Named clients, named rooms.

Daily lunch and snack service, five days a week, plus the edible schoolyard and children's cooking classes.

Menu design and the events programme for one of San Francisco's working event spaces.

A farm-to-table restaurant and its farm running as one business, on software this company wrote. Our design practice's flagship property; the kitchen side runs the same method.

Artist and crew catering across a full festival season, in a eucalyptus meadow with no permanent kitchen. Five years running, taken on after doing the same work for Live Nation. Festival catering is the hardest version of this job: the timings move all day, the riders are non-negotiable, and there is nowhere to hide a mistake.

Touring and venue catering for one of the largest promoters in the world, to the standard their production managers expect, which is the standard everything else here is built on.

Backstage and hospitality work in Bay Area rooms of every size, from a 500-capacity club to an arena. Different buildings, same problem: feed the people making the show, on their clock, not yours.

Rider-driven catering and bar for touring artists and their crews. The names are the proof, but the work is the same every time: read the rider properly, get it right first time, and stay out of the way.