First of all, thank you for considering easys for your event. We try to make planning your event as stress free as possible. Please call 409-832-2600 or email at This email address is being protected from spam bots, you need JavaScript enabled to view it to discuss your catering needs. We encourage you to confirm at least 5 days in advance and some items require up to 2 weeks to receive.

pick up orders or delivery with drop off only

There is a $5 charge per platter lined with lettuce or doilies and ready to serve. A credit card number is required to confirm delivery or pick up orders and the balance is due at pick up or delivery unless prior arrangements have been made with management. A credit card number is required as a deposit for the use of any of our platters. All platters must be returned by the next business day to avoid late fee. Prices do not include taxes.

catering events at easys or off-premises

____ What hours do you want the event? If you don't know exactly at this point, just tell us whether it's a breakfast, luncheon or dinner.

____ What is your budget per person or total? Knowing this in advance saves us a lot of time by not offering anything too simple or too grand. We can work within almost any budget.

Will you be offering alcohol? If so, there are many ways to handle the alcohol.

____ 1. Open bar is when the host(s) pays for all alcohol with no limits.

____ 2. Limited open bar is when the host puts either a time or amount limit. Usually when this limit is met, the bar changes to cash bar.

____ 3. Cash Bar is when the guests pay for all their drinks

____ 4. Beer and Wine Only -- the host pre selects what beer and wine they want served. All wine is sold by the bottle. We only open bottles as we go and you are welcome to take home any opened bottles that are left

____ 5. Drink Tickets -- the host designates a number of tickets for each guest and either they, or the easys staff will hand them out on their arrival.

What type dinner do you want? The size of your event can help determine the type.

____ 1. Plated Dinners are usually more formal and, for our size facility, work best with no more than 10 to 15 guests (20max). If you've ever been to a large, plated event, you may have noticed the first people being served are usually on dessert or finished before the last guest is served.

____ 2. Buffet is more casual, encourages conversation and mingling and ensures everyone is served quickly and eating at the same time. You usually offer a choice of 2 entrees (3 for large budgets), 2 to 3 sides, dessert varieties, and soup or a salad of some sort. These can be as simple or elaborate as your taste and budget dictates.

____ 3. Appetizers can be served on trays, on one table or scattered around the restaurant. Usually you want to keep heavy appetizers (those needing a fork) in one central area. Finger food placed in several areas also encourages mingling.

____ 4. Tapas -- of course, are our favorite way to eat! With tapas you can use them as appetizers around the room or centrally located, or you can have a seated dinner that is less formal. If you want a relaxed atmosphere, but plan on having a speaker, you might consider tapas. Tapas are a social food. We bring out several small plates and platters throughout the course of the dinner. Everyone shares and visits. The food itself is a topic of conversation.

how many appetizers will I need?

When calculating quantities of hors d'oeuvres without a meal, plan at least 6 different appetizers and 12 to 15 pieces (total) per person for the first hour (8 hot, 4 cold) and 6 pieces per person every hour past the first.

For example, if you have 20 guests, you need at least 240 total appetizer pieces for the first 1 1/2 hour and 120 pieces for the last 1/2 hour. This estimate is for a three-hour party.

For hors d'oeuvres served before dinner, figure at least 4 different types of appetizers and 6-8 pieces (total) per person for 1 to 1 1/2 hours of service. For example, if you have 20 guests, you'd need at least 120 total appetizer pieces.

Example: hors d'oeuvre only cocktail party: number of people X 12 appetizers for the first hour and number of people X 6 appetizers for every hour there after.

Example: 1 hour cocktail service before dinner: number of guests X 6 appetizers.

Be sure to include filler foods in your appetizers. These include dips and spreads, which you can figure one ounce per person.  It's also good to have olives and nuts for extra fillers.