Stories from our kitchen, recipes we love, and the real talk about feeding Montreal's events—one pizza at a time.
Most catering operations take shortcuts. We get it—managing inventory for events is tricky. But here's what we learned after a wedding disaster in 2023: frozen dough just doesn't bounce back the same way. The texture changes, and people notice.
Read More
How many pizzas do you actually need for 50 people? It depends. Really depends. We've seen corporate lunches where everyone eats three slices, and birthday parties where kids barely touch two. Let me walk you through what actually works.
Read More
Last week, someone called asking if we could handle 100 pizzas for a school fundraiser. "Of course," I said—then immediately panicked. Here's the reality of scaling up, the equipment challenges we faced, and how we pulled it off without burning out our ovens.
Read MoreRunning event catering from a food court location isn't typical. Most caterers have dedicated facilities, multiple ovens, prep spaces designed for volume work. We've got Place Versailles Level 1 and a lot of creative problem-solving.
But that constraint actually shaped how we approach events. We can't waste time or ingredients. Every order needs precise timing because we're sharing space with the lunch rush, the dinner crowd, and weekend shoppers grabbing slices.
The interesting part? This limitation made us better. When you can't rely on extra equipment or buffer time, you learn to plan properly. And that planning benefits your events.
What we've been working on, testing, and learning throughout early 2025.
We're experimenting with thermal bags that keep pizzas at proper temperature for longer transport times. Initial results show a 40% improvement in heat retention—which matters for events across Montreal. Still working out the cost-benefit analysis, but it looks promising for summer outdoor events.
After months of testing, we switched our cheese supplier. The previous option was fine for regular service but didn't hold up well for large-batch preparation. The new supplier costs more, but the consistency is noticeably better when we're making 50+ pizzas at once.
December taught us about capacity limits the hard way. We took on three major events in one weekend and barely managed. The orders got delivered, but our team was exhausted. Now we're implementing better scheduling protocols and being more realistic about what we can handle during peak periods.
Whether it's a corporate lunch, birthday celebration, or community gathering, we can walk you through the options that actually make sense for your group size and budget.