Every event requires me personally, to come out in advance to the event site, inviting all involved, with the party, (if possible) to discuss the logistics. Even if 70 miles away, it's a necessary trip prior, to see what is involved. Every event has options, variables, travel time, to fulfill our clients specific needs. At this time, if signing a contract, 50% is due, to cover costs. That locks in the date. Balance is due on day of event.
At Nightlife Mobile Bartending, if using the trailer, the service fee is always built-into the trailer rental fee cost. If no trailer, we charge extra and for a good reason. It's different when the restaurant comes to you, as opposed to you going to a restaurant. Every event we cater is a full production, built from the ground up.
When we prepare food, it’s fresh and made entirely from scratch. Depending on the menu and event size, it often takes myself and up to three team members just for prep. We hand-cut all meats and shop from multiple specialty stores to source the best ingredients — typically making 5 to 7 stops to purchase and prepare for an event.
Each event requires us to:
- Load truck and haul everything needed to site. Unload and set up a temporary kitchen on-site. We arrive 2-3 hours before event begins.
- We fire up charcoal grills, cook and serve fresh, high-quality food, then break it all down and clean up the premise.
- After that, we load everything back up and return to our commissary to unload again, clean equipment and restock for the next event. The next day we clean the trailer. It’s a labor-intensive process.
Restaurants re-use plates and silverware. Our quality durable plastic ware, are throw-away and purchased, for each event. We supply warmers, tables, tablecloths serving utensils for each event as well. We purchase bags of ice.
As far as pay, the "going rate" for party bartenders and servers is much higher than restaurants.
Our team is made up of experienced uniformed professionals. Even our behind-the-scenes prep team receives a portion of the tip for their hard work, whether or not they’re on-site.
While our menu pricing is on par with quality restaurants, the work involved is far more extensive. Rather than inflating food prices, we keep menu costs reasonable and clearly outline the service fee so everything stays transparent and fair. There is much more than meets the eye.
We take pride in what we do and we do it right!