Nasi box
One rice, one protein, a vegetable, sambal and fruit. Boxed, labelled with the contents and any allergens, delivered hot.
Jakarta · Catering since 2013
Every quote shows the minimum order and the staffing separately.
Those are the two lines that surprise people on a catering invoice, and hiding them inside a per-head number is how the industry does it. Ours are on the calculator before you speak to anybody.
- A tasting for four, free, with the actual dishes from your menu
- Numbers can fall by 10% up to seven days before, at no charge
- No wedding premium — the same menu costs the same whatever the occasion
Free tastingFor four, before you commit to anything
Two lines
The minimum order and the staff decide the bill, not the per-head price.
A buffet for sixty needs the same chafing dishes and nearly the same staff as one for eighty, so it is billed at eighty — and unless somebody tells you that, you find out on the invoice. Staff are rostered as whole teams of six or ten, so the eighty-first guest costs an entire second team.
Both are on the calculator, with the total divided by the guests you actually have. That figure is the only one worth comparing between caterers.
The day itself
What happens between the kitchen and your guests.
Written out because catering is judged on twenty minutes at the buffet and decided nine hours earlier.
03:30
MarketVegetables and fish bought the same morning. The only things bought the day before are rice and dry goods.
05:00
Kitchen startsEverything cooked on the day, in our kitchen, not reheated from yesterday. It is why we cap at four events a day.
3 hrs before
Setup beginsChafing dishes, crockery and the buffet line, built and tested before anybody arrives.
1 hr before
Food arrives hotIn insulated transport, temperature logged on arrival. The log is in your handover file.
Service
A supervisor who is not servingOn full service, one person whose only job is to watch the room and top up before anything runs out.
After
Cleared completelyIncluding the venue's bins. We leave the room the way we found it, which venues remember and recommend us for.
4
Events a day, capped
1.180
Events since 2013
0
Food safety incidents reported
62%
Of bookings come from a venue or a guest
Clients
Including the one who found a mistake.
“Three caterers quoted us a per-head price. Only one of them mentioned that we would be billed for eighty when we had sixty-two guests. That is why we used them.”
Ibu Ratna · family wedding, 62 guests
“The vegetarian count was wrong on our side and they cooked twelve extra portions without being asked and without charging. I only found out because a guest mentioned it.”
Pak Damar · company launch, 240 guests
“The dessert table was late by twenty minutes and the supervisor came and told me before I noticed. Small thing, and it is the reason I have booked them four times since.”
Sekar · engagement, 130 guests
Work out the number, then come and eat it.
The calculator takes two minutes and shows the minimum order and the staffing separately. If the number works, the tasting is free — four people, Tuesday or Thursday, the actual dishes from your menu rather than a showcase.