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A company dinner has one hidden problem: you have to feed people who eat completely differently. One guest avoids raw fish, another is vegetarian, a third arrives straight from the airport and is simply hungry. Sushi handles this better than an à la carte menu — the set stands in the middle of the table and everyone takes their own.
Below, briefly: how much to order, how to compose it and what to tell the restaurant so the evening runs smoothly.
How much sushi per person
A practical measure: 8–12 pieces per person if sushi is the main course, and 5–6 if it is part of a larger dinner with starters and warm dishes. For a table of ten that comes to roughly four large sets plus a few items from the menu.
Ordering ready-made sets saves you the arithmetic — they are composed so that one box holds both the classics and the bolder flavours.
A composition that suits different people
A proven split into four parts:
A safe base — futomaki with salmon and avocado, or the version with tempura prawn. These are the items even the guests who "are not really into sushi" reach for.
For the connoisseurs — nigiri by the piece and sashimi of bluefin tuna or hamachi. A few pieces are enough for the table to see that this is not a random order.
Vegetarian — rolls with vegetables, avocado and tofu. Always order one portion more than was declared: they disappear first.
Something warm — udon, soba or salmon in miso yuzu. It saves the evening when somebody arrives genuinely hungry.
What to tell the restaurant
Three things are worth saying when you book: the number of guests and the arrival time (a group rarely gathers punctually, so give the realistic hour), allergies and diets (the composition and allergens of every item are in our online menu, but with a group it is easier to settle this in advance) and whether you need an invoice — then we prepare the company details beforehand.
If the meeting has a formal part, say so: we will lay the table differently and time the service differently, so that nobody is eating during someone's speech.
Drinks at a company table
The safe choice with fish is riesling or grüner veltliner; with tataki, primitivo works well. It is worth having something non-alcoholic on the table too — with us that means house lemonades rather than another sparkling water. Whoever wants to stay longer moves on to cocktails.
With us
to.gather on Stępkarska 7 takes groups on weekdays and at the weekend — the room with its neon lines and mirrored ceiling works both for a team dinner and for a meeting with a client. We open at 16:00 (15:00 on Friday and Saturday) and the kitchen runs until closing. Book a table online or call 888 333 770 — with a larger group the phone is faster.