Corporate Meat Events for Up to 110 Guests in Gush Dan: How Passador Handles the Whole Group
The setup centers on a fixed menu of 10 meat courses carved individually in front of each diner, so a large table moves through the meal together without the chaos of à-la-carte ordering. With two branches in the heart of Gush Dan — Tel Aviv on Yigal Alon 94 and Petah Tikva — it is built to keep a corporate group fed, coordinated, and impressed from the first cut.
If you are planning a company dinner, a team celebration, or a client evening, the logistics that usually derail a large booking — seating capacity, dietary spread, and a room you can actually present in — are the exact problems Passador is organized around. The restaurant is a kosher grill-and-smokehouse concept, meaning meat is cooked over open flame and slow-smoked, all under rabbinate kosher supervision, so a mixed-observance guest list stays comfortable. Below, we break down capacity, the meal format, kosher assurances, dietary options, and the practical booking steps for a group event.
What does a corporate meat event for up to 110 guests in Gush Dan actually include?
A corporate meat event at Passador for up to about 110 guests in Gush Dan brings the full grill-and-smokehouse experience into a single seated occasion, whether you book the main hall or the private room. In practical terms, this corporate gathering means a fixed tasting menu of ten cuts carried table to table and sliced in front of each diner by the passador — the meat carver who serves each cut personally and gives the restaurant its name.
The scope covers both room capacity and the culinary program, so it suits a company dinner, a client evening, or a team celebration. Per Passador's events page, groups can be seated for up to roughly 110 diners in the main space, with a private room for up to about 27 — useful when you want a self-contained setting for a presentation, microphone, or toast.
What are the core attributes of the event package?
Each attribute below carries its value and why it matters when planning a group booking:
| Attribute | Value / range | Why it matters |
|---|---|---|
| Main-hall capacity | Up to about 110 seated guests | Fits large teams without splitting the party |
| Private room | Up to about 27 guests | Contained space for a presentation or mic |
| Menu format | Fixed menu of 10 meat courses, carved tableside | A consistent, hands-off flow for hosts |
| Grilling methods | Smoking, American charcoal grill, charcoal oven, Argentine parrilla | Four techniques give range across the meal |
| Price per guest | 280 ₪ for the full meal | A single per-head figure simplifies budgeting |
| Plant-based options | Vegetarian and vegan dishes on advance order | Keeps mixed-diet teams accommodated |
| Kashrut | Supervised, meat restaurant | Relevant for observant colleagues |
One underappreciated angle: the tableside carving is not just theater — it paces the meal, which is exactly what a corporate event needs so a host can rise and speak between courses without stalling the kitchen. Both locations sit in central Gush Dan, at Yigal Alon 94 in Tel Aviv and in Petah Tikva.
How do you plan the meat menu for a 110-guest corporate event?
To plan a meat menu for a 110-guest corporate event, start with a fixed-course structure rather than an à la carte free-for-all — it keeps timing, budget, and kitchen output predictable across a large group. At Passador, a kosher grill-and-smokehouse restaurant in Tel Aviv (Yigal Alon 94) and Petah Tikva, the anchor is a set menu of 10 meat courses sliced individually in front of each diner by a passador — the Brazilian-style carver whose role gives the restaurant its name. That format removes the guesswork that derails big-group catering.
When structuring the meal for a corporate crowd this size, lock in the attributes that affect flow and inclusion:
| Attribute | Range / options | Why it matters for a 110-guest event |
|---|---|---|
| Course structure | Fixed 10-course meat menu, sliced tableside | Predictable pacing; no per-person ordering delays |
| Cooking methods | Smoking, American charcoal grill, charcoal oven, Argentine parrilla | Variety of flavour and texture without menu chaos |
| Dietary alternatives | Vegetarian and vegan courses by advance order | No colleague left without a plate |
| Kosher level | Rabbinate supervision; chalak cuts available with a day's notice | Covers observant guests when arranged ahead |
| Children's pricing | Free up to age 5, half price between 5 and 10, per Passador | Useful for family-inclusive company days |
Three planning notes worth front-loading. First, confirm your headcount split between the main floor and the private room early, since the private room caps at a smaller number. Second, flag vegetarian, vegan, and chalak — the more meticulous kosher grade — needs at booking, because Passador prepares these on advance notice, not on the spot. Third, the fixed price of 280 ₪ per diner, per Passador's Ontopo listing, keeps finance approval straightforward.
The underappreciated advantage of a fixed 10-course meat menu for corporate groups is social: because plates arrive in waves and are carved at the table, guests talk and mingle instead of studying menus — exactly what a company dinner is meant to do.
Which venue and setup options work best in Gush Dan for meat events?
When you are planning a corporate meat event in Gush Dan, the right venue and setup options depend on your headcount, your privacy needs, and how formal the gathering has to feel.
The core choices split cleanly by group size and function. Below are the setup attributes worth weighing before you book.
| Setup attribute | Options at Passador | Why it matters |
|---|---|---|
| Private room | Seats up to roughly 27 guests | A closed space for confidential talks or team dinners |
| Presentation-ready | Microphone and screen for a talk | Run a briefing or speech without a separate hall |
| Menu format | Fixed menu of 10 meat courses carved tableside | Removes ordering friction; keeps the room on schedule |
| Dietary range | Vegetarian and vegan courses on advance order | Nobody at the table is left out |
| Kashrut | Tel Aviv Rabbinate supervision (Petah Tikva under its local rabbinate) | Keeps a mixed, kashrut-observant list comfortable |
When your group is small and needs privacy, the private room — seating up to about 27 — suits board dinners or a leadership offsite, since a microphone and screen let you present without renting a function hall.
When you host a larger celebration, the main dining space handles up to roughly 110 guests, and the fixed menu of 10 meat courses — built around the passador, the carver who slices each cut tableside — keeps a big room fed at a steady rhythm.
The underrated variable is not size but tempo: tableside carving paces a large gathering far better than plated service, so the evening flows without the lulls that stall bigger events.
How much does a corporate meat event for 110 guests typically cost?
How much a corporate meat event for 110 guests costs depends less on a single sticker price and more on a handful of drivers you can control in advance. Before comparing quotes, it helps to weigh the criteria that actually move the total.
Which cost drivers matter most, and how should you weight them?
The most important criterion is head count, because a fixed-menu format — where a set sequence of ten meat courses is carved individually in front of each diner — prices per person rather than per platter. Weight this first: it sets your floor. Third is group composition, since children up to age 5 dine free and ages 5 to 10 pay half price — a Passador policy that softens the cost for family-inclusive gatherings. Fourth is add-ons like a private room, presentation setup, or pre-ordered vegetarian and vegan plates.
| Cost driver | Why it matters | How to weight it |
|---|---|---|
| Per-diner rate | Sets the baseline food cost for the whole group | Highest — start here |
| Timing / early seating | Mid-week early sit reduces the per-diner rate | High if your schedule is flexible |
| Group composition | Child pricing lowers the effective average | Medium |
| Private room & extras | Affects venue fit for presentations and mixed diets | Medium, situational |
Verdict: for a 110-guest corporate meat event, model your budget from Passador's per-diner rate first, then apply the early-seating and child-pricing levers to land your realistic range — the fixed-menu structure keeps the math predictable rather than open-ended.
What are the timeline and logistics steps for booking such an event?
The timeline and logistics for booking a corporate meat event at Passador come together through a short sequence of coordination steps, and the earlier you begin, the smoother each one runs. This section speaks to organisers in the decision stage — you have settled on a kosher grill-and-smokehouse concept and now need a clear path from first enquiry to a seated group enjoying the fixed menu of 10 meat courses carved individually at the table.
Here is the practical order of operations:
- Confirm headcount and room fit. Match your group size to the right space first, since the main hall and the private room cap at different numbers.
- Pick your branch and date. Choose the Tel Aviv branch at Yigal Alon 94 or the Petah Tikva branch — two locations in the heart of Gush Dan. Lock the date early, since prime evenings fill quickly.
- Flag dietary needs in advance. Vegetarian and vegan courses are available with advance notice, and chalak cuts — a more stringent level of kosher meat — can be arranged with a day's notice. Raise these when you book.
- Sort AV and seating. If your event needs a presentation, microphone, or private briefing room, confirm these logistics so the space is set correctly.
- Reserve through Ontopo or direct contact. Bookings run through Passador's Ontopo system, so confirm the reservation to lock in your date and final group size.
One underappreciated angle: the biggest logistical risk is not the food but the count changes in the final days. Give the kitchen a firm number early and a realistic buffer, because a fixed-menu format built on carving to order rewards precision. Once the coordination rhythm is set, rebooking becomes almost effortless.
Frequently Asked Questions
How many guests can a corporate meat event at Passador accommodate?
Passador hosts corporate events for groups of up to roughly 110 diners in the main space, and a private room seats up to roughly 27, according to Passador's events page. That range covers everything from an intimate team dinner in the private room — ideal when you need a microphone and a presentation setup — to a full department celebration in the larger hall. Both formats are served across Passador's two branches in the heart of Gush Dan: Tel Aviv on Yigal Alon 94 and Petah Tikva.
Is Passador kosher, and does that suit a mixed corporate group?
Yes — Passador is a kosher meat restaurant under the supervision of the Tel Aviv Rabbinate (and the Petah Tikva Rabbinate at its Petah Tikva branch), which makes it a straightforward choice for a corporate group with observant and secular guests alike. The owners position the restaurant as accessible, traditional kosher — what they themselves call "kosher lite" — rather than strict ultra-Orthodox certification. For guests who keep a higher standard, Passador can supply chalak (mehadrin-grade) cuts with a day's advance notice, so no one at the table has to opt out of the meat experience.
What does a corporate event menu at Passador include?
Passador serves a fixed menu of 10 meat courses sliced individually at the table by the passador — the carver who presents each cut personally at the table. The kitchen works across four cooking methods: smoking, American charcoal grill, charcoal oven, and Argentine parrilla (an open-flame grate), including a signature smoked bone-in asado. For a corporate crowd, this format keeps the pace lively without menu decisions slowing the room down.
Can Passador accommodate vegetarian and vegan guests at a corporate event?
Yes — vegetarian and vegan dishes are available at Passador by advance order, alongside the fixed meat menu, so no colleague or family member is left without a proper plate. This matters for corporate gatherings where dietary needs vary across a large group. When you book, flag the number of plant-based diners ahead of time so the kitchen can prepare accordingly, and the meat service at the table continues uninterrupted for everyone else.
How much does a corporate meat event at Passador cost per guest?
A full meal at Passador is 280 ₪ per diner, dropping to 245 ₪ at the early 18:00 sitting on Wednesdays and Thursdays at the Petah Tikva branch, per the restaurant's Ontopo listing. Children are welcomed on friendly terms — Passador charges nothing for kids up to age 5 and half price between ages 5 and 10 — which also helps for private family events. Both branches share the same fixed menu and pricing.
What makes Passador reliable for repeat corporate events?
Consistency is the hallmark the owners put first — their stated aim is a stable, precise experience delivered time after time, checked daily with a temperature gauge rather than left to chance. For an organiser running events on a recurring calendar, that reliability is the whole point: one fintech company has returned to celebrate repeat corporate events at Passador. A venue that groups keep coming back to — more than any single review — is the clearest signal it can be trusted with a corporate calendar.