Real numbers. No surprises.
Most catering quotes are vague on purpose. Here's what we actually charge — before you ask.
Slow-smoked brisket, tri-tip, pulled pork, and wood-fired chicken. Comfort sides. Fresh-baked rolls. House sauces.
- Onsite live-fire grilling
- Buffet, family-style, or plated
- Professional staff included
- Setup, service, full breakdown
Charcoal-grilled ribeye, NY strip, filet, picanha, salmon, surf & turf. White-glove plating.
- Tableside carving stations
- Family-style or plated service
- Linens, glassware, china available
- Black-tie staff team
Every quote covers food, fire, and the team that runs it.
Bar service, china/linen rentals, tasting fees for non-booked clients, gratuity, and venue-specific surcharges are quoted separately. We itemize everything — no hidden lines on the invoice.
Everything worth knowing, for weddings, corporate & private events.
Qfire pricing is itemized and transparent. You see exactly what the food costs, what the service costs, what the rentals cost, and what travel costs — before you sign. The number on your proposal is the number on your final invoice.
Pricing varies by region, service style, guest count, and menu. Wood-Fired starts at $13.99/guest in Phoenix and $16.99/guest in San Diego. Steakhouse Experience starts at $74/guest buffet and $128/guest plated. Most full-service weddings and corporate events land between $65 and $145 per guest, all-in.
Your proposal, line by line.
No hidden fees, no surprise gratuities, no upsells the day of. Every Qfire proposal is itemized so you know exactly what your investment buys.
- Food and beverage line items
- Service staff hours by role
- Live-fire grilling equipment fee (when applicable)
- Rentals (china, glassware, linens) if added
- Travel and on-site logistics
- Service charge and gratuity (shown separately)
- Sales tax (when applicable)
- Optional bar program
What experienced hosts get right.
After 2,500+ events, these are the calls that consistently separate an unforgettable evening from a stressful one.
Set a per-guest budget, not a total
Per-guest pricing scales with your headcount. Tell us your target — we'll build to it.
Service style drives 30% of cost
Plated is more labor than buffet. Stations are more equipment than family-style. Choose intentionally.
Rentals can double your budget
China-and-glass weddings cost meaningfully more than disposable-dinnerware ones. Both are beautiful — pick on purpose.
Don't forget gratuity
Service charge and gratuity together typically run 20–22% on top of food and labor. Always budget for them.
Lock final count 14 days out
Pricing is per the final guaranteed count. Drops below contract minimums are billed at the minimum.
Ask about off-peak dates
Fridays, Sundays, and off-season dates often unlock pricing flexibility.
From first inquiry to final plate.
A simple, transparent path designed to remove guesswork. Most clients book in under 10 days.
- 1
Share scope
Date, region, headcount, menu interest, service style.
- 2
Receive itemized proposal
Every line broken out, in plain language.
- 3
Negotiate transparently
Trim where you want, upgrade where it matters.
- 4
Reserve with date charge
35% applied directly to your final invoice.
- 5
Final invoice 14 days out
Adjusted for final guest count and any add-ons.
Before, during, and after your event.
- →Itemized proposal within a few business days
- →No surprise fees added later
- →Free revisions during the proposal stage
- →Service delivered exactly as priced
- →Add-ons logged and quoted before execution
- →Final invoice matches signed proposal
- →Receipts and W-9 provided on request
What actually makes us different.
A short list of things our clients tell us they couldn't find anywhere else.
All-in, line-itemed
Everything broken out. Nothing buried.
Honest minimums
Stated up front — not discovered at signature.
Two regions, two real price books
Phoenix and San Diego are quoted on their actual local cost basis.
The reassurance most caterers won't put in writing.
Itemized, all-in pricing
Every proposal lists food, service, rentals, travel, and gratuity separately. No surprise fees. No day-of upsells. The number you sign is the number you pay.
Licensed, insured, food-safe
Fully licensed and insured with ServSafe-certified leadership. Most premium venues already have us on their approved-vendor list.
Date held with a fair deposit
Your date is reserved with a transparent date-charge applied directly to your final invoice — not a sunk fee.
Menu stays flexible until 15 days out
Refine your menu, swap proteins, and adjust guest count as your plans evolve. The contract holds the date, not the menu.
Chef Terry personally designs every menu
You aren't handed off to a junior coordinator. The chef who appears on Food Network reads your inquiry and builds your proposal.
On-time setup, every event
We arrive early, set with calm precision, and finish service on schedule. Our reviews on Google and The Knot reflect it.
A deeper knowledge base.
The questions thoughtful clients ask once they're seriously considering booking.
Is there a deposit?
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Yes — a 35% Date Retainer holds your date and is applied directly to your final invoice. It is not a separate fee.
What payment methods do you accept?
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ACH, wire, all major credit cards, and corporate check. Card processing fees are passed through transparently.
Are gratuity and service charge the same?
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No. Service charge covers staff and operational overhead. Gratuity goes directly to the team. Both are shown separately on your proposal.
Want a number for your event?
Send us the date and guest count. Custom proposal back within 4 hours.