A high concept definition/answer to those 2 questions might be that when you hire a caterer they actually are bringing the restaurant to you. That is especially and literally true if your event takes place in a location that does not contain a kitchen and requires the caterer to compose a list of all the equipment necessary to build-out an on-site kitchen in order to prepare and cook the food for your event. Another way to think of this is that they create a pop-up restaurant specifically for you and your guests.

Fine boutique Caterers (different from big factory catering companies) create customized menus that differ for each event, service style, and most importantly, are tailored to each client. Experienced high-end Caterers take into consideration the client’s taste preferences and the type of event they will be doing i.e Family Style, Food Stations, Formal Sit Down Plated and Served Meals, Buffet style, Passed Appetizers, Grazing Station, and/or a mix of event formats. 

Boutique caterers do not rely on set menus. Seasonal farm-to-table choices are not frozen and kept in storage waiting to be put to use when the next event comes along. Fine Catering Chefs compose menus, create a shopping list, and then procure the menu ingredients comprising that list.  

However, Catering is not just about food. It also includes service, labor staff and last but not least, presentation. That said, our ethos is that clients are best served by considering the answers to a few key questions listed below as they pertain to their event, the kind of food they would like to provide and which kind of Caterer will best be able to meet their needs. 

The Catering Concierge sends Clients quotes listing all line items, separating food costs from labor costs. A quote from the CC breaks out hours the staff will be on the job as well as the expected timeline/duration of the event from start to finish (including the kitchen and wait staff arrival and wrap out time). This way there are no surprises on either end for either Client/Event Host or Caterer.

For most food-focused catering companies, rentals are always separate from food and labor. Often, rental items can be coordinated by the Caterer but are paid separately by the Client to the rental company. Rentals aren’t typically included in the catering quote. Please inquire specifically about your event if you are interested in the Catering Concierge or Caterer to provide rentals.

In the case of the Caterer providing rentals, it is best to ask the Caterer to create a list of rentals needed for your event to ensure there will be no surprises of what is needed for the execution of the menu. If rental costs are a concern, please don’t hesitate to ask the Caterer or Catering Concierge if there is a menu that would rely on fewer rentals.

It is charged by all catering companies and if you don’t see it listed, be assured that it is reflected and spread amongst all other fees. This fee goes by many names including but not limited to: Support Fee, Coordination Fee, Service Charge, Administration Fee. It covers Workers Compensation Insurance, Vehicle Maintenance, Walk-throughs, Menu Consultations, Front-of-House Relations, Liability Insurance, Planning, Staffing, Payroll, Office and Catering Supplies etc.  This 20% fee may include rentals but usually, it does not.  It is NOT a gratuity.

As in all service businesses, staff gratuities are greatly appreciated and should not be overlooked even though most Caterers state gratuity is optional.  Having worked in the catering business for 16+ years, the Catering Concierge witnesses first-hand, day in and day out, how hard a good staff works to ensure and execute a successful event.