Corporate seafood catering at Kickin'Inn, in plain English
What corporate catering at Kickin'Inn looks like
Most office orders land in one of three shapes. A team lunch for 15 to 25 people, delivered to reception around midday. A client meeting where the host wants something more memorable than sandwiches, sized for 8 to 12. Or an end-of-quarter event where the whole department eats together, sized 40 to 80. Same kitchen, same Cajun broth, same five spice levels. Each Kickin'Inn bag holds the food sealed and steaming until your guests open it themselves, so what you get at the office is the same thing that lands on the table in the restaurant.
If you've never run a seafood lunch at work before, the format does most of the heavy lifting. No carving station, no buffet line, no plate-stacking at the end. The bags are portioned per head, and the kitchen ships bibs, gloves, mallets and paper covers in the same delivery. You don't need to host it. You just need to forward the diary invite.
Tier breakdown
The calculator above gives you three tiers because most corporate briefs sit in one of three price brackets.
Standard sits at $35 to $45 per head and is built for a team lunch where you want to do better than catering trays. A Mixed Bag per person (prawns, mussels, corn, potato), soft drinks, basic setup. It feeds well and travels well. Smaller team celebrations sit comfortably here.
Premium sits at $55 to $70 per head. You get a Mixed Bag plus a Classic Bag option for guests who want more variety, a premium protein add-on (a lobster tail or crab claws), drinks beyond soft, and a dedicated server for groups of 20+. This is the bracket most client-entertaining briefs land in. It earns the room without crossing into formal territory.
Ultra sits at $85 to $120 per head and is the full custom spread: Licious Bag (the high-end shellfish menu), Mixed, Classic, premium drinks, halal-certified delivery and a server who runs the meal end-to-end. Most departments only spend at this level for one event a year, usually an EOFY or Christmas function.
Lead times and delivery
The kitchen needs three business days for a standard order. That gives our team time to lock the headcount, brief the dietary list, and route the order to the closest Kickin'Inn with capacity. Brief us Tuesday for Friday, brief us Friday for Wednesday.
If the spice level is unusual (a guest with a chilli allergy alongside a guest who wants Extra Kickin', say), or the group has a complex dietary mix, push the lead time to five business days. For Christmas and EOFY, brief us 10+ business days out. Those slots fill the moment they open.
We deliver Monday to Friday across metro Sydney, Melbourne, Brisbane, Perth, Adelaide and Canberra. Trucks hit reception or your guests come down to the lobby. The food travels in insulated boxes, hot. We supply the bibs and the disposable table cover so reception doesn't end up wearing broth.
Recurring orders and account setup
Most teams who try us once book recurring. The setup is one form on the first order: ABN, billing contact, delivery address, a default dietary register. After that, recurring orders take 60 seconds: a date, a headcount and a tier. Recurring lead time drops to one business day. The account manager who briefs your first order owns every subsequent order, so you don't re-brief the format each time.
Invoice terms are net-14. We send the invoice the same week as delivery. Subscribers (monthly or quarterly cadence) get preferred pricing after the first run.
Dietary management
Every Kickin'Inn restaurant is halal certified. The broth, the sausage, the prep line, the catering containers. That means a halal team lunch doesn't need a separate brief or a separate kitchen. Vegetarian options exist but need three days lead time. Shellfish allergies are the harder conversation: we handle shellfish at every station, so cross-contact risk is real. If your group includes a serious shellfish allergy, talk to the team before locking the brief.
For mixed groups we provide a digital dietary register in the brief stage. Your team marks their allergens, we plan around them. No "the vegetarian forgot to tell me" moments at delivery.
Why corporate clients pick us
Office catering usually has two failure modes. Either the food is forgettable (pizza, sandwich platters, a tray of pasta) or it's memorable but a logistics nightmare (a chef on site, a buffet to manage, plates to clear). The bag format collapses both problems. It's memorable enough that people talk about it for a week, but logistically it's closer to a courier drop than a function. Forward the invite, open the box, eat with your hands, bin the empties.
The other thing corporate clients tell us is the brief-once, deliver-many model. The first conversation takes an hour. After that, scaling from 20 heads to 80 is one email. We've sized corporate spreads from 10 to 200+ across 30+ restaurants nationally, and the same team that handles weekend functions handles your Monday team lunch.