A team dinner where nobody is staring at their phone. Here is how to plan a hibachi night for work.
Why it works for teams
Everyone gathers around one grill, the chef breaks the ice, and people talk to coworkers they don't usually sit near. It's dinner and the activity in one.
Where to host
A patio, parking area, rooftop or backyard — the grill needs open air or a well-ventilated space. Check your building's rules on propane grills.
Headcount
10-adult minimum. About 30 guests per chef; bigger teams get more chefs. Guest count and food changes are welcome up to 7 days before the party. Inside the last 7 days the food order is locked.
Paying with a company card
Your booking creates an invoice with a pay link. Forward it to accounting or pay the $50 deposit with a company card. Your chef can take only one payment from the host — split payments are not possible.
Timing tips
- Weeknights are easier to book than Saturdays.
- Plan about two hours for the show and dinner.
- Book 3–4 weeks ahead for holiday season.