Question 1

Can you handle dietary requirements?

Accepted Answer

Always. Every menu can be adapted for allergies, intolerances and diets, and every dish is labelled on the day. Tell us what you need when you book and we plan around it.

Question 2

How far ahead should I book?

Accepted Answer

Weddings and summer weekends: six to twelve months. Corporate events: four to six weeks. Drop-off: order by 2pm for the next day. If your date is closer than that, call us anyway.

Question 3

Do we need a venue with a kitchen?

Accepted Answer

No. Our kitchen trucks and field kitchens need a flat space and access for a van. That's it.

Question 4

Is there a minimum number of guests?

Accepted Answer

Ten for drop-off and twenty for staffed events. A few menus, like Fire & BBQ, start at thirty.

Question 5

How do deposits and payments work?

Accepted Answer

We take a deposit to hold your date and the balance is due two weeks before the event. Your planner will walk you through the exact amounts on your quote.

Question 6

Can I change numbers after booking?

Accepted Answer

Yes. Numbers can go up or down until final numbers are due, and we can usually squeeze in a few more after that.

Question 7

What if I need to cancel?

Accepted Answer

Tell us as soon as you can. We'll always try to move your date first, and your quote sets out exactly what is refundable and when.

Question 8

Do you offer tastings?

Accepted Answer

Yes. Once you have a draft menu we cook it for you in our kitchen. Tastings are free for booked weddings, and $60 per couple otherwise, refunded when you book.

Question 9

Can we design our own menu?

Accepted Answer

Of course. Start from one of our eight menus, mix them, or tell us what you're craving and we'll write one.

Question 10

Do you cater for children?

Accepted Answer

Yes. Smaller plates of the same food for younger guests, or a simple kids' menu if they'd rather.

Question 11

What time do you arrive?

Accepted Answer

Usually two to three hours before service for staffed events, and before call time on film sets. Drop-off arrives in the window you choose.

Question 12

Do you bring staff, crockery and linen?

Accepted Answer

Staffed events include chefs, a floor team, crockery, cutlery and glassware. Linen and furniture hire can be added to your quote.

Question 13

What happens to leftovers?

Accepted Answer

We box them up for you to keep, or pass them on to a local food rescue partner if you'd prefer.

Question 14

What does catering cost per person?

Accepted Answer

Our menus start from $14 to $58 per person before staff and hire. Your quote breaks down every line so you can see where the money goes.

Question 15

What’s included in the price?

Accepted Answer

The food, cooking on site, serving equipment and a planner. Staff, rentals, bar and travel are itemised separately on your quote.

Question 16

Do you charge for travel?

Accepted Answer

Not within the five boroughs. Further out, we add a travel fee based on distance, shown clearly on your quote.

Question 17

Is sales tax included?

Accepted Answer

Menu prices are before New York sales tax, which is added to the final invoice.

Good questions.

Booking

How far ahead should I book?

Is there a minimum number of guests?

How do deposits and payments work?

Can I change numbers after booking?

What if I need to cancel?

Menus & diets

Can you handle dietary requirements?

Do you offer tastings?

Can we design our own menu?

Do you cater for children?

On the day

Do we need a venue with a kitchen?

What time do you arrive?

Do you bring staff, crockery and linen?

What happens to leftovers?

Pricing

What does catering cost per person?

What’s included in the price?

Do you charge for travel?

Is sales tax included?

Can’t see yours?

Get in touch

Get in touch

Get in touch

Big Table Catering