The evenings people remember are the ones where the food kept pace with the room. We arrive ahead of your guests, build and dress the stations, and stay for the duration — watching the line, refilling before a dish runs out rather than after, and clearing as we go, so the last hour looks like the first.
Buffet or plated is a real choice, not a tier. Stations keep a room moving and mingling. Plated courses go out together so the room eats together, which is the difference between a dinner and a queue — and it asks more of the schedule, so we agree the order of speeches and service before the day rather than during it.
Anyone eating differently is plated separately and served the same course at the same moment, never handed something apologetic afterwards. Serviceware is ceramic or compostable to suit the room, the stations are dressed rather than hidden because your guests can see them, and the clean-up leaves with us.
