7 questions wedding clients should ask of their caterer

1. How many guests have you served?

As we were scaling up our catering business, I would not take on large corporate or wedding clients. I referred them to other companies who I was confident in being able to serve our customers. I started small with events of 20-50 before feeling comfortable increasing our capacity to fulfilling dinners for 300. It takes time to learn how to execute to the level that is being asked for that quantity of people. With serious time and serious events under our belt, you can trust that we are introducing ourselves to the wedding market only after having done weddings before. We are confident and competent.

2. What types of food do you feel comfortable serving?

Thankfully, there are a lot of different caterers out there. You will find one that can do exactly what you want them to do! You just have to search for it. I am delighted to have a full restaurant space to experiment with ideas and a chef with culinary experience and curiosity, but even he has his limits! We strive to execute high level Modern American on a large scale. What does that mean? We cut our steaks in house, use the trimmings for hor d’ourves & use the remainder for stock. We create dishes for you that are tested and proven – we don’t believe in guess work. The tastes we make are aligned with our kitchen. While we are happy to expand our range to be inclusive of dietary preferences, we would gladly excuse ourselves if we did not think we are appropriate for your event.

3. What can we expect from you the day of?

I, me, Phil, will be on site with you from before the beginning until after the end. I have exceptional people, but ultimately, I would only feel comfortable taking your wedding bid if I knew I could be there to actively manage and make decisions throughout the evening. While the day of timeline will be established far in advance, there will always be micro decisions needing to be made the day of and oversight of the plan in place. You and your family should not have to worry about any of that. I am there to be the extra set of hands be it with my company’s work or with another vendor who needs assistance. You can expect comfortable hospitality and quiet confidence.

4. How are your tasting menus created?

Tasting menus give you the confidence you need to make your final decision in booking. We host our tastings after an initial call to find our your preferences for your wedding day. We need to know what is important to you so we can craft an event fit to you. During the tasting, we will spend time deciding not only your entrees but everything else that comes along with with your day.

  • style of service – plated or buffet
  • cocktail hour
  • hors d’oeurves
  • linen requirements
  • plates and serve ware needs

5. Who will actually be doing the cooking?

You are not only booking a caterer but also their employees. I am very proud of the people that we employ, and one of the facets of being moved into the catering team is the ability to solve problems and work with joy. A team is emblematic of its leaders, and I am proud that I lead with zeal and excitement. This is a big deal for you – and therefore a big day for us.

My head chef has wedding experience, leading to him getting the job. Chef Aaron has been instrumental in our growth and ambition towards weddings. 

6. Why should we trust you?

If you’ve reached the point of “this vendor looks great!” then you’ve already decided their products fit your event. Your most important box to check is liking the vendors you choose. For this exact reason, I am the one who cordinates everything in our wedding catering department. I want you to know that the one you first talk to is the one who is making the day of decisions. If we have discussed something, I want you to know that I have it written down, and that order will be followed. You are my client, and my company is simply a resource to achieve your ideal wedding.

7. What can go wrong

I know, its scary! Any event, any service, with this much coordination and significance will have some unplanned events that need to be taken care of. Finding a vendor comfortable and flexible who’s priority is correcting and addressing any errors should be of utmost importance. We are professional problem solvers. You will not know that a guest switched their entree order when our server delivers the food, we will correct it. We do not run out of Ice, we call the store and have more on the way if its a hot day and the Aperol Spritz is flying off the shelf. You enjoy, we take care.