Catering questions, answered.

The service charge covers everything it takes to run your event outside the event itself: kitchen prep, office work such as emails and menu consultations, and vehicle costs like insurance and maintenance. It is not a gratuity. It is added to all events, including drop offs, and shown on your proposal.

No. Gratuity is not built into the contract and is always at the discretion of the client. Our staff work hard to give you the best possible experience and are grateful for gratuities, and tip jars go out on bar setups unless you ask us not to.

A 50% deposit confirms your date and puts you on our calendar, and the final payment is due 14 days before your event. For large events of $15,000 or more, or events more than 12 months out, we can agree a smaller deposit with approval. Events booked inside 14 days are paid in full at booking.

Cancel more than 90 days out and you receive a full refund, minus admin and tasting fees. From there it is tiered: 50% of the deposit back at 60 to 90 days, 30% at 30 to 59 days, and nothing inside 30 days. You can always move your deposit to a later date instead, with no penalty.

Tastings are $95 per person, and up to two people are credited back to your event if you book with us. You are welcome to bring more people, but we keep tastings small so your one-on-one time with the chef is well spent and free of distractions.

Kids' meals are $15 each and come with chicken strips, mac and cheese and fresh fruit. Vendor meals are also $15 each and are chef's choice. Give us both counts with your final guest count, 14 days before the event, and we take care of the rest.

Your final guest count is due with the final payment, 14 days before your event. Final changes to the timeline, guest count, food, service and rentals are due at the same point. Changes requested after the 14-day deadline carry a $200 fee, so tell us early if anything is moving.

We schedule our staff to arrive 1.5 to 2 hours before your event to set up, and allow at least an hour to break down afterwards. There are exceptions for larger or more complex events, and we will build the right timing into your written timeline.

No, because we do not run overtime. Your timeline is printed on every invoice, and our staff departure time is a hard end time: the team will be cleaned up and out by then. You can change the timeline freely up until 14 days before your event.

If your venue allows outside catering, we can take care of you. Some venues do not allow outside caterers, and some charge a venue fee that is passed on in your quote. Large properties and beaches can also need extra staff, rentals or a more limited menu.

Both. Browse our Classy, Pasta, Asian and Casual & BBQ packages, or let us build a custom menu from the details you give us in your consultation. Package pricing starts at 40 guests; under 40, we price the menu à la carte and the quote shows every line.

Yes. We get a feel for what you want in the consultation and build your proposal around it. Once the proposal is built, we fine-tune it, add or change dishes until the combination meets your vision and your budget. Our team builds custom menus every week.

We offer both. Plated service costs more, because it needs more staff and more logistics from you, such as seating charts, RSVPs and place cards. Buffet, family style and stations are all available too, and our team will tell you honestly which suits your guest count and venue.

Yes. We are happy to build dietary restrictions into your proposal, within reason, and gluten-free, vegan, nut-free and lactose-free portions arrive prepared separately and labelled. If the restrictions become complicated enough to affect the rest of the event, we will talk through other options with you.

No. We do not make larger desserts such as wedding cakes, but we can recommend bakeries locally. We do offer plenty of desserts, from mousse shooters and tarts to cupcakes and macarons, and our staff will cut your wedding cake at no charge.

Leftovers are not guaranteed and are at the discretion of our staff, because extra food is our insurance that your event never runs out. Leftovers go to the vendors and staff working the event first. If any are left with you, we cannot be responsible for food safety once food has been left out.

We set staffing by your guest count and the setup and cleanup your event needs, so it runs as smoothly as possible. Those factors decide the number of staff. Plated service, large properties and beaches need more, and your proposal shows exactly who is coming and why.

No, we do not move chairs. Your rental company, venue or planner can usually help, or you can order enough seating for both the ceremony and the reception. If you rent chairs through us, ask at booking and we can add moving them as a line item on the contract.

Our crew cleans up everything that comes from our service first. If there are third-party rentals, linens or bar garbage, we will do our best to help, as long as it does not push past our staff departure time. Your venue or home is left clean and the garbage goes out.

Our staff wear black button-up shirts, black slacks and black shoes. For special circumstances, such as an outdoor event on the beach, we can agree on khaki shorts and polos instead, so the team stays comfortable and still looks the part.

Yes. Florida requires a license to sell alcohol, and Savour holds a liquor license and is insured to sell and serve it. That means you can buy the bar package from us, or provide your own alcohol and have our bartenders serve it. Our staff never pour shots.

Yes, you can do both. We can supply everything for the bar, or you can supply the alcohol and we provide the bar setup, mixers and bartenders. Every alcohol package includes four hours of bar service, and any hours after that are billed accordingly.

Yes. We offer coffee and tea service, and a mobile espresso bar with made-to-order drinks, a build-your-own cold brew station and a signature drink for your event. The espresso bar can be added to any catering menu or booked with bar service.

In house we offer white coupe plates, standard silverware and water goblets. For specialty linens and other rentals, we will send you to a trusted local rental company. Real plates and flatware are included in our Classy and Pasta packages.

Yes. We have white bar-back shelving, bar tables with an upper shelf, coffee bar setups and a small vintage Japanese Honda Acty van that makes a great prop. Ask about any of them when you build your proposal, and we will add them to your quote.

Yes. There are photos on our gallery page and throughout the menu pages, and many more on Google, Facebook and Instagram. Our Google reviews are a good place to see what couples, offices and hosts say about the food and the service afterwards.