Step 1: The Planning Starts Early

Every major event begins weeks (sometimes months) in advance. Once your Christmas booking is confirmed, our team gets to work, faster than Santa's elves.

• Building detailed run sheets that map out prep, logistics and service flow. 

• Coordinating with Venue Managers in planning access times, bump-in routes and what equipment we'll need

• Locking in staffing rosters - Chefs, waitstaff, bar crew and event managers. 

For clients, this means we're accounting for every detail before anything hits the oven.

Step 2: Kitchen Prep at Scale

Catering for 20 is one thing. Catering for 500+ is another. Our chefs rely on: 

• Recipe programs to guarantee consistency in flavour and portioning. 

• Locally-sourced, in-season produce delivered to our kitchen in Brisbane, fresh and seasonal. 

• Batch prep systems ensure that dietary requirements are being separated, labelled and packed correctly. 

By the time the event rolls around, every canapé, slider and petit four is prepared, packed and quality-checked.

Step 3: Logistics in Motion

Once the food is ready, the next challenge is getting it from our kitchen to the venue. On time, in perfect condition and ready to serve.

• Catering trucks loaded with precision (think Tetris with trays, platters and bar stock). And yes, it's always a competition to see who can pack a truck the most efficiently

• Cold storage ensures consistent temps and food safety during transport. These can also double as a commercial refrigerator during service, in lieu of on-site facilities.

• We methodically map out run schedules, considering travel and current traffic conditions to ensure your food arrives without delay.

• Our logistics team double-checks every box and equipment list against the run sheet before departure.

This is where organisation is everything - because one missing platter can throw a whole event off-balance.

Step 4: Service Onsite

When our team arrives, it’s go time. Depending on the style of the event, service may include: 

• Setting up grazing stations or canapé service points. 

• Coordinating bar operations alongside food service. 

• Managing the flow of dishes, ensuring a seamless service and every guest feels looked after (no one likes waiting too long for their turn).

Our Event Managers oversee it all, ensuring timelines are met, staff are positioned correctly and the vibe matches the brief. Leaving you to spend more time with friends and family, which we all know is what truly makes a memorable guest experience.

Step 5: Pack Down & Wrap Up

The event doesn’t end when the last canapé is served or when guests start to head home, our crew:

• Packs down service areas and bars. 

• Collects hire equipment and disposables for return. 

• Ensures the event space is left clean and tidy - as if we were never there

It’s this final step that leaves our clients with peace of mind — knowing the event was seamless from start to finish.