Cuisine

    • The Table Catering is farm to table seasonal and local organic cuisine.
      High quality ingredients are nutrient dense, better for our health and better for our environment and local economy.

    • Expect fresh vegetable first full flavors and not heavy dishes prepared only with the cleanest pre-industrial , meaning free of refined sugars and flours.

    • 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 but rather reflects his time in many kitchens with many diverse chefs but it relies heavily on what is grown locally.

    • 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.

    • Browse our seasonal menus tab above for all the platters of the season!

  • 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.

    • From house made sliders with Capay Miles organic wheat wheat gouger buns, to local meat and cheese boards, and everything in between. We also offer a variety of gf df vegan appetizers.

    • We do not charge per guest but per platter to best to serve a variety of events and budgets. Nicole will make recommendations based on your spending allotment.

    • May of our appetizers can be passed on stationed. Some bites are available for drop off none full service events.

    • View our full appetizer menu, allergens and ingredients in the above menu tab.

    • We offer delightful house-made non alcoholic drinks prepared without refined sugars such as our Honey Lemonade often featuring Oakland grown lemons depending on the season.

    • Hot coffee and tea service with all the condiments including organic cream, soy and almond milk is available

    • Yes, we are happy to accommodate if you prefer to source your own alcoholic drinks.

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

    • Often our clients are able to source wine donations and or wine club members.

    Tip: If purchasing your own, consider who will purchase, transport, chill and haul leftovers after your gathering.

    • Our bartenders are $55 hr should include time for set up and teardown.

    • Our physical bar rentals start at $190 and we coordinate from a third party vendor. These are fairly standard prices for the industry.

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

    • We can collaborate with you for various timing on length bar is open, based on your catering event priorities.

Sweets

    • Chef Peter has extensive experience in both savory and pastry culinary arts. Our baked goods are baked with natural sweeteners such as honey instead of refine sugar, and organic whole wheat flour instead of wheat refined flour.

    • Clients may select external dessert vendors.

    • Clients may select The Table Catering dessert platters to supplement their dessert selections.

    • 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. In some cases there may be a cost for rental plates and forks.

Staff

    • We are proud to pay livable wages, different and higher than minimum wages.

    • The business also has payroll tax and workers comp costs, scheduling platform and scheduling coordinator support. These costs factor into the cost you see for your staff, rounded up at generally $45hr

    • We also look for ways to partner with value aligned team members and or partner with job growth and career development to folks facing hiring barriers, specifically with our delivery partner Piikup.

    • Most events have both front of house catering service attendants and culinary back of house service attendants.

    • Our catering quotes do detail out what staff to expect when, based on your event needs.

    • As a boutique cater, Chef Peter and Nicole are always involved in planning and producing your event behind the scenes.

    • Depending on your event scope, Peter and/or Nicole maybe leading at your event

    • Full service events $5,000 and up do include Chef Peter and Nicole on site

    • For smaller, less complex events, we may empower our team, Izzy and Rosemary, Nikki and others, to ensure your smoother operations and fantastic food with Peter and Nicole popping in to ensure smoother operations and fantastic flavors.

    • 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 + Decor + Details

    • The Table Catering is happy to coordinate rentals of table linens, tables, chairs, heater, umbrellas, bars, lighting and related supplies on behalf of your event.

    • We charge a flat fee for our team to secure and coordinate your rentals.
      Cost varies depending on the complexity and number of revisions, hours spent.

    • The Table Catering partners with nearby local third party rental companies that load out your selected rentals.

    • Our preferred partner vendors also provide uplights, string lights, pipe and drapes and anything in between.

    • We have connections with AV mics, screens, and related services with DJ Airsun Productions.

    • We are happy to make floral recommendations for you or we can coordinate directly.

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

    • Sometimes events can benefit from custom signage, either for directions or perhaps to remember a loved one by.

    • We also have partners for simple to complex signage and can coordinate this on your behalf as well in partnership with Barbara of Y Studios

    • 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, fantastic day.

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

    • Take a look at our partner venues page for the latest list.

Plan

    • Full Service Catering may be booked between 2 weeks - 16 months in advance.

    • If your event is less than 2 weeks out, consider non staffed delivery drop off

    • Multifaceted events such as Weddings or Non-Profit Fundraisers may book 6- 12 to twelve months out while a simpler or smaller Business Reception or Celebration of Life may book with a shorter planning period, 3 weeks to 2 months ahead of time.

  • Most celebrations have many aspects to plan from venue to catering, décor, timeline, music, rentals, beverages, guest lists, parking, photography, florals and more.

    • Life can be full while also planning your special celebration. We encourage hosts to leverage event planners for their expertise, professional network and time capacity whenever possible.

    • Depending on your event scope, for large social events, 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 Manager, I have seen far to many hosts micro manage their own event, 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.

Invest

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

    • Menu selections (vegan or sustainable beef and fish)

    • Number of courses/menu items

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

    • Compostable or China reusables

    • Length of event (staff set up and teardown time)

    • Beverage selections

    • Rentals and set up: tables, chairs, linens and full teardown

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

    • Location and delivery partnership with our strategic partner Piikup

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

Flexible

    • We cater full service events that range from from $40 - $300 per guest. With such a broad range, price is dependent on what catering services are being reserved.

    • $40 pp example may be a blend of conventional non organic and local ingredients, simpler menu options, partial staff, shorter event length and no rentals.

    • $250 pp example is full event reception plus dinner plus rentals plus bar full service, long event, you get the picture.

    • Need something in between? Just let Nicole know!

    • Remember, the catering estimates are not just the food, but include catering staff to welcome your guests, possibly set up rentals, serve appetizers, dinner, perhaps dessert, drinks, wash, bus, greet, liaison with your planning team, delivery of goods to your events, and 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

    • 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 as well as the service level.

    • 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.

    • Consider the service style: Will your staff or volunteers assist with set up and service?

    All of these factors can contribute to price and the overall Proposal that fits your event!

Taste

    • We do offer private tastings in our North Berkeley Kitchen which we rent through a faith based organization.

    • 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.

    • Learn more and reserve here

    • This year, we are excited to test out a few additional ways folks can get to know us and Chef Peter’s cuisine in a more casual cost effective and communal environment

      • Occasional Pop up meal delivery for Home (text 510-257-111 to be added to our text list)

      • Quarterly Dinner’s with Chef Peter and Nicole (be sure to join our newsletter for dates)- bottom of our webpage

Confirm

    • After a brief catering chat, a catering estimate will be created based on your requested catering and service

    • These catering estimates are adaptable. You can choose to add services, add or decrease menu options and/or adjust the scope of service to best adhere to your catering event priorities.

    • When you are ready to proceed, “accept” the estimate which will be turned into an invoice, along with - contract for review and signature and retainer/deposit of 30%-50% payment of the existing estimate

    • This allows us to get planning right away!

    • As a boutique caterer, Chef Peter and Nicole cater a limited amount of full service caterings per month.

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