Questions, Answered.

A 50% deposit reserves your date. Once it's received, we begin planning — sourcing, menu development, and everything else specific to your event.

The remaining balance is due 48 hours before your event date. Events booked within 5 days of the event require full payment upfront, given the shorter planning window.

Zelle, ACH transfer, wire, and approved digital payment platforms. Credit card payments may incur a processing fee. Invoices are issued digitally.

Cancel 7 or more days before your event for a full refund. Inside 7 days, the deposit is forfeited. Inside 24 hours, full payment is due, since sourcing and preparation are already underway by that point.

One reschedule is available at no cost if requested at least 7 days before your original date, with the new date falling within 90 days of the original booking. Additional reschedules may require a new deposit, depending on how much planning has already been done.

Menu planning and coordination, ingredient sourcing, on-site preparation, plating and service, and a standard kitchen reset before we leave. Staffing, rentals, specialty equipment, or venue arrangements can be added based on what your event needs.

Washing or loading the dishes, pots, pans, and tools we used, wiping down prep surfaces, and leaving the kitchen tidy and organized. It doesn't include deep-cleaning ovens or refrigerators, mopping floors beyond a spot-clean, or cleaning up messes unrelated to our service.

A functional kitchen with reasonable access, plus the plates, cutlery, and serving items your guests will use at the table. We handle the groceries, the cooking, and the execution. If you'd rather we coordinate glassware, plates, or other serviceware, we can arrange rentals on request.

Private dining experiences typically start at 4 guests, with some flexibility depending on the format and date. Final guest count is confirmed 72 hours before your event.

Once guest count is confirmed at the 72-hour mark, that number becomes the minimum you're billed for — it's what protects the sourcing and prep already underway. If your count goes up after that, we'll do what we can to accommodate, but added guests need to be approved before the event.

Share any allergies or dietary restrictions with us at the time of booking, and we'll build your menu around them from the start. Every guest with a restriction is confirmed through a dedicated intake form before the event, covering severity, cross-contact concerns, and anything else that matters.

We take every reasonable precaution — dedicated planning, ingredient control, and close attention during prep — but no in-home kitchen can be guaranteed fully allergen-free. If a guest carries a severe allergy, let us know in advance so we can plan around it properly.

We can only plan around what we know. Anything relevant should be shared before the event — it's the difference between a menu built around it and one that wasn't.

Every menu is built around seasonal availability, and ingredients are sourced specifically for your event rather than pulled from standing inventory. Sourcing details are confirmed with you as part of your proposal.

Under Florida law, we don't procure or resell alcohol. You provide the spirits and ice; we bring the bartender, the technique, and the service. It's a dry-hire model — you handle the alcohol, we handle everything behind the bar.

Spirits and ice are always yours to provide. Mixers, glassware, and garnishes are flexible — we can source them for you or you can supply your own, whichever works best for your event.

You provide the spirits and ice; we bring everything else, mixers and glassware included.

We can offer guidance on what to buy and handle the full bar setup and styling regardless of who supplies what. What we can't do, under Florida law, is purchase or transport alcohol on your behalf.

BYOND serves Fort Lauderdale, Miami, Palm Beach, Boca Raton, Hollywood, Pompano Beach, and the broader South Florida region.

Events beyond 25 miles of Fort Lauderdale Beach may include a travel consideration — we'll confirm that as part of your proposal.

Reasonable access to a functional kitchen, plus a heads-up on any venue restrictions or HOA rules that might affect setup, service, or timing — the earlier we know, the smoother the day goes.

Yes — for events beyond what one chef or bartender can run solo, we bring in additional staff to match your guest count and keep the same standard of service at scale.

If we coordinate rentals for your event, you're responsible for any damage caused by guests during the event.