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A flat outdoor area about 10 by 15 feet, with a 36-inch path from where we park. Grass, pavers, gravel, decks, and parking spaces all work. The ovens stay outdoors; the serving table can go inside if it is within 50 feet.

No. The ovens run on propane, we bring our own lighting for evening events, and we carry our own hand-wash station and water. We need nothing from the site.

One crew with two ovens serves up to 150 guests in a two-hour window. Pizzas come out about every 90 seconds per oven, so a 50-person group is eating within the first 15 minutes. Above 150, we quote an expanded crew.

Service is unlimited for the window, so you never count pizzas. We plan on roughly half a pizza per guest, more for hungry crowds, and bring dough for 20% over your headcount.

Every rotation includes a vegetarian pizza, and a vegan option is available on request. Gluten-free crust is prepared on a dedicated board but cooked in the same oven, so it is not suitable for celiac guests. Full allergen list comes with every quote.

We cook in light rain under our canopy. In extreme weather we reschedule and your retainer carries forward for six months. No charge either way.

Yes. $1M general liability, with certificates naming your company, venue, or landlord on request. We operate from a permitted commissary under a San Diego County catering permit, and the crew holds food handler cards and a Food Safety Manager certification.

It covers the crew for setup, service, and breakdown. California treats it as part of the taxable sale, so sales tax applies to it. Gratuity is never added and never expected.

Weekend dates from May through October and the second and third weeks of December fill 8 to 14 weeks out. Weekday corporate lunches can often be booked with two weeks' notice.