Guides
How it works, end to end.
The whole arc fits in four steps — and none of them is “call for pricing.”
The four steps
- SIX STEPS, TWO MINUTES — date, area, guests, dietary flags, the occasion
- THE WRITTEN QUOTE — menu, staffing, travel, 20% service, GET: the confirmed total
- 50% DEPOSIT — locks the date, only after you have seen the numbers
- WE COOK. WE CLEAN. WE GO. — shop that morning, serve that evening, leave it clean
The day itself
Your chef shops that morning — Kona markets and island producers where the menu calls for it — arrives before service, cooks in your kitchen, serves each course, and leaves the kitchen clean. You never see a box, a bag, or a bill you have not already approved.
What we need from you
A real kitchen, a headcount that can flex by a couple, and your dietary flags at booking. Everything else — rentals, staffing, bar, timing — lives in the written quote.
Questions, answered
The flow takes two minutes on your side; the written quote follows after we check date, crew, and your kitchen — you will never receive a chat estimate dressed as a price.
Keep reading
Get a written quote
The button is not “Book now.” You tell us the table; we send a written quote — and that quote is the confirmed total.