For Restaurants & Caterers
For Restaurants
Start where a product earns its place fastest: one main, one banquet course, or one reception item. Pick the format that matches that job, test it in real service, and expand only if it earns a permanent spot.
One main, one banquet course, or one reception item. Name the job before you name the dish.
Tell the City Eats team the course, the cover count, and how your kitchen works. We will narrow the range to the formats that fit.
Test it the way your kitchen actually cooks, in a real service rhythm. Prep time, plate appeal, and guest response decide whether it stays.
When a menu goes beyond the everyday, the range includes specialty game alongside the core proteins.
See the specialty range →
The catalog leads with halal squab and includes pigeon (squab) and whole rabbit alongside the quail range — specialty game for chefs and banquet teams who want a course that stands apart from the usual lineup. Round the feature out with the Middle-Eastern grocery range: ghee, tahini, halloumi, and basterma are already on the products page.
A specialty course reads as considered and generous on a proposal. Talk to our team about the event, the course, and the cover count, and we will help you judge the fit before you commit it to a client.
Send our team the course you have in mind and the kind of product you are considering. We will give you a straight answer on fit and the next step.