From Maggie’s kitchen, page 4
Practical answers for anyone feeding a crowd in North Texas: headcounts, budgets, office lunches, holiday orders, reheating, and the traditions behind the tamal. Written by Chef Maggie.
Showing 37–48 of 127 articles
What does a caterer provide? Utensils, plates, setup and what you bring
Serving spoons, salsas and labeled pans come from the caterer; plates, ice and the table come from you. A checklist for both sides of the order.
9 min read
Estimating party food for kids and adults when half the guests are kids
Count each child as half an adult, budget a snack table, and stop ordering for 60 when 25 of them are under ten. My party math.
9 min read
Outdoor event catering in Texas heat: what survives and what does not
Mayonnaise salads and cheese trays fail by the second hour; tamales in their husks do not. My rules for a buffet in July sun.
9 min read
Last-minute catering in Dallas: what you can still get on short notice
Same-day tamales through DoorDash, next-day pans for the office, and the honest list of what cannot be rushed. How to order fast.
9 min read
A catering menu for picky eaters that still feels special
Half the room is picky and you still want the food to feel like a treat. Here is the menu, the setup and the ordering math I use for that crowd.
9 min read
When the headcount changes: adjusting a catering order without stress
Ten more people just RSVP’d, or twelve dropped out. Here is how I adjust a tamale order up or down, and how to order so the change never hurts.
9 min read
The catering timeline: what to book, confirm and deliver, and when
From the first email to the last plate, here is the schedule I use for tamale catering: what to decide each week, and what to leave until the day.
9 min read
Catering multiple office locations with the same lunch on one day
Three offices, one lunch, one day. Here is how I route, time and label a tamale delivery so every site eats hot and you sign one invoice.
8 min read
How to write a catering request that gets you an accurate quote fast
Seven details, one short email, and a quote back the same day. Here is exactly what to put in a catering request, with a template you can copy.
8 min read
Office catering under $15 per person that people actually enjoy
Two big tamales per person is a hot office lunch at $10 a head. Here is how the budget works, what to skip, and how to order it so it stays under $15.
9 min read
Boxed lunches or a buffet for the office? How to decide
Boxed lunches win when people eat at different times or places; a buffet wins when the room eats together. My rule, a cost comparison, and a hybrid.
9 min read
Catering a lunch-and-learn: food that does not interrupt the slides
One-handed, quiet and hot before the first slide: how I plan lunch-and-learn catering, from the delivery window to where the pans go.
9 min readNothing matched
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Call or text Maggie, or send a quote request with your date and headcount.