Case Study: Canapé and Managed Drinks Service for Centiva
Canapé and managed drinks service for a Centiva client-facing office event — coordinated beverage formats, detailed costing and staffed guest care.
The brief
Centiva wanted to upgrade its office event with a more polished hospitality experience built around premium canapés, beer service, soft drinks and client-supplied wine. The event required controlled planning, accurate costing, service staff and on-site adaptability.
The numbers
- 1 client-facing office event delivered
- Passed canapé and drinks service managed
- Multiple beverage formats coordinated
- Full guest-facing service control on site
What made it difficult
Drinks service adds pressure fast
Beer, wine, soft drinks, glassware and food pairing all have to work together. If one part is missed the whole experience feels disjointed, so food and drink were treated as one coordinated service environment.
- 01
Small confirmation gaps create big problems
Corporate events usually break on overlooked details rather than major failures: wrong glassware, incomplete beverage confirmation, unclear venue information. The team adapted quickly and kept control under pressure.
- 02
Guest experience depends on active service
Canapés and drinks only work when guests feel looked after throughout — movement, attentiveness and visible service standards from the first pour to the final tray pass.
- 03
How we delivered it
We curated the canapé and beer menu, served food directly to guests, managed beverage service across formats, and kept guest care active for the duration. The event also ran as the first live test of a revised canapé menu covering meat, vegan, vegetarian and premium seafood options. Costing and service planning were documented in detail before the event.
- 04
Why it matters for event buyers
Client-facing hospitality is judged on service, not just menu. Detailed costing, confirmed logistics and staffed service are what keep a corporate event feeling controlled once guests arrive.