Choose the level of help you need
Our catering menu describes three service formats: delivery only, food delivery with setup, and a staffed buffet format. They solve different jobs. A delivery request is mainly about getting the food to the right place at the right time; setup and staffed service add work at the event itself.
Start by deciding what your host or venue can handle. Who receives the food, sets the table, supplies equipment, looks after service and cleans up? Confirm the exact included work with us before booking. A package label alone does not settle travel, equipment, staffing or venue responsibilities.
| Format | Planning focus | Confirm with us |
|---|---|---|
| Delivery only | Food handoff at the venue | Location, time and receiving contact |
| Delivery with setup | Food placed in the provided area | Access, equipment and setup duties |
| Staffed buffet | Setup and service responsibilities | Staffing, duration, equipment and cleanup |
Give us the event details that change the plan
Include the venue address and the time guests will eat, not just the time the event starts. Add the receiving contact, access instructions, setup window and any restrictions on equipment or service. We can discuss the actual location and date; a map radius does not confirm delivery or catering availability.
For a buffet, clarify who provides serving and holding equipment and who takes responsibility once food is handed over. The FDA’s buffet guidance is useful background for hosts. Arrange the event’s actual holding, serving and cleanup plan with the people responsible rather than assuming delivery includes everything.
Host resource: FDA guidance for serving safe buffets. Use it to plan safe food handling with your venue and catering team.
Understand the quote before comparing totals
A useful quote separates the food choices from the service work. Ask what is included for delivery, setup, staffing, equipment and cleanup, and whether any other charges apply. Compare the same scope between options: two totals can look similar while covering different work.
Before you commit, ask for the applicable booking and payment terms, notice requirements, change deadlines and cancellation conditions. Ask for the rate and deposit terms for your event. The actual menu, date, location and service format need to be discussed first.
Turn a guest count into useful questions
Illustrative planning example: you are arranging lunch for 30 colleagues, including four people requesting vegan meals. Record both numbers, the meal time and the venue access details. Next, ask for confirmed pan yields, a menu combination for the group and suitable food-handling arrangements. Do not calculate the order from pan size alone.
Use the planning checklist below to prepare an inquiry. It organizes your own information locally; it does not calculate a quote or confirm a booking. When you contact us, explain any detail that is still an estimate so the conversation can focus on what needs to be resolved.
Your event planning notes
An inquiry starts the conversation
Send the event date, estimated guest count, venue or town, preferred service format and dietary notes. Add the best contact method and any timing constraints. An availability request is not a confirmed date, delivery commitment or final order.
For an on-site celebration at our restaurant, start with the parties or reservation route instead. Catering describes food and service for your event; it does not establish a private room, on-site occupancy or a minimum spend. Ask us to clarify the right route for your plans.
Your questions,
answered.
A few details can make choosing easier. Here is where to start.
Talk with our teamWhat is considered full service catering?
Full-service catering generally adds work such as setup and staffing to food delivery. Our catering menu describes delivery, setup and a staffed buffet option. Ask us to confirm the exact work, equipment, timing and cleanup included for your event.
How much is Caribbean catering?
The amount depends on the actual food, guest count, service format and event logistics. Request a quote that shows what each part covers and what is additional. A general per-person estimate would not establish the price for your event.
How much food will my guest count need?
Provide the guest count, meal style and proposed mix of dishes, then ask for the kitchen’s confirmed yields. A half pan or full pan is a container format, not a reliable guest count by itself. Dietary counts also affect the menu plan.
Can you accommodate different dietary needs?
Tell us the specific preference or ingredient concern, and how many guests it affects. We can discuss the current vegan menu as a starting point. Confirm ingredients, sides and preparation directly; menu wording does not guarantee allergen-free service.
What happens after I submit an inquiry?
Contacting us requests an availability and planning discussion. Ask us to confirm the next step, applicable terms and what makes the booking final. Do not treat an inquiry, form acknowledgment or proposed date as a confirmed order.