Good food. A better working day.

Corporate retreat catering in Bali.

Breakfast before the first session. Lunch together. A dinner worth putting the laptops away for.

Explore a day with myCHEF
Chef preparing a shared lunch for a company retreat at a Bali villa

Food that fits the agenda

Your people.
Your programme.
Our kitchen.

Corporate retreat catering in Bali brings your team's daily meals into one coordinated plan: breakfast before workshops, lunch around the agenda, coffee breaks between sessions and dinner together at your villa.

myCHEF plans the food, kitchen team and agreed service around your stay, with menus that change across the week and dietary needs considered before arrival. Start with your dates, headcount and villa, then choose the meals and service style you want. Each day's inclusions are set out in the proposal so your organiser can see what is covered. If you also need accommodation sourcing, transfers and meeting equipment, explore our complete company retreat service.

Plan our retreat meals

01 / From breakfast to dinner

How do we build meals around your working day?

A retreat meal plan starts with the agenda. The first workshop, the shortest lunch break, an afternoon excursion and the final departure all affect how the food should be prepared and served.

Share a draft timetable even if the details are still changing. We can discuss the practical choices before a beautiful menu turns into an awkward service: where the buffet goes, how guests move between sessions and where staff can clear dishes without interrupting a presentation.

THE MORNING

Breakfast that suits your first session

Some teams want a relaxed shared breakfast; others need everyone fed before a fixed start. We discuss the serving window, hot and cold choices, coffee requirements and whether late arrivals need a separate arrangement.

For a multi-day stay, keeping a few familiar staples can be useful while rotating the cooked dishes. Fruit, eggs, breads and plant-based choices can form part of a proposed menu, adjusted to the group and the facilities available.

MIDDAY, TOGETHER

Working lunches with time to eat

Lunch should fit the actual break. A buffet gives guests flexibility, while family-style dishes encourage everyone to sit together; a plated meal needs a more tightly coordinated serving schedule.

Tell us if participants will eat in waves or return to different breakout rooms. We plan portions and service against the attendance for that meal, including any facilitators or visiting colleagues who are joining only for the day.

BREAKS & EVENINGS

Coffee breaks and dinners

Refreshment breaks need their own brief: drinks, snacks, service times and refills. An espresso station with a barista is different from a self-service tea and coffee point, so we confirm which experience you want before adding equipment or staff.

Evening meals can be more relaxed than the working day. Choose shared platters, an agreed buffet or a separately scoped special dinner, leaving space in the schedule for restaurant evenings if your team wants to explore Bali.

02 / A taste of the stay

What could a three-day retreat menu look like?

The following is an illustrative menu plan, not a fixed package or a record of a past client event. Dishes, quantities and service arrangements are confirmed after we know your group, dietary requirements, kitchen and budget.

01Arrive & settle in

Day one: arrival and a shared welcome meal

  • Lunch, if needed: rice bowls with grilled chicken or tempeh, vegetables and sauces served separately.
  • Afternoon break: fresh fruit, a small savoury snack, coffee and tea.
  • Dinner: an Indonesian-inspired shared spread with a protein dish, a plant-based main, vegetables, rice and a coconut-based dessert.

Arrival day may have several flight groups. Let us know when each group expects to reach the villa so we can discuss a suitable service window instead of assuming everyone will arrive for the same meal.

02The workshop day

Day two: a full workshop day

  • Breakfast: eggs, fruit, breads, yogurt and a suitable dairy-free alternative.
  • Morning break: coffee, tea and a small baked or fruit-based snack.
  • Lunch: Mediterranean-style sharing dishes with grilled fish or chicken, roasted vegetables, a grain salad and a substantial vegetarian option.
  • Afternoon break: a savoury bite and a planned drinks refill.
  • Dinner: a villa BBQ or family-style meal, subject to the venue and equipment agreed in the proposal.

The point is variety across the whole day. We avoid building every meal around the same ingredients simply because the same kitchen is being used.

03One last meal

Day three: final sessions and departure

  • Breakfast: familiar favourites with one different cooked option.
  • Lunch: a shared meal before departure, or individually packed food if suitable arrangements have been confirmed.
  • Refreshments: timed around the last workshop and the team's departure.

Packed meals need their own handling plan, including collection time, storage and when they will be eaten. We review that request separately from food served immediately at the villa.

You can use this example to mark up the meals you need, cross out the ones you do not, and tell us which cuisines your team enjoys. That gives us a useful brief for the first proposal.

Request a menu for our dates

Coffee machine and meeting setup at a Bali retreat villa

The pause between sessions

Coffee, conversation
and a little breathing room.

Make refreshments part of the plan. Tell us when the team will break, what they like to drink, and whether you want a simple coffee point or a staffed espresso station.

Explore coffee & meeting equipment

03 / Prepared before you arrive

How do we prepare for dietary needs and your villa kitchen?

Dietary planning and kitchen checks happen together. A menu only works when the team knows who will eat it and the venue can support its preparation, storage and service.

01

Collect the right dietary information

Ask attendees for requirements before approving the menus. Record allergies separately from dislikes, and distinguish vegetarian, vegan, gluten-related and religious requirements rather than placing everyone under a single “special diet” heading.

We discuss suitable dishes and alternatives against that information. For allergies, the team needs to understand the ingredient restrictions and the limitations of the available kitchen before confirming a service plan.

A shared villa kitchen cannot automatically be described as allergen-free. Tell us about serious requirements early so we can assess whether the requested arrangements are workable, including utensils, storage and serving methods.

02

Check the kitchen before fixing the format

Useful details include photographs of the preparation area, hob and oven, refrigerator space, sinks and access. We also need to understand how many people can dine together and whether the cooking and meeting spaces are close enough for service noise to matter.

A villa designed to sleep a large group does not necessarily have a kitchen equipped to feed everyone in a short break. Where extra equipment is needed, its supply and cost should be agreed before the booking is confirmed.

03

Agree the service area with villa management

Kitchen access, delivery times, parking, waste handling and the use of outdoor cooking equipment need to fit the property rules. If several villas share one dining location, confirm that the owner permits the total number of guests.

For more support around the dining room, see our villa service staff options. The proposal should identify who prepares food, who serves guests and who clears the catering areas, avoiding assumptions about what existing villa staff will do.

04 / A proposal you can work with

What determines the cost of a multi-day meal programme?

Corporate programme minimum spend

IDR 15,000,000

Your actual programme is quoted around the agreed meals, team and venue.

Plan our retreat meals

The published minimum spend for corporate events and catering programmes is IDR 15,000,000. Your retreat is then scoped around the actual meals, group size, menus, service team and venue, with a written proposal showing the agreed inclusions.

A per-person-per-day comparison is useful only when the same meals and services are included. An arrival day with dinner is a different scope from a full workshop day with three meals, two coffee breaks and staffed drink service.

  • Daily headcount: sleeping guests, visiting speakers and anyone joining selected meals.
  • Meal coverage: breakfast, lunch, dinner, breaks and departure-day arrangements.
  • Food choices: cuisines, ingredients, dietary alternatives and special dinners.
  • Service: chefs, assistants, waiters, serving windows and any separately agreed barista support.
  • Venue needs: kitchen equipment, tableware, delivery access and additional preparation space.
  • Logistics: location, movement between properties and separately itemised travel.

Keep catering and stay-chef pricing clear

For food-included catering, the agreed ingredients belong in the menu price. If a stay-chef arrangement suits your group, the full-day staffing minimum applies and groceries are billed separately at cost with receipts; the proposal must make that distinction clear.

The stay-chef model provides three flexible meals within the booked full day. Choosing fewer sittings does not turn it into a discounted half-day product, and coffee breaks, specialist equipment and additional service staff should never be assumed included.

Travel is included for Canggu, Seminyak, Kerobokan, Berawa and Pererenan. Bookings outside those areas include a travel fee, itemised in your quote before you confirm. Your proposal should also state the applicable tax and service charges and the final payable amounts so finance can review the complete cost.

For a single meeting, conference lunch or standalone business meal, use corporate catering. For a yoga or wellbeing programme, our wellness retreat catering page covers that different brief.

Professional Indonesian waiter providing attentive private dining service

When the working day is done

Good conversations
continue over dinner.

05 / From the brief to the table

How do we get from a brief to a confirmed meal schedule?

Start with the dates and the people. We will help with the meals in between.

Start with the details you already have. You do not need a finished itinerary to ask about availability, but dates, an approximate headcount and a villa or preferred area help us make the discussion specific.

  1. Send the retreat outline. Include arrival and departure dates, guest numbers, meal preferences and the budget you want us to work within.
  2. Share the working timetable. Add workshop hours, breaks, restaurant evenings and excursions, even if some are provisional.
  3. Review menus and venue requirements. Confirm dietary needs, kitchen access, service format and anything that needs separate equipment or staffing.
  4. Approve the written scope. Check meals by day, headcounts, inclusions, exclusions and the full price before paying the deposit.
  5. Finalise the service brief. Share the agreed schedule with your organiser and villa contact, and flag changes through the nominated coordination contact.

A 50% deposit confirms the booking, with the remaining balance due the day before the event. Review the cancellation terms alongside the proposal.

If attendance or timings change, tell us as soon as possible so we can review the effect on ingredients, staff and service. Changes to the scope should be agreed clearly rather than left for the kitchen team to resolve on arrival.

Send your dates, villa, expected group size and the meals you want covered. We will help you turn those details into a practical catering plan that your team can enjoy and your organiser can manage.

Get our itemised catering proposal

Before you book

Questions about catering
for a company stay.

01

What does a multi-day retreat meal plan include?

Your agreed plan lists each breakfast, lunch, dinner and refreshment break, plus the staff, service format and equipment included. Arrival and departure days are scoped separately so the schedule matches the meals your team actually needs.

02

Can we book catering after reserving our villa?

Send the villa name, location, dates and guest numbers. We review the kitchen, dining space, access and property rules before confirming how the meal service can work.

03

Can you serve breakfast before an early workshop?

Breakfast service can be planned around your first session. Share when the room needs to be clear, any staggered arrivals and whether your group prefers a buffet or a seated breakfast.

04

How do you keep working lunches within our break?

The lunch format is matched to the break length, group size and serving area. A buffet or shared meal can reduce individual ordering; setup, replenishment and clearing are included in the service discussion.

05

Can we have different menus every day?

Multi-day menus can rotate cuisines, proteins, vegetables and service styles. We also keep useful staples, such as breakfast favourites, where your group prefers consistency.

06

How should we report allergies and dietary needs?

Provide each attendee’s dietary requirements before menu approval, identifying allergies separately from preferences. We review ingredients and kitchen limitations before confirming what can be accommodated; shared kitchens cannot be assumed allergen-free.

07

Are snacks and unlimited coffee included?

Snacks, coffee, tea and drinking water are included only where listed in your proposal. Confirm the number of breaks, refill periods, drink choices and whether an espresso machine or barista is required.

08

Can guests staying in several villas eat together?

A shared dining villa can work if its owner permits the full group and the kitchen, seating and access are suitable. Separate meal service at multiple properties needs its own staffing and transport assessment.

09

Can we go out for dinner on one of the days?

Off-site dinners can be left out of the catering schedule before it is confirmed. For bookings using the stay-chef model, the full-day staffing minimum still applies; unused meals do not automatically reduce that daily service fee.

10

Are groceries included in corporate retreat catering?

The proposal states the pricing model. Food-included catering includes the agreed menu ingredients. Stay-chef service has a separate staff fee, with groceries charged at cost with receipts. Do not compare the two without checking those inclusions.

11

Is there a minimum spend for a corporate programme?

The published minimum spend for corporate events and catering programmes is IDR 15,000,000. The final retreat proposal depends on your dates, headcount, meal schedule, service team and venue requirements.

12

What details do you need for an itemised proposal?

Send dates, villa or preferred area, guest numbers by meal, dietary needs, meal and coffee-break times, service style and budget. Tell us if finance needs the proposal addressed to a specific company or purchase-order reference.

13

When is payment due?

A 50% deposit confirms the booking. The remaining balance is due the day before the event. Your proposal confirms the first service date, payment schedule and inclusions before you commit.

14

Can you arrange the rest of our company retreat?

Our corporate offsites service coordinates the wider stay, including villa sourcing, group transport, meeting equipment and activities. Use that service when you need one plan covering the whole retreat as well as meals.

Bring the team. We will bring the food.

Let's plan the meals
your retreat deserves.

Send your dates, group size and villa or preferred area. Tell us which meals you need and what your team enjoys.

Plan our retreat meals

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Plan our retreat meals
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Published rates are ++ — 10% service charge and 11% government tax are added to the listed price. Your quote is always confirmed as a fixed, itemised all-in total before you commit.