Posted by Lino Dicecca on May 10, 2012

Lately we have experienced an increase in demand for three distinct catering ideas. The first is to have On The Move Catering & Events become your exclusive office catering solution. This results in a consistent offering at a pre determined price and eliminates the need to train multiple companies how to enter and exit your building and how you like your events to be set and served.

It also provides the opportunity for us to enroll you in a “rebate” program, with monies or credit paid back to your organization quarterly.

The second is to have On The Move Catering & Events build an actual catering kiosk or cafeteria within your offices.

“Don, Lino and team have catered our annual charitable event for the past three years, and the execution has always been spot-on. Everything from decor to presentation to detail coordination and to the food itself has always been excellent. Ironically, I had once worked for a staffing company which had me serving at an OTM event long before I began working with them as a client. This gave me the opportunity to experience their work from behind the scenes, and even then was very impressed with the attention to detail and delicious meal creations.”

This will ensure that you have on site offerings on a daily basis and via our on site staff a direct line of communication for larger internal and off site events. Construction costs are typically absorbed by our firm with signed multi-year contracts. This will save your staff time, keep them in the office instead of running out for coffee or lunch and in the end increase the earning potential of your staff.

The third idea is essentially to sign up for our new “Event in Minutes” program. This “retainer based” program ensures that you always have a representative of our firm on speed dial to attend to your event and catering needs. This offering makes obtaining quotes easier and more efficient and ensures that you will receive the best price possible as you are a client and not a customer.

Please contact directly to find out more about these interesting and cost effective programs and how they can work for you. Interested parties will be invited to our flagship location or one of our Cafeterias for a “tour and tasting” so you can “try it before you buy it”.

Our Cafeterias

On The Move is proud to own and operate several corporate cafeterias within the GTA. These facilities are not your standard “hospital” cafeterias and have a contemporary look and feel.

We provide full services from construction through operation of course and are only limited by your imagination.

We provide:


Hot & Cold Beverage Selection

  • Soda
  • Bottled Water
  • Bottled Mineral Water
  • Bottled Juices
  • Coffee Service
  • Tea Service
  • Hot Chocolate
  • Specialty Beverages/Imported Items


Breakfast Samples

Breakfast is a unique scenario and one that will require more assessment. At this point we are pleased to present the following options:

The Ego

A delectable array of large size baked goods including chocolate, cheese and cherry croissant, cream cheese, apple and mixed fruit Danish and bran, carrot and blueberry muffins

Omelette Sandwich

Prepared with diced vegetables, garnish and mayonnaise

English Muffin

Prepared with sausage and Egg

The Hash Brown

Salty and deep fried

Traditional Bacon & Eggs

Diner Style served with hash browns

Buttermilk Pancake

Three per serving

French Toast

Texas Style with butter and maple syrup


Served with milk


Variety of flavors

Assorted Fruit Cup

Diced and Seasonal

Whole Fruit



Lunch Samples (Combination pricing is applied)


Buttermilk Fried chicken prepared in our homemade secret batter and lightly fried Served with; “Nutty-rice” (Wild brown, basmati and white, mixed) with raisins and apricots And; Mixed greens (mesculin mix) served with assorted seasonal vegetables and our own homemade honey-balsamic vinaigrette


Oven-baked roast beef, sliced to specification and accompanied by gravy and creamed horseradish served with; Maple-sweetened sweet potatoes or yams, blended and whipped with our own secret recipe and; Steamed broccoli and carrots in a butter dill marinade


Chicken Parmigiana in a traditional Italian basil-red sauce and fresh Parmesan cheeses served with; Orecchiette (ear shaped) pasta served in a very hearty and traditional Italian Bolognese or Meat sauce (substitute mushroom and mixed vegetable sauce for vegetarian option) and; Assorted grilled seasonal vegetables


Fresh Sole, breaded and lightly fried served with; Seasoned Rice Pilaf and; Green and Yellow bean sauté


Asian inspired Thai Chicken prepared in a sweet and sour marinade served with; Seasonal vegetables flavoured in Asian oils and spices, soy and ginger and; Egg fried rice

Please note: There is always a Vegetarian Offering for every meal.


Themes (One Time per Week)

In order to improve the variety of the food and the methods in which they are served it will be important to have a weekly “themed” luncheon. This will manifest itself in a free standing “food station” within the cafeteria where a chef will be preparing the food dish in front of guests who will receive it hot and ready as ordered. We will use unique serving vessels for take away orders that are consistent with the themes. We will also take care to dress the table and the immediate surrounding area with items, flags, colours etc., that are consistent with the country of origin and the overall theme.


The On The Move “Mac and Cheese” Station

It probably wouldn’t be on the menu for your mother-in-law’s first dinner visit, and it isn’t exactly gourmet fare, but macaroni and cheese is one of the most popular–if not the most popular–comfort foods. Nearly every soul food cookbook and many Southern cookbooks have recipes for this favorite; here is On The Move’s Twist on an old fashioned recipe.

We’ll take elbow pasta noodles and pre cook them off site, but in front of your guests on butane powered table top pans, we’ll prepare this dish with:

Asiago & Brie Cheeses and top it with shaved, Parmesan Cheeses. On the side we’ll serve fresh seasoned bread crumbs. Of course, we’ll have ketchup & slices of fresh hot peppers…and not the cheap stuff either!


The Tortilla “Station

Flat round “soft” tortillas (approximately 5” in diameter” served warm and topped with;

Grilled Beef

Accompanied by salsa, guacamole, sautéed red peppers and mushrooms, jalapeno peppers, onions, lettuce, sour cream, hot sauce and cheddar cheese, mozzarella cheese and parmesan cheese.

The Pork Ribs

These ribs will be prepared in our secret Hawaiian honey-bourbon marinade, slapped on the grill (at our house) then baked in a selection of herbs and spices (at your house), guests will get their fingers dirty as this meat will slide right off the bone!Served with;

Napa slaw prepared with sesame, raisins and shaved carrots

The Carving Bar

A carving station, complete with our very own and very special seasoned Roast beef prepared in our own On The Move marinade and served on fresh baked variety of breads. This station will have a chef carving the roast and making Panini as per client request or carving it to eat on its own. Very cool, very filling and very delicioso! We’ll bring horseradish and a variety of mustards to compliment the savory beef.

The Stir Fry Station

For the vegetarians in the room we are pleased to present our own, special “On The Move Fry” This dish will start with freshly prepared Chinese yellow egg noodles, then we’ll pile on sautéed and steamed onions, bok choy, peppers, mushrooms, sprouts, water chestnuts, baby corn and any other seasonal vegetables we can yank from the ground! We’ll also ensure that there are several “sauces” including soy and hot sauce for the variety of guests’ tastes!


Chicken and beef fajitas nicely seasoned and cooked in a tequila marinade with traditional ground beef tacos accompanied by a seasoned Mexican rice, a mixed green salad with seasonal diced vegetables and lemon dressing accompanied with salsa, guacamole, onions, lettuce, sour cream, hot sauce and cheddar cheese.

The Indian Station

The “Korma”: A delicious and healthy vegetarian dish containing green peas, carrots and white potatoes served in a curried cream sauce, seasoned with salt & pepper, coriander and Asian spices. This will be prepared in table top pans and served with:

The Basmati Rice

The starch in this delightful meal, Basmati rice is truly unique white rice with a texture unto itself.


The Salad Bar: Potential if space allows

There is a dispute over which restaurant or restaurateur first introduced the salad bar. A Springfield restaurant called The Cliffs, advertised a salad bar in the 1950s. The Hawaiian restaurant, Chuck’s Steak House, claims to having had the first salad bar in the 1960s. Rax Restaurants, claims to have pioneered the Salad Bar in the mid-1960s. Whoever started it is not really our concern, but we’ll set one up just for you to include:

The Greens

  • Mixed greens (mesculin mix) and;
  • Baby Spinach leaves

The Prepared Salads

  • A Greek tomato cucumber salad with black olives, feta cheese and artichoke hearts
  • Napa slaw prepared with sesame, raisins and shaved carrots
  • Penne Pasta salad with snow peas, red pepper, red onions, spinach, basil in a creamy green onion dressing
  • Cauliflower Salad with grated radish in a red wine and paprika dressing

Also included:

  • Shaved Almonds
  • Dry Asian Noodles
  • Assorted jardinière
  • Pickled Hot Peppers
  • Shaved Cucumbers
  • Shaved carrots
  • Diced tomatoes


  • Honey-balsamic vinaigrette
  • Blue cheese and poppy seed dressing
  • Creamy green onion dressing


For this and other great ideas and for a consultation please contact us directly at or call 905.615.9957


Copyright © 2012 On The Move A Catering & Events Company All Rights Reserved 5200 Dixie Road. Mississauga, ON (905) 615-9957 Powered By Titan Media Marketing