Hibachi for wedding industry vendors

Wedding planner team dinners, vendor-appreciation nights, year-end celebrations, and client-of-the-year dinners — hosted by one of the vendors on the vendor team.

Why private hibachi fits wedding industry vendors

Wedding planners, photographers, DJs, and florists spend their Saturdays at other people's events. A Monday-night team dinner at a planner's home with hibachi is a rare chance for the whole vendor team to actually hang out. It's also networking that doesn't feel like networking.

How it works

One chef (or two for 25+ guests) arrives at your venue — office, home, event space, or offsite rental — with a portable teppanyaki griddle, propane, every ingredient, plates, utensils, sauces, and trash bags. The chef cooks hibachi-style in front of your group, does the fire show at the midpoint, and leaves the space cleaner than they found it. 2-2.5 hours door-to-door.

Pricing for wedding industry vendors

No equipment fee, no cleanup fee, gratuity never auto-added. Filet mignon +$10/head. Lobster tail +$15/head.

Logistics

• Space: We need a 10×10 ft outdoor-ish area with overhead clearance. Deck, patio, driveway, pool deck, lanai, or garage with door up all work.
• COI: Available on request — give us 48 hours and the venue's requirements.
• Invoicing: For corporate bookings we invoice your company directly. Net-15 or net-30 available for established accounts.
• Lead time: 4-8 weeks for peak-season Saturdays, 1-2 weeks for weeknights, same-week often possible for last-minute.

Related

• General corporate hibachi overview
• Full pricing & packages
• 60+ answered questions
• How we compare to other Florida hibachi chefs