Catering Pittsburgh: How to Choose a Lebanese Caterer

Start with the event, not the menu

Before you compare caterers, write down four details: the date, the headcount, the time the food should be ready, and how guests will eat. Will they stand in a line, sit at tables, or grab a plate at their desks? Those answers shape almost every other choice, from packaging to how much food to order. A weekday lunch for a meeting room needs different timing and containers than a rehearsal dinner with a buffet line.

We cater lunches and meetings, weddings and rehearsal dinners, and private parties and birthdays. Halal and vegetarian options are part of our catering, so guests with different needs can find something to eat at the same event.

Questions to ask any caterer

A short list of questions will tell you more than a menu alone. Ask every caterer the same things so you can compare the answers fairly.

• How much notice do you need? For large orders we ask for at least 24 to 48 hours.
• How do you handle dietary requests, such as halal, vegetarian, or gluten-free needs?
• Do you offer pickup, delivery, or full service with servers?
• Do you deliver to my area? Our delivery covers a 10-mile radius for orders over $200.
• How is hot food held and transported so it arrives safe to serve?

Pickup is always free, which can be a good fit for a small office lunch. If your event needs staff on site, ask about full service early so the planning has time to come together.

What a Lebanese spread includes

A Lebanese spread is designed for sharing. Guests usually build their own plates from a few main items, several dips, fresh vegetables, bread, and sauces. A spread from us can include hand-stacked halal chicken shawarma, falafel made from scratch, house-made hummus, house-made baba ganoush, and rice bowls over Lebanese rice. Pita wraps add a handheld option, and our Lebanese salad keeps the table fresh.

Sauces make a real difference. Garlic (toum) sauce is rich and bold, while tarator, a sesame sauce, pairs well with falafel. Offering both lets guests choose their own flavors. Baklava is a common finish for a dessert table.

Planning portions and timing

Portion planning is where many first-time hosts run into trouble. As a common starting point, many planners allow about 6 to 8 ounces of cooked protein per adult when the meat is the main dish, and more sides and dips when the meal is lighter. Ask guests about dietary needs early, then count vegetarian and gluten-free guests separately so they have a full plate and not just leftovers from the meat line.

Food safety matters too. Keep hot food at 140 degrees Fahrenheit or higher and cold food at 40 degrees or lower. Food left at room temperature for more than two hours is generally considered unsafe, so plan for how long dishes will sit on the table, and ask your caterer how they will keep food at safe temperatures during your event.

Booking with Pita My Shawarma

To start, call us at (412) 251-1279 or visit our catering page. Share the date, headcount, and service style, and allow at least 24 to 48 hours for large orders. You can review what we make on the menu page. Our restaurant is at 3716 Butler St in Lawrenceville, and we serve Allegheny County, including Downtown Pittsburgh, Oakland, Shadyside, Squirrel Hill, the Strip District, Bloomfield, East Liberty, North Shore, and South Side. Confirm your own dietary and safety requirements with us before the event.