Behind the Service: The VYC Philosophy to Canapés

At VYC, we see food service as more than just timing and trays — it’s about reading the room, setting the tone, and creating a rhythm that makes guests feel looked after from the very first bite.

A Warm Welcome

Our arrival platters are placed just before guests walk in, creating an immediate sense of welcome and generosity. They’re designed to bring people together — something to gather around, enjoy, and ease into the occasion.

The Flow of Service

About 30 to 60 minutes after guests arrive, the main canapé service begins. We start light, offering smaller, fresher bites before moving toward more substantial options. The walk-and-fork course rounds out the savoury service, timed to align naturally with a meal period — whether lunch or dinner — so guests feel satisfied without interrupting the event’s flow.

The Art of Pacing Service

Canapés are served gradually, in waves, over 60 to 120 minutes depending on your menu, with each wave offering variety.There’s no fixed schedule — just good instincts. If a tray of canapés disappears before it’s made it across the room, we quicken the pace. If it circulates with a few still remaining, we slow down and hold back the next round. Our team stays responsive, reading the room and matching service to appetite in real time.

A Sweet Finish

Dessert canapés mark the finale — a soft cue that the savoury chapter has closed. It’s the sweet note that rounds out the experience and signals a shift to what comes next: speeches, dancing, or another drink in hand.

The Late-Night Bite

When the night’s in full swing, food makes a comeback. Late-night bites — usually fries or pizza — bring the energy up just when it starts to dip. They tick the box of host responsibility, soak up the drinks, refuel the crowd, and keep the good times rolling.