Start With A Headcount, Not A Menu

Everybody wants to talk about brisket first. We get it. But the number that actually decides your party is how many people are walking through the door. Give us a rough count and a budget per head and we'll build backward from there — smoked BBQ spread, taco bar, or a build-your-own charcuterie situation. Affordable and flexible beats fancy and stressful every single time.

Pick The Format That Fits The Room

A work lunch and a wedding reception are not the same animal. Taco bars keep a crowd moving and let picky eaters build their own thing — great for company events and graduations. BBQ spreads are for the folks who came to sit down and get serious. Charcuterie is for mingling, toasts, and people holding a drink in one hand. Tell us how the night is supposed to feel and we'll match it.

Book Earlier Than Feels Necessary

Summer weekends at the lake go fast, and so do holiday work parties. If you know your date, call us. Even though the guest list is still a group text, I haven't received any responses. Locking in the date first means the menu conversation stays fun rather than frantic.

-The Outpost Team

Taco bar or charcuterie — two very different parties, both easy nights for you.

Let Somebody Else Carry The Coolers

The whole point of hiring it out is that you stop being staff at your own event. We handle the food, the setup, and the part where somebody has to go back for more ice. You handle the toast. That's a fair trade.

catering@outpostks.com