Feeding twelve people is a different problem from feeding two. The menu is the same, but the math changes: you are no longer picking what you feel like eating, you are picking dishes that hold up in a warming tray, cover four different eaters, and do not leave anyone at the table with nothing to put on their plate.
We have been doing this in Morrisville for over twenty years — office lunches on Delmorr Ave, graduation parties, birthdays, small weddings, and the occasional Tuesday where someone's team just deserved better than pizza. Here is how we would build your order.
Start with what travels well
Some dishes are at their best the second they leave the wok. Others are engineered to survive the trip. For a group order, weight the menu toward the second group.
Wok classics with a sauce hold beautifully. Sesame Chicken, General Tso's Chicken, Mongolian Beef, and Beef w. Broccoli all stay glossy and hot in a tray, and they reheat without turning to leather. Fried rice and noodles are the workhorses — Young Chow Fried Rice, Pineapple Curry Fried Rice, Lo Mein Noodle, and Pad Thai Noodle all scale up cleanly and give people a base to build on.
Curry and coconut dishes are the quiet winners. Thai Chicken Coconut Soup and Prawns In Red Curry Basil Soup come in large sizes and actually improve as they sit, the way a good braise does.
Fried appetizers want to be eaten first, not last. Coconut Shrimp, Crab Rangoon, Shrimp Egg Rolls, and Pan-Fried Pork Dumplings are worth ordering — just put them out at the front of the event rather than holding them for an hour.
Sushi is the exception that proves the rule: it does not want a warming tray at all. A sushi and sashimi platter is a showpiece, and it belongs on a cold table, served early, near the start of the event.
Build the order in four layers
The mistake we see most often is ordering six variations on the same dish. Four layers is a simpler way to think about it.
One: something to grab standing up. Satay on a stick, Crab Rangoon, Concerto's Signature Lettuce Wrap. People arrive at different times and the first twenty minutes are all standing.
Two: two or three mains that disagree with each other. Pick one crisp and sweet — Sesame Chicken. One savory and beefy — Mongolian Beef or Beef w. Broccoli. One bright and hot — Bangkok Basil Chicken or Thai Cashew Chicken. Three dishes that taste like three different things beats five dishes that taste like variations on brown sauce.
Three: a starch that absorbs everything. Fried rice, lo mein, or both if the group is over fifteen. This is what keeps a tray of food from running out at the halfway mark.
Four: something green and something cold. Steamed Mix Veg., Seaweed Salad, or Edamame. It reads as balance on a table that is otherwise all wok and fryer, and it is the plate that vegetarian guests reach for first.
How much food should I order per person?
The honest answer is that it depends on the event more than the headcount. A three-hour open-house where people graze needs a different order than a one-hour office lunch where everyone eats once and goes back to work.
That is exactly what we would rather work out with you than guess at. Tell us the number of people, the time of day, and whether it is a seated meal or a grazing table, and we will come back with menu options and pricing built for that shape of event. Submit the catering form or call (215) 428-2899.
Can you handle vegetarian and dietary restrictions?
Yes, and it is worth flagging when you book rather than at pickup.
The menu has a full vegetarian and tofu section — Mixed Veg. & Tofu, Country Style Tofu, General Tso's Bean Curd, Eggplant w. Garlic Sauce, Moo Shu Veg., and Steamed Mix Veg. There is a vegetable version of the Signature Lettuce Wrap, and a Vegetarian Maki Combination on the sushi side, which means plant-based guests get a real plate rather than a side of rice.
For anything stricter — vegan, allergies, no shellfish — call (215) 428-2899 and the kitchen will walk you through what can be prepared to fit. Sauces, stocks, and egg vary dish to dish, so it is a conversation worth having before the order is built, not after.
How far in advance should I book?
As soon as you have a date. There is no magic cutoff, but more notice means more of the menu is available to you and more flexibility on timing — which matters most for the chef specialties and for large sushi platters, where the fish is ordered against your date.
If your event is close, call rather than fill in the form. (215) 428-2899 gets you an answer faster than any web form will.
What if I just need food for a small group tonight?
Then you do not need catering at all — you need the regular menu and the scheduling built into checkout.
Large sizes of soups, rice, and noodles are on the standard menu, and you can schedule a pickup up to seven days ahead at checkout, which covers most small-office and family-size situations. Pickup orders are typically ready in about 30 minutes at 2 S Delmorr Ave. Local delivery covers ZIP code 19067 with a $20 minimum and no delivery fee inside that zone. The details are in our pickup vs. delivery guide.
Anything larger, more structured, or on a fixed schedule is where catering earns its keep.
Ready to plan it
Tell us about your event — date, headcount, and whether it is seated or standing — and we will follow up with menu options and pricing.
Start a catering inquiry or call (215) 428-2899. If you want to browse first, the full menu is the place to start, and our five dishes to try is a decent shortlist for anyone building their first group order.