How we work
From your first email to the last of the washing-up. This is how it goes, every time.
1Your first messageYou email us when it is, how many people are coming, where the party is and what you're celebrating. You can call too.- 2Your proposalThe next working day there's a menu in your inbox, with service and the price per guest, VAT included.
3The tastingThe two of you taste the menu at our kitchen table. We fine-tune until it's right.
4The running orderTwo weeks ahead we fix everything: numbers, dietary needs, times and the set-up on a floor plan.
5The party itselfWe arrive in good time, set up, cook on the spot and serve. Paulien walks around and keeps an eye on everything.- 6Clearing upAfter the last glass we pack up and everything goes back with us, washing-up included. All you have to do is go home.
A slice of the running order
Two weeks before the party you get the running order. It shows who does what, quarter of an hour by quarter of an hour, with the floor plan. This is the evening of a wedding with 120 guests and a walking dinner.
Paulien sends it to you, to the venue and to your master of ceremonies. That way everyone knows the same thing.
Running order · wedding · 120 guestsversion 3
| Time | What | Who |
|---|---|---|
| 14:00 | Setting up the mobile kitchen and the buffet unit | Reinout and 2 cooks |
| 16:30 | Staff arrive, short briefing at the floor plan | Paulien |
| 17:00 | Welcome with bubbles and three bites | Service |
| 18:00 | Rounds 1 and 2: cold dishes | Kitchen and staff |
| 19:00 | Rounds 3 and 4: hot dishes | Kitchen and staff |
| 20:00 | Speeches, topping up glasses, no round | Service |
| 20:30 | Rounds 5 and 6 | Kitchen and staff |
| 21:30 | Cutting the wedding cake, coffee and tea | Lieve and staff |
| 23:30 | Last round: something warm for the dance floor | Kitchen |
| 00:30 | Clearing up, leaving the venue swept clean | Everyone |
What we need from you
That's all. We ask about the rest ourselves, or come and have a look.
- The date and a time for the food to start
- The number of guests, even if it's still an estimate
- The address of the venue and who has the key
- Dietary needs and allergies per guest
- Whether there's a kitchen, power and water (none of the three is required)
Shall we start with step one?
Send us the date, venue and a rough guest count. One working day later the menu is in your inbox, with the price per guest including service and VAT.