Booking and service, start to finish
How Mobile Pizza Catering Works
Booking a mobile pizzeria is simpler than it sounds. Here is what happens from your first message to the moment we pack up.
What you can expect
Seven clear stages, one moving kitchen
We serve Chicago and nearby suburbs. The process is the same whether you are planning a wedding, a corporate lunch, or a backyard birthday — you tell us about the event, we tell you what the oven needs, and then we show up and bake.
You do not need a commercial kitchen, a food license of your own, or a crew of helpers. Every stage below is one we run with you, and none of them obliges you to book before you have seen a price.
- Stage one
- Send date, venue, and a rough guest count
- Stage three
- Review the package and price, no obligation
- Stage five
- We arrive inside your setup window and fire up
- Stage seven
- Pack up and leave the space as we found it
Step one
Send your event details
The process starts with a quote request. Send us your date, your venue, and a rough guest count, and we come back with a few questions about the space and the timing. The more you can tell us about the event — indoor or outdoor, seated dinner or standing reception, when you want the food out — the more accurate the quote is.
If your event is coming up soon, call +1-312-555-0834 and we will check availability directly rather than working through email.
What helps us quote fast
- Your date, or a couple of options if the date is still open
- Venue name and address, plus whether it is indoors or outdoors
- A guest count you can estimate, even loosely
- Service window and whether you want drop-off or full service
- Any dietary needs already on your list
Step two
The consultation
Once we have your basics, we talk through the menu, the setup, and the schedule. We ask about your venue's access, any loading rules the building has, and dietary needs among your guests. If you are planning a wedding or a corporate event with a set timeline, we build the bake schedule around your program — toasts, speeches, first dance — so the pies land when the room is ready to eat rather than when the oven is.
This is also where we work out whether drop-off or full service fits your event. Drop-off suits a relaxed gathering where someone on your side is happy to set out the pies. Full service means our crew runs the station, bakes to order, and keeps the line moving while you stay with your guests.
Drop-off service
We bake on site and hand the finished pies to your team, then clear our equipment. Best for smaller gatherings and venues with limited space for a station.
Full service
Our staff run the oven and the topping station throughout your service window, so nobody from your side manages the food. Best for weddings and larger events.
Step three
Your quote, then your booking
After the consultation we send a package and a price. There is no obligation to book after a quote — plenty of people take one to compare options before deciding.
If you want to move forward, we confirm the date and lock in the details. For weddings and large events, book as early as you can, especially for peak Saturdays from late spring through early fall.
Request a quoteWhere the quote lands
- Package
- The pies, sides, and any add-ons you asked about, listed with what each covers for your guest count.
- Price
- One figure for the service window you described, so you can compare it against other options directly.
- What is not included
- Anything your venue supplies itself, such as tables, power runs, or permits the building requires. We flag those before you commit.
- Timing
- Arrival window, bake schedule, and the service window, so your venue coordinator can plan around us.
Step four
Planning the menu
Once you have booked, we finalize the menu. You choose the pies, the sides, and any add-ons such as a grazing board before the service or late-night slice service after the main meal.
We flag which pies contain nuts or dairy, and we can plan vegetarian or other options for guests with dietary needs. If your guest count shifts, we can adjust the plan closer to the date rather than holding you to the first number you gave us.
The pies
Neapolitan-style, stretched by hand and baked to order at the oven mouth, served straight off the peel in waves.
The sides
Simple things that sit beside the pizza without competing with it, chosen to match the season and the venue.
Grazing board
A shared board set out before the pizza service, useful when guests arrive over a long window and drinks are already flowing.
Late-night slices
A final round of bakes timed after the main meal, for the part of the evening when people are standing and talking.
Dietary notes are easiest to handle at this stage. Tell us early and we plan the bake order around it.
Step five
Setup on the day
On the day of your event we arrive inside your setup window and bring the wood-fired oven into position. A trailer-mounted oven needs a level surface and a clear path in, and we confirm that access ahead of time rather than discovering a problem at the curb. We set up the station, organize the toppings, and bring the oven up to temperature.
If your venue has loading rules, a service elevator, or a fixed setup time, we plan around them. Setup time depends on the access and the size of the event; we agree a window with you in advance and work inside it.
Step six
Service
During service we stretch dough by hand and bake made-to-order pies while guests watch. Pies come out in waves, so the room never sits waiting on a single course, and guests can come back for a slice they liked rather than working through a fixed plate.
We staff the station so your team or your family is not managing the food. For larger events we may run more than one station to keep the line moving, and we pace the bakes against your program so hot pizza lands when people are ready for it.
How the waves work
Instead of one long queue at a single moment, we bake continuously through the service window. Early waves tend to be the classics; later waves are where the less familiar pies get their turn. Guests eat while the oven keeps working, and nobody has to hold a plate in line for ten minutes.
Step seven
Pack-up and cleanup
When service ends we pack up the oven and the station and leave the space as we found it. You do not manage cleanup of our equipment, and your venue gets its room back on schedule.
If you added late-night slice service, we time the final bakes so there is food after the main meal. We confirm the pack-up plan with your venue before the event, so nobody is surprised by a trailer moving at the end of the night.
Before the event
We agree a setup window, confirm access and any venue rules, and put the bake schedule in writing so your coordinator has it.
During service
Our crew runs the oven and the station. If something shifts on the day — a speech runs long, guests arrive late — tell us and we adjust the waves.
After service
We break down the oven and station, take our equipment away, and leave the venue as we found it.
What we need from you
A few things make the day run smoothly, and all of them are things you already know about your own event.
- 01A confirmed guest count, or the closest number you have
- 02Access details for the oven: path in, surface, distance from the parking spot
- 03Any dietary notes you already know about
- 04A venue contact we can coordinate the setup with, if one exists
- 05Timing changes, told to us as early as you can, so we can adjust the bake schedule
Questions we get before booking
If your question is not here, call +1-312-555-0834 and we will answer it directly.
How long does setup take?
Setup time depends on your venue's access and the size of your event. We confirm a setup window with you ahead of time and arrive within it. A trailer-mounted oven needs a level surface and a clear path in, which we check before the day rather than on it.
Do I need to provide anything for the station?
You do not need a commercial kitchen. We bring the oven, the dough, the toppings, and the staffing. We confirm access details and any venue rules ahead of time so the setup goes smoothly on the day.
Can I change my menu after booking?
Yes. We finalize the menu after booking and can adjust it as your event comes together. If your guest count shifts, we can update the plan closer to the date instead of holding you to an early estimate.
Ready to start with a quote?
Send us your date, venue, and a rough guest count and we will come back with questions and a price. No obligation to book after a quote, and no pressure if the date does not work out.
Prefer to talk it through first? Call +1-312-555-0834. Office hours are Monday to Friday, 9:00 AM to 6:00 PM, and weekends by event booking.
Marco's Pizza Catering
845 W Randolph St
Chicago, IL 60607
United States