Cabij.
Korean buffet dishes prepared for touring meal service

Korean meals for European tours

Korean tour meals.
Prepared for venues.

Korean food support for European tours — prepped near the venue, finished on site where agreed.

Discuss your routeExplore service models

Built around the European catering team, venue setup or agreed route.

Founder touring-kitchen food record. No artist endorsement implied.
Korean managementPromoters / organisersTour & production managersVenue hospitalityTouring caterers
01 · What we do

The Korean food specialist layer.

Korean menu, prep, venue finishing and service handoff around the wider catering setup.

Korean food support, fitted to the wider service.
01Rider & menu reviewKorean menu, rider needs and service notes.
02Kitchen & prep routeSuitable prep kitchen near the venue, where available.
03Korean product sourcingKorean ingredients, snacks and rider items.
04Delivery & venue accessTransport and handoff where agreed.
05Venue finishingReheating, frying, hot holding and finishing where agreed.
06Buffet & caterer supportSupport labelling, buffet setup and service handoff alongside the European catering team or venue team.
Why this matters

Larger tour meals need more than restaurant delivery.

  • Prep space
  • Fridge space
  • Allergens
  • Hot holding
  • Venue access
  • Clear responsibility

So the Korean food side fits the agreed setup.

02 · Service models

Choose the support.
Not just the headcount.

Pick the Korean food support level. Wider catering, kitchen access and venue roles are confirmed before booking.

Your selected model

Hybrid Prep + Venue Finish

Prep near the venue. Arrive prep-ready. Finish on site where agreed.

Best for: artist and crew meals where timing, temperature and service matter.
  • 01Korean menu and rider review
  • 02Suitable prep kitchen near the venue, where available and agreed
  • 03Food prepared before service
  • 04Fridge and prep-space pressure reduced at the venue
  • 05Reheating, frying and finishing on site where agreed
  • 06Work alongside the European catering team
  • 07Buffet setup, labels and hot holding support
Discuss your route

All models are route-assessed. Staffing, kitchens and venue finishing are confirmed only in the agreed scope.

03 · Working together

Already have a European caterer? CABIJ works alongside them.

If a European catering team is in place, CABIJ works alongside them as the Korean food specialist.

No wider team yet? CABIJ can help assess suitable European catering support where available and agreed.

How the teams connect

Collaboration and responsibility are agreed for each date; this is not a claim of an existing catering partnership.

04 · Preparation & service

Prepared near the venue.
Finished on site.

Korean dishes can be prepared near the venue before service.

Protects prep space, fridge space and timing. Selected dishes can be reheated, fried, held hot, labelled and served within the agreed setup.

  1. 01Korean food brief
  2. 02Suitable kitchen near the venue
  3. 03Transport / handoff
  4. 04Venue finishing
  5. 05Buffet / service

Illustrative route, not a fixed service promise. Each step depends on the assessed route and agreed scope.

The role CABIJ plays

Korean food support, built to work with European caterers.

CABIJ adds the Korean food layer. It does not replace the main caterer by default.

01Korean food brief

Menu, rider needs, allergens.

02Prep near venue

Suitable nearby kitchen, where available.

03Finish on site

Reheat, fry, hold, label, serve.

04Work alongside

European catering team + CABIJ.

Korean buffet line from founder touring-kitchen workKorean fried chicken for buffet service from founder touring-kitchen work
Food-only records from Teo Kim's founder touring-kitchen experience — not CABIJ client, artist partner or endorsement claims.
05 · Founder experience

Teo Kim.

Korean chef and European touring catering professional. Teo has worked in European touring-kitchen environments for tour dates involving ATEEZ, aespa, TOMORROW X TOGETHER (TXT), TWICE and other touring artists.

Founder experience — not Cabij client claims.These are Teo Kim's touring-kitchen experience references, not CABIJ client, partner or endorsement claims. The images show food only.
Founder portfolio
Founder touring foodFounder touring foodFounder touring foodFounder touring food
06 · Frequently asked

Practical answers.

Route, kitchen and venue decide scope.

Does CABIJ cook at every venue?

No. Setup depends on the route, kitchen, venue and agreed responsibility.

Can CABIJ work with the existing caterer?

Yes. CABIJ can work alongside a European catering team or venue team as the Korean food specialist. Menu, prep, labelling, finishing and handoff roles are agreed with the team responsible for the wider service.

What if no wider catering team is confirmed?

CABIJ can help assess suitable European catering support where available and agreed.

Why not just order from a restaurant?

Sometimes it works for simple dates. Larger service needs timing, temperature, allergens, access and responsibility mapped.

Which cities can CABIJ support?

Availability follows route assessment and agreed scope.

07 · Contact / tour brief

Give us the route.
We'll assess the system.

Dates, cities and headcount are enough to begin.

Please do not send passports, medical records or confidential artist data that is not needed for meal planning.

Tell us what kind of support you need

  • Packed meal coordination
  • Prep kitchen + venue finishing
  • Korean snacks / rider items
  • Support for existing caterer
  • Korean + wider catering route support
  • Not sure yet
Discuss your route