We’ve planned and executed the food and beverage operations at venues with 500 to 10,000 + capacities.

Cocktail and Beverage Program

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.

Unique Menus and Flavor Profile Offerings

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.

Staffing and Training

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.

Equipment, Ordering and Inventory Controls

We provide the proper equipment and supplies needed for each specific venue. Our processes provide accurate inventory counts to mitigate waste and increase revenues.