This is the first step. Decide what you want to get out of your special day and what this special event means to you. Understand your requirements and limitations.

Scroll down to review a simple check list and some useful information to help you think of everything. Once you have done this, contact us for a custom menu .

*EVENT DATE AND ALTERNATE:

*EVENT TIMELINE: When guests arrive, when they are to be served, when the staff should clean -up.

FOOD ALLERGIES: Be sure you know if the guests of honor has allergies!

EVENT ATTIRE:

• White tie
• Black tie
• Cocktail
• Business
• Casual
• Costume

*EVENT LOCATION : What type of kitchen facilities are available? What does the venue provide for tables, chairs, etc...

*ESTIMATED NUMBER OF GUESTS:

BEVERAGE SERVICE:

• Full open bar
• Wine and Beer
• Champagne
• Cordials and Liqueurs
• Specialty Drinks
• Non-alcoholic

TYPE OF EVENT:

• Seated and Served: Breakfast/Brunch/Luncheon/Dinner
  (Guests are seated at tables and food is served to them by staff.)
• Buffet: Breakfast/Brunch/Luncheon/Dinner (Guests get their food from a buffet table and can be seated at tables, use available seating, or even stand to eat casually.)
• Reception:
  There are three basic types of receptions:
  1. All hors d'oeuvre passed by food butlers
  2. All food is displayed on tables
  3. Food is a combination of both of the above

RENTALS (What items you will have to rent):

• Place settings (knive, fork,spoon,plates,glasses,etc...)
• Tables (what size/shape or how many guests per table)
• Chairs (children's,adult,barstool, high chair)
• Linens (napkins,table cloths, chair covers, table squares, runners)
• Bar, Dance Floor, Lighting, etc...

STAFF:

• Event Coordinator, Set/Up Break Down, Bartenders, Servers, Meat Carvers, Fruit Carvers, Greeters, Bathroom Attendant,Childcare Professional, Entertainers, etc...

THEME:

• What is the theme or concept for your event? Or what would you like to accomplish?
  

*WHAT IS YOUR BUDGET?
(Need help budgeting? Download our budget worksheet.)

• Food Per Person:
• Rentals Per Person:

Those items with stars you must know before planning any event.

Culinary Professionals
Chef Natasha: 3 hrs
Sous Chefs: 3 hrs
Demi Chefs: 3hrs
Prep Cooks: 3 hrs

Skilled Event Staff
Event Coordinating: 2 hrs
Sit Down Servers: 3 hrs
Buffet/Station Servers: 3 hrs
Bartenders: 2 hrs
Dishwashers: 3 hrs

Basic Pricing

Culinary Professionals
Chef Natasha: 75hr+
Sous Chefs and Demi Chefs: 35hr
Prep Cooks: 25hr

Skilled Event Staff
Event Coordinating: 35hr
Sit Down Servers: 25hr
Buffet/Station Servers: 20hr
Bartenders: 35hr
Porters: 12hr
Set up/ Break Down: Quote based on event size