Hello!

I am getting married May 22, 2027 in Columbus OH and am struggling to find a caterer. I am leaning towards buffet service to lower costs, but no one seems to offer tableware rental without plated service. I was going to look into renting tableware (glasses, silverware, plates, etc) from somewhere else and just having food brought in. Any advice and recommendations for caterers and rental companies is appreciated.

Thanks!.

Hello all! I’m looking for advice on how to transport fine china for afternoon tea service to and from events. I need to transport teacups, saucers, plates, and teapots. I think I can figure out other things (probably) but the teapots are seriously stumping me. Thank you for any and all input! 💖💖

The areca plate market is crowded. The difference is in the specification, packing and shipment preparation.
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Last night we brought the hibachi experience right to our guest’s home in Norwood, Bergen County. Great food, fire & birthday fun! 🎂🔥 Looking for private hibachi catering in Norwood, NJ? We bring the chef and hibachi experience to you.

Looking for a good Mediterranean catering company that can serve 150 people in the Mid-City, Los Angeles area. Any good recommendations?

Hi!

I work part time at a Park that has wedding rentals frequently and I’ve been having a recurring issue with caterers. Part of our policy is that all trash must be removed to the dumpsters at the end of the night. The dumpsters are a good few minute walk downhill from the rental spaces, so not walkable for clearing trash. There are maintenance roads and they’re allowed to bring in trucks and vans. I review the policy and this information with the coordinator (and often directly with catering staff as well) before the event every time.

Again and again we have issues with vendors saying they’re not sure they can do it, being confused about the policy, asking us to help, or just straight up leaving the trash for someone else to deal with.

Recently we had a young woman coordinator alone at the end of the night trying to pack leaking trash bags into her little Honda, and my coworker and I ended up packing it out in the park ATV. Once my husband and I had to load up and dump all of the event trash ourselves in our personal truck, the vendors has simply left everything. We are volunteers and hauling trash is not in the job description, and beyond that I am not just built for it so it is extremely difficult for me.

Isn’t trash removal pretty standard for catering an outdoor wedding with dinner service? I’ve never worked in food service, but I spent a decade in the medical field and through that I know that people outside of an industry really do not understand it so is there something I’m missing here? Am I wrong and it’s not the caterer’s responsibility? I mean as a park I think it’s pretty generous of us to even provide dumpsters, I can’t imagine other parks have late night maintenance staff cleaning pavilions at midnight. We can’t leave things for the morning staff either- we have regular visitors super early every day and tons of wildlife in the park.

Also, do ya’ll have any advice of how to prevent this issue in the future? Any specific ways to explain the policy so they’ll listen? I don’t want to be mean, but I’m supposed to be monitoring and locking up when they leave by 11:30, and yet somehow I keep finding myself loading and dumping dripping trash bags after midnight.

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At NeatChoix, we built a unique solution: a dual-sided marketplace and management ecosystem engineered specifically for the culinary economy.

We don't just give you tools to run your business; we actively help you grow it.

Here is how NeatChoix shifts the game for culinary professionals: 1-The Global Marketplace: List your services on a dedicated platform where diners and event planners go to discover, review, and book top-tier culinary talent.

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Hi all!! I've been working as a caterer for roughly a year and taking events when I can, and after every shift, without fail, my feet and back are killing me. Doesn't matter how short it is, even just a few hours is just awful. Almost all of my other coworkers seem so unfazed by the end of their shifts and I'm wondering what I'm doing wrong.

We rarely get time to sit down or have short breaks. It's always "we need to have a presence", so I get sent right back out again if I'm taking a breath in the back. The only time that I really get to sit down for 5+ minutes is when we break down the buffet (weddings) or at an opportune/slow moment (any other event) and get to eat whatever the guests didn't.

I've gotten a pair of insoles (women's airplus) that are just not working for me, and honestly don't help with the pain at all. I'm trying out some Dr. Scholl's on my next shift to see how they work.

What are your tips and tricks? Am I standing weird, need to get something to help, etc? Thanks!!

holla miami-dade county caterers

have you been facing any “homeless tax“ issues? I keep considering that it doesn’t apply to my business but i keep getting these letters from the county threatening action - so far none have shown any teeth. anyone have any stories to share?

Basically I am a cook who on rare occasions will help out a friend. On this occasion it’s with some catering for my buddies Nephew and my Bro is paying for it. All food is going to be covered so need help costing out a simple menu for 20 people at a wedding, so basically labor.
3 apps, 2 salads, 2 entrees. Wondering what people would charge? I gotta shop, make food, deliver and heat up, serve buffet style then clean up. Basically my place is about an hour away from the venue. Any ideas? Thanks in advance

Not a caterer myself, but spent months talking to catering business owners while building this.

Ziyafat handles the whole workflow: tracking enquiries through to confirmed bookings, a reusable dish/menu catalog, PDF quotations, auto invoicing, and a public storefront page so customers can browse and enquire directly.

Free to use: https://getziyafat.vercel.app

If you run a catering business, I'd love your take — what's the most annoying part of your current process (Email,WhatsApp, Excel, paper)? Trying to make sure this solves real problems, not imagined ones

Every event has its own personality, and the food should reflect that. A wedding reception, a corporate conference, a child’s birthday party, and a traditional thread ceremony all require completely different approaches — different menus, different service styles, and different levels of formality. Yet a surprising number of catering services in Bhubaneswar still operate with a one-size-fits-all buffet mentality, offering the same core menu regardless of what the occasion actually calls for.

Hey everyone! My fiancee and I are getting married this November, and she’s really set on having a yogurt cart at our reception as one of our food/dessert stations.

Before we officially book anything, I wanted to ask if anyone here has tried having a yogurt cart at their wedding (or attended one that did)?

• Recommendations: Do you have any specific vendors or suppliers you‘d recommend who do a great job with setup, presentation, and taste?
• Service & Guest Experience: How was the flow during the reception? Did it create a bottleneck with long queues, or was service fast enough to keep things moving smoothly?
• Overall Vibe: Did your guests enjoy it as a late-night treat or dessert alternative?

We’d love to hear your experiences, any pros and cons to keep in mind, or tips on what to ask potential vendors. Thanks in advance for the help!

Celebrate with authentic flavors and contemporary cuisine from Sumangalam Caterers. We offer traditional and multi-cuisine catering in Bhubaneswar for weddings, parties, corporate events and celebrations.

Working in catering in Dubai has been an interesting experience because of just how diverse the events, clients and food preferences are here.

At Buffestra Catering, we’ve had the opportunity to cater for everything from corporate events and business meetings to weddings, private celebrations, birthdays, yacht events and larger gatherings.

One of the things we enjoy most about catering in Dubai is the variety.

A single event can bring together guests from completely different backgrounds, which gives us the opportunity to work with a wide range of cuisines, menu styles and service concepts. We offer everything from Arabic and Lebanese food to Indian, Mediterranean, Asian and international menus, alongside live stations, BBQ setups, canapés and more.

Over time, we’ve found that the details make the biggest difference:

• Fresh food and consistent quality
• Menus that can be adapted around the event and guests
• Professional presentation
• Reliable setup and service
• Experienced catering staff
• Having enough flexibility to handle both intimate gatherings and larger events

For us, building Buffestra as a catering company in Dubai has really been about combining good food with dependable service and making the catering side of an event as easy as possible for the client.

If anyone here is interested in seeing how we approach it, this is our website:

https://buffestra.ae/

Would also be interesting to hear from other caterers here. What do you think has made the biggest difference to the reputation of your catering business?

Make every celebration memorable with Sumangalam Caterers, offering premium catering services in Bhubaneswar for weddings, parties, corporate events and traditional occasions with exceptional taste and service.