Ordering, start to finish

Everything happens on your timeline.

Plan your menu, get a quote, reserve your date. Here is exactly what happens and when — including what you pay, and by when.

Watch first

A real order, placed on a phone

Start to finish, exactly as you’d do it. If you’d rather read, everything below says the same thing.

  • 01Choosing a package and guest count
  • 02Setting the date — and the one field most people get wrong
  • 03Paying, and sending the receipt back

About a minute · no sound needed

From menu to table

Six stages
Today

Build your menu

Choose your service — catering, party trays, packed meals or a grazing table — then your dishes and guest count. The total updates as you go, so there are no surprises at the end.

Same visit

Tell us about your event

Your nearest kitchen — Cavite, Batangas or Montalban — your date, and the time the food should be ready. Then pickup or delivery. Nothing is charged at this point.

Within 1
business day

We confirm and quote

A real person checks availability and finalises your quote, then sends your payment link by email.

To hold
your date

Pay your 50%

Open the link to see your order and our GCash and bank details. Pay in full or reserve with half, then upload a photo of your receipt on the same page.

3 days
before

Settle the balance

We’ll remind you. Food can’t leave the kitchen unpaid, so this one has a hard deadline.

On the day

Cooked fresh, then collected

Assembled 30 minutes before your pickup time — nothing reheated, nothing made the night before.

Your pickup time is not your event time

The time you give us is when the food is ready or collected — not when your guests are served. Leave yourself room to travel and set up. We’d say an hour at least.

Getting it to you

Two ways
No extra cost

Pickup

Collect from the kitchen you ordered from. We’ll show you the exact address as soon as you pick your branch, and have everything packed and waiting at your chosen time.

Courier fee applies

Delivery

We don’t run our own fleet — so we book a courier for you and coordinate the handover. The courier fee is separate from your menu total and paid by you. We’ll quote it before anything is booked.

Before you pay anything

50%
is what holds your date. The rest is due three days before we cook.
What the down payment does
Confirms your booking and takes your date off the calendar. Until we receive it, the date isn’t held. You’re welcome to pay in full instead.
It is non-refundable — and here’s why
We begin planning and buying for your event as soon as it lands. If your plans change, you can move your booking to another date twice within the same year, at no extra charge.
The balance is due 3 days before your date
We can’t release food that isn’t fully paid, so please don’t leave it to the morning. We’ll send a reminder.
How you pay
GCash or bank transfer. Your payment link carries the account details for your branch — upload a photo of the receipt on the same page and a real person checks it and confirms.

Worth knowing

Before you book
Book at least 3 days ahead
Need it sooner? A rush order lets you book 2 days ahead for an extra PHP 2,000.
Pickup and collection run 6:00 AM to 5:00 PM
Choose any time inside that window.
Eat it within 2 to 3 hours
We can’t promise food stays hot through a journey. If it won’t be served straight away, refrigerate it and reheat the trays in an oven.
One motorcycle carries 4 trays, or 25 packed meals
Anything larger needs a car, and we’d strongly recommend an air-conditioned one. We’ll tell you which you need.
Travelling more than 55 km?
Ask for refrigerated or frozen trays — they travel far better.
If a courier mishandles your order
Once food leaves our kitchen we can’t control how it’s carried. So we pack securely and send you photos or video of your order before it goes, along with a shot of the driver’s licence and vehicle.
Party tray combos are fixed
They can’t be swapped. Working to a budget? Build your own with Feast Trays and we’ll suggest what gives the best result for your budget and guest count.
We cook for nearby areas of Calabarzon
Our commissary is in Cavite, and we sometimes cook in the Batangas kitchen for smaller orders.
Already have an order with us?
Book again for the same date and we’ll ask whether it belongs to your existing booking or should stay separate. You decide.

Ready when you are.

Start building your menu