How it works
Straight with people. Here's exactly how catering with us works.
No "contact us for pricing." Here's the process, the terms, and what we bring, in plain language.
The process
Five steps. No guessing.
Tell us who you're feeding
Headcount, date, the occasion, and how dressed-up you want it. The form takes two minutes.
Get a ballpark
Our scheduling assistant gives you an approximate number right away. If it fits, book a call. If you'd rather start with a budget, tell us the number and we'll fit you into a plan.
Taste it, if you'd like
A $100 tasting, credited in full when you book. Most couples do; most offices don't need to.
Reserve the date
A $750 deposit holds it. Balance due 30 days before.
We show up ready
Set up, labeled, served, and cleaned up. Portioned generously for the contracted headcount.
Who you'll work with
Two people. One team, start to finish.
Your first call, your proposal, your contract, your timeline, and the person who confirms the plan after the scheduling assistant takes the details.
CIA-trained, twenty years on the Space Coast. Builds your menu, cooks it from scratch, and shows up with plenty. Meet Chef José
The terms
What you'll pay, and when.
| Item | Terms |
|---|---|
| Deposit | $750 reserves the date. Non-refundable; transfers to a new date up to one year out with a week's notice. |
| Balance | Due 30 days before the event. |
| Drop-off delivery | $100 flat. Includes delivery, setup, and labels. |
| Servers | $20 per hour, about one server per 30 guests, event hours plus setup and cleanup. |
| Bartender | $250 offsite. You supply the alcohol and mixers. Cups, straws, napkins, fruit, and ice available at $1.95 per guest. |
| Tasting | $100, credited in full when you book. |
| Menu pricing | Quoted for your headcount, menu, and service style. Per-person rates come down as the guest count goes up. |
The standard
What a touch above means, in practice.
Three things on every order, and five more we're adding as standard.
- Portioned generously for the contracted guest count.
- One team from first contact to the last tray.
- Full cleanup at staffed events; everything leaves with us.
- Every dish labeled at the table.
- A printed menu at the head of the line.
- Every box and pan counted and marked at pack-out.
What we bring
And what we don't.
- Food, portioned generously for your headcount
- Chafers and drink dispensers (staffed events)
- Labels and serving setup
- Servers and a bartender, if booked
- Setup, breakdown, cleanup
Not provided: tables, chairs, linens, or rentals of any kind. We'll point you to who does.
Questions
Things people ask before they call.
When is payment due?
A $750 deposit reserves the date. The balance is due 30 days before the event.
What if I need to reschedule?
The deposit transfers to a new date up to a year out with at least a week's notice. Inside a week, food is bought and prep has started.
What does drop-off cost?
A flat $100 for delivery, setup, and labels.
How are servers billed?
$20 per hour per server. We staff about one server per 30 guests and bill event hours plus setup and cleanup.
Do you provide tables, chairs, or linens?
No. We bring the food, chafers, drink dispensers, labels, and service. Rentals are arranged separately.
Is the tasting really credited?
Yes. $100, credited in full when you sign.
What if more people show up than I contracted for?
We cook generously for the contracted guest count. If your number grows, tell us as early as you can and we'll build for it. The count you give us is the count we plan for.