The phrase “we bring everything” is how caterers lose trust. Here is the actual split we use at Hibachi at Your Home so there are no surprises on the driveway.
We bring
- A commercial teppan and the fuel it needs for your site
- Tools, oil, sauces, and spare pans
- The groceries on the agreed menu
- Plating ware unless you prefer your own ceramic
- A fire extinguisher and a cleanup kit for grease
- A chef who has cooked this format in California homes
You provide
- A reasonably level outdoor pad or an approved indoor space
- Seating and tables for guests
- Access from the street that a cart can actually use
- A parking plan that does not block the load-in
- Written notes on allergies and HOA or building rules
- Power only if we have already agreed the station needs it
Things people forget
Ice and drinks are on you unless we add a beverage package. Music, lighting, and restrooms are on you. If you want a photographer, they should know the chef’s working side of the table so nobody stands in the grease zone.
Insurance and safety
Ask any traveling chef for proof of liability insurance. Ask how they handle a grease flare and where kids can stand. A good answer is specific. A vague “we are careful” is not a plan.
If this split matches how you like to host, request a date. If you are still comparing formats, read teppanyaki vs. hibachi.