Discovery call
Thirty minutes about you, your guests and the feeling you want. Free, by phone or at our Reseda studio.
Act III · The Craft
Every vendor, one conductor
Caterers, bakers, bartenders, rentals, photographers and drivers — selected, contracted and managed by one producer on one timeline.
- Partners
- 120+ vetted vendors
- Tastings
- Scheduled and attended
- Diets
- Kosher, halal, vegan, allergen plans
The brief
Catering & Vendor Management, by Lev Event
The typical event involves fifteen to thirty separate vendors, each with a contract, a deposit, an arrival time and a different idea of what “setup” means. We become the single point of contact for all of them, so you have one conversation instead of thirty.
Food deserves special attention. We match you with caterers who suit your cuisine and service style — family-style Armenian feasts, plated tasting menus, taco carts at midnight — attend tastings with you, design the bar program and build a dietary plan so every guest is fed safely.
Scope
What’s included
Every item below is managed by your lead producer, with one shared timeline and one point of contact.
- Caterer matching and tastings
- Menu and service-style design
- Bar program and beverage planning
- Dietary and allergen management
- Vendor contracts and deposits
- Payment schedule and final balances
- Arrival and load-in scheduling
- Vendor meals, breaks and staffing
The running order
Moments we plan for
Cue 01
The tasting
Courses compared and portions adjusted with you.
Cue 02
The first pour
Bar open the moment guests arrive.
Cue 03
Service
Courses timed between toasts, not over them.
Cue 04
The late bite
Something warm on the way to the dance floor.
How we work
The running order
Six stages, one producer, no surprises. Every event we plan follows the same proven sequence, scaled to your date.
Concept & budget
A written concept, mood board and itemized budget so every decision has a frame.
Design & vendors
Venue, vendors and design locked in, with samples and tastings you can actually touch.
Production plan
Floor plans, run-of-show and a contact sheet every vendor works from.
Rehearsal & load-in
We rehearse the key moments and direct setup before the first guest arrives.
Showtime & wrap
We call the show, solve problems quietly and pack up while you say goodnight.
From the house
“I wanted my 40th to feel like a supper club in 1962. They found the room, the band and the menu, and somehow kept it under budget.”
Melissa R. · 40th birthday · Sherman Oaks
Questions
Catering & Vendor Management: answered
Can we use our own caterer?
Yes, if your venue allows outside catering. We will manage them like any other vendor and confirm insurance and health permits.
Do you handle vendor payments?
We create a payment calendar and remind you of every deadline. Final balances are paid directly by you, so you keep full control.
How do you handle dietary requirements?
We collect dietary needs with the RSVP, share a coded list with the caterer and mark place cards so servers know each guest’s meal.
Curtain call
Let’s plan your menu.
Tell us the date, the guest count and the feeling you want. We reply within one business day with ideas, availability and a clear next step.