Elements that our team will produce, operate and manage include:

at the table

  • Culinary talent booking, negotiation and onsite coordination
  • Budget forecasts, maintenance and reconciliation
  • Culinary partner negotiation, logistics and onsite activation support
  • Kitchen / Back of House build and operations
  • Stage, tent and event area load-in, set-up and breakdown

in the kitchen

  • Food & beverage product ordering and purchasing
  • Equipment rental sourcing, rentals and purchasing
  • Trucking and receiving logistics
  • Product prep and presentation
  • Back of house staff recruitment and management
  • Health and sanitation procedures