FAQs Full Service Events
with The Table Catering

Planning

    • Even simple celebrations might have many parts to plan from venue to catering, décor, timeline, music, rentals, beverages, guest lists, parking, photography, florals and more.

    • Life can be busy while also planning your special celebration. We want to ensure you have ample time and expect a smooth service on your special day.

    • Full Service Catering may be booked between two weeks - twelve months in advance.

    • On average, weddings and fundraisers book further out, while a Business Reception or Celebration of Life may book with a shorter planning period.

    • Depending on your event scope, for large social events especially weddings, we recommend a day of point person that is not necessary you, the host.

    • This role allows YOU to be in the moment for your special day and not checking to ensure the event is running on schedule and coordinating vendor services.

    • As an experienced Catering and Wedding Planner, I have seen far to many brides micro manage their own wedding reception, taking away from the joys of the moment and celebrating.

    • Consider what level of support is right for your event to be able to ensure special day to ensure smooth logistics and fun celebratory day.

Dates

    • As a boutique caterer, Chef Peter and Nicole cater a limited amount of full service caterings per month. We want your event to be our priority.

    • You may consider including The Table Catering in your initial venue selection. We are happy to be of service.

    • After our initial catering consultation, a catering estimate will be created based on your catering and service requests. Nicole’s aim is to send to you the same day by email.

    • These quotes are adjustable.

    • When you are ready to proceed with your Catering estimate, please “accept” the estimate which will be turned into an invoice.
      Our Client Services Coordinator Janelle will send you

      • contract for review signature

      • Request a 30%-50% payment of the existing estimate of to secure your date.

      • This allows us to get planning right away and secure your date.

Investment

  • Catering is similar to a restaurant on wheels. There are a variety of factors that go into cost:

    • Menu selections

    • Number of menu items

    • Buffet, Plated or Family style dinner We primarily serve buffet

    • Compostable or China reusables

    • Length of event

    • Beverage selections

    • Set up needs to include tables, chairs, linens and full teardown

    • Full service for guests throughout the event including serving, bussing, replenishing or drop off

    • Location and delivery with our strategic partner Piikup

    • For your best fit estimate, Please share your catering priorities and budget allotment with Nicole so your Catering Estimate can best match your priorities. We are happy to explore options with you.

    • The Table Catering has catered Full service events that can range from from $50 - $300 per guest. It really all depends on what services you are reserving.

    • We attract wedding clients with catering budgets between $100-$200 pp including service/production and sales tax

    • Full Service receptions for Social, Celebration of Life and Business functions generally land in the $30-80 pp

    • Remember, the catering estimates are not just the food, but often catering staff to welcome your guests, possibly set up rentals, serve appetizers, dinner, perhaps dessert, drinks, wash, bus, greet, liaison with your planning team, all the behind the scenes to ensure the logistics of your day are smooth and you can be present and enjoy the day!

    • Fun fact - we do not charge per guest

    • After spending many years in the events, catering and wedding industry, while this is a common pricing strategy, The Table Catering believes in a different model - offering prices per platter .

    • We recommend a number of platters and dishes for your guests, taking into consideration your event timeline and spending allotment and allows more flexibility for the client.

    • This allows planners not to stress over whether to include 100 or 110 guests, or if the kids will eat, we will ensure there is enough food to go around!

    • We simply ask for your guest count range. Let’s look to finalize that range/number at least two weeks prior to your special day.

    • Again, please communicate your spending allotment with Nicole, we can explore together areas to trim if you could care less about the number of appetizers but want a sustainable salmon for your entrée as a priority.

    • We offer pricing transparency. Schedule a Consultation or email us events@thetablecatering.com

Cuisine

    • The Table Catering is primarily a farm to table seasonal and local organic cuisine.

    • Chef Peter has been cooking for over 20+ years and has fine dining experience in Mediterranean, Latin, and Asian kitchens.

    • Our food is not limited to a specific cuisine.

    • Chef Peter’s food reflects his time in many kitchens with many diverse chefs but it relies heavily on what is grown locally.

    • Expect fresh vegetable first full flavors and not heavy dishes prepared only with the cleanest pre-industrial ingredients.

    • The Table Catering holds the value of accessible meals for all. We regularly donate meals to East Bay nonprofits

    • The lever we can instead pull when adjusting for price is what ingredients we are sourcing and quantity of food we are producing

    • For example, perhaps we Chef Peter will source a convention commodity chicken and not gras fed beef from Sonoma county.

    • Perhaps a vegetable that is less culinary labor to prepare, think broccoli vs artichoke hearts.

    • Or a Salad with two or three components/ingredients vs a seven or eight ingredient salad

  • Chef Peter shares his 20+ years of culinary expertise to prepare in season dishes with great attention to both local and sustainable ingredients, avoiding refined flours and sugars.

    When selecting The Table Catering, you are also selecting Northern California farmers who sell at our Berkeley markets.

    Feel free to browse our seasonal platter buffet menus:

  • This is a common request. We are happy to accomodate. We have a variety of dishes that are vegan, gluten free, dairy free, vegetarian. We will partner with you to select a menu and number of platters that is best for your group.

    All menu items are labeled with allergens and a complete list of ingredients.

    We are also happy to advise of menu combinations best for your group included in your catering services

  • Yes, if you see a menu dish you are interested in but have a question about pairing with another starch or vegetable or perhaps an ingredient modification, we are happy to explore this with you.

    This step is generally explored during our private tastings located in our commerical kitchen in north Berkeley.

Taste

    • We do offer private tastings in our North Berkeley Kitchen.

    • This is a great chance to Try Chef Peter’s food and talk with Nicole.

    • Generally this step is completed after you have spoken to Nicole by phone, have your custom Catering Estimate Proposal and are narrowing your catering selection between just a handful of caterers.

    • Our tasting availability does vary depending on the season, however expect to schedule a tasting with at least one weeks notice on select Sunday or Thursday afternoons

    • Learn more and reserve here

    • The cost of this Private tasting may be deducted from the cost of your catering package if you move forward with The Table Catering.

    • This year, we are excited to try out a few ways additional way folks can get to know us and Chef Peter’s cuisine in a more casual setting

    1. Reserve a meal for your home, available every other month for home delivery

    2. Attend a Community Meal with Chef Peter and Nicole in Oakland

      1. Spring Kick Off March 20th

      2. Summer Menu June

      3. Fall Menu - September exact date TBD

      4. Winter Menu - November, Exact date TBD

Appetizers

  • From House made sliders with organic wheat wheat gouger buns,
    to local meat and cheese boards, and everything in between.
    View our full appetizer menu, allergens and ingredients here.

    We encourage couples to select up two to three of their favorite bites.

  • We believe in getting creative and resourceful with your wedding budget, therefore we do not charge per guest but per platter to allow more customization and do to our best to serve a variety of couples.

    We can make recommendations on platter count based on your spending allotment. Generally couples spend $15-$30 on appetizer hour to include bites and service.

    All of our bites can be passed and or stationed and we use our expertise to service you and your guests during that welcome hour.

  • We source local beer and wine and costs begin at $8 for beer and $35 for wine, essentially the cost is rounded up to cove the caterer transporting and managing the inventory, along with securing ice and coolers.

    We are able to charge based on consumption not per guest.

    We are also happy to offer signature cocktail or mocktail per your instruction/recommendations and your own custom signage which could be branded with our overall wedding aesthetic. $12 - $16

    Don’t forget tax and gratuity.



  • Couples are welcome to BYOB.

    If you choose this route, we encourage you to appoint a few friends to be the alcohol purchaser, transporter and to be responsible for any surplus at the end. If you rather not delegate this task out, consider hiring the caterer to source, secure, haul and lead on these efforts

  • Our bartenders are $55 hr should include time for set up and teardown. Our physical bar rentals start at $190. These are fairly standard prices for the industry.

    Often glassware is an extra cost due to the renting, hauling and washing.

    Please keep this in mind and we can help you get creative a various bar/drink options, such as:

    Bar Open for cocktail hour and pause for dinner service. Guests pour their own wine at the banquet tables during dinner. Bar re opens for dancing and dessert and toasts.

Menus

  • Chef Peter has a variety of seasonal menus with organic and local fare.

    Couples are welcome to select their favorite salad, sides, and mains from our expansive seasonal menu or you may be inspired by Chef Peter’s Curated menus

    Spring Menus
    Summer Menus
    Fall Menus
    Winter Menus

  • There are a variety of factors that go into menu cost, primarily based on your menu selection and guest count.

    Sustainable Buffet example of the below generally ranges between $55-$75 per guest depending on selections, before staffing.

    1 - Seasonal Salad
    2 - House baked bread with butter
    3 - Roasted seasonal vegetable
    4 - Vegetarian Sustainable Entrée paired with starch and veg
    5 - Sustainable Meat entrée paired with starch and veg

    Rather have a simply menu?
    Sure, at the $40-$45 price point, We recommend
    1- Seasonal Leafy Green Salad
    2- Your Choice Sustainable Main paired with vegetable and starch
    3- Your choice sustainable main paired with vegetable and starch

    We are able to offer both organic premium meats or conventional meats.

Beverage service

Beverage Service

  • Chef Peter prepares house-made non alcoholic drinks which can be a great refreshment for guests for all ages, made without the use of refined sugars, seasonal beverages

    For our bar services, we source local beers, wine, sparkling drinks.

    Of course coffee and tea service is also available fo rthe evening.

  • Yes, we are happy to accomodate if you prefer to source your own alcoholic drinks. We can secure license bartenders for the evening. Prefer something different? Lets chat

    Tip: If purchasing your own drinks, consider which family member or helper will purchase, transport, chill and haul leftovers after your gathering.

    We do not have corkage or handling fees, which you may find with large caterers.

  • We are able to provide licensed bartenders and will make recommendations on number of servers based on your event along with coordinate bar rental equipment, linens and glassware as needed.

    Complete bar set ups are $199 and bartenders are $59 per hour to cover all related taxes, insurances, and supplies

Sweets

  • Chef Peter has extensive experience in both savory and pastry culinary arts.

    Chef's baked goods are baked with natural sweeteners such as honey instead of refine sugar, and organic whole wheat flour instead of wheat refined flour.

    Many of our clients select our dessert platters in addition to or in place of a traditional wedding cake from an external baker.

    Should you have a wedding cake prepared by another vendor, our catering service attendants are happy to cut and serve for you and your guests. This service is included in our full service offerings.

  • Chef Peter offers a variety of house made sweets featuring sugar alternatives such as honey and generally includes whole wheat flour non refined flour unless otherwise requested. Often couples select an additional small dessert in addition to their cake, such a chocolate flourless budino (gf) or seasonal fresh fruit platter.

  • Currently The Table Catering includes cake cutting into your overall services by our catering staff.

    Common in the industry is charging per slice. We don’t really love this concept, while we recognize additional labor and materials is used, we do have the staff on site to support this service and may have a charge if reusable plates are used as those were likely rented and need to be washed, which does come at a cost.

    As an alternative, compostable plates and forks are an easy option as generally at this point in the evening, you and your guests have enjoyed a great meal, perhaps listened to some speeches, and are feeling a bit more relaxed and ready to party!

Interested? What to expect

Complementary Consultation with Nicole

1

On our initial call, we will understand your service and catering requests, explore catering priorities and spending allotment. We have a variety of menus and service styles to select from and we are happy to make recommendations.

At the conclusion of our call, expect a same day quote and information about next steps.

Pre Event Planning

2

Once we together determine a scope of work for catering estimate, we will collect a 30% deposit to hold your date and catering estimate, and introduce you Janelle, our Client Services Coordinator.

During this planning phases, we will ensure your pre event planning and all the seasonal menu and detailed logistics, rentals and related is detailed. We have a collaborative and adaptable professional style to ensure successful and celebratory delicious event!

At your Wedding!

3

You and your guests will enjoy fine dining flavors showcased on elevated warm platters, house made beverages.

Executive Chef Peter can event introduce your menu and the ingredient origins to your guests. Co event host Nicole will ensure every guest is welcome, comfortable and cared fostering a sense of belonging at your gathering.

Bonus

Not only is your catering a success, your partnership is a vote for sourcing hyperlocal ingredients, partnering with a mom and pop micro local business, who pays livable wages and regularly gives to community impact nonprofits. Now doesn’t that taste great!

Schedule Your Complementary Consultation

Staff

    • We are committed to fair livable wages, different than minimum wage.

    • The lever we can instead pull when adjusting for price is what ingredients we are sourcing and how much food we are producing

    • For example, perhaps we Chef Peter will source a convention commodity chicken and not gras fed beef from Sonoma county.

    • Together, we can also explore staff and service styles and blend staffing to be adaptable to your budgetary requests.

    • For example, often nonprofits will include their volunteers and can offset our catering service labor staff

    • Happy to speak further and explore options.

Rentals

  • The Table Catering is happy to rent tables, chairs and /or linens on behalf of your event.

    Your venue floor plan details are generally firmed up one month in advance with our client services Coordinator, Janelle.

    Basic one color linens begin at $29 with all type of upgrades and patterns available starting at $54 per table linen.

    Tables are generally $20 per rental and we have access to a variety of shapes. We are happy to partner with your venue and or planner directly on this piece, including the floor plan, load in and out details.

  • Our preferred partner vendors also provide our clients with uplights, string lights and anything in between.

    Nicole our owner and your Wedding contact has Event Production experience and is happy to share recommendations on what might be a great fit for your event needs.

Decor

  • We are happy to make floral recommendations for you to partner directly with a florist. If you are in need of modest centerpieces and bar florals, we are happy to coordinate those directly.

    As a woman owned green certified small business, we partner with other woman owned sustainable florist within Berkeley and Oakland.

Partner Venues + Vendors

  • We are proud to partner with a handful of venues within the East Bay.

    Many of our clients also value the outdoors. Venues that we have extensive experience with include

    • Piedmont Community Hall

    • Oakland Fairyland

    • Botanical Gardens UC Berkeley

    • East Bay Regional Parks / Outdoor Spaces

  • Save a step and inquiry about our preferred vendors. In need of a DJ, photography or event planner referral?

    We are happy to provide recommendations on who we have great working relationships with which is another step to ensure a smooth energetic day!