Corporate & Office Catering: Hibachi, Sushi and Drop-Off

We cater corporate events two ways: live hibachi with chefs cooking in your space, from $800 for up to 20 people, or drop-off catering delivered ready to eat, from $500.

Which one you want depends on whether the food is the event or just feeding the room. Both are legitimate, and we'd rather tell you which is which than upsell you into the wrong one.

Drop-off, for feeding a room

Team lunches, training days, client meetings, all-hands. Food arrives ready to eat with no chef, no live cooking, and no service staff — which is exactly why it costs less.

From a $500 minimum. Orders can combine dishes from our kitchens and our partner kitchens — hibachi, sushi, Mediterranean, Dominican-Japanese fusion — delivered together as one order. Hibachi is optional, not required, which matters when you're feeding the same team every month and they've seen enough teriyaki.

One practical note: anything fried goes soft in transit. If a drop-off menu is heavy on fried items, that menu was built for the kitchen's convenience rather than for how it eats when it reaches your conference room.

Live hibachi, for when the event matters

Holiday parties, milestones, client entertaining, team offsites, anything where you want people talking to each other rather than eating at their desks.

Live cooking does something a catering tray can't: it gives a room a shared focus. People who don't normally talk end up standing at the same station reacting to the same thing. For a team that's half remote and sees each other twice a year, that's most of the point of the event.

From $800 for up to 20 guests — about $40 a head — with chicken, steak, and shrimp for every person, plus fried rice, noodles, vegetables, salad, and edamame. A chef and a dedicated attendant at every event, setup and cleanup included.

The office logistics most caterers ignore

Corporate events fail on logistics more than on food, and offices are a harder venue than a backyard.

Indoors, without propane. Most mobile hibachi runs on propane, which cannot be burned safely in an enclosed space — it produces carbon monoxide. That rules out most offices, most function rooms, and most winter dates. We bring electric griddles and our own battery power, so we're not putting combustion in your building and not tripping your breakers.

Time-boxed service. A lunch that has to end at one o'clock has to end at one o'clock. Tell us your window and we'll staff to it — additional stations if the room is large, so you're not running twenty minutes over because one chef is working through fifty people.

Dietary restrictions across a whole team. Gluten-free across the entire menu including the noodles. Vegan cooked separately with tofu. Shellfish allergies handled by cook order — seafood last, shellfish absolutely last, so everything that has to stay clear is cooked and off the surface first. Send us the count when you book, not on the day.

Cleanup. We leave the space as we found it. That's a chef plus a dedicated attendant, not one person doing both jobs and abandoning the setup because they have somewhere to be.

Bar service for company events

We hold a Rhode Island Class P caterer's liquor license, which means we can legally provide and serve alcohol — professional bartenders, cocktails, beer, wine, and spirits, with liquor liability covered.

For a company event that's worth more than convenience. Alcohol at a work function is a liability question, and licensed service with coverage is a materially different arrangement than someone from the office buying wine and a caterer pouring it. If your HR or legal team asks, this is the answer they want.

$800 for up to 20 guests, priced separately from food so it's a clean line on the invoice.

Invoicing and approvals

Our quote is flat. No service charge added afterward, no automatic gratuity, no travel fee applied after the fact — which means the number you put in front of finance is the number that gets billed.

That's not a small thing when you're expensing an event. A per-person quote that grows 20% on the final invoice is a conversation nobody wants to have with their manager.

Where we serve

From commercial kitchens in Cranston and Providence: Providence, Cranston, Warwick, Pawtucket, East Providence, Johnston, North Providence, West Warwick, East Greenwich, Woonsocket, Cumberland, Lincoln, Smithfield, and the rest of Rhode Island, plus southeastern Massachusetts — Fall River, New Bedford, Attleboro, Taunton, Seekonk, Mansfield, Franklin, and surrounding towns — and eastern Connecticut.

Offices, conference rooms, warehouses, function halls, and outdoor company events. We've worked all of them.

Booking a company event

Text or call with your date, headcount, address, and your service window, and say whether you want drop-off or chefs on site. We'll send a flat quote, usually same day, in a form you can forward.

Call or text 401-402-9616 or email sifu.catering@gmail.com.

Full pricing detail is in what mobile hibachi catering costs, and dietary handling is covered in hibachi catering with allergies.

SIFU Hibachi & Sushi Catering — kitchens in Cranston and Providence, RI.