Serve the Whole Room — Coffee Catering in Sacramento, CA
Up to three bars and twelve baristas, twelve hundred drinks inside a three-hour window, and a certificate of insurance in your venue's inbox the same day you ask.
(916) 555-0119Four Sizes, Priced Per Head
All four include the equipment, the baristas, the milk, the cups, the setup and the strike. Travel inside 60 miles of Sacramento is included; past that it's quoted before you commit to anything.
One Bar · Up to 150 guests · $11/head
Two baristas, one three-group machine, a two-hour service window. The workhorse for offsites, small weddings and office launches. 100-guest minimum.
Two Bars · 150 to 500 · $10/head
Five baristas across two bars plus a floor lead. Adds a second grinder, a batch-brew station for the people who just want filter fast, and the spare machine on the truck.
Three Bars · 500 to 1,200 · $9/head
Twelve baristas, three bars, two floor leads and a runner keeping milk and cups moving. This is the conference package and it's what the twelve-hundred-in-three-hours number comes from.
Production Day Rate · $1,850/day
For film and multi-day builds. One bar, three baristas, twelve hours from a 4:30am call, unlimited drinks and no headcount to reconcile. Additional days at $1,600.
What Three Bars Looks Like
Convention halls, sound stages, vineyard marquees and a hotel ballroom at half five in the morning.
We Started as One Cart and Learned the Hard Way
The first event we ever took was a 400-person conference we should have turned down. One machine, two of us, and a queue that reached the back of the hall by twenty past nine. Nobody was rude about it and that was somehow worse.
Everything on this page came out of that morning. The throughput maths — sixty drinks an hour per barista, and no amount of enthusiasm changes it. The spare machine on the truck. The floor lead who doesn't make drinks so somebody can actually see the queue. The batch-brew station, because a third of any conference room just wants filter and hates waiting behind six oat lattes.
Nine years on we run up to three bars, we've never missed a load-in slot, and we still turn down about one enquiry in six — usually because the venue's power won't take it or the window is too short to serve the headcount properly. We'd rather say that in the first email than on the morning.
- ✓60 drinks an hour per barista — the number everything is built on
- ✓A floor lead who doesn't make drinks
- ✓Batch brew alongside espresso, always
- ✓We turn down roughly one enquiry in six, in the first email
Five Steps, From Your Email to the Strike
This is the actual sequence, including the bits your venue will ask you about before they ask us.
Send the Date, Venue and Headcount
Those three things are enough for an itemised quote inside one working day, with the barista count and the service window already worked out. If we can't cover the date, or the window is too short for the headcount, that's in the same reply.
We Talk to Your Venue Directly
Power draw, dock access, freight elevator dimensions, union rules and where the grey water goes. Give us the ops contact and you can stop being the messenger — it's the part planners say they value most.
Paperwork, Before You Chase It
COI with the right additional insureds, W-9, permit copies and the health department filing, all sent unprompted within a day of confirmation. Nine years and no client has had to ask twice.
Load-In, Usually Ninety Minutes Out
Earlier if the dock says so. Built, dialled in against the venue's actual water, and pulling test shots before your first guest is in the building. A 4:30am call is normal and we don't charge extra for it.
Strike, and an Invoice That Matches the Quote
Out inside forty-five minutes, floor left clean, grey water off site with us. The invoice is the quote plus any extra hours you approved on the day — there are no line items you haven't already seen.
Five Kinds of Event
Same bars, same baristas, same beans. What changes is the call time, the paperwork and how fast the room has to be served.
What Planners Say
Twelve hundred delegates, a three-hour morning window and a convention centre that will fine you for missing a dock slot. They arrived at 4:40am, were built by six, and served the whole room without a line forming past four people. I have booked them for the next three years.
Our production coordinator asked for a COI naming three additional insureds on a Friday afternoon. It was in her inbox before five with the right endorsements. Anyone who has worked in film knows that sentence is the whole review.
Their machine died forty minutes into a 300-person wedding. I only know that because they told me afterwards — they swapped to the spare off the truck and nobody in the marquee noticed a thing.
What Planners Ask First
Can you provide a certificate of insurance?
Within one working day of confirmation, naming your venue, your client and any additional insureds with the endorsements they've specified. $2M general liability plus workers' comp. We send it unprompted rather than waiting to be chased.
Do you take purchase orders?
Yes — PO numbers, net-30, W-9 on file, and we'll onboard through whatever vendor portal your procurement team uses. About seventy percent of our work invoices this way.
What permits do you hold?
Sacramento County Mobile Food Facility permit, and we file the temporary event permit with the relevant county for every job outside it. Copies go over with the COI without you asking.
What power do you need?
One 20-amp circuit per bar, ideally two. If the venue can't provide it we bring silent inverter generators at no extra charge — just tell us early, because it changes the load-in plan rather than the price.
How long do you need to set up?
Ninety minutes is comfortable for one bar, two hours for three. We build to whatever the dock allows, including 4:30am, and we've never missed a slot in nine years.
Do you handle grey water?
Every truck carries its own fresh and grey water tanks, and the grey water leaves with us. Venues ask this second, right after insurance, and the answer being yes is often what gets us approved.
How far ahead should I book?
Conference season — September to November and March to May — goes six months out for three-bar jobs. Smaller one-bar events are often fine at three weeks. Ask regardless; we hold a small amount of capacity back for exactly this.
Is there a minimum?
100 guests for a per-head package, or the production day rate for anything smaller that runs long. Below 100 at a private party you'd be better served by a single-cart operator and we'll happily name two we rate.
An Itemised Quote Inside One Working Day
With the barista count and the service window already worked out — and an honest no if the date's gone or the window is too short to serve your room properly.
Based in Sacramento — We Travel to You
Date, venue and headcount is all we need to quote. Give us your venue's operations contact too and we'll deal with power and dock access directly.