1. Pick your date first
Weekends and holidays fill up fast, so lock in your date as early as you can. Reserving is free and nothing's charged until your quote is confirmed, so there's no downside to booking early — you can finalize your headcount later.
2. Count your guests
Adults and kids (ages 5–12) are priced separately, and under-5s eat free. There's a party minimum of about 10 adults. Every guest picks two proteins, so a quick headcount is all you need to get an accurate estimate.
3. Check your space
Your chef needs roughly an 8–10 foot area for the grill on any flat surface — a backyard, patio, driveway, or garage all work. Cooking indoors is fine too, as long as there's good ventilation.
4. Know what you provide vs. what we bring
You provide the things you'd already have for guests: tables, chairs, plates, and drinks. We bring the grill, all the food and ingredients, and every cooking tool — and we handle setup and cleanup.
5. Plan the timing
The cooking and show run about 45 minutes to an hour once the chef fires up the grill. Budget roughly 1.5 to 2 hours from setup to the last bite. Doing cake or dessert? Save it for right after the show.
6. Flag dietary needs up front
Let us know about allergies and preferences when you book — we cook vegetarian, gluten-free, and halal on request, and the chef preps accordingly so no guest is left out.
7. Have a weather backup
If you're planning outdoors, keep a covered option in mind — a garage or a well-ventilated indoor spot works if the weather turns. We'll confirm the setup with you when we plan the event.
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