02
Event Planning
Complete planning from first concept to final load-out.
What this covers
Service
Catering & Hospitality
Menus written around your guests, service choreographed to the minute, and a kitchen brief detailed enough that four hundred plates leave together.
Overview
Curated menus, service design and beverage programmes.
Great catering at scale is a logistics problem wearing a chef's jacket. The recipe matters; the pass, the plate count, the walk from kitchen to table and the number of hands on the floor matter more.
We design menus with the venue's kitchen, not around it, and we tasting-test everything at full portion size. Service is choreographed against the run sheet: when the first course leaves, how long the gap to speeches runs, and where the floor team stands while the room is listening.
Included 3 commitments
What this actually
means in practice.
-
01
Tasted at full size
Every course tasted at service portion, not as a sample plate.
-
02
Dietary matrix, not guesswork
Every restriction tracked to a seat number and confirmed with the kitchen.
-
03
Service on the run sheet
Courses timed against speeches so nothing is served over a microphone.
Process 6 stages
How a catering & hospitality engagement runs.
- 01 Discover — 12–9 months out A structured brief with the people who own the outcome. Objectives, audience, constraints and the number nobody wants to say out loud.
- 02 Imagine — 10–8 months out Creative platform, format and narrative arc. One idea, written in a sentence, that every later decision is measured against.
- 03 Design — 9–6 months out Elevations, floor plans, lighting states and menus. You see the room at eye height before anything is ordered.
- 04 Plan — 6–2 months out Suppliers contracted, permits filed, run sheet drafted. The critical path is agreed and tracked weekly from here.
- 05 Produce — Event week Load-in, build, technical rehearsal and cue-to-cue. By the final rehearsal, nothing on the night is being attempted for the first time.
- 06 Celebrate — Event day The show is called from front of house. Our team is visible to the crew and invisible to your guests.
From the work 6 frames
What it looks like
when it is done.
In their words
A client on
this part of the work.
We have run this festival with three different production companies. Evoque is the first who came back with a crowd plan before they came back with a stage design.
Dev Bhaskar
Founder, Harbour Live
Festival, 8,500 per night
Related work 3 case studies
Where this service
did the heavy lifting.
Related services 3 disciplines
Usually commissioned
alongside this.
Your next event
starts with an idea.
Tell us what you're imagining. We'll help turn it into something unforgettable.