closest. That kind of balance tends to work well in a professional setting where guests are grazing through a meeting rather than sitting down for a formal meal.
The wraps and baguettes kept things practical for people eating standing up or between sessions. Six platters at that scale covered the room without waste sitting on the table at the end.
