Corporate Halal Catering in Ajax — Reliable & Authentic

Halal corporate and office catering delivered to Ajax, roughly $20 to $30 per person (quoted on menu and headcount).

Lunch on a plant floor is not a boardroom lunch

Plenty of Ajax workplaces are plants, warehouses and logistics sites rather than office towers. Breaks are staggered so the line keeps moving, and the lunchroom may serve four or five groups across a two-hour window. Food that would sit on a boardroom table for 30 minutes might be in use for much longer here, so the order needs to be planned for a long, rolling service.

Ajax is in Durham Region, about 27 km from our kitchen at 328 Passmore Avenue, a 25 to 30 minute drive along the 401.

One menu instead of a separate tray

A common problem at mixed workplaces: the company orders a general lunch, then a small separate tray for Muslim staff, who end up eating apart or getting less choice. Because all of our chicken, beef and lamb is HMA-certified halal, one menu covers the whole crew. Muslim colleagues eat the same food as everyone else, from the same table, and nobody has to explain themselves at the counter. If your health and safety or HR team wants paperwork, the halal documentation is available on request.

Worked order: 50 staff, 20 of them vegetarian

quotes each event based on menu and headcount with a 20-person minimum. With 50 workers and 20 vegetarians, both halves meet the minimum on their own:

• 30 x Chicken Biryani Combo 1 at quoted for your event (chicken biryani, eggplant mojo, egg masala, acharu)
• 20 x Vegetable Biryani Combo at quoted for your event (vegetable biryani, eggplant mojo, pineapple curry, acharu, yogurt sambal)

is confirmed in your event quote, or roughly $20 to $30 per person (quoted on menu and headcount) on average. If your meat-free group is smaller than 20, ask us about mixing combos. One thing to flag on the line: the egg masala contains eggs and the yogurt sambal contains dairy, which matters to some vegetarians. More meat-free options are on our vegetarian Sri Lankan dishes page.

Open one tray at a time

For staggered breaks, resist the urge to lay out everything at once. A better routine:

1. Before the first break, set up one tray of each dish in chafing dishes or on warmers.
2. Keep the remaining trays closed and hot, or refrigerate them if the last group is hours away.
3. When a tray runs low, swap in a fresh one instead of topping up the old one.
4. Bin anything that has sat at room temperature for more than two hours.

That keeps the last group's food as good as the first group's, and it is simply safer food handling. Assign one person per break to watch the line, so a tray never sits half-empty and uncovered while the supervisor is back on the floor. On a night shift, the same person should check the fridge temperature before storing anything.

Lunchroom checklist

We deliver and you serve: the food arrives packed and ready to serve, with no staff on site. Before the delivery, someone on your side should line up:

• A clear table near an outlet, if you are using electric warmers
• Chafing dishes and fuel, or a warming oven
• Serving spoons, one per dish so flavours don't cross
• Plates, napkins and cutlery for the full headcount
• A small card next to each dish with its name and main allergens
• A fridge shelf cleared for later shifts

Booking it

Call or text (647) 449-2924 with the break times, the headcount for each break and the site address, including which entrance the driver should use. Some sites need visitors to sign in at a gate or security desk, so let us know. For the usual planning slips we see, read common halal catering mistakes.

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