Staff for every part of the night

One crew, scaled to your event

Every job we take starts the same way: you tell us the town, the guest count, the venue, and the kind of event, and we tell you what it actually takes to run it well — how many servers, whether you need a bartender or two, whether a grill chef makes sense, and whether the night is big enough to want a captain coordinating it. We quote the staffing your event needs, not the most we can bill for.

As a rough starting point, a seated dinner usually wants one server per 15–20 guests, a buffet one per 25–30, and an open bar one bartender per 60–75. Weddings, venues with a stair-climb between kitchen and floor, and multi-course menus push those numbers up. We've staffed backyard parties of twelve and hall receptions of two hundred all throughout NJ since 1997, so we'll size the crew to the room rather than to a formula.

We bring the people and the labor. We do not provide catering, alcohol, or rental equipment — but if you still need any of those, our trusted partner network covers cakes, balloon design, and valet, and we can tell you who we'd call.