Breakfast at eight. Reception at six. Nine days running.
Climate Week is nine days of back-to-back sessions all over Manhattan, and we have been catering rooms like these since 2011. Executive breakfasts, roundtable lunches, passed bites and a full bar, whole multi-day programs. All of it out of our own kitchen in Brooklyn.
Nine days, back to back, all over Manhattan.
Starting points, not menus. Everything we do is built around the room, the timing and the guest list, so treat these as a way to begin the conversation.
The breakfast panel
- Viennoiserie and morning pastry
- Seasonal fruit and yogurt
- Full coffee and tea service
- Fresh juice
- Served on porcelain, poured into real cups
The earliest slot of the day, and often the one people remember.
The roundtable lunch
- Seated and served, or composed and plated
- Seasonal and plant-forward as standard
- Paced around the agenda, not against it
- Dietary requirements handled quietly
For the conversations that are the real reason for the room.
The panel and networking lunch
- Substantial food that works standing up
- Grazing table or chef-attended stations
- Holds beautifully when a session runs long
- Coffee service for the second half
Sessions run long. The food should still be good at the end.
The evening reception
- Passed bites, circulated properly
- Chef-attended stations
- Full open bar on real glassware
- Sweets to close
- Rooms of thirty or five hundred
Our most requested format for this week.
The multi-day program
- Breakfast through evening, repeated
- Menus that rotate across the week
- One team, one kitchen, one point of contact
- Everything already in our warehouse
If you are hosting a week of sessions in one space, start here.
Beverage only
- Full bar, beer and wine, or zero proof
- Bartenders and bar captains
- Real glassware throughout
- Permits handled where required
When the food is handled and the bar is not.
What is left over goes back in the ground.
Every canape leaves something behind. The avocado skin and the pit, the cilantro stems, the broken ends of the tortilla shell. None of it goes in the trash. It goes into compost, and this is the rest of its life.
Every glass here was ours before tonight, and it will be ours again tomorrow.
It is not the glassware. It is the trips.
Most catering companies in New York outsource their rental equipment. The glassware turns up from a rental house, gets used, and goes back to be washed and used again.
So this is not an argument about reuse. A rental company's glassware gets washed and reused too, and we are not going to pretend otherwise.
The difference is where it lives. A rental warehouse is not the building your food came from, and most of the big ones sit out in the Jersey Meadowlands. So the glassware arrives on its own truck and leaves on its own truck, separate from the catering, before and after every single event.
Ours is already on the truck with the lunch, because it came out of the same room. Here is what that is worth, with the arithmetic showing.
Fifteen tons is about three cars off the road for a year. Against anything being said on the stages that week, that is a rounding error, and we are not going to dress it up as anything else.
What it is instead: real, checkable, and free to you. Most of what gets called sustainable catering manages neither of the first two.
Illustrative, not audited. Worked from our kitchen at 99 Scott Ave to a midtown venue. Assumes a dedicated rental delivery and collection; shared multi-stop routing would lower it, a second truckload would raise it. The 200 is a hypothetical for scale, not a count. Diesel and passenger-vehicle figures are EPA's published factors. The rest is our own estimate, and we are happy to show our work.
None of this is new for us, and none of it is just for this week.
We own our glassware, our silver, our platters, our tables and our ovens outright, and we have for fifteen years. Owning it is what makes the rest possible. The food and everything it is served on leave the same building together and come home together, and nothing we serve on gets thrown away, because it is ours and we need it again on Thursday.
It also means we are not calling a rental house during the one week when every caterer in Manhattan is calling the same rental house.
We compost in February too. We donate to Gotham Food Pantry and Astoria Food Pantry in February too. This just happens to be the week it is worth mentioning.
- Glassware
- Silver
- Platters and serving pieces
- Tables
- Ovens and hot holding
- Our trucks
- Our kitchen
The more of the week we do, the better it works.
Plenty of organizations run three or four things across Climate Week, and they are often quoted as though they were four separate strangers. We would much rather look at the whole week together.
Book more than one session and everything gets easier: one contact, one kitchen, one team who already knows your space and your people by the second morning. It costs us less to run, and that shows up in your pricing.
The same is true well beyond September. Most of our work comes from clients we see again and again, which is far and away our favorite way to work.
or more
Multiple sessions
Preferred pricing across the week, one point of contact, one setup team who learns your space on day one.
week
Whole programs and hubs
Program pricing for hosts running sessions across the week. Dedicated captain, menus planned as a whole so nothing repeats.
and beyond
Ongoing partnership
For teams who host regularly through the year. Standing pricing, a team who knows your building, and someone who picks up the phone.
We would love to be part of your week.
Climate Week runs September 20 through 27, and Manhattan gets busy alongside the General Assembly, so the earlier we can talk the more we can do for you. If you are planning anything at all, even loosely, we would be glad to hear about it.
Start a conversationOr reach us directly at info@krispevents.com · 646.775.4945