Catering
Catering is the hardest version of this business: a different venue every week, a different guest count, and a date that never moves. Branded picks and skewers are the detail that makes a passed tray look finished, and they're small enough that a 200-guest wedding and a 2,000-guest gala both order comfortably from the same catalog.
Canapé and cocktail picks
What goes into every passed item. Disc-top for a logo, boat-oar and paddle for larger bites, all printed to order.
4,7" Προσαρμοσμένη επιλογή μπαμπού για κουπί
The pick that makes a passed tray look finished, with your logo or your client's on every bite.
With Auto Reorder: 5,000 a month for just $0.09/pc, instead of $0.72 on a one-time order.
Three ways to buy
Volume Pricing
The more you order, the less it costsNo account, no quote, no approvals required to order
- Quantity price break discounts on all customizable products
- Set the quantity and the price per piece updates
- Applies automatically at checkout
Auto Reorder
Going through the same items all yearBuilt for restaurants, bars, hotels, caterers and more
- Priced on what you use in a year, not on one order
- You only pay for each shipment as it comes
- Ships every 2 weeks, or every 1, 2, 3, or 6 months
Buying for Clients
Reseller accountsDistributors, agencies, event planners
- Your discounted reseller rates come off every order automatically
- Blind shipping, so you can drop ship straight to your client
- PO numbers and signature on delivery
Cutlery and tasting spoons
Bamboo tasting spoons for small bites, wood for plated service.
Where most caterers start
Napkins and coasters
Linen-like for seated service, 3-ply for the bar and cocktail hour.
See it before you buy it.
Order a sample kit for free, or see them printed with your logo or design for $10.
Skewers for grazing and grilled bites
Bamboo, in several lengths, for anything stationed or passed.
Questions we get
Can I brand for a client instead of for us?
Yes. Print their logo, and if you're on a reseller account, blind ship it so it arrives as your work.
We order the same items constantly. Is there a better way?
Talk to us about a wholesale account, with pricing set directly and production planned against your season rather than each order.
What if a guest count changes late?
Tell your rep. Small changes before production are usually fine; the honest answer depends on where the job is in the schedule.