What is a walking dinner? A guide for caterers

Walking dinner sounds English and modern, but it's become a fixture at receptions and office parties by now. Guests walk around and get small courses served at different points, instead of sitting at a table for a fixed menu.

In this article you'll read what a walking dinner actually involves, and what to watch for if you organise one yourself.

What exactly is a walking dinner?

With a walking dinner, guests don't get a fixed seat at a table, but move through the room themselves past the different courses. Each course is served at its own point, often on standing tables or small buffets spread around the venue.

Guests set their own pace and choose who they strike up a conversation with. That makes it a good fit for events where people need to get to know each other, or where groups need to mix.

For you, that means serving at several points at once, instead of from one central kitchen or buffet. That calls for different staff and equipment planning than a buffet or a plated dinner.

The difference from a buffet and a plated dinner

The main difference from a buffet is the movement. With a walking dinner, you spread the courses across several points in the room, while a buffet sits in one place and guests keep walking back to it.

Compared to a plated dinner, a walking dinner lacks fixed seating and a tight schedule per course. That makes it more informal, and better suited to receptions and networking events than a formal dinner.

The difference in cost comes down mainly to staff. You can run a buffet with two people, while a walking dinner needs someone at each serving point for as long as that course runs.

What to watch for when organising it

Spread the serving points out so queues don't build up, and leave enough room to walk between them. Walk the room yourself beforehand, and you'll see where people get stuck.

Work with small, easy-to-eat portions. Guests often don't have a plate and cutlery to hand, so everything you serve should go down in a bite or two.

Also plan enough staff per serving point, so a queue never builds up at one point while another stands empty. And don't start all the courses at the same time: only start a new course once the previous one is nearly finished, or half your food ends up going cold.

What to ask at the intake

Always ask about the size of the room and the number of guests, since those two together determine how many serving points you need. Allow roughly one point per 40 to 50 guests.

Also ask whether seating is possible. At a three-hour walking dinner, some guests will want to sit down partway through, and a room with nowhere to sit always brings complaints.

Frequently asked questions

How many courses does a walking dinner usually have?

Usually between four and eight small courses, spread over the evening. The exact number depends on how long the event runs and how many guests you expect.

Is a walking dinner suitable for large groups?

Yes, as long as you spread enough serving points across the room. Too few points for the number of guests, and queues build up quickly.

What's the difference between a walking dinner and canapés at a drinks reception?

A walking dinner has a fixed sequence of courses that replaces the whole main menu, while canapés at a drinks reception are usually an addition alongside drinks, without the structure of a full dinner.

Can I combine a walking dinner with a buffet?

Yes, that happens a lot. For example, a walking dinner for the starters and in-between courses, followed by a buffet for the main course or dessert.

How long does a walking dinner last?

Allow two to three hours for four to six courses. Shorter than two hours and it turns into a rush, longer than three hours and guests lose track of the courses.

How much staff do you need for a walking dinner?

Each serving point needs someone for as long as that course runs, plus people to clear dirty glasses and plates. With 100 guests and three points, you're quickly looking at five to six people in the room, on top of the kitchen.

Catermonkey puts your walking dinner into the quote per serving point and turns that into the kitchen's work list, with the quantities per course included. That way you can see upfront what each point costs in food and staff.

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