The standards behind a quiet, well-run evening.
Most of what makes an event feel calm is invisible — work that happened before anyone arrived. This page is the part of the business no caterer talks about, in plain language. It is the part that matters most.
Food safety, plainly.
We treat every event the way the FDA Food Code expects a licensed kitchen to be run — because we are one. Here is what that means at your house.
Temperatures, every time
Hot food stays at 135°F or above; cold food stays at 41°F or below. We carry calibrated thermometers to every event and we keep a holding log — checked every thirty minutes during service.
The two-hour, six-hour rule
Anything we prep ahead is brought from 135°F down to 70°F within two hours, and to 41°F within six. If anything misses those windows, it is discarded — not served. Same standard whether the event is for eight or two hundred.
ServSafe Manager on every event
That is Jack, or one of two leads who carry the certification themselves. Someone with the credential is on the floor for every booking — never delegated to a cook or a server.
Allergen protocol
We use the controlled allergen vocabulary on the inquiry form so nothing is lost in translation. Allergens are confirmed in writing thirty days out, again at the headcount guarantee, and once more the day of service. Dedicated boards, color-coded tools, and an allergen-clean between dishes — sanitizer does not remove allergen proteins, so cleaning has to be physical.
Florida-licensed and Florida-aware.
Working in Florida means working with the DBPR, county permit offices, and 13CT alcohol rules. We do not push that onto the host.
DBPR Hotels & Restaurants license
All food storage and prep happens in an approved, licensed commercial kitchen of record — never in a private residence. License number provided on request and on every contract.
13CT for alcohol service
When alcohol is on the menu, a designated 13CT representative is on-site for the duration of service. The BLE-202 Catered Event Form is on-site and available for inspection. Alcohol is sourced per-event from a licensed retailer the morning of — we do not store alcohol off-event, per Florida law.
Insurance
General liability with adequate limits, liquor liability for 13CT events, commercial kitchen coverage including flood. Certificates of insurance provided to venues that require them, on request.
Three-year document retention
Contracts, BLE-202 forms, receipts, holding logs, and any food-safety documentation are retained for three years per Florida requirement. If you ever need a copy, ask.
Built for outdoor Florida.
Beach weddings, country-club terraces, named storms in September. The weather is part of the job — we plan for it before contract.
Weather contingency before T-3 days
For any partial- or fully-outdoor event, the weather plan and any indoor backup is confirmed with the host three days before — never on the morning of. If the call has to be made, we make it early enough to give you time.
Named-storm posture
Our contract includes a documented severe-weather and force-majeure clause: a county-issued severe-weather warning or named storm does not forfeit your deposit. Your event is not on the line if the county is on the line.
Beach work, done by the book
Palm Beach County special-event and beach-commercial permits applied for at thirty days out. Generator rental and sand-stable equipment reserved at the same time. Service-vehicle pass from Parks & Recreation on the dashboard on event day.
Hurricane season awareness
Between June and November, we book outdoor events with eyes open. We do not pretend the season does not exist, and we do not let it ambush a client either.
How an event runs, from contract to strike.
We work the same disciplined timeline on every booking. No improvisation, no last-minute scrambles, no surprises on the morning of.
30+ days out
Menu locked in writing with the host. Staff tentatively assigned. Allergens, dietary notes, and any VIP guest details signed off. Vendor orders placed for specialty and long-lead items.
14 days out
Guaranteed headcount confirmed. Final balance invoiced. Rental orders placed — linens, glassware, chafers, plate service.
7 days out
Prep schedule built from the locked menu and the final headcount. Staff confirmed with call times. Float staff on standby for the ten- to fifteen-percent no-show rate the industry sees on event days.
3 days out
Fresh ingredients purchased. Slow components — stocks, brisket, sauces, dressings — started. Equipment staged, load list signed off by the lead.
Day of
Fifteen-minute morning brief — VIP needs, allergen flags, station assignments, the timeline. Holding logs every thirty minutes. Lead verifies load against the list before leaving the kitchen, and again on arrival at the venue.
48 hours after
Payroll closed. Personal thank-you sent — not templated. Team feedback collected. For repeat clients, the rebooking conversation begins.
If a venue or a planner needs anything you do not see here — ask.
Certificates of insurance, license numbers, food-safety documentation, references for a club's catering committee — we are used to providing them, and we are quick about it.
Begin an inquiry