We’ve planned and executed the food and beverage operations at venues with 500 to 10,000 + capacities.
In addition to beer, wine and liquor selections, our mixologist chooses ingredients and profiles for our cocktails that are on trend, provides an eye-catching and memorable experience, and can be easily replicated by our team for product consistency. Guests love our Watermelon Mule, Honey Tangerine Whiskey Sour, and The Green Man, a vibrant take on the mint julep.
Our menus are carefully crafted by our executive chefs and offer trendy options for your attendees. We look at popular local fare as well as up-and-coming menu choices that best fit each setting.
Our team assesses each venue and determines staff count based on size and capacity. We maintain an uncompromising commitment to training and customer service through food safety and quality management programs for our entire staff.
We provide the proper equipment and supplies needed for each specific venue. Our processes provide accurate inventory counts to mitigate waste and increase revenues.