Some meetings begin at half past eight, before the office has properly come to life. By then, the coffee ought to be ready, the room settled and the first conversation about to begin. It is not the time to work out where a serving tray should go.
When someone asks me to arrange a business breakfast in Madrid, my first question is what the meeting is for. A small board discussion calls for something different from an internal presentation. Guest numbers matter, but so do the timetable and the purpose of the morning.
The breakfast should fit the meeting
If the day opens with a presentation, I would usually arrange the welcome service beforehand. If there is a scheduled break, we can plan another brief service then. If a client is visiting, staff movements should be kept discreet.
Good timing depends on quite ordinary things: access to the building, setting up, holding food at the right temperature and clearing away. None should be left to the person chairing the meeting.
Food that works around a conversation
I favour a small, carefully chosen selection over a crowded table. Good bread, pastries, properly prepared fruit and perhaps a savoury dish may all have their place. What we serve depends on the hour, the guests and how long they have. Food that is awkward to eat has no place at a working breakfast.
Coffee deserves equal care: when it is made, how it is served and whether refills are wanted. These are small details, but guests notice them.
A considered service seldom needs to draw attention to itself.
What I need to know about the office
I look at access, water and power, available work surfaces and the route between preparation and the table. I also establish what equipment the company can provide. A fully fitted kitchen is not always necessary, but the room's limitations need to inform the menu.
The arrangements should not add to the workload of reception staff or the colleague organising the meeting. Set-up, service and clearing away belong in a clearly agreed brief.
Dietary requirements and discretion
Allergies and dietary requirements should be raised early. Some dishes cannot be adapted safely, and cross-contact needs particular attention in a shared space. Alternatives must be considered before the menu is confirmed.
For a confidential meeting, the service pattern matters too: fewer interruptions and a sensible plan agreed in advance.
Requesting a proposal
To assess a private business breakfast, I need the date, starting time, approximate number of guests, location and a little information about the room. I can then establish whether the format is practical and prepare a proposal setting out exactly what is included.
I do not offer a standard price per head for executive breakfasts. The food, preparation, staffing and logistics are assessed for each enquiry.
If your meeting continues into the afternoon, you may also find my guide to working lunches in the office useful, or read about corporate dining services.