Catering
Full-service catering for corporate programs, weddings, private celebrations and working productions. Plated service, buffets, stations, boxed meals and crew catering, staffed and run by a team that has fed festival crowds since 1989. We work across Los Angeles, Orange County and the Inland Empire.
From the line
Most caterers have never run service at scale. We have, since 1989, across festivals and public events drawing tens of thousands. What that gives a catered event is not a bigger kitchen. It is the operational discipline underneath: staffing ratios, holding and transport, service windows, permitting, and a plan for the headcount moving eight days out.
By Event Type
Three audiences, three delivery formats, one operation behind them.
Corporate
Employee events, executive and client hospitality, conferences, multi-day programs.
Corporate programs live or die on the schedule, not the menu. Breaks land between sessions, executive hospitality runs on a different clock than the general floor, and a multi-day conference needs the same crew to know the room on day three that set it on day one. We staff to the agenda rather than to headcount alone, hold food to service windows instead of to a single seating, and keep one account lead across the whole program so nobody re-explains the load-in on the second morning.
Weddings & Private
Ceremonies, receptions, rehearsal dinners, and private celebrations.
A wedding is a production with one take. Most of what we do sits before the first guest arrives: walking the site for power and water, planning the path from kitchen to table when there is no kitchen, and building the timeline backward from the toast. Plated, buffet, or stations, with bar service under our own license. Families and planners deal with the same person from the tasting through the last load-out.
Production & Crew
Film, television, commercial, and live production, built around the call sheet.
Crew meals, craft services, and artist and VIP hospitality for film, television, commercial, and live production. Boxed, buffet, or plated. Built around the call sheet. Productions run long and change late, and the meal program has to move with them rather than against them.
The Operation
Most food and beverage problems at an event are not cooking problems.
One operator instead of five vendors who each blame the others.
Proof
Events served since 1989.
Our work →Questions
Can you cater a venue with no kitchen?
Yes. We build a full working kitchen on site and bring everything it needs: refrigerated trucks, sinks, potable water, gray water tanks, canopies and flooring.
How late can we change the guest count?
Decreases need at least two weeks' notice before the event. Increases need at least one week.
Do you handle permits and health department filings?
Yes, we handle the permitting. Depending on the event, the fees are paid either by us or by the client, and we agree that up front.
Are you insured?
Yes. We carry a $5 million general liability policy and can add your venue, or anyone else you need, as additional insured on the certificate.
What is your minimum?
It depends on the services you book. Tell us what you need and we'll quote it.
Do you handle POS and settlement reporting?
Yes. Every transaction runs through our POS system. You can watch sales live or get a full sales report at the end of each day, with settlement breakdowns.
Everything else we do
Service formats
