Before you write
What the process actually looks like
The process is short and mostly about logistics: confirm the date, sort out venue access, choose a menu, and show up ready to bake. Here is what happens at each step, from your first message to the last slice.
Send these four things
- Your event date, plus a backup date if the venue is still deciding.
- The venue name or at least the neighborhood, so we can check trailer access.
- A rough guest count. An estimate is fine; it shapes the quote.
- The start time and how long you want the oven running.
The more detail you send upfront, the faster we can give you a real answer instead of a follow-up question.
Step one: send an inquiry
Start with the contact form or a phone call. Give us your event date, the venue or neighborhood, and a rough guest count. If you have a start time and a service window in mind, include those too.
One message with the date, the address and a head count is enough for us to answer properly. If the venue is still shortlisting caterers, send the two or three dates you are weighing and we will tell you which ones are open.
Typical reply: same business day
We answer during weekday office hours, 9:00 AM to 6:00 PM. Weekend messages are read on Monday, unless you already have an event booked with us.
No form fields are mandatory except your email, so you can send what you have and fill in the rest by phone.
If your date is inside the next four weeks, say so in the first line. It changes the order we work through the inbox.
Step two
Check availability and get a quote
We check the calendar for your date and confirm whether we can serve your venue. Then we put together a quote based on guest count, menu selections, and service length.
Travel outside our core NYC area may add a line item. You will see the full breakdown before you commit to anything, and the quote lists what is included and what is not.
Quote covers: menu, staff time, fuel, supplies
Step three: lock in the date
A deposit holds your date on the calendar. Once it is in, we send a confirmation with the details we have agreed on: setup time, service window, menu, and any venue-specific notes.
Peak wedding weekends in spring and fall book out early, so if your date is firm, it is worth moving quickly.
Ask a logistics questionStep four: venue and logistics check
Before event day, we confirm how we will get the trailer in and where we will set up. That means asking about parking, load-in windows, elevators, gates, and whether the venue has any noise or timing restrictions.
Most venues have answers ready. If yours does not, we will help you figure out what to ask the venue manager.
Step five: menu finalization
A week or two out, we lock the menu. That includes the pizza styles, the toppings, and any dietary accommodations. If you have booked a tasting, it happens around this point.
After this, changes are still possible but harder to make, so it is worth getting it right the first time.
Step six
Event day setup
Our crew arrives ahead of the service window to park, level the trailer, fire the oven, and set up the station.
Setup usually takes about an hour, depending on access. We handle our own equipment, fuel, and supplies. You do not need to provide anything except the space and a clear path in.
Setup window: about 60 minutes
Step seven: service and breakdown
We bake through your service window, keep the line moving, and clean up our station when it is done. Breakdown takes about as long as setup.
If your venue has a hard out time, tell us in advance so we can plan the service window around it. Pizzas come out of the oven continuously rather than in one seated course, so guests can eat whenever they are ready and nothing sits under a heat lamp.
Your side of the table
What you need to prepare
Not much. You will want to confirm the venue allows an outside caterer and that there is a viable spot for the trailer. If your venue requires a certificate of insurance, we can provide one. Beyond that, we handle the food, the equipment, and the cleanup. Your job is to enjoy the event.
Venue permission
Ask the venue manager to confirm an outside caterer is allowed and that a food trailer can park on the property or on the street beside it.
A clear path in
A gate code, a loading dock, or a driveway that fits the trailer. If access is tight, tell us the measurements and we will say whether it works.
Insurance paperwork
Some venues ask for a certificate of insurance before the event. Tell us early and we can send one to the venue directly.
Guests with dietary needs
Vegetarian and dairy-free pies are straightforward. Send any allergies when you finalize the menu so we can plan the topping station around them.
Questions we get before booking
Three things come up most often when a host is comparing mobile pizza catering in New York. If yours is not here, call and ask.
+1-212-555-0198
Mon–Fri, 9:00 AM – 6:00 PM
How far in advance should I book?
Four to eight weeks is typical. Spring and fall wedding weekends fill faster, so earlier is better for those dates.
What if my venue has never hosted a food trailer?
That is common. We will walk you through what to ask the venue manager and confirm the setup will work before the event.
Do you need power or water at the venue?
Usually no. We bring our own fuel and equipment, so standard hookups are rarely required.
Ready when your date is
Send the date, the venue and a head count, and we will come back with availability and a quote. If you are still choosing between caterers, ask us anything about on-site baking and we will answer it plainly.
Serving Manhattan and the surrounding boroughs from our kitchen on West 19th Street. Weekend inquiries are answered by event booking.