Capeabilities
The part of catering nobody sees.
Our kitchen, cold chain, crew, coverage and compliance — set out plainly, because in this work the logistics are what separate a good result from an expensive story.
Discuss your event
Operations
How we are set up
Production kitchen
A commercial kitchen in [suburb] where the majority of production happens under controlled conditions before anything travels.
Cold chain
Temperature-controlled transport and on-site refrigeration, with logs kept from the kitchen to the point of service.
Crew
Chefs and service staff who work with us regularly rather than being assembled per job. Every crew member is briefed on the specific event.
Equipment
Mobile kitchen equipment, service equipment, glassware, crockery and linen coordinated in-house, with specialist hire arranged where a job needs it.
Self-sufficiency
Generation, potable water and waste management for locations with no services, planned from a site recce.
Compliance
Public liability and product liability insurance, documented food safety programme, and certifications current and supplied at contracting.
Dietary capability
Full dietary and allergen management designed into menus as standard, with documented protocols briefed to crew daily.
Scale
From a boardroom table of eight to a unit or function of [000], with the same documentation and the same standard at either end.
Coverage
Where we work.
Regional engagements are quoted with travel, accommodation and logistics itemised, so the cost of the location is visible rather than buried in a per-head figure.
Perth metropolitan area and Fremantle
Peel region and Rottnest Island
South West and Margaret River
Great Southern and Albany
Wheatbelt and the Avon Valley
Goldfields and Esperance
Pilbara and Karratha
Kimberley and Broome
Working with us
One point of contact, from brief to invoice.
You deal with the person accountable for the job. Not a coordinator relaying messages to a kitchen you never speak to.
See full capabilitiesVenue liaison, site visits and back-of-house logistics handled by us
Menu tasting available for events above [00] guests
Service staff, glassware, linen and equipment coordinated as one supply
Dietary requirements designed into the menu, documented and briefed
Itemised quoting, clear terms, and invoicing that suits procurement
Post-event debrief for programs that will run again
Post-event debrief for programs that will run again
Post-event debrief for programs that will run again
Common questions
Corporate catering questions
How far in advance should we book corporate catering?
For a board lunch or a small executive function, two to three weeks is usually comfortable. For conferences, launches and gala dinners we would rather be involved six to twelve weeks out, because menu, staffing and venue logistics are all easier to get right with room to move. If your date is sooner than that, ask anyway — we will tell you honestly whether we can do it properly.
Do you work in venues you have not catered before?
Yes. We site-visit any venue we have not worked in, check power, water, access, lift times and kitchen or back-of-house space, and build the service plan around what is actually there. Where a venue has an exclusive supplier arrangement, we will tell you before you commit.
How do you handle dietary requirements?
Every guest with a dietary requirement gets a considered dish, not a substitution. We take the full list at confirmation, build it into the menu design rather than working around it, and label service clearly. Allergen management is documented and briefed to the service crew on the day.
What does corporate catering cost?
Pricing depends on menu, guest numbers, service style, staffing and location, so we quote per event rather than from a rate card. As a guide, our corporate work generally starts at [$00] per head for catering and service. We will give you a clear, itemised figure before you commit to anything.
Start a conversation
Tell us about the evening.
The date, the number of guests, where it is being held, and anything that matters to you about how it should feel. Enquiries are handled by Brian personally.