Our services
Five service lines, staffed in-house. Take one, take all five , the coordination between them is where events are won or lost, and we own that.
01 , Run-of-show, vendor calls, and one team leading the day.
We build the timeline down to fifteen-minute blocks, confirm every vendor two weeks out, and put a coordinator plus two assistants on site from load-in to final car leaving. Budget tracking, guest logistics, MC briefing, contingency plan for Nairobi rain , all of it written down and shared with you.
- Full-day on-site coordination team
- Written run-of-show and floor plan
- Vendor sourcing, contracting and call sheets
- Budget tracker and payment schedule
02 , Kenyan roots, international range, cooked on site.
Nyama choma and pilau stations, coastal biryani and samaki wa kupaka, Swahili mishkaki, plus Italian, Indian and plant-forward menus. We run live cooking stations, plated three-course service, or grazing tables , and we test the full menu with you before we quote a final figure.
- Complimentary tasting for confirmed events
- Live grill, pasta and mocktail stations
- Plated, buffet or family-style service
- Halal, vegetarian and allergy menus
03 , Tablescapes, florals, lighting , designed then built.
We start with a mood board and a scale drawing of your room, then build it: fresh florals from Naivasha growers, layered linen, candle and festoon lighting design, backdrops, signage and stationery. You see renders before anything is ordered.
- Concept board plus 3D room render
- Fresh floral design and installation
- Lighting design (festoon, uplight, candle)
- Backdrops, signage and place settings
04 , The right garden, hall or rooftop , and the crew to dress it.
We keep a live list of over 70 Nairobi and Naivasha venues with real capacity, noise-curfew and power details. We negotiate the booking, draw the layout, then handle full setup the day before and full breakdown the night after.
- Shortlist with honest capacity and cost notes
- Site visits and contract negotiation
- Scaled layout and flow planning
- Complete setup and overnight breakdown
05 , Chairs, linen, glassware and the people to carry it.
Owned stock of 1,200 gold chiavari chairs, round and banquet tables, ivory and champagne linen, gold cutlery and crystal glassware. Trained waitstaff at one server per ten guests, licensed bartenders, ushers and cleaning crew , uniformed and briefed on your run-of-show.
- 1,200 chairs, 140 tables, full linen range
- Glassware, crockery, gold cutlery
- Waitstaff at 1:10, bartenders, ushers
- Marquees, dance floors, generators, cold rooms
Planning briefs the kitchen, the kitchen briefs the stylists, the stylists brief the setup crew. You brief one person.
