The banquet table is the best for serving hand-made, woodfired pizzas.

Special note: none of our articles are written with AI. We're determined to keep our business as human as possible. This website, all interactions with our team and all social media posts come from the expertise we've earned the long, hard way.

First, some context!

Our style of pizzas are unique. Every single pizza is tossed from a soft dough ball into a circular base, smothered with fresh toppings and then baked in our blazing, woodfired oven. The chef moves it around the stone oven floor, spinning and replacing the pizzas so all sides cook equally. Then 1 minute later (and no, that's not a typo!) three bubbling pizzas are slid carefully onto the cutting boards, sliced, shifted to the serving paddles and then walked to a central table. This process can be done 20, 30, 40 times in a row, depending on how many guests there are. From end-to-end, this takes us around 3-5 minutes, depending on the complexity of the pizza toppings.

This means this food type is created over a duration of time, rather than 20 pizzas immediately appearing at once on a table. There is a natural delay each round. The food is hand-made, all crafted on site, and hand-made products are worth the wait.

To best accommodate the food preparation requirements, we've found through 16 years of experience that the banquet or buffet-style meal is the most effective and efficient for filling up guests. Although it may not be the theme some of our customers have in mind, when you read the below, hopefully you'll see why it works so well.

The benefits of banquet-style serving

• Because the pizzas are laid out on a table over and over again, guests can access slices quickly. They don't have to wait in line to order a single pizza, rather they eat individual slices so they eat more efficiently.

  
  

• We make a different variety each time, so guests have access to a broad array of choices rather than being stuck with one type. When they approach the table, they may take a slices of Margherita and Supreme, then when they return for the 4th, 5th or 6th helping, they might have 3 slices of BBQ Chicken and 2 slices of Taranto. Unlike a restaurant where you order one pizza and you're done, here you can try so many different flavours.

  
  

• Guests can see all the flavours in front of them. No need to guess or wonder what that pizza would look like when printed on a laminated menu, it's right there in front of everyone hot and fresh.

  
  

• It's so easy for the host and the guest. We spend so much of our adult life making decisions and we're all tired. With the banquet method, all you need to do is choose which menu you want and all those pizzas appear, hand-made by our talented pizzaiolos. No more decisions need to be made. But in saying that...

  
  

• you can also ask the chef to make another round of a certain pizza if you missed your favourite or think the guests would enjoy another round of [flavour goes here]. Or...

  
  

• you can kick back with a glass of your favourite and enjoy having the hard work done for you. You've earned this break, let us take the effort off your shoulders.

  
  

• This can also work brilliantly with a standing cocktail function with wait staff walking the pizzas around on paddles. Which, by the way, we also have for you!

  
  

• This style works in almost every event, from business lunches to a 90th birthday party, weddings and funerals. You can't go wrong.

What if I want the pizzas served to guest tables or have them order?

We do not recommend either style and cannot guarantee the outcome will be smooth. A seated service or guests directly slows the service considerably, limits variety and could result in running out of certain toppings. We have had far more complaints with this style than any other type. It's really important to chat with your customer service person about the format because if you change from banquet without telling us, your event will not run to plan and it makes everyone uncomfortable.

This is a guideline of our service format. There may be subtle variances with timing, format and courses at your own event.

1.      We arrive around 25-45 minutes before the entrée service time with our woodfired oven already primed and ready to cook. Set-up is around 10-15 mins. Then we wait for you to say go!

2.      All our pizzas are created and cooked inside the truck and then carried by our staff (or wait staff when available) on wooden paddles and placed on a designed table. Empty paddles are taken back to the truck and refilled with fresh pizzas.

3.      Guests approach the table, get a plate and help themselves to slices of all the different varieties of pizza.

4.      ENTREES: This is the ‘teaser’ course. We make just enough entrée pizzas for each guest to have 1-3 slices each, so they don’t fill up too fast.

5.      MAINS: Then the mains are served, and served, and served until everyone is full of delicious pizza and finished eating. When there are a few leftovers, it’s time for dessert!

6.      DESSERT: Chefs check with you as we can’t go back to mains once dessert begins. When you are happy guests have eaten enough mains, we then pack up the savoury toppings and switch to the sweet. Guests should be full by now and can only manage a few more slices, so we make enough dessert pizzas for each guest to have 2-3 slices each.

7.      Once guests are no longer eating, we check with you and if you’re happy guests are full, we then pack up and depart.

8.      Parties average 1.5-2.5 hours for fewer than 70 guests, and 2-3 hours for 70+ guests.

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Please note: We have provided the above as a guideline for the service that works best with hand-made pizzas. Please read all emails and requirements thoroughly before your event and ask any questions you like. We prepare for each event as per the instructions in the emails or our discussions. If you make a style change from the above without our knowledge, your event will not run as you expect and we cannot be held responsible for the outcome.