Real cooking, at event scale.

The date is locked on the live calendar the moment the deposit clears — no one else can take it. You get an emailed confirmation with your full event summary and total, and I follow up personally within one business day to walk the timeline with you.

After booking we confirm load-in time, kitchen or prep space, power, parking and where the buffet lives. If your venue needs a certificate of insurance or a vendor form, send it over and I'll handle it directly with them.

Your guaranteed count is due 10 days before the event. Increases after that are subject to capacity and market availability; reductions after the deadline don't reduce the contracted total, because the food is already bought.

Final menu, timeline and staffing are locked 14 days before the event. Small changes after that are usually possible with approval, but sourcing is already in motion by then.

Yes. Every package includes buffet setup, chafing and serving equipment, utensils, menu labels and premium heavyweight disposables. Compostable service ware and full tabletop rental are optional upgrades in the menu step.

On hosted buffet and full-service events, yes — my team busses the buffet and food service areas, breaks down our equipment and removes our own trash. Drop-off service includes delivery and setup; you keep the disposable pans and discard them after.

The food is yours. On staffed events we'll box what's safely holdable before we break down. Add take-home containers in the menu step if you want it packed properly; for food-safety reasons we can't repackage anything that's been out past safe holding time.

I provide bartending as staffing only — professional bartenders pour and serve the alcohol you or your venue supply. I don't sell, buy or supply alcohol and hold no liquor licence. One bartender per 50 guests is added automatically when bar service is selected.

Premium disposables are included. Real china, flatware and glassware are available as a tabletop rental, and linen for buffet or cocktail tables is priced per table. Specialty or designer rentals I'll source and quote for you after booking.

Tell me in the details step. Gluten-free, vegetarian, vegan and common allergen accommodations are built into the plan and labelled on the buffet at no extra charge. Severe allergies are handled with separate prep — flag them early so I can plan the kitchen around them.

That's most Nashville events. I bring the mobile setup: heat, holding, prep tables and everything the menu needs. For outdoor service I'll ask about shade, power and a rain plan during logistics — some menus are re-sequenced rather than risked in the weather.

Every staffed role includes a set number of hours. If service runs past that, overtime is billed per staff member per hour at the rate shown in your summary — approved by you on the night, never charged silently.

All available. Cake cutting and service, simple kids' plates and vendor meals for photographers, planners and the band can be added in the menu step — kids' and vendor meals are priced per plate, and specialty requests are confirmed with you before anything is charged.

Your deposit reserves the date and is non-refundable, because that date comes off the calendar for everyone else. The balance is charged automatically on the schedule shown at checkout. If plans change, call me — I'll always try to move a date before losing it.

Event catering is Nashville and Middle Tennessee only, up to 250 guests. There's no travel fee inside that radius. Outside it, I travel for plated private dining rather than buffet catering.