Wholesale produce for banquet halls and caterers.
Quick answer
Banquet halls and caterers order in spikes around event dates, not in steady weeks. Send us your upcoming dates and rough guest counts and we will tell you what we need and by when, then deliver before your prep begins.
How is event ordering different from a restaurant order?
A restaurant orders from a rolling list. An event kitchen orders for a single date and a fixed guest count, usually with a large quantity of a few items. A short delivery or a soft case on the morning of a wedding is a much bigger problem than the same mistake on a Tuesday.
How should I plan a produce order for an event?
Work from the menu and the guest count. Allow for trim and waste on each item, because yield is never 100 per cent. Place the order as early as you can, and confirm quantities a day or two out so any change is easy.
- Menu and final guest count
- Items and quantities, with a trim allowance
- Delivery date and the time your prep starts
- Who will receive and sign for the delivery
What can you tell me before I commit?
Send the date, the guest count and the menu items on the quote form. We will say plainly whether we can supply the quantity, what we need by when, and what it will cost.
Common questions
Can you supply a large event on short notice?
It depends on the quantity and the items. Send the details and we will give you a straight answer, including if the answer is no.
Do you supply regular weekly orders as well as events?
Yes. Many kitchens use us for a weekly standing order and add event orders on top.
How do I get a quote?
Send us your most recent produce invoice through the quote form. We price the same list line by line and come back with real numbers, usually the same day. If you do not have an invoice handy, tell us what your kitchen runs through in a typical week.