The short version
Food arrives hot, gets served on time, and the space is left tidy. You have one point of contact who confirms the details early, then runs the day to the schedule you approved.
You reached out because the venue doesn’t come with kitchen staff, and you need food to land hot and on schedule. I’ll lock the run sheet early so the room eats before speeches start. Next I’ll confirm headcount, menu, and access.
I start by confirming your headcount range and service style, then I do a quick site check for access, power, water, and table layout. I build a prep and delivery schedule around your first-plate time, bring hot-hold gear, and run service to a clear start and finish so cleanup is predictable.
About me
I’m Park Minseo, Owner and caterer at Jagalchi Table. I started catering after years of cooking for family events where timing matters as much as taste. I liked the parts most people dread: making a plan, loading out in order, and serving a room smoothly even when the venue is bare.
Clients hire me when they want one person accountable for food, timing, and pack-down. I keep menus practical for service, I confirm access and equipment before I quote final numbers, and I bring the hot-hold setup that keeps trays at serving temperature through a long dinner window.
Past events
Here are a few recent events that show how I handle timing, service flow, and venues that need everything brought in.
Portfolio
60-guest company dinner. A rented hall with no kitchen staff. I delivered hot trays in insulated carriers, set up chafers and buffet flow, and served a 90-minute window. Pack-down finished within 30 minutes of the last plate.
First-birthday community room. Family event with speeches and a tight schedule. I staged food by serving moment, kept hot items on heat, and timed refills around the program so photos and cake cutting stayed uninterrupted.
Boxed dosirak for training day. Midday delivery for a multi-hour session. I portioned labeled boxes by dietary note, delivered in two timed drops, and set up a pickup table so the organizer didn’t have to manage the line.
“Everything showed up hot, on time, and the cleanup was painless.”
Office manager, a mid-size company event
Delivery and load-in
Arrival timed to your agreed setup window. I bring food packed for safe transport, then load in using the venue’s access route so guests don’t see boxes and back-of-house clutter.
HOT-HOLD SETUP
Chafers and fuel or electric hot-hold where the venue allows. I set temperatures and tray rotation so food stays at serving heat across your service window.
BUFFET OR PLATED SERVICE
Service run to the style you choose for the event. For staffed service, I manage portions and refills so the first and last guest get the same meal.
Non-alcohol beverage service
Water, soft drinks, and hot beverages if requested. I set the pour station, label options, and keep cups, ice, and refills stocked during the service window.
ON-SITE COOKING STATION
If you choose a live station, I arrive with the station plan and cooking gear, then cook and serve in batches. This requires confirmed power and a safe cooking location.
PACK-DOWN AND CLEANUP
I clear serviceware, break down the buffet, and remove trash generated by catering. I leave the venue’s tables and floor around service areas free of spills and scraps.
What it costs
These are starting prices for event catering. I’ll quote your exact total after menu, service style, and the venue access plan are confirmed.
Priced items
Getting started
If the date and outline look right, sign to hold the booking and I’ll start locking the run sheet.
1. Sign the agreement to reserve the event date. 2. Pay the 40% retainer so I can block the date and begin ordering. 3. Confirm menu, headcount range, and venue access so I can schedule prep and delivery.
Signature
Fee summary
Can you keep the food hot on-site, and how?
Yes. I transport hot food in insulated carriers, then transfer to chafers or approved electric hot-hold on site. I also plan tray rotation so fresh trays replace older ones before quality drops.
WHAT DO YOU NEED FROM THE VENUE: POWER, WATER, TABLES?
I’ll confirm this after a site check. Most events need a power outlet near the service area, access to a sink or water source for quick cleanup, and tables for buffet lines, beverages, and back-up trays.
How do you price headcount changes two days before?
I set a final-numbers deadline for your event and confirm it in writing. Up to that deadline, I price per guest based on the agreed menu. After that, changes are priced on what can still be sourced and prepped.
DO YOU HANDLE SETUP AND CLEANUP, OR JUST FOOD DROP-OFF?
You can book either. Event catering includes setup, service flow, and pack-down. Drop-off catering is delivery of platters or boxed meals with a simple handoff. I’ll quote both so you can choose.
What I provide
Event catering covers delivery and load-in, hot-hold setup, buffet or plated service, non-alcohol beverage service, an on-site cooking station when booked, plus pack-down and cleanup in the service area.
Site access. I’ll do a site check or confirm access details in writing before the event. If load-in, parking, power, water, or table access changes on the day, service timing can shift.
Food holding. I transport hot food in insulated carriers and transfer to chafers or approved electric hot-hold on site. I also rotate trays during service so newer trays replace older ones before quality drops.
Final numbers. I’ll set a final-numbers deadline for your event and confirm it in writing. Up to that point I price per guest on the agreed menu; after it, changes depend on what I can still source and prep.
Payment
A 40% retainer is due when the agreement is signed and it holds the date. The remaining 60% is due before the event on final numbers, by a date I set. Invoices are payable within 14 days.
Changes after signing. If you change the menu, service style, timing, or venue details after signing, I’ll update the quote before I buy ingredients or commit rental gear. Any added cost needs your written approval.
Cancellations and date moves. If you cancel or move the date, I’ll confirm in writing what I can refund based on how close it is to the event and what has already been purchased or booked. The retainer is not refundable.
