The Christmas Order We Nearly Needed a Logistics Department For
One Christmas order became 50 individual festive sets, multiple delivery addresses and one very important reminder: do not forget the wooden boards and decorations.
The BBQ Pit Was on Level 5. The Food Still Had to Get There First.
When a condominium BBQ pit sits five floors away from the unloading point, transporting food and equipment becomes part of the event’s biggest challenge.
When Almost Everything on the BBQ Needs a Different Cooking Time
Chicken, seafood, satay and beef all demand different cooking times. Here is what a varied BBQ menu teaches us about sequencing the grill.
They Said They Were Full. Then They Went Back for More.
Guests said they were already full, but the food kept disappearing. A real De’Vour event story about flavour, variety and the temptation of one more serving.
Our First Yacht BBQ Taught Us One Very Important Lesson
Our first yacht BBQ taught us that cooking at sea involves more than packing good food. Space, movement, equipment and timing all matter.
Two BBQ Pits, 220 Guests and No Room to Panic
De’Vour’s largest BBQ for 220 guests faced missing pits and an equipment failure. This is how the team adapted and completed service with only two grills.
Three Live Stations, 18 Roasts and One Leaking Ice Box
Eighteen ribeye roasts, oysters, sashimi and prawns fed about 220 wedding guests across three live stations—despite one very inconvenient leaking ice box.