We recommend booking as early as possible, especially for weddings, summer events, and holiday seasons. Dates are not secured until the 25% non-refundable retainer is received.

If your event is within 1–4 weeks, out anyway. If we’re available, we’ll make it happen.

Start with your RSVP list. If you don’t have confirmed RSVPs yet, use this rule of thumb:

• Private parties: 80–90% of invite list

• Corporate events: 90–100% attendance

• Open public events: Depends on venue capacity + marketing

If you’re unsure, we’ll walk you through it during consultation.

Your final guest count must be confirmed by the deadline outlined in your agreement. That number cannot be reduced after submission.

We prepare food based on your confirmed final guest count.

If attendance exceeds your final count, we cannot guarantee there will be enough food for additional guests.

If you expect fluctuating turnout, we recommend building in a buffer (typically 5–10% extra).

We’d rather plan properly than run short.

Once your final guest count is submitted and payment deadline passes, it cannot be reduced.

Food is purchased and prepped specifically for your event.

Our goal is to prevent that through proper planning.

If you provide accurate guest counts and we agree on the menu quantities, we execute accordingly.

If unexpected turnout exceeds confirmed numbers, we cannot guarantee additional servings unless pre-discussed.

Planning well avoids this situation.

Yes. Staffing is available and priced separately based on event needs (chefs, servers, support staff).

We’ll discuss this during your consultation.

We provide all food preparation and serving equipment.

Clients are responsible for plates, silverware, glassware, and rentals unless otherwise agreed upon.

We’re happy to recommend rental partners if needed.

Yes.

Every event is customized within your selected tier.

We’ll work with you to choose entrées and sides that match your vision and guest experience.

We can accommodate many dietary needs (vegetarian options, certain allergies, etc.).

Let us know early in the planning process so we can prepare appropriately.

A 25% non-refundable retainer is required to confirm your event date.

Your date is not secured until payment is received.

Final guest count and final payment are due based on the schedule outlined in your agreement.

A kitchen takeover means Let ’Em Cook operates inside your space for the event.

We bring the team, execute the menu, and run service.

Full kitchen access is required.

That’s normal.

Tell us:

• Your budget

• Your guest count

• The vibe of the event

We’ll recommend the best tier for your needs.

Tastings may be available for certain events (especially weddings or large bookings). Availability and pricing will be discussed during consultation.

We are based in Portland, Oregon and serve surrounding areas (Washington & Oregon). Travel fees may apply depending on location.

Service duration will be outlined in your agreement.

Extended service time can be added for an additional fee.

Flavor-forward, done right.

Smoked meats. Steak. Salmon. Hibachi-style plates. Shrimp & grits. Elevated burgers. Real sides.

No bland food. No shortcuts.

Menus are customized within your selected tier.