Stage 1 · The event
Attendance, hours and site layout.
Four services for organisers, venues and private clients, quoted per event.
A stand is planned around the peak, not the day's total: how many people arrive at once, how long each order takes, and how many service points that needs. We bring our own equipment and staff, and we're set up before gates open.
Attendance, hours and site layout.
Menu and service points sized for the peak.
Event food permits arranged as required.
Set up before gates, trading throughout.
Access, power, water and waste.
What we bring and what the site provides.
Through the agreed hours.
Site cleared and left clean.
Many sites have no kitchen, limited power and awkward access. We work self-contained where that's needed, confirm access and power at the planning stage, and leave the site as we found it.
Private events get a menu agreed in advance around the guests, the timings and any dietary needs in the room. Quantities are advised honestly — over-ordering is the most common mistake and the easiest to avoid.
Headcount, timings and how people will eat.
Agreed, including dietary needs.
Written, with service details stated.
Delivered or served as agreed.
Permits, insurance and food safety records.
Load-in, trading and load-out agreed.
Within the agreed footprint.
Site left clean, with waste removed.
Organisers need a vendor whose paperwork is in order and who doesn't become their problem on the day. Permits, insurance certificates and food safety documentation are provided in advance, and we arrive and leave within the windows agreed.
Send the date, the attendance and the site. A written quote, free, within a day.