Catered food is generally pretty unmemorable. We are in the business of changing that. Whether it’s a seasonal salad in your box lunch or braised beef in chocolate mole sauce that we are serving at your wedding, we care about the flavor and presentation of all of it. Our farm to table sourcing extends to our catering as well, so know that our greens are farm fresh and our meats are sustainably-sourced.
Our vision for catering is to take the attention to detail we have in our restaurant and to infuse it into every aspect of the dining experience at events. This relates to our food quality as well as the level of service. We are involved in more aspects of the planning process than most caterers and we want it that way. It ensures that you will have an excellent event, which is our number 1 goal.
Director of Catering
Lindsey Jones has been with the Mayan Cafe since 2015 working as a server, front of house manager, a catering manager and most recently as our director of catering, leading the department. She has previously worked as the director of operations for Quill’s Coffee and in the Events Department at 21c Hotel. Lindsey’s attention to detail is unparalleled in our organization and she brings a true love of our food and collaborative working environment to her role in the catering department. To her clients, she is known for her excellent customer service and quick response time as she guides them through the event planning process. Her interests in sewing, gardening and playing music keep her busy in her non-working hours.
$500 MINIMUM FOR ALL CATERING ORDERS (Mon-Sat)
- Menu & guest count must be confirmed within 3 weeks of the event for weddings & rehearsal dinners. For corporate dinners and receptions guest count must be confirmed no less than 7 days prior to the event.
- Labor costs are added to the total based on the type of menu and size of group.
- There is a 20% service charge on all orders.
- All auxiliary services (ie. rentals & bartenders) coordinated are subject to the 20% service charge.