Catering on location: how the evening unfolds
We have no venue for you to come to: we cook at your location, at home, at the office or at an event venue. A first enquiry always raises the same question: what happens, exactly, and when? This is the order of it.
Step 1: what does a caterer need from you?
You tell us about your event: the venue, the number of guests and what you have in mind. Nothing more is needed at this stage. If the numbers are not settled yet we work with a range, which saves you a quote that no longer holds after the first cancellation.
Dietary requirements and allergies belong here too, even if you do not know all of them yet. How we handle them, and what a caterer is legally required to tell you, is in the article on dietary requirements and allergens.
Step 2: what is in the proposal?
Within one working day you receive a tailored proposal setting out the menu, staffing and schedule, transparently priced. Not a list of line items for you to decode: you see what the evening costs and what makes up that figure.
If something is off, we change it. A menu one course shorter, an extra stand, a different start time. The proposal is a starting point, not a choice between yes and no.
Step 3: what happens on the night?
We arrive well before your guests and set up. We cook on site, serve and clear. At the end we leave the venue clean: the kitchen, the bar, the crockery. Everything that was ours leaves with us.
The point of that is simple: at your own event you should have nothing to arrange. No counting down to the hot course, no wondering who is doing the washing up. You get to be a guest as well.
What is included in the price?
Every price we quote includes a complete culinary experience, professional staff, and all the crockery and cutlery required. No line appears afterwards for plates, glassware or service.
We are based in Rotterdam and cater throughout the Netherlands.
Frequently asked questions
Can the proposal still be changed?
Yes, until it is right. If the guest count or the length of the evening changes, the figure moves with it on whatever basis that concept is priced: a Walking Dinner per person, foodstands per stand, bites per piece.
Do you cook on site or is the food delivered?
We cook, at your place. Nothing is made up elsewhere and dropped off: the chefs cook at your location itself, with everything needed for it brought along in the van.
Do you clear up as well?
Yes, clearing and washing up are part of it. You are not left with a full dishwasher afterwards: our crockery, glassware and equipment go back with us, and the kitchen and the bar are left as we found them.
What do I need to know before making an enquiry?
Less than you would think. The venue, a rough guest count and the time food needs to be served are enough for a proposal; a final headcount, a chosen menu or a worked-out programme are not needed at that point.
