First you will need to call or email us giving us the basic info: Your name, the date, time, place/venue, the event type, guest count, and if bar or beverage service is needed. You can use our Contact Us form if you wish, to give us all the details.

There is no charge or fee to meet with us for a consultation, and a complementary group open house tasting is available for up to 2 guests. Click here to view our tasting policy.

After a face to face or phone consultation is complete, and you are happy with our food and prices, a 1/3 booking fee is due with a signed contract or invoice. 60 days before the event another 1/3 is due and the final payment is due 2 weeks before the event. If you need to work out a monthly payment plan, our coordinators can help set that up for you too. If you are ordering catering within 2 weeks of your event, full payment will be due at booking. Please review your contract for more details.

When you are planning your event, it always better to start with the minimal number of guests you are expecting and raise your counts as you get your final RSVP's in. The payments are set up to give you time to get RSVP's in and all payments are non-refundable.

Yes we do offer custom packages and menus. Just mention your preference for a custom route to your event planner.

Your event will need to be booked as soon as possible to ensure the date will be available. It takes time to prepare for such an important event and the sooner you book the date the smoother it will run. We also realize that things come up and dates have to be moved up. We will need 24-48 hours for a corporate event depending on your menu choices, and 15-30 days for a wedding or other special occasions. You should contact your event planner with any changes.

The contract will consist of the decisions you made during your phone or face to face consultation. A final invoice with any changes since the contract will be prepared 2 weeks prior to your event and sent for your review and signature before the final payment is run. You can update us with changes throughout the process.

We schedule our servers, bartenders, and chef's according to how many guests that will be attending. Our staff is Food Safe and TABC certified. It also depends on how complex your menu is, the service style and accommodations of the venue. It usually averages out to be 1 server per every 30 guests.

We are fully licensed and insured in food, beverage, and alcohol.

For staffed events we charge a 20% service fee. That fee covers overhead costs as well as merit pay for the service staff. Merit pay is a term that describes performance-related pay. It provides bonuses for workers who perform their jobs effectively, according to easily measurable criteria.

Our servers wear all black with a tie and bistro apron. If you prefer more casual attire at your event, just let your planner know.

We can rent china, glass and silver "in-house". We will provide you will an amazing vendor list to set up more extensive table, chair and linen rentals.

We do allow a children's buffet for 20 or more children at a reduced cost. Individual kids meals are also available upon request.

Actual costs will vary depending on your menu, venue, and the number of guests. You can use this budget as a rough guideline: Menu (per person): Our packages start at $12.95 pp with our most popular package being the classic package at $15 pp. We can also provide al a cart pricing. For corporate/non-profit events, we have a priced "corporate lunch"menu on our site. Tax and Gratuities: Don't forget to add 8.25% sales tax and 18% service charge (on food and beverage) to your estimate.

Consider what you spend driving through a fast food drive thru to eat lunch. You will receive 4-6 ounces of protein and one starch with a drink for that price. If you have an expectation of 2 entrée choices, 2 sides, a salad and unlimited drinks, service staff, linens, china, set up and clean up, can you understand why $8 pp is not reasonable to expect? Consider the whole picture before booking your venue with an unrealistic amount being budgeted to feed your entire guest list. Consider lowering your guest count. Consider having a non-meal time reception. Consider spaghetti, on disposables, cleaned up by your friends and family. Consider having a pot luck.

A plated and served meal is more expensive than a self-service buffet as it requires more labor at the event. A plated dinner will usually double the staffing price but the food cost will remain the same.

Typically, we do not. However, some exceptions can be made for larger events.