Prices you can plan with
Per-person ranges for every style, the minimums, the deposit and the service charge, all on one page.
Full-service events, food
$38 to $110 / guest
Drop-off from $14 per person, with no service charge.
Build your quote- Food cooked that day, served by our crew
- Setup, service and cleanup of our area
- Every dish labelled with its allergens
Per guest, by style
Food only. Where you land in each range depends on the menu: classic, seasonal or chef's table.
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Drop-off trays and boxes
$14to$30
per guest
Delivered, labelled, ready to serve. No staff.
Min. 10 guests · No staff on site
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Staffed buffet
$38to$58
per guest
One line, two mains, sides and salads. Staff keep it full.
Min. 40 guests · 1 staff per 25 guests
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Stations
$46to$68
per guest
Three or four chef-run stations guests move between.
Min. 50 guests · 1 staff per 20 guests
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Family-style
$52to$76
per guest
Shared platters passed down long tables.
Min. 30 guests · 1 staff per 15 guests
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Plated dinner
$62to$110
per guest
Three or four courses, served to every seat at once.
Min. 30 guests · 1 server per 12 guests
Bar, per guest
- Zero-proof barShrubs, spritzes, house sodas $8 to $12
- Bartenders onlyYou supply the alcohol, we pour $9 to $14
- Beer and wineFour hours, local beer, three wines $22 to $30
- Full barFour hours, two signature cocktails $30 to $42
Water, iced tea and lemonade are always included. Bar service details
Extras, per guest
- Reception hourPassed canapés, toast service, cake cutting $12 to $20
- Dessert tablePies, bars and small sweets $7 to $12
- Late-night snackBiscuits, fries or mini tacos at 10 p.m. $6 to $9
- Coffee and teaLocal roast, served after dinner $3 to $5
Field kitchen for venues with no kitchen: from $250. Vendor meals: $18 each.
The rules, in plain words
- Service charge 20% on staffed events
- It pays for the staff who plan, set up, serve and clean up. It is not a tip. Tips are optional and go straight to the crew.
- Minimum spend $2,500 / $1,500 / $300
- Food and drink before the service charge and tax. $2,500 for staffed events on Saturdays from May to October, $1,500 for other staffed events, $300 for drop-off orders.
- Deposit 30% holds your date
- The deposit is non-refundable and comes off your final bill. Half of what is left is due 30 days out. The rest is due with your final guest count.
- Final guest count 10 days before
- You can add guests after that if we can still buy for them. We can't lower the count after the 10-day mark, because the food is already ordered.
- Tasting $125 for up to 4 people
- For weddings and events over 75 guests. The $125 comes off your bill when you book.
- Rentals At cost + 10% handling
- We order tables, linens and china from local rental partners and show their price and our 10% handling fee as separate lines.
- Travel Free within 25 miles
- Venues 25 to 60 miles out add a flat travel fee of $75 to $200, quoted up front.
- Sales tax Added at the end
- North Carolina sales tax is added to the final bill. Every quote shows it as its own line.
Worked example
A June wedding for 120
Family-style dinner on a Saturday in June, with a reception hour and beer and wine. We used the middle of each range so the math is easy to follow. Your quote will look just like this.
An example, not a real booking. Sales tax is added on the final bill.
| Family-style dinner, $64 × 120 | $7,680 |
|---|---|
| Reception hour, $16 × 120 | $1,920 |
| Beer and wine, $26 × 120 | $3,120 |
| Service charge, 20% of food and drink | $2,544 |
| Rentals: tables, linens, china (rental company price) | $1,450 |
| Rental handling, 10% | $145 |
| Travel (venue within 25 miles) | $0 |
| Total before tax | $16,859 |
| Per guest, before tax | $140 |
| Deposit to hold the date (30%) | $5,058 |
This Saturday in June needs at least $2,500 in food and drink. This example is well above it.
Price questions
How far ahead should we book?
Weddings on Saturdays from May to October: 6 to 12 months. Other events: 4 to 8 weeks. Office and drop-off orders: 24 to 48 hours. If your date is close, ask anyway. We often have room on weekdays.
How much does catering cost per person?
Drop-off runs $14 to $30 per person. Staffed buffets run $38 to $58, stations $46 to $68, family-style $52 to $76 and plated dinners $62 to $110, all for food. Staffed events add a 20% service charge, plus bar, rentals and sales tax.
Is there a minimum?
Yes. $2,500 in food and drink for staffed Saturdays from May to October, $1,500 for other staffed events and $300 for drop-off orders. Below the minimum, we can still cook for you; the bill is just the minimum.
What does the deposit cover?
A 30% deposit holds your date. It is non-refundable and comes off your final bill. Half of the rest is due 30 days out, and the balance is due with your final guest count, 10 days before.
Is the service charge a tip?
No. The 20% service charge pays for event planning, setup, service and cleanup staff. Tips are optional, and every dollar goes to the crew who worked your event.
Your numbers, in two minutes.
The quote builder uses these exact prices and rules, so the range you see is the range you'll get in writing.
Office hours Monday to Friday, 9 to 5. Replies within one business day.