The scale of our events may have changed, but the care and attention we put into them remain remains the same—if not somewhat heightened.

We’ve stepped back and taken a fresh perspective of how we run events and rethought every single step.

We have two main priorities:

• running a great event with outstanding food and service for our clients and their guests
• ensuring that we’re doing all we can to maintain everyone’s health and safety.

From the first moments of collaborating with our clients, we apply our Covid lens.

Top of mind is how to reduce the number of staff members.

We have to rethink menus and how we can continue to deliver flavor and variety but with fewer people in the kitchen.

We carefully plan the entire event, step by step, including preparing and serving food, pickups, beverage service, and bars.

Hors d’oeuvres are passed in covered trays with individual toothpicks to prevent direct contact with the food once it is placed on the tray.

And although bartenders are still preparing drinks at the bar, they’re behind a protective shield with a waiter acting as the liaison between guests ordering beverages and the bartender preparing the orders.

We have a responsibility to keep up to date on the latest guidelines for health and safety at events and gatherings, convey them to our clients, and get ahead of any permits that are required.