How much does corporate catering cost in Wrocław? What goes into the price of mobile pizza

1. Headcount. We plan half a pizza per person. A hundred people is 50 pizzas, two hundred is 100. This is the main cost component, because it maps directly to dough, ingredients and labour.

2. Service time. One crew with two ovens makes 40-50 pizzas an hour. If 200 guests need to eat within one hour because that is how long the conference break lasts, you need two crews or extra ovens. If they eat over three hours at a picnic, one crew is enough. The same event can therefore have two different prices depending on the schedule.

3. Number of crews and ovens. A crew is 2-3 people and two ovens. We can run three crews in parallel. Each extra crew costs people and equipment, but also buys faster service.

4. Travel. We leave from our base in Wrocław and go wherever the event is, with no fixed radius. Travel appears in the offer as its own visible line.

5. Add-ons. Premium menu, tiramisu, cannoli, a cold platter, a selection of Italian soft drinks. The rule is simple: nothing Italian is foreign to us. Every add-on is a separate line in the offer.

On top of that there is the option of pizza workshops instead of, or alongside, catering. Workshops are priced individually because they depend on the number of rounds of up to 20 people each.

Three questions worth asking any caterer before signing:

• What does it come to per person? Divide the net amount by the headcount. It is the fairest measure when comparing different formats, from a buffet to a food truck.
• What exactly is included? Travel, setup, clean-up, tableware, staff. With us, setup and clean-up are in the package, travel is separate, and all of it is visible on the offer.
• What happens if the headcount changes? Ask until when the number can change and whether the offer is a range or a fixed sum.

1. You send an enquiry through the form with headcount, date, location and a rough budget if you have one.
2. Within 24 working hours Bartek sends back an itemised offer.
3. We sign a contract; a deposit secures the date.
4. On the day we arrive, set up in 30 minutes and work until the end of the agreed service window.

Minimum notice is three days, because the sourdough ferments for 48 hours. For large events and December dates it pays to write early, as the calendar fills up from October.

Because the same 150-person event can cost different amounts depending on service time and venue. Publishing a single figure would mislead in both directions. Instead we give the entry threshold, the rules for calculating, and the response time. The rest comes in a written offer.

Send an enquiry with your headcount and date. The reply arrives within 24 working hours.