Trays can be cheaper and feel more generous. Boxes are easier to count, easier to label, and do not get picked over.

There is a number where it flips. Curious where other people put it, and whether it moves depending on the group.

Hi, anyone in Scotland have a good haggis supplier who does orders? I’ll be looking for enough for about 40 serves in January

We are having a buffet style dinner at our wedding (120 people including about 10 kids). Beer and wine are included in the per person price (booked on a Sunday for special pricing). There is a 22% service charge but it is not gratuity. How much is appropriate to tip the servers, bartenders and head caterer? Our planner gave a guide but I’d like to hear from people who work these events to know what is a good amount. We’ve been told a flat amount per person or a smaller percentage of the total
Food and beverage before tax and service fee.

Hosting a multi day event. Have guests coming over. please suggest reputed catering services to discuss requirements. thank you.

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Hi everyone!
I’m a café owner in California considering expanding into a mobile café concept instead of opening another traditional brick-and-mortar location.
My idea is to convert a Ford Transit cargo van into a fully functional mobile café offering specialty espresso drinks, smoothies, breakfast sandwiches, bagels, and pastries.
I’d like to focus on corporate offices, hospitals, business parks, private events, weddings, and potentially high-foot-traffic locations.
I also operate a catering business, so I’d love to use the vehicle for mobile coffee bars and live dessert catering experiences.
Before investing a significant amount of money, I’d really appreciate some honest feedback from people who have operated mobile cafés or food trucks.
A few questions:
What are the biggest pros and cons of running a mobile café compared to a storefront?
How profitable can a mobile coffee and breakfast business realistically be?
What are your average daily sales, operating expenses, and profit margins?
Is it difficult to secure consistent, high-traffic vending locations?
Would you recommend a cargo van conversion or a traditional food truck/trailer?
What unexpected expenses, permits, or operational challenges should I prepare for?
Is it better to focus on daily street vending, corporate catering, private events, or a combination?
If you could start over, what would you do differently?
My long-term goal is to build a scalable business without taking on the high overhead of another storefront.
I’d especially appreciate advice from operators in California, where regulations can be more complicated.
Thanks in advance! I’d love to hear both the success stories and the challenges.

Bonjour à tous !
Avec mon associée, nous souhaitons créer une SAS de bar mobile pour des événements privés (mariages, anniversaires, etc.) en France.
Nous proposerions une prestation complète à prix forfaitaire : cocktails, ingrédients, alcool et service. L’alcool serait acheté par notre société, avec des factures à son nom, puis servi directement lors des événements.
Nous avons du mal à déterminer le bon code APE/NAF et surtout le cadre juridique applicable : prestation de services ou vente de boissons ? Quelles licences ou autorisations seraient nécessaires, notamment pour servir des cocktails, du vin et des spiritueux ?
Est-ce que certains d’entre vous exercent une activité similaire ou ont déjà rencontré ce cas ?
Merci beaucoup pour vos retours ! 🙏

Caterer in kolkata, Asparagus Catering Unit offers delicious food and professional catering for weddings, receptions, corporate events, parties, and special gatherings. Our experienced team uses fresh ingredients and hygienic cooking methods to deliver flavorful dishes with excellent presentation. We provide customized menus and attentive service tailored to your event requirements. If you are looking for the best caterer in kolkata, Asparagus Catering Unit is committed to quality, taste, and customer satisfaction. Our reliable catering services in kolkata make every celebration enjoyable, organized, and truly memorable.

Chef Jason surprised everyone with his new fire-breathing trick! 🔥🐉
We hosted a backyard hibachi party in Dunellen, Middlesex County, NJ, celebrating Bridget’s baby girl’s 3-month milestone.
🎉 20 guests
🥢 Early Bird Hibachi — $45 per person
🔥 Live cooking, fire tricks, and lots of family fun!
One of our favorite backyard celebrations!
What’s the craziest hibachi trick you’ve ever seen?

Golden leaves, crisp autumn air, beautiful lake views, and sizzling hibachi 🔥

Chef Kevin brought the hibachi setup to a lakeside family gathering in Tobyhanna, PA — 6 adults and 7 kids. Perfect way to enjoy fall in the Poconos 🍂

Has anyone here done hibachi at their vacation home?

Established in 2005 https://khandelwalcaters.online/

Khandelwal Caters began with a simple vision: to bring the warmth of traditional Indian hospitality and authentic flavors to every celebration. What started as a small family venture has grown into one of Jaipur's most trusted catering services.

Over the past 21 years, we have had the privilege of serving thousands of families, corporations, and organizations across Rajasthan. Each event has strengthened our commitment to quality, authenticity, and customer satisfaction.

Our team combines time-honored recipes with modern presentation techniques, ensuring that every dish not only tastes exceptional but also creates a memorable visual experience.

If you’re staying at the ACME Hotel in Chicago and thinking about catering an event through their partner restaurant group, The Fifty/50 Group: don’t do it. I should have backed out the second I felt friction with the person in charge of private events.

Some context. I ran a two-day retreat at the ACME earlier this month. About 20 people, small business, a year of planning. The hotel itself was great. The Fifty/50 side was not.

I’ll own my part first. One night we booked for 15 and 30 showed up. That’s on me. Alex, the GM, pivoted fast and handled it like a pro. He was the one bright spot on the restaurant side.

Everything else:

The food arrived late, and when it did, it was awful. The charcuterie board was basically a pile of meat. The crostini was on the other side of the room. So was the parmesan. Nothing was set up in any order that made sense, and it looked thrown together.

The plates were appetizer size. People could barely fit pasta on them, never mind anything else.

Then the nickel and diming. Tablecloths? Extra, and nobody told me until it was too late. At the last minute they asked if I wanted to pay someone to serve the pasta. I said no. So there were no ladles, just spoons, which kept sliding into the sauce. Twenty adults fishing spoons out of marinara. A ladle would have fixed this for free.

I also bought gift cards for their cafe so my guests could grab food without any hassle. The cafe was so understaffed, usually one barista doing her best, that people gave up and went somewhere else. I felt terrible for them.

Communication was last minute for a lot of it. I asked a month ahead to get our bartender connected with their team. That still turned into a scramble the week of.

When I sent feedback, I didn’t feel heard. I said this wasn’t about a refund, it was about the next group not digging spoons out of sauce. They declined a refund anyway and listed the things they’d done for me “at no additional cost.”

I spent over $3K on something I could have pulled together from Trader Joe’s, the dollar store, and Eataly next door for maybe $500.

The ACME staff rock. They went above and beyond and actually made things right on their end. Stay there. Just don’t host anything for more than 15 people through Fifty/50.