Great-tasting food & professional staff served on time!
Our service personnel are hired and trained in-house. They are competent, efficient, professional, and gracious. Their focus is to create the perfect dining experience for your event so you can focus on enjoying your event.
When booking, we appreciate as much notice as possible and 72 hours notice is preferred. However, in most cases, we are able to provide catering for orders placed by 4:00 p.m. the (business) day before the event. Some items may require more notice. We will work with you to accomodate your needs.
Types of Events
A convenient “bite” passed to your guests by our professional staff. Perfect for room temperature or cold hors d’oeuvres and detailed presentation. This style of service works well at events where guests will mingle. Tray-passing is a nice way to greet guests or to thank them with a sweet send-off. The number of servers needed will depend upon the number of guests and the types of hors d’oeuvres served.
Stationary Display – Hors d’oeuvres
Typically presented on a centrally located table, the stationary display is an attractive culinary arrangement that allows guests to peruse at their leisure. A stationary display can be combined with a tray-passed event. You may need a server to replenish your display.
Seated and Served
A favorite for more formal events, the seated and served event has food prepared and plated in the kitchen, then delivered to each of your guests by a coordinated team of serving staff. This classic and elegant style is the most labor-intensive style of culinary service, typically requiring a chef, chef’s assistant, a captain, and typically one server for each 10 guests.
The simplest style of service, a single buffet works best for small, casual gatherings. A buffet may be self-serve or served. A self-serve buffet generally requires more food, as guests tend to want to taste a little of each dish. Depending upon the number of guests, a server may be required to replenish the items in the self-serve buffet. The number of servers needed for a served buffet will depend upon the number of guests and the number of dishes being served.
Servers bring hot platters and bowls of food to the table, along with serving utensils. Guests serve themselves from these on-the-table foods. You will need a chef and chef’s assistant as well as 1 server per 20 guests.
Chef, (or chef assistant) attended food stations prepare plates to order and present them to your guests. This versatile style affords a personalized service while maximizing the social energy and movement of the group. Stations also allow staff to control food quantity and presentation. One chef (or chef’s assistant) is required for each station. Traffic through stations tends to be slower than through a buffet; a consideration when planning an event.
Figs and Honey is licensed to serve alcohol and will be happy to provide non-alcoholic beverages, garnish, mixers, ice and disposable glassware to your BYOB events (we can not, however, provide the alcohol).
*Cancellation Policy: For most events, cancellations or changes are accepted up to 72 hours before your event. If your event requires more notice, you will be informed in advance. Fees may apply to late cancellations.
All of our menus are completely customizable to your needs so feel free to contact us with any questions.