Catering By Robert / Event Concepts . FL, now has a clear statement regarding our safe serving practices for food related events. 

Even in normal times, events have always "evolved" according to trends. At this time, the evolution is happening a little faster than normal.

From the complete serving of buffets/stations (always a part of our packages), to distance set up of guest tables, we are committed to providing you the best designed catering experience.

​Our culinary and utility staff have been trained in COVID 19 procedures from ServeSafe from the National Restaurant Association. 

The "common sense" approach to holding events is our priority along with CDC and venue guidelines. We hope you will find the collage of pictures on this page helpful in gauging the "new look" of events.

Please let us know if you have any questions or concerns. 813-960-7092 /

Susan and Bob Stalnaker - Co-Owners

COVID-19 Provisions
Our serving staff wear cotton gloves while hand-passing hors d'oeuvres and have small pails for disposing of picks and napkins.   
All buffet/station items are served to guests.   
To ensure a safely served buffet, we have added clear acrylic roll top chafer lids. We serve from one side and guests can view the buffet option.
Plated salads are always an option even for buffet and station service.  
Portable small bottles of hand sanitizer is a constant reminder that all staff should wash their hands or sanitize frequently.
Butler-Passed Hors d'oeuves can either be easily pulled from the perimeter of the tray or served with small tongs by a staff member.  
Wind-breaking chafing dish protectors assure food stays hot even while being served outdoors.
Plated dinners are always an option for special events.    
Safe distancing is practiced between guest tables and for seating at tables. No extra charge for additional tablecloths or place settings..   
Condiments, including salt/pepper packets, will be individually offered to guests by service staff. Station toppings like peanuts or sauces, will either be served by staff as guests go through, or be individually packaged like the peanuts above. .   
Many station or appetizers will be presented "small plate style" so guests can simply pick up the plate with no other required contact...