Feed the whole crew.

Roughly $26 to $42 a head for a buffet with two or three proteins and two sides a guest, and it moves with which proteins you pick. Fifty guests on the repass build works out at $1465 for the food. The whole breakdown is published on our catering pricing page, priced off the same by-the-pound prices we charge for one plate. There is no event markup.

Yes. Everything travels in chafing trays and comes out steaming. If you want the sterno, the serving trays and a proper buffet line set up, say so when you request the quote and it is handled.

There is no platter minimum. Catering is priced by the tray, and the smallest tray feeds about fifteen, so a small office lunch is as workable as a hall. You order the trays your room eats and nothing beyond that.

That is normally the point. Most events take two or three meats, rice and peas, a vegetable side, festival and plantain. Jerk chicken, oxtail and curry goat is the combination that gets ordered most.

Yes, and most catering here goes into a room somebody else owns. Halls, offices, community centres and houses across Jamaica, South Jamaica, Hollis, St. Albans, Springfield Gardens, Cambria Heights, Queens Village, Laurelton, Rosedale, Richmond Hill, Briarwood, Jamaica Estates and the JFK area. Tell us the room, the floor, whether there is a lift and the time it has to be standing, and we work backwards from that. Ask the venue two things first: when you can get in to set up, and whether there are tables you can use.

Either. Collection from the counter on Sutphin Boulevard is fine if you would rather handle it yourself, and plenty of people do for a small tray. If it has to be standing hot in a room at a set time, let us bring it.