1
Cocktail hour
Citrus crab toast, garden tartlet, smoked pepper skewer
Private events
A catering homepage should read like a kitchen pass.
Visitors need to imagine pace, plate, staff, rentals, allergies, budget, and the moment dinner lands.
Plan an event
Kitchen note
Headcount changes are menu changes.
Service format changes the whole page.
Drop-off boards
Passed reception
Family-style dinner
Plated service
Bar and dessert
Corporate breakfast
Hot holding
Timing notes, reheating plan, venue kitchen needs.
Load-in
Arrival window, dock, parking, rentals, breakdown.
Bar
Signature drinks, NA options, glassware, staff ratio.
Headcount is a moving ingredient.
A good catering page makes scale visible: staffing, rentals, bar, dietary needs, and kitchen access.
35
guest service model
80
guest service model
140
guest service model
220
guest service model
Room changes
Passed
A large, visual service mode section gives agents enough reference to expand.
Plated
A large, visual service mode section gives agents enough reference to expand.
Packed
A large, visual service mode section gives agents enough reference to expand.
Event inquiry