For more than 20 years, Stanford Catering has provided the University with premier catering services across campus. Specializing in a multitude of events – from intimate board meeting and high-touch coffee services to three-course served dinners and large academic conferences, Stanford Catering prides itself on its intimate knowledge of the campus, valued relationships with on-campus partners and its commitment to creating and hosting sustainable events.
We're excited you're here!
Let us plan your seasonal celebration!
Our extraordinary catering team will work with you to create an event brimming with exceptional food and service.
With a breadth of knowledge about catering best practices and trends, the Stanford campus and University guidelines, Stanford Catering is here to help guide you in creating an event that is sustainable, creative and unique. Our team specializes in the most up-to-date culinary trends, problem-solving, professionalism and customer service. When planning your event, we promise to:
- Partner with local, sustainable farms including our own O'Donohue Family Stanford Educational Farm to provide customized, seasonal menus
for any occasion
- Provide guidance using University approved vendors
- Apply creativity and knowledge of current trends
- Manage your budget within University guidelines
Stanford Express Catering
Catering made simple!
Stanford Express Catering service provides simplified offerings on disposable platters for up to 50 guests with an option for pick up or drop off (at an additional cost) – the most convenient and fiscally responsible solution for an easy, catered meal.
R&DE is a leader of sustainability efforts on campus – from the responsible and humane sourcing of our food to our energy-efficient residences and dining locations and our commitment towards zero-waste events. Stanford Hospitality has partnered with Sustainable Stanford to ensure our catering not only meets but exceeds the university’s Cardinal Green standards. We emphasize best practices in water conservation, minimizing resources and waste, and using local resources for food and services.