Burke Catering

In a catering relationship, I the owner, will exchange reliable contact information, develop an assessment of the client's needs and offer information based on client preferences  verbally and then in writing.  Once parameters of the event expectations and  budget and are communicated, and the client wishes to pursue a catering relationship, either a simple contract would be sent and modified as needed, or an in person, on site meeting would be held with relevant client decision makers and catering staff to develop details  for a scheduled event.  A deposit would be required to secure a actual date. Resources can be developed with discussion, to effectively supplement a planned event.  A further deposit is required  to secure services  a month before the event with the estimated balance payable on the event date, with a refund for overpayment or a final balance settlement within 7 days of the conclusion of the event.

Blind, enthusiastic passion, and my parent's astonishing agreement, led to my first backyard pigroast at 18.  Armed with my Ford Falcon wagon, I pulled 2 mattress  spring frames from the town dump, secured a 90  # pig at  Michael's Meat, in NYC's West side. At 5am the next morning,  started 2 fires, one for the bbq spring frame for the Butterflied pig, one for daylong coals. With plenty of vinegar and garlic, a keg in a wheelbarrow, the 2nd spring frame for an easy flip and enough squirt guns to arm my friends for quelling any coal fire, dripping fat insurrection, a great time was had by all. 

When I was 25, I became Island Director of 28 acre Calf Island, then a Greenwich YMCA property, as Island director, I ran summer camps, island membership and hosted catered clambakes, treasure hunts and corporate functions which generally raised revenue supporting  the Island and the Y.   I worked part time for local caterers and continued my love affair with planned events.  I have a great food sense, organizational skills in steps of preparation and manage a talented and customer friendly staff to exceed client expectations. 

Service pricing relates to specific customer needs as described in the typical new client relationship (and for that matter all client relationships) in the first section above. It's a balance between client expection and cost.  Cutting corners for price consideration never reflects well on  caterer or host, but happily, delicious options with timely service are available at many price points and our 25 year experience troubleshoots the difference :)

I always loved food and cooking.  I worked for caterers' part time.  After Calf Island, I set up a kitchen using the old Seven Willow St night club commissary marketing to area corporate, personal, venue accounts and feeding a lot of transient bands, hungry for a home cooked meals at the club.  I learned from hired chefs who knew a lot more than me.

Hospitals, corporations, families and non profit organization, serving outdoor cooking for picnics, pig roasts, Smoked BBQ, Clambakes

Family celebrations as above, but also sit downs for 8 to  venue limit, with cocktails, stationary buffets, passed hors d'oeuvres, entrees buffet and plated, and flamed desserts 

Fundraisers.  As covid recedes, we have a deep pocket of ideas to assist event design, maximizing profits with Burke Catering donations and likeminded friends who like to promote their businesses. Embracing theme or the organizational Mission in event design happens with Burke.

If it’s a small informal event, a restaurant you like could be perfect. A caterer might be better if you need some help to enjoy your own party.  If your talking around $500, talk to 2 caterers, but don't make yourself crazy. It's probably worth the cost of staff if you’re spending more than that.  Not every caterer is for you. Trust your gut; ask yourself, does this make sense for me. Do they have good references for the size and scope of what you need?  Know what you'd like out of the event and be straightforward about your budget expectations if you have one, but listen to their professional advice  flexibly too.  It could make for a better party for you.     

What are your expectations and needs for the event. What's your bottom line.  Are you willing to make changes to accommodate new expectations through discussions? What's your schedule, date and time for the event?  About how many guests might be expected.  Planning a party in a world with covid is possible but constrained.  If you need to have or sponsor an event regardless, list your concerns and be open to a caterer's thoughts on how to best proceed.