Frazier History Museum

Ask the Pro - Catering

Julie KruerComment

We asked Brian Masterson, co-owner of Masterson's Catering, to share his insights on catering weddings. Brian’s special focus within Masterson's Catering is off premise catering for weddings and major special events. 

We hope his thoughts and ideas can help you plan your perfect wedding day!

Meet the Masterson Family (left to right): Paul, Andrew, Sueanna, and Brian Masterson

Meet the Masterson Family (left to right): Paul, Andrew, Sueanna, and Brian Masterson

What food and beverage trends are you noticing at weddings?

It’s all over the place right now.  I think we are definitely between trends. Truly rustic and “organic” events still have their place but they seem to be being refined visually and in taste to a more elegant take on that trend. 

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What’s your favorite part about a wedding?

Keeping the whole family calm, confident and focused on having a good time and creating life long memories.

What’s included in Masterson’s per person price?

Our price includes all floor length table linens for all tables in the event space, all needed china (no plastic unless you have to have it), stainless flatware, real glassware, and all catering related display and service equipment.

We have a lot of clients ask us, so we’ll ask you - what’s the difference between gratuity and service charge? And, what is the appropriate amount to tip?

With us, the service charge is meant to reflect the amount of direct labor on an event.  On caterings we do not do a service charge percentage but a flat dollar rate.  Why?  If you order a $30.00 menu you still want the same service that someone ordering a $60.00 menu would get. Regarding gratuities we recommend as much as you can afford!  I want my staff driving Ferraris. But we recommend not looking at it like a restaurant situation where you are practically obligated to tip 20% or more even for bad service.  Our catering staff works hard loading and unloading thousands of pounds of equipment with style and grace and a smile on their face.  An average wedding reception is an 11 to 12 hour shift for these guys.  We typically see gratuities in the range of $30.00 to $100.00 per staff member directly involved in your event. 

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Do you do food tastings and is there an extra charge for this?

We do individual tastings Tuesdays, Wednesdays and Thursdays with start times of noon to 5:30pm and on the 1st Sunday of every month with start times of 1pm to 4pm.  There is no charge for up to six guests

Does Masterson’s Catering have a specialty cuisine?

The founder, our grandfather Nickolas Mastoras was a Greek immigrant (he Americanized our name to Masterson in the 40’s). We’ve have always had Mediterranean cuisine in our blood.  What I love about our family having been doing this for nearly 80 years though is that we have touched virtually every cuisine on this planet.

Do you have a favorite wedding menu items?

I love to do things that again are relevant to the family.  Old family recipes or favorites.  Twists on the childhood comfort foods of the bride and groom.  Foods of the region the bride and groom are from or show off our regional cuisine if a number of the guests are from out of town.

What do you think clients can overlook when choosing their caterer?

The whole picture.  Catering is so much more than just the food for 90% of events out there.  As unsexy as it sounds, catering is a logistics business.  How do you get a quality product and presentation, most efficiently and on time delivered to a client and their guests given constantly changing variables?              

What do you do best and why do your clients love you?

Our logistical aptitude I think is just better than everyone else in the market and that comfort and confidence that that infuses in our staff I think translates into a good calm bedside manner if you will.  You only get that from experience and no one in town has more than Masterson’s.

Looking for more information? Visit the Masterson's website or reach out to them at 502-636-2511.