We find that many of our clients are new to catering and event planning, which can be a complex experience. In addition, catering companies each have their own unique formula for how they run events. These Frequently Asked Questions should assist in your process of decision-making and information-gathering. Please contact us if you have any further questions.

• How much will it cost?
• Why are catering companies so expensive?
• How can I plan my event on a cost sensitive budget?
• How do I decide my menu?
• What beverages should I serve?
• What rental equipment do I need?
• What kitchen equipment do I need?
• How many staff do I need and how long are their shifts?
• How much are taxes and can we be exempt?
• What is a production fee?
• How do I figure out gratuity?

How Much Will It Cost?

We understand that spending money wisely is important to you. It’s important to us too. As catering services involve much more than just the food, it is important when determining cost to consider all of the factors that go into producing a successful and memorable event.

Each event is entirely unique, and we cannot put a single price tag on what it would cost for us to cater your event. To offer a general sense, here are ranges of prices for various event styles:

• Boxed Meal Catering – 12-25+ per box
• Drop-off Buffet Catering – 12-30+ per person
• Simple Buffet Catering – 20-50+ per person
• Standard Buffet Catering – 50-120+ per person
• Family-Style Catering – 80-175+ per person
• Served Catering – 80-200+ per person
• Food Station Catering – 80-200+ per person

Why are catering companies so expensive?

Catering is a very complex and expensive business to run, especially catering in the San Francisco Bay Area. It requires the use of a large array of equipment for both kitchen and off-site use. It is very labor intensive, from all the behind the scenes planning work to preparing the food in the production kitchen, to transporting all the food and gear to an offsite venue, and finally executing the actual event. Many of our expenses are actually higher than other catering companies in the Bay Area because we use only the highest quality, artisan, sustainable ingredients in our food, biodiesel for our vehicles, and all green products to run our business. More about our commitment (Link to Commitment Page) here.

Many people compare the cost of a catered event to the cost of making food yourself or going to a restaurant. While this approach is certainly understandable, the big difference between going to a restaurant and using a caterer is that we bring the restaurant to you. Before you enter a restaurant, the seat you will sit in to eat was filled by someone else and will be filled again when you leave. We set up an entire restaurant at the venue of your choosing, just for you, for one night only, and you have our undivided attention to make sure your experience is exactly as you dreamed.

How can I plan my event on a cost sensitive budget?

Many of our clients contact us with a very specific budget in mind and need to be cost conscious. We are happy to share many effective ways to stay on a lower budget and still run a beautiful event. The most valuable piece of advice that we can extend is to simplify. The more you are willing to be flexible and creative with all the production elements discussed below, the easier it will be to execute an event with lower catering costs.

How do I decide my menu?

On the menu page of our website, you will see various sample menus with examples of our cuisine. We recommend perusing these menus and getting a sense of what sounds good to you. Then contact our sales team and they will work with our chef to create a menu that is tailored specifically to your liking. If you aren’t clear about which direction you want to take your menu, allow our experienced staff to assist you in that process.

Some important menu factors to consider are:

1. How many courses will you have? (Hors d’oeuvres, main course, dessert, etc)
2. How many options in each course? (4 hors d’oeuvres, 2 entrée choices, 3 desserts…)
3. What kind of food do you want to serve? Free-range meats, organic poultry and sustainable seafood are more expensive then vegan and vegetarian catering and should be considered when planning your menu.

What beverages should I serve?

Do you plan to serve alcohol, non-alcoholic beverages, or both? You have two options for liquor service: You can purchase alcohol and we will gladly serve it (we have liquor liability) or we can purchase your alcohol (we partner with talented, organicbeverage caterers in San Francisco) and everything can be included.

Keep in mind coffee and tea service, fresh beverages like iced tea and lemonade, or specialty elixirs and other concoctions that you may want.

What rental equipment do I need?

Items to keep in mind are guest tables, chairs, linens, buffet and bar tables, kitchen equipment, tenting, lighting, audio visual, etc. Most clients order their china, silver, glassware, and linens through us. Many venues have tables and chairs, but if they do not or you prefer something more elegant, we have a huge variety from which to choose. The most cost effective service-ware is natural, compostable plates, napkins, bio-plastic cups and utensils, which will only cost you a small, nominal fee per person. We were one of the first caterers in the San Francisco Bay Area to use this service-ware and it has been a great process to watch these catch on.

What kitchen equipment do I need?

As full-service caterers, we can set up your event in the middle of a field and pull it off without a hitch. That said, on-site kitchen facilities have a significant impact on what kind of food can be catered at your event. Is there a kitchen at the venue you have selected? Does the kitchen have a commercial oven and range? If not, it is an additional cost for us to create a mobile kitchen. We are happy to work with you to build your menu around your venue’s facilities.

How many staff do I need and how long are their shifts?

The total number of staff will vary according to the size of your menu, the style of service you choose, and the complexity of your event production. For most events, our staff need 2 hours prior to start of catering service to set up the event and at least 1 hour of breakdown after guests depart. The timeline of your event will determine the number of hours our staff are onsite.

How much are taxes and can we be exempt?

We are required by law to charge sales tax for catering services (other than rental equipment) at all events, including events for non-profits. As of April 2009, the current sales tax in Emeryville, CA is 9.75%.

What is the production fee?

A 10% fee is applied to all events, and is standard for most catering companies. This fee covers the administrative work required to produce your event. This includes revising menus and proposals, organizing staff and rental equipment, ordering food, and handling kitchen and event production. It also covers platter wear and tear, some basic décor, a portion of local travel expenses, and incidental catering costs. This fee is not a gratuity.

How do I figure out gratuity?

While gratuities are not required, they are greatly appreciated and reflect your acknowledgement of our hard work. Gratuities are distributed to our staff through our payroll system. We can add gratuity to your final invoice if requested ahead of the event, or handed separately from the balance check to a manager onsite. Many clients offer a gratuity of 10-20% of the total cost of the event.

Please contact us for further information.

“Of all the caterers in San Francisco, I have never worked with a company that disclosed so much information. From the very beginning of event planning, we appreciated how upfront you were about discussing costs and working with us to stay within the budget for catering our San Francisco fundraiser. Thanks again for everything!” — Fundraiser Catering Client, San Francisco