The McEwan Catering Team is committed to helping you every step of the way. If you have any inquiries, please complete the Contact Us form below or you can speak to one of our friendly and experienced catering consultants at 416-975-0808 ext 4
Special Events by McEwan
Experience the quality and creativity of Chef Mark McEwan’s cuisine in any location. Our catering team designs innovative and out-of-the box events; specializing in private parties, corporate functions and glamorous weddings. McEwan offers direct-to-venue catering featuring a diverse selection of passed appetizers, food stations or specialty menus that are carefully curated to your taste to guarantee a memorable meal. From intimate soirées to over-the-top celebrations, our chef-led catering team is driven by the freshest ingredients and our events team wows beyond the fork. Enhance your next social or corporate gathering with McEwan.
Let McEwan bring your office to life with fresh, made-from-scratch menu options to suit any palate. Our experienced catering team can accommodate boardroom breakfasts, working lunch meetings or company-wide functions. McEwan is a one-stop-shop for all culinary needs from unique sandwiches & wraps to complete meal platters and buffets. Our talented chefs are here to shake-up your weekday routine with mouth-watering menus delivered straight to your work place.
Virtual Cooking Demos
Restaurant quality dishes prepared by you alongside one of McEwan Foods highly trained chefs. Our team specializes in corporate team building events, we not only create the perfect menu we also delvier the ingredients directly to your door. Be sure to select Virtual under type of event on our contact form below and one of our talented even coordinators will reach out with further information.
McEWAN CATERING IS A PREFERRED CATERER AT
McEWAN CATERING IS WELCOME AT
99 Sudbury, Andrew Richard Designs, Artscape Wychwood Barns, Bata Shoe Museum, Corus Entertainment, Daniels Spectrum, Evergreen Brickworks, FountainBlu, Fort York, Ontario Science Centre, Black Creek Pioneer Village, Roy Thompson Hall, Stirling Room, St. Lawrence Hall, The Richmond, The Warehouse
HYGIENE, SANITIZATION AND CLEANING
Mandate the use of masks for kitchen and key guest-facing staff members.
Provide hand sanitizer stations for guests at pivotal areas (entrance, washrooms and exits).
Increased frequency in sanitizing of all guest areas and high touch-points (handrails and door handles); including full cleaning of washroom spaces, chairs and surfaces – with appropriate timing between guest dining.
A maximum of 50% of usual capacity of guests.
Encourage contactless payment methods for touch-free transaction.
Demarcate restaurant and patio with markers for any areas where a line-up may occur.
Restrict each table to a maximum of six guests
Mandatory temperature checks before each shift, for every single staff member.
Increased training for staff regarding advanced health and safety protocols.
Potentially unwell staff members remain at home to recover safely.
For additional information, please reach out to: [email protected]