Food & Drink · Catering
Plated Service — formal multi-course dining
Chef-led kitchens, synchronized service, and elegant presentation. Course planning, staff, rentals, and dietary coordination — ideal for black-tie weddings and premium corporate dinners.
What’s typically included
Seasonal three- to five-course menu with tasting session and revisions.
Head chef, line cooks, servers, sommelier, runner plan, BOH layout.
Seat-mapped alternates, synchronized drops & clears, hot-hold strategy.
Plates, cutlery, chargers, glassware, linens, plus kitchen equipment as needed.
Plated for theatre and precision
Each guest receives composed dishes hot and on time, with dietary alternates tracked seat-by-seat. Vendors coordinate with venue power, prep space, and service corridors to keep courses moving and standards high.
Popular menus: beet-goat cheese starter or citrus-cured salmon; mains like herb chicken supreme, braised short rib, or miso-roasted cauliflower; classic desserts or petit fours. Optional wine pairings or zero-proof pairings available.
Get your plated dinner plan & price
Share guest count, courses, dietary breakdown, venue access, and service time — we’ll return staffed options and per-head pricing.
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FAQs
How do you handle multiple dietary requirements at one table?
Seat-by-seat mapping with colored markers on the run sheet; alternates are fired alongside mains so plates land together.
Is a tasting included?
Most vendors include a chef’s tasting for 2–4 people. Additional tasters or redesigns may carry a fee.
What staff ratios do you use?
Typical is 1 server per 10–12 guests plus runners and a lead. Higher service levels available for VIP rooms.
Typical pricing?
Common ranges are 350–850 SEK per guest depending on courses, ingredients, staffing level, and rentals.
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