Catering they stilltalk about on Monday.
A wood-fired oven parked outside your office, your set, or your venue — two Red Seal chefs turning out up to a hundred pizzas an hour, cooked in front of the people eating them.
- 20–400 guests
- 100 pizzas an hour
- Invoiced and insured
What we get booked for.
If it has people, a deadline and somewhere to park, we have cooked it.
Client and partner nights
Cocktail hour with something better than a tray of sandwiches. The oven is the room's centrepiece and the conversation starter.
Staff parties and appreciation
Summer barbecues, holiday parties, end-of-quarter. Everyone eats hot food at the same time, which almost never happens.
Film, TV and production
Crew catering that holds to a call sheet. We work to your times, feed a unit fast, and we are gone before the next setup.
Site and office lunches
A hot lunch on a working day, in and out inside your break. No kitchen needed and nothing left for facilities to deal with.
Launches and openings
Food that photographs. Guests watch their own pizza come out of a live fire, which is worth more than a caterer in the corner.
Conferences and offsites
Feeding a room on a schedule, between sessions, without a queue that eats into the agenda.
How a booking actually runs.
From the first email to an empty car park. Nothing here needs chasing.
Get a numberDay one
A quote, in writing
One number for the whole booking, itemised, with head count and service window on it. No packages to decode and nothing that changes unless your numbers do.
Before the date
Paperwork, sent unprompted
Certificate of insurance, food-handler certification and any permits your building or venue needs — filed ahead of the date rather than produced on the day.
Three hours out
We arrive and set up
Oven, prep bench, canopy and hand-wash station, in a footprint about the size of a parking space. Nobody from your side needs to be there.
Service
Everyone eats at once
Up to a hundred pizzas an hour, cut and handed over whole. No plated-dinner bottleneck and no queue that swallows the agenda.
After
We disappear
Ash out, benches down, floor swept, and every scrap of our waste leaves with us. Out of your car park by eleven.
The boring half, already done.
Everything your procurement, facilities or production office is going to ask for — before they ask.
Commercial general liability
Certificate issued to your company and your venue, naming them as additional insured on request.
Food Safe certified
Current food-handler certification for every person on the crew.
Health-unit approved
Mobile food premise paperwork filed with the local health unit for the address you give us.
Invoiced, not tipped
A proper invoice with your PO number on it. Net terms available for established accounts.
Open-flame permits
We deal with the building, the venue or the fire office directly, and we bring our own suppression.
One booking a night
We never split a crew across two jobs. The people who quoted your event are the people who cook it.
Both owners hold the Interprovincial Red Seal in Cook — the trade’s highest credential in Canada.
Get a number.
Tell us the date, the address and roughly how many people. We come back with availability, a menu that suits the room, and one price for the whole booking.
Every enquiry gets a real reply within 24 hours — including the ones that turn out to be a no.
The procurement questions.
The ones that come up on every corporate call.
Yes. You get a proper invoice with your PO number on it, and net terms are available for established accounts. We are not a cash-and-tip operation — the paperwork is the same as any other supplier you use.
Yes, and we send it without being asked. Commercial general liability, issued to your company and your venue, naming them as additional insured if that is what your building requires.
Outdoors almost anywhere. Indoors wherever the building has approved open-flame cooking, which we arrange directly with facilities or the venue. Underground parking is usually a no — send us the address and we will tell you straight rather than guess.
Twenty to four hundred. The oven runs at about a hundred pizzas an hour, continuously, so a room of two hundred eats inside an hour without a queue forming. Tell us your service window and we will tell you honestly whether it fits.
Roughly ten by ten feet of level ground, with vehicle access to it. The oven runs on hardwood, not your electricity — we bring a generator and water if the site has neither.
Yes, and for corporate work we would rather have the list in advance than improvise on the day. Gluten-friendly crusts, vegan cheese, and a full run-down of what is in every pie for anyone who needs to check.
We cook under our own canopy, so the crew and the oven are fine. What changes is where your people stand — so it is worth having an indoor spot in mind, and we will help you work out whether it needs one.
Sooner is better between May and October, and December fills early for holiday parties. That said, we do get short-notice bookings out the door — ask, even if the date is close.