Organising your company's end-of-year party in June
Why June and not December?
December is crowded: diaries are full and family and friends' parties pile up. June is different: first-half projects close, and the team is still complete before people leave on holiday. It is also the start of summer, a more relaxed time.
A dinner-style reception, platters or a seated meal?
A dinner-style reception encourages conversation: everyone moves around and mixes. Sharing platters are more generous and sociable. A seated meal creates a genuine collective pause, but needs more logistics. For a team of fewer than 30, the dinner-style reception is the simplest; beyond that, a mix of seated and standing areas works well.
What makes a good celebration table
Variety: aged cheese and salmon platters to start, savoury bites, fresh glass pots for the summer, then desserts to share. A 12-canapé reception costs €40.90 excl. VAT per person. For drinks, Alain Milliat juices, sparkling water and a 0% Blanc de Blancs Chardonnay for the toast, alcohol-free so everyone raises the same glass.
Practical arrangements
Plan the event between 6 and 9 pm and announce the date at least three weeks ahead. A terrace or an outdoor space is a real plus in June. Think about a few high and low tables to make conversation easier. Order until 2 pm the day before, delivered from 6:30 am across Paris and Île-de-France; from 50 people, or across several sites, 48 hours' notice is recommended.
