Drop-off: when delivery is enough
With drop-off, the food arrives ready to serve in an agreed window and your team puts it out, serves and clears. It works when someone can receive the delivery, the serving area is simple, and the event is internal: meetings, trainings, team lunches. It is the least expensive level because there is one trip and no staff time on site.
Setup: when the table needs attention
Setup adds buffet presentation and agreed serving equipment. We arrange the table before guests arrive, then leave and collect later. Choose it for receptions, launches and celebrations where the buffet should look ready when people walk in. Share venue photos, table sizes, access times and the event flow so the setup fits the room.
Staffed: when you want a team on site
Staffed service brings together the food, setup, agreed service staff and cleanup scope. Our team stays to serve, replenish and clear. Choose it for larger events, client-facing evenings and banquets where the host should be talking to guests, not watching the buffet. The proposal states service hours, responsibilities and anything the venue or host provides.
A quick way to decide
- Internal, under an hour, someone can serve: drop-off.
- Guests arrive to a finished buffet, nobody needs to serve: setup.
- Clients, executives or a long evening: staffed.
How this maps to our packages
Classic is drop-off with disposable serveware. Signature is setup with reusable serveware, collected after. Prestige is staffed service with reusable serveware and table decoration.