Why We’re Different
Traditional Catered Experience
- Food is prepared “off-site,” out of sight, in a kitchen “somewhere,” by an invisible chef.
- The pre-cooked food is transported by vehicle and arrives in thermal or re-heatable containers.
- The on-site customer’s kitchen is pretty much off limits, to guests and even the customer. (With all the trays, containers and staff, not much room in there anyway.)
- At the pre-arranged time, either passed or laid out, the food is presented by “servers” on trays usually provided by the caterer.
- The caterer provides plates, silverware, napkins and glassware, uniform in nature, of a size suitable to be handled in a lap or while standing.
- Conversation on the part of serving staff is usually limited to “Can I take that for you?” or “Would you like another?”
- Like the shoemaker’s elves, the catering staff replenishes food trays, removing or replacing used dishes and utensils, virtually unnoticed.
- Size matters to the caterer. For greater numbers, staff can always be added. Under 25 however and they’ll probably offer a drop-off, pick-up plan. Cost prohibitive otherwise.
- Usually the caterer requires a down payment or deposit to finance their preparation and costs.
Comfort Brothers Experience
- Food is prepared on-site, in full sight, in the customer’s kitchen by the personal chef-proprietors of the Comfort Brothers.
- In your private restaurant, fresh food goes from your oven or stove to your plates to your table, directly.
- The kitchen is open to you and your guests, if you so choose. We’re fun to talk to, have nothing to hide, and besides, YOU OWN THE PLACE!
- When you’re ready to sit down, we “the chefs” will serve you as a meal should be served at the table, in an appropriate dish, with an appetizing explanation as to what you are about to enjoy.
- You and your guests use your china and silver. It’s more personal, it’s prettier, and you need an excuse to use them anyway.
- Not only will the Comfort Brothers talk about the food, but they talk about other things as well.
The Comfort Brothers are not invisible. In fact, as in any fine restaurant, the chefs are part of the show. Parties of 2 to 24, and we’ve done even more! Size doesn’t matter to the Comfort Brothers. Our servers “we” don’t get paid by the hour.
The Comfort Brothers won’t ask you to finance our operation. It’s simply not comforting. You pay us at the end of the experience, upon complete satisfaction.