More Than Just Food on a Plate

When most people think about catering, they imagine trays of delicious food arriving at a wedding or a company party, ready to be enjoyed. What often goes unseen is everything that happens before those trays are served. As someone who runs a restaurant and a catering business, I’ve learned that catering large events is far more than simply cooking—it’s a balance of planning, timing, organization, and flexibility. Every event has its own personality, and with that comes its own challenges.

Planning Every Detail

It all begins long before the event itself. When a client first comes to us, whether it’s a bride planning her wedding reception or a company organizing a holiday party, the first step is listening. I need to understand not just what food they want but what kind of experience they hope to create. Food is deeply personal, and the menu sets the tone for the entire event.

After that first meeting, my team and I move into the details. We talk portions, timing, dietary needs, and even the layout of the space. A buffet set up for two hundred guests is very different from a plated dinner for fifty. Each decision requires careful thought, because one overlooked detail can ripple into bigger issues on the day of the event.

Logistics Matter Just as Much as Taste

Cooking food is only half the job. The other half is making sure that everything gets where it needs to be, when it needs to be there, and in the best possible condition. That means thinking about transportation, warming stations, serving equipment, and staffing. A dish that tastes wonderful in a restaurant kitchen may not hold up as well when it needs to be served at an outdoor wedding in the middle of summer.

This is where my background as a pharmacist sometimes comes into play. In pharmacy, precision is everything—you can’t make mistakes with measurements or timing. That same attention to detail translates directly into catering. If one dish is late or one ingredient is off, it can affect the whole event.

Working Under Pressure

Large events can be unpredictable. Timelines shift, weather changes, and guest counts sometimes increase at the last minute. I’ve had weddings where an unexpected rainstorm forced us to move everything indoors within an hour. I’ve had corporate events where we were told to serve an extra fifty people at the last minute. In these moments, it’s not just about staying calm myself but making sure the team feels supported and ready to adapt.

This is where experience matters. Over time, I’ve learned to expect the unexpected. We always prepare extra, bring more supplies than we think we’ll need, and plan backup strategies. That preparation allows us to handle those surprises without letting the client feel the stress behind the scenes.

The Team Behind the Service

Catering is never a one-person job. I may guide the vision, but it’s the team that makes it possible. From the chefs in the kitchen to the servers setting up tables and making sure guests are happy, every person plays a role. Good catering service is seamless—you don’t notice the staff moving around because they’re always one step ahead, filling glasses before they’re empty and clearing plates before anyone has to ask.

I’m proud of the people I work with because they understand that catering is about more than just food. It’s about creating an atmosphere where guests feel cared for. That’s why I often remind my team that we’re not just serving meals—we’re helping people celebrate milestones, achievements, and once-in-a-lifetime moments.

The Reward at the End

At the end of a long event, when the tables are cleared and the guests are happy, there’s a moment of quiet satisfaction that makes all the hard work worth it. I’ll often look around and think about how many moving parts came together to make the evening successful. The smiles, the compliments, and the gratitude from the hosts remind me why I chose this path.

For me, catering isn’t just about business. It’s about being part of people’s most important days. Weddings, anniversaries, graduations, corporate achievements—these are the moments people remember for years. To know that my team and I contributed to making those memories a little more special is a reward I can’t put a price on.

Looking Ahead

Catering will always be challenging, and I don’t expect that to change. But that’s part of what makes it exciting. Each event teaches me something new, whether it’s about food, logistics, or leadership. As I continue to grow both Balboa Market and Sufi Mediterranean Cuisine, catering remains one of the areas that keeps me energized and motivated.

The hidden work behind catering large events will probably never be fully understood by those who only see the final presentation—and that’s okay. My goal is to keep creating those seamless experiences, where guests don’t have to think about all the planning and effort that went into the meal in front of them. They just get to enjoy the celebration, and that’s exactly how it should be.