Catering Intake Form
info.bjcooks@gmail.com | 803-915-9549
Name
*
First Name
Last Name
Email
*
example@example.com
Phone Number
*
-
Area Code
Phone Number
Address of Event
Street Address
Street Address Line 2
City
State / Province
Postal / Zip Code
Type of service?
*
On-site Catering
Drop Off Catering
Meal Prep
Date of Event
*
-
Month
-
Day
Year
Date
Number of Guest
*
Number of meals that need to be prepared if meal prep.
Food Allergies?
Do you or any of your guest have any food allergies or sensitivities?
Special Diets or Medical Conditions?
Menu Planning
Please select menu items you WILL eat.
Meats/Poultry
Beef (roast, steaks, stews, ground)
Lamb (chops, leg, ground)
Poultry (chicken, turkey, ground)
Pork (chops, ham, sausage, bacon, loins, roasts)
Vegetarian (tofu, tempeh, lentils)
Fish/Shellfish
White Fish (cod, flounder, tilapia, seabass, ect)
Steaks (swordfish, monkfish, ahi tuna)
Salmon (grilled, roasted, broiled, smoked)
Shellfish (shrimp, scallops, lobster, crab)
Mollusks (oysters, mussels, clams)
No Fish or Seafood
Veggies
Green (broccoli, aspargus, zucchini, peas, green beans, brussels, celery, green pepper)
Leafy Greens (kale, spinach, collards, arugula, frisse )
Yellow (squash, golden beets, wax beans)
Red (cabbage, beets, tomato, red bell pepper, sweet potato, carrot, butternut squash, pumpkin)
White (cauliflower, parsnip, bean sprouts, mushrooms, leek, onion, garlic)
Dark (eggplant, capers, olives)
Beans (black beans, white beans, red beans, chickpeas, soybeans)
Salads
Green Salads (ceaser, house, greek, ect)
Fruit in Salads (strawberries, mango, apples, berries)
Grain Salads
Salad as Main Course
Soups/Stews
Pureed (cauliflower, broccoli, carrot ginger, ect)
Brothy (chicken, miso, vegetable, ect.)
Stew (beef, chicken, ect)
Soup as Main Course
Grains
White Rice
Brown Rice
Farro
Quinoa
Buckwheat
Corn
Grains as Main Course
Other
Pasta
Lasagne
Spaghetti/Fettuccine/Linguine
Macaroni/Penne/Rigatoni
Pasta as Main Course
Other
Any food items you WILL NOT eat.
*
Include any listed above or not listed, if none put none
Spice Level
*
Mild (no spice)
Medium (little spice)
Hot (spicy)
Extra Hot (ALOT of spice)
How spicy do you like your food?
Cuisine Preference
*
Southern (comfort food)
Italian (garlic, onion, basil, oregano)
Mexican (tacos, fajitas, burritos, salsa, guacamole)
Japanese (soy sauce, sesame oil, garlic, lime, scallion)
Chinese (soy sauce, chili, garlic, ginger, honey, cashew)
Korean (soy sauce, sesame, chili, sweet)
Thai (ginger, garlic, shallot, fish sauce, coconut milk, lime)
Mediterranean (olive oil, oregano, lemon)
Indian (coriander, cumin, cardamon, garlic, ginger)
French (garlic, onion, chervil, chives, tarragon, sauces)
Fusion (select 2 cuisines below)
Brunch (shrimp & grits, chicken and waffles, mimosas, etc.)
Other
Fusion
Which two (2) cuisines are you interested in fusing together?
Favorite Foods or Already know what menu you want?
*
Favorite Restaurants
*
List at least two of your fav. restaurants. Also, any specific menu items you love there.
Meal Service
*
Plated (1, 2, or 3 course)
Family Style
Buffet
Tapas (small plates)
BJCOOKS Black Plate Experience (6 course fine dining experience)
Want to talk to chef about my options
May we cook with Wine or Liquor?
*
Yes
No
Kitchen Equipment
Gas Stove/Oven
Electric Stove/Oven
Dishwasher
Cutting Boards
Blender
Sheet trays for baking
Skillet
Sauce Pot
Mixing Bowls
Charcoal Grill
Gas Grill
Deep Fryer
Other
Did I miss anything?
Is there anything else that I should know before starting?
Submit
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