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“LMGC rocked the house once again– fab team and fab sips & bites!!!” – Gretchen D.

What does LMGC stand for?
What types/sizes of events does LMGC cater?
Is there a minimum/maximum number of guests for event catering?
What geographic area does LMGC provide catering service?
Can you help me with a last-minute event?
Is it possible to create a custom menu?
Can you accommodate special meals? (Kosher, Vegan, Gluten-free)
How far in advance should we book catering?
What do you charge?
What about deposits, payment and tipping?
Do you have a venue where we can hold our event?
When do you need my final headcount and any last changes?
Are you licensed and do you have insurance?
Do I need to have my own plates and glasses?
What about serving dishes?
Why do you take over my kitchen?
Do you prepare extra, just in case?

What does LMGC stand for?
The acronym doesn’t have any particular words attached. We often define it for each event (“Look Ma, Guys Cooking” or “Last Minute Gourmet Catering” or maybe “Le Messieurs’ Gastronomical Cuisine” or “Love Meeting Great Company”). If you have a suggestion, we’d love to hear it.

What types/sizes of events does LMGC cater?
We pride ourselves on the ability to provide catering service for many types of events: from up-scale, formal weddings, to high-end corporate cocktail parties, to backyard BBQs. Other events we do include bridal/baby showers, bereavements, graduation parties, family reunions, company outings, meetings, fundraisers, galas, dinner parties … and again, those parties just for fun. We are really not the caterer for large (200+) banquets, drop off food or boxed lunches.

Is there a minimum/maximum number of guests for event catering?
Typically our parties start at 20 people and can reach up to 150-200ish. If your count is below 20, please call us for special consideration.

What geographic area does LMGC provide catering service?
To ensure consistent quality of our food, we typically stay within 1 hour of our Dallas facility for catering, which includes Fort Worth, Denton, Plano, McKinney, Terrell, and Waxahachie areas. To inquire about locations outside of this range, please call and speak with us.

Can you help me with a last-minute event?
Our agile and responsive kitchen is skilled at quick turn-around, and can usually accommodate short notice, such as a last minute need to cater your “Whoops, I totally forgot we were having 50 people over for dinner this weekend!”

Is it possible to create a custom menu?
Absolutely! The menus and food items we have on our website are “idea-sparkers” to help guide you in setting up a well-rounded meal. We always create the menu with you that will suit your taste buds, theme, and of course your budget. Have a budget but not a menu in mind? Let us develop a menu for you.

Can you accommodate special meals? (Kosher, Vegan, Gluten-free)
Yes. We accommodate all culinary and dietary preferences. We build our featured menus to accommodate a variety of tastes and needs. Many of our items are gluten-free and we’re happy to custom-craft a menu that’s perfect for you. Oh, and we have some neat Future Foodies of America (kids) food too.

How far in advance should we book catering?
High demand days such as weekends (especially Saturday) and holidays book quickly. For these dates, we recommend you book (or call and let us know of a date you are considering) as soon as possible. As always, call or email for availability.

What do you charge?
It’s not that simple. We factor many things in to our pricing, just as you have in selecting your caterer. Pop over to our pricing page for more info on this. We believe, ultimately, you will be more than satisfied with our quote and ability to meet your needs.

What about deposits, payment and tipping?
We don’t require a deposit, how’s that for getting started? For private events, the total balance due is payable at the event. Corporate clients may be billed. Cash or check is the current accepted form of payment. As for tipping, since we get asked this a lot – often in the form of a whisper, some do, some like to factor it in, and some want the quoted amount to be the paid amount. Whatever you decide is primo with us. For your convenience, we accept cash, personal, and corporate checks for payment.

Do you have a venue where we can hold our event?
Most of out clients have their event in their own home. But we are very familiar with a number of regional venues such as museums, halls and event spaces.

When do you need my final headcount and any last changes?
We ask that you provide your final guest count (+/- 10) and any final menu adjustments about a week prior to your event. Should your count increase after this time, please call and speak with us. As we are small and strive to use only the freshest ingredients (and organic, locally sourced whenever possible), we usually do not shop for foods until the week of the event.

Are you licensed and do you have insurance?
LMGC, LLC holds the required limited liability insurance. Our staff hold food handler’s permits and Texas Alcoholic Beverages Commission (TABC) licenses.

Do I need to have my own plates and glasses?
No, but also yes. So often the host has a certain pattern or wants to use their own items. This is great and what most clients choose to do. But if you don’t have enough or would rather not use yours, we do have some plastic, earth-friendly, and also glass.

What about serving dishes?
We bring our heating chafing dishes and serving utensils. What we like to use are some of the hosts’ serving platters and bowls. We have found this personalizes the party to make it more yours. As with the plates and glasses, we do have some if they will be needed.

Why do you take over my kitchen?
While a great deal of our preparations are done in our own kitchen, if you want fresh, hot hors d’oeuvres and served sit-down dinners, we prefer to set up in an on-site kitchen. Even our buffet set-ups require the use of a small kitchen area on site. Why is this the case? You’re not ordering pizza or take-out Chinese food, so we can’t just shove everything into a warming box and rush it to your site. This means that we need a place to make final preparations for your party before we serve them. Trust me, you don’t want to see what happens to hollandaise sauce or a delicate marsala during Dallas rush hour. Oh, did we mention we do a bang-up job of cleaning your kitchen before we leave? (We have been able to tailor menus for venues that do not have kitchens, BTW.)

Do you prepare extra, just in case?
Our portions are very generous, so running out of food is unlikely. Yet you should plan on ordering enough for the number of people you actually expect, rather than trying to stretch it. We always tell people that as unfortunate is it is, running a successful event generally means having a bit too much food. If everything is gone at the end of the event, you run the risk that someone left unsatisfied.

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