Catering

When you need catering

Catering is needed when guests gather somewhere without a kitchen, or where the kitchen is not enough for the event.

That might be an office meeting, a conference away from a hotel, a family celebration at a villa or a team day in the mountains.

What we do

We choose a catering company to suit the scale and style of the event, compare offers and plan the logistics.

The company quotes its own price and invoices you or your company directly. Our coordination fee is a separate agreement.

Catering or a restaurant

A restaurant is simple: the kitchen, tableware and staff are already there.

Catering gives freedom - wherever and however you like - but needs more planning.

If the place itself matters, such as a vineyard or a mountain view, catering is the better choice.

Choosing a format

First we ask what the guests will be doing: sitting, standing, working or celebrating.

Then we consider the time: morning, midday or evening, and how long the event lasts.

Finally we measure the space, because a buffet and a seated dinner need different areas.

Buffet

A buffet works well for twenty or more guests, when people move around and get to know each other.

To avoid queues, we set up double-sided tables or several stations for a large group.

Hot dishes sit on special warmers, and a waiter tops them up regularly.

Seated dinner

A seated dinner suits a gala evening or the reception of important guests.

In this format courses arrive in turn, and each table has its own waiter.

We prepare the seating plan and place cards in advance.

Standing reception

A standing reception means small portions that guests eat on their feet with one hand.

It works well at an exhibition opening, a presentation or as a welcome before dinner.

At a Georgian reception, mini khachapuri, pkhali balls and aubergine rolls with walnuts are always a success.

Coffee break

At a conference, the coffee break sets the rhythm of the day.

Along with coffee and tea we offer fruit, pastries and savoury snacks.

We plan the break to the schedule so the next session does not start late.

Working lunch

An office meeting or training needs a light, quick lunch that does not make people sleepy.

Salads, soup, sandwiches and one hot dish are often the best balance.

We set up lunch in the office so that it does not take over the work desks.

Mtsvadi over the fire

Georgian mtsvadi over vine embers is the most familiar and best-loved outdoor format.

The grill master arrives on site with his own grill, meat and firewood.

We light an open fire only where it is allowed and safe.

A picnic

A picnic by a lake, in a forest or on a meadow suits a family or a small group.

Baskets, blankets and cool drinks are prepared in advance and taken to the spot.

We always take the rubbish with us so the place stays clean.

In a vineyard

A table laid between the rows of vines is one of the loveliest sights in Georgia.

Wineries often use their own cook or a caterer they know.

For a dinner in a vineyard, transport, lighting and the night chill must be planned in advance.

In the mountains

Lunch near a mountain hotel or on a meadow is a fine end to a hike or a team day.

In the mountains everything comes from far away, so we always carry supplies and a spare gas stove.

The weather changes fast, and a tent or covered place must be close by.

At a villa

A group staying at a villa often holds one big dinner during their stay.

The villa kitchen is often small, so the caterer brings ready dishes or its own equipment.

We check the rules on neighbours and noise with the villa owner in advance.

A Georgian menu

A Georgian catering menu opens with cold dishes: pkhali, cheese, aubergine with walnuts and pickles.

Of the hot dishes, chakapuli, ojakhuri and chicken chakhokhbili work best on a buffet.

Khinkali cool quickly on a buffet, so we make them separately at a live station.

International cuisine

Not every guest is drawn to Georgian food, especially at a conference.

Many companies offer Mediterranean, Asian and European menus.

We often put Georgian and international dishes on one buffet, for both tastes.

Live stations

A station where a cook prepares food in front of guests is the liveliest part of an event.

Folding khinkali, baking khachapuri or dipping churchkhela entertains guests and brings them together.

Such a station needs its own power supply and space.

Desserts

Georgian desserts - churchkhela, gozinaki, pelamushi and fruit with honey - give a buffet local colour.

We order a cake or a showpiece dessert separately from a pastry chef.

In summer ice cream and cream desserts need cooling, and we plan for that in advance.

Wine and drinks

Georgian wine is a natural part of catering, and we often deal with the winemaker directly.

We calculate the amount of wine by the number of guests and the length of the event.

If you bring your own wine, some caterers charge a service fee.

The bar

A bartender makes cocktails and drinks, and the evening takes on a whole new mood.

The bar can be open, capped or paid for by guests.

We decide in advance when alcohol service ends.

Soft drinks and coffee

Georgian lemonade, fruit kompots and mineral water are always on the table.

A barista is much appreciated at a conference or a morning event.

Alcohol-free cocktails keep the festive mood for guests who do not drink.

Vegetarians and vegans

Georgian cooking is rich in vegetables, so a meat-free menu comes together easily.

We mark vegan dishes separately so guests have no doubt.

We confirm the number of such guests in advance so these dishes do not run out.

Halal and kosher

We arrange a halal menu with companies that have a confirmed supplier.

For kosher requirements we look for a specialised supplier or sealed meals.

In both cases we check the rules for tableware and preparation separately.

Allergens

On a buffet each dish has a card listing the main allergens.

Walnuts, hazelnuts, dairy and gluten are common in Georgian cooking, and we watch them especially closely.

For a guest with an allergy we ask for a separately prepared portion with a name label.

Children's menu

Children like simple, mild food: pasta, chicken, potatoes and fruit.

We set a separate low table for children if their number calls for it.

A child's portion is often cheaper, which we confirm with the company in advance.

Working out quantities

A caterer counts portions per guest, by format and length.

At a standing reception several small bites per hour are counted, at a dinner full courses.

Too much food wastes money and too little is embarrassing, and we find the right middle together.

Final numbers

Companies usually ask for the final guest count a few days ahead.

After that deadline, reducing numbers often no longer reduces the price.

We collect attendance confirmations from guests in good time.

Tasting

Before a large event many companies offer a tasting.

At the tasting you check the flavour, portion size and presentation.

We put notes in writing so that on the day everything is as agreed.

Staff

The number of waiters depends on the format: a seated dinner needs more, a buffet fewer.

A head of staff runs the whole service on site.

We write the staff's working hours and any overtime into the contract.

Language and appearance

For international guests we ask for English-speaking waiters.

We match the staff uniform to the style of the event: formal, traditional or casual.

At a traditional event waiters sometimes wear a uniform with Georgian elements.

Equipment

Tables, chairs, linen, tableware and glasses are often included in the catering price.

Some things, such as special tableware or furniture, are hired separately.

We check the equipment list in advance so nothing is missing on site.

Tents and weather

At an outdoor event a tent protects from rain and sun.

Putting up a tent takes time and a level surface, which we build into the schedule.

In a windy spot a tent needs extra anchoring.

Power and water

Warmers, coffee machines and lighting need power.

Outdoors we plan a generator and a drinking water supply separately.

We place the generator away from guests so the noise does not bother them.

A kitchen on site

At some places the caterer sets up a temporary kitchen to finish and reheat dishes.

This needs space away from guests, with ventilation.

We get the venue owner's permission for this in advance.

Food safety

Hot food must stay hot and cold food cold, especially in summer.

We choose companies that take temperature control and hygiene seriously.

On a buffet we leave food out only as long as safety rules allow.

Transport of food

Food arrives in chilled or heated boxes, depending on the distance.

For a remote spot we check the delivery time and road conditions in advance.

On mountain roads in winter we give transport spare time.

Venue rules

Some halls or hotels do not allow outside catering, or charge a fee for it.

Some places limit noise, open fire and finishing time.

We check these rules before choosing a caterer so no problem arises later.

The schedule

A caterer needs time to set up, to serve and to clear away.

At a large event setup begins several hours before.

We draw up the schedule together with the venue owner, the decorator and the musicians.

Clearing up

After the event the caterer collects tableware, tables and waste itself.

We agree the clearing deadline with the venue owner in advance.

We return the place as we found it.

Leftover food

At a large event food is often left over.

Where possible, leftovers are shared among the staff or packed in containers.

We agree this rule with the company in advance, as not every company does it.

Greener choices

Instead of single-use plastic we ask for reusable or biodegradable tableware.

Local, seasonal produce improves the taste and spares the environment.

After an outdoor event we take everything with us.

A large event

With several hundred guests, catering becomes an industrial operation.

It needs several stations, many waiters and a precise schedule.

Not every supplier can handle a large scale, so we check for similar experience.

A small meeting

For ten or twenty guests many big companies do not work, or ask for a minimum order.

Then we choose a small caterer, a private cook or restaurant delivery.

A small meeting often ends up with a more personal, homely menu.

Lunch boxes

On a tour, before a flight or on a full day of filming, a lunch box is convenient.

Each box is labelled with a name or diet type, especially where there are allergies.

We put a drink, fruit and a napkin in the box so nothing else is needed.

Fasting and holidays

During Orthodox fasts some Georgian guests eat no meat or dairy.

At such times we always add fasting dishes to the menu.

During Ramadan we plan the event timing or a separate dinner for Muslim guests.

For people living here

A party at home, a child's birthday or welcoming the neighbours is much simpler with catering.

For small orders we recommend local companies that deliver to your home.

For regular office lunches we set up a long-term agreement.

The contract

The contract states the menu, guest numbers, staff, equipment and schedule.

It also states what happens with changes, cancellation or extra hours.

We read the contract with you before you sign.

Payment

A caterer usually asks for a deposit, and the rest before or after the event.

The invoice is made out directly to you or your company, and you pay it directly.

We do not take your money and add nothing to the company's price.

Service charge and tips

Some prices include service; in others it is added as a separate percentage.

We check this in the offer so the final total is no surprise.

Tips for the staff are not compulsory, but customary for good service.

Changes and cancellation

A caterer buys produce in advance, so a late cancellation often means losing the deposit.

Moving the date is sometimes possible while keeping the deposit.

We write these terms into the contract as a separate clause.

Common mistakes

A buffet on a single table for a hundred guests, with a long queue.

An outdoor dinner with no tent or covered alternative.

Confirming guest numbers too late.

What we need from you

The date, place, number of guests and length of the event.

The format you would like and the style of menu.

Dietary needs, allergies and who is paying: a company or a private person.

Price

The price depends on the menu, guest numbers, staff, equipment and distance.

The catering company sets all of this and invoices you directly.

Our coordination fee is separate and agreed in advance.