caterers cook their food in a commercial kitchen and take the food
already cooked to the party site. By the time the food is served, it
has been siting in an insulated box for more than two hours! This
results in dry, hard, chewy and soggy food. At TOAST, we cook the food
onsite. We rent a stove/oven if no cooking equipment is available at
the event location. It may cost a little more, but we believe in doing
things the right way. Our customers appreciate the quality of our food.
After all, you some times get what you pay for.
you provide alcohol?
Yes we can provide you a full service bar. Bar can be setup as hosted or cashed bar.
you charge a “cake cutting fee” or “corkage fee”?
absolutely not and we don’t understand why some caterers charge for
many servers do I need?
more servers you hire, the better and faster service you will get. We
usually recommend 1 server per 25 guests for buffet and 1 server per 20
guests for a platted service.
you provide tasting?
we schedule our tasting sessions on evenings. Tasting is limited to two
people with a $70 fee. The tasting expense is fully refundable if you
decide to book your event with TOAST. Tastings are applicable for events bigger than $3,000.
is the final count due?
final count is due 7-10 days before the event. This count is considered
a guarantee. When your party is booked, you will be provided with a
contract with the final count date.
much is the cost for rentals?
is a very hard question to answer! It depends on the kind of event, how
many guests, if there is bar or coffee service, if there is a kitchen
available, if it’s a platted service or buffet, delivery and pickup
time, etc. For the most part, rentals cost more than $15/person for weddings.
much is the cost of labor?
cost of labor can increase the longer the event runs for. But this is
on average what you should expect per person for the following type of
services: Cocktail Party$10/person, Buffet$14/person and Seated$18/person.
the food fresh or frozen?
working for some major hotels chains and some catering companies that
serve frozen appetizers, we have promised ourselves never to do the
same. How do you know if the food is frozen? Well, it’s hard to say. If
any doubt, try to stay away from the following offerings: wellingtons,
coconut shrimp, egg rolls, spanikopitas, imitation krab cakes,
southwestern spring rolls, chicken or crab wontons, potstickers, bacon
wrapped scallops, franks in a blanket, empanadas, quiches, mushroom
Hiring a Hotel vs Catering for your special event? If
asking the same question to event planners, most of them will
recommend you to go work with a catering company. Having worked
for hotels, we know that the answer is obvious. Hotels are
in the business of selling rooms. Some hotels may have a well known
executive chef. But those chefs are usually focusing on the fine
dinning restaurant attached to the hotel. For the most part, banquets
are handled by banquet chefs.