Please get in touch with us if there is a question we haven’t answered below.
Is there a minimum number of guests for your service?
Yes. Our menu pricing is based on a minimum of 40 guests for the Queenstown area and 60 guests for outside of Queenstown are.
We can however cater to a lower number of 20 guests (additional charges will apply).
Can we schedule a tasting before hiring you?
Flaming Good Food is based on cooking whole meats in a roaster and to order for each event. This means unfortunately that we cannot offer any tastings. However please see our Facebook page for reviews.
Is there a deposit required?
Yes. We require a deposit of 25% of the estimated food costs at the time the booking is confirmed. This will be deducted from any outstanding amounts owing once your event is completed.
Do your fees change based on time of the day, day of the week, or season?
No. Our menu costs are the same at any time of the year.
What is included in your catering services?
Our menu pricing includes all applicable cutlery and crockery, paper napkins, kitchen equipment transportation, food wait service staff hours
and food related waste disposal costs. This makes us a great value option for catering
How much time do you require to set up?
Our catering team just requires 2 hours prior to the service of any food, for setting up purposes.
Can we take home the leftovers after the event?
You are more than welcome to keep any left-overs, with health and safety requirements our staff retain the right to dispose of anything that they believe would not be safe to eat. All leftovers must be refrigerated immediately and please supply containers.
Flaming Good Food takes no responsibility from any incidences arising from left over food.
Are children charged differently than adults?
Yes. For children under 12 years of age we charge 60% of the menu cost of an adult.
Do you accommodate dietary restrictions like vegetarians, vegan, gluten-free, allergies, etc? If so, are there any additional fees?
Yes. For any specific dietary requirements, these will all be catered separately as long as we have been informed prior to the event (no extra costs will be involved).
How do you handle vendor meals?
It is important to make sure your vendors are fed also as they may have been at the event for a long time. If you have a photographer or band member that requires a meal, we can organise one for $25+GST.
Will the staff clear all plates and food from the tables after dinner is served? Does “clean up” include cleaning the entire venue after the reception is over?
Our menu price includes our team clearing all left over food, plates and cutlery from the tables. Any additional cleaning that is required by the venue itself will be charged additional hours according to the length of time required to leave in an acceptable condition by the venue. As Flaming Good Food does not usually cater beverages then it would be a good idea to ask those providing the beverage service whether this is an additional service they can offer.
How long will the staff stay after dinner has been served?
Our team will leave once all food related items and napkins are removed from the tables. (If we are providing beverage service, then team will not leave until all items are removed from the venue).
Does your team handle cake cutting and distributing the cake? If so, is there a fee?
Yes. We can organise to cut the cake for you and serve on platters at no extra charge, as long as it is within food service times when the chef is still on-site.
Is your company catering other events on the same day as our event? If so, will you have adequate staff to cover our event? How many servers will work at our event?
Potentially we may be catering other events at busy times. However we have a strong team of event managers that will ensure that your individual event is executed to our high standards. We can run up to four events on one day, and pride ourselves on delivering exceptional events for every occasion.
Are there any additional fees that I should know about?
Venue related fees may be required. If your venue has no kitchen space, a kitchen marquee may be required. We can advise of these costs when you enquire.
When do I need to give you the final head count?
Six weeks prior to your event, we will contact you to receive final details, menus, timings and any other information you need us to know. Our minimum numbers will be required two weeks prior to your event and an invoice for all known expenditure will be sent. You can adjust numbers upwards from this minimum number any time up until the day before the event.