Film production companies use both craft services and catering to support cast and crew. These departments serve different purposes, operate on different schedules, and require separate planning.

Selecting the correct service structure helps production teams:

• Meet scheduled meal requirements.
• Keep cast and crew hydrated between meals.
• Accommodate dietary restrictions.
• Reduce delays during meal breaks.
• Maintain a clean and functional set.
• Control food-service costs.

This guide explains the difference between craft services and catering, when to use each, and how to coordinate both services efficiently.

What is craft services on a film set?

Craft services, commonly called “crafty,” provides snacks, beverages, and light refreshments throughout the production day.

Craft services is typically available from crew call through wrap. The station may include:

• Coffee, tea, and hot water.
• Bottled water and electrolyte drinks.
• Fresh fruit and cut vegetables.
• Granola bars and protein bars.
• Nuts and packaged snacks.
• Sandwiches and wraps.
• Pastries and baked goods.
• Hummus, dips, and crackers.
• Allergy-conscious and gluten-free options.

The craft services station should be located close enough to set for convenient access, but far enough away to avoid interfering with sound, camera movement, lighting, or blocking.

Craft services supports the production between formal meal breaks. It does not generally replace a scheduled hot meal.

For additional background, see StudioBinder’s guide to craft services and How to Film School’s department guide.

What does film set catering provide?

Film set catering provides substantial meals at scheduled meal breaks. Depending on the production schedule, catering may provide:

• Breakfast.
• Lunch.
• Dinner.
• Second meal service.
• Late-night meals.
• Individual meals for talent or crew who cannot leave set.
• Boxed meals for remote locations.
• Special meals for dietary, religious, or medical requirements.

Catering may operate from a food truck, temporary kitchen, catering tent, production facility, studio kitchen, or nearby private location.

The catering team is responsible for preparing sufficient food, setting up a service line, replenishing dishes, and completing cleanup within the allocated meal period.

A production can arrange catering through a specialist film caterer or a private chef service. For smaller productions, location shoots, executive teams, and talent-focused requirements, Onyx Hospitality’s private chef service provides customized menus, food preparation, service, and cleanup in Toronto, Niagara, and Muskoka.

What is the difference between craft services and catering?

The main difference is that craft services provides continuous refreshments, while catering provides scheduled full meals.

The two services should be budgeted and managed separately. Combining them without a clear service plan can lead to insufficient food, long queues, unclear responsibilities, or missed meal windows.

Does craft services replace catering?

No. Craft services should not be treated as a replacement for catering.

A snack table, sandwiches, or packaged food may be useful for short shoots or small crews. However, longer production days generally require substantial meals with adequate portions and nutritional variety.

Craft services cannot reliably replace a scheduled meal when a production agreement requires a formal meal break. Eating snacks while continuing to work is also different from receiving a designated meal period.

Use catering when the production requires:

1. A full hot meal.
2. Food for a large cast and crew.
3. A scheduled meal break.
4. A second meal during a long shooting day.
5. Individual meals for talent or restricted-access departments.
6. Consistent accommodation for dietary requirements.

Use craft services for ongoing access to beverages, snacks, and light food between meal periods.

When should a film production book catering and craft services?

Book both services as soon as the production schedule and crew size are reasonably confirmed.

A production company should provide the caterer or event planner with:

• Production dates.
• Crew call and estimated wrap times.
• Daily crew and cast count.
• Location addresses and access instructions.
• Meal-break schedule.
• Number of meal periods.
• Dietary restrictions and allergies.
• Parking and loading requirements.
• Power, water, and kitchen access.
• Weather and temperature considerations.
• Union or production-agreement requirements.
• Contact details for the production manager and assistant director.

Advance booking is especially important for:

• Multi-day shoots.
• Remote locations.
• Night shoots.
• Large crews.
• Seasonal production periods.
• Locations with restricted vehicle access.
• Menus requiring specialized ingredients or preparation.

Onyx Hospitality advises clients to reserve private chef service as early as possible to help secure availability and confirm the menu.

How should meal breaks be coordinated?

The assistant director team should coordinate meal timing with the catering team.

In many North American production environments, the first meal is scheduled within approximately six hours of crew call. A second meal may be required later on longer days. Exact requirements vary by union local, collective agreement, production contract, and jurisdiction.

Production teams should:

1. Confirm the applicable agreement before the shoot.
2. Record the crew call time.
3. Calculate the required meal window.
4. Build setup and service time into the schedule.
5. Confirm the catering area with the location department.
6. Notify the caterer of schedule changes immediately.
7. Keep craft services open before, between, and after meal periods.
8. Document actual meal-service times in production reports.

The caterer should be fully set up before the meal break begins. Food should be ready for service when the AD team releases the crew.

Review CaterCow’s comparison of catering and craft services for additional operational considerations.

How should dietary restrictions be managed on set?

Dietary requirements should be collected before production day and confirmed with the catering team.

A suitable meal plan should identify:

• Vegetarian meals.
• Vegan meals.
• Gluten-free meals.
• Dairy-free meals.
• Halal or kosher requirements.
• Nut allergies.
• Shellfish allergies.
• Sesame allergies.
• Low-sodium or other medical requirements.

Best practices include:

• Label every meal and major ingredient.
• Keep restricted meals separate from general service.
• Use separate utensils where cross-contact is a concern.
• Provide equivalent portions and quality.
• Maintain a written dietary list.
• Confirm substitutions before service begins.
• Keep packaged ingredients available for verification.

Craft services should also provide non-dairy milk, gluten-free snacks, fresh fruit, nut-free items, and clearly identified packaged food.

Food requirements should be treated as operational information, not as last-minute requests. This reduces errors and allows the kitchen team to purchase and prepare suitable ingredients.

What should the menu include for a film crew?

Film crew menus should be practical, filling, and easy to serve within the available break.

Suitable meal formats include:

• Hot buffet service.
• Individually portioned meals.
• Boxed lunches.
• Family-style service for small units.
• Plated meals for talent or executive production teams.
• Soup, salad, and sandwich stations.
• Breakfast and brunch service.
• Second meals with simplified hot options.

A balanced menu may include:

• One protein-based entrée.
• One vegetarian or vegan entrée.
• A starch or grain.
• Seasonal vegetables.
• Salad or fresh side dish.
• Bread or alternative.
• Dessert or fruit.
• Water and non-alcoholic beverages.

Menus should avoid unnecessary complexity when the crew is large or the meal period is short. Food that can be served quickly is usually more suitable than dishes requiring individual preparation during service.

For smaller productions, a chef can prepare customized meals on location. This may be useful for director, producer, talent, corporate, or private-unit requirements.

How do craft services and catering work on a remote or night shoot?

Remote and night shoots require additional planning because access, refrigeration, power, staffing, and travel time may be limited.

For a remote location, confirm:

• Vehicle access.
• Parking and unloading space.
• Distance from the production base.
• Available electricity.
• Water access.
• Refrigeration.
• Waste and recycling procedures.
• Weather protection.
• Lighting for the meal area.
• Restocking requirements.
• Emergency contact procedures.

For a night shoot, include:

• Coffee and tea throughout the shift.
• Hot food during the scheduled meal period.
• Late-night or second-meal planning.
• Hydration and electrolyte options.
• Easy-to-digest food.
• Safe lighting around the service area.
• Additional staffing for late cleanup.

A mobile catering setup should be designed around the location rather than assumed to work in the same way as a studio kitchen.

How should production companies budget for each service?

Craft services and catering should appear as separate budget lines.

The budget should account for:

• Number of people.
• Number of service days.
• Number of meal periods.
• Menu complexity.
• Staffing.
• Equipment rental.
• Transportation.
• Travel fees.
• Location conditions.
• Disposable or reusable serviceware.
• Dietary substitutions.
• Cleanup and waste removal.
• Overtime or schedule extensions.

For private chef service, pricing may be structured by day, meal, guest count, staffing, food costs, and travel. Onyx Hospitality lists options including full-day chef service and dinner-only chef service. Pricing may vary based on menu, group size, location, servers, and other requirements. Confirm current pricing directly through the private chef inquiry page.

Which service model is right for your production?

Use the following structure as a starting point:

Choose craft services only when:

• The shoot is short.
• The crew is small.
• No formal full meal is required.
• Snacks and beverages meet the production need.
• The location has limited kitchen access.

Choose catering only when:

• Meals are scheduled but continuous snacks are not required.
• The production has a short service window.
• The crew can access the meal area between breaks.
• The production has a separate beverage plan.

Choose both when:

• The production runs a full day or longer.
• The crew works in physically demanding conditions.
• There are multiple meal periods.
• The location is remote.
• The schedule includes night work.
• The crew needs continuous hydration and snacks.
• Dietary requirements are extensive.
• Production wants one team responsible for both food-service functions.

For most full-day film and television productions, both services provide the most complete operational coverage.

What should you confirm before booking?

Before signing a catering agreement, confirm:

1. Service dates and daily hours.
2. Estimated guest count.
3. Meal periods and service times.
4. Craft services requirements.
5. Menu options and substitutions.
6. Dietary and allergy procedures.
7. Staffing levels.
8. Equipment and power needs.
9. Location access and parking.
10. Travel and delivery fees.
11. Cleanup responsibilities.
12. Cancellation and change policies.
13. Deposit and payment schedule.
14. Primary production contact.
15. Procedure for schedule changes.

A written service brief should be shared with the production manager, AD team, location manager, caterer, and event planner.

Frequently Asked Questions About Craft Services and Film Set Catering

1. What is craft services on a film set?

Craft services provides snacks, beverages, coffee, and light refreshments throughout the production day. It supports cast and crew between scheduled meals.

2. What is film set catering?

Film set catering provides scheduled full meals such as breakfast, lunch, dinner, or a second meal. Service may be buffet, plated, boxed, or individually portioned.

3. Are craft services and catering the same?

No. Craft services focuses on continuous snacks and beverages. Catering focuses on scheduled, substantial meals.

4. Can craft services replace a catered meal?

Generally, no. Craft services should not replace a required meal period under an applicable union agreement or production contract.

5. How many meals does a film crew need?

The number depends on crew call, wrap time, meal-break requirements, and the production agreement. A full-day shoot may require lunch and a second meal.

6. How are dietary restrictions handled on set?

Dietary requirements should be collected in advance, documented, labelled, and communicated to the catering and craft services teams. Restricted meals should be prepared and handled to reduce cross-contact risks.

7. Should a production hire an event planner for catering?

An event planner can coordinate menus, staffing, logistics, vendors, service areas, dietary information, and schedule changes. This is useful for complex, multi-day, remote, or talent-focused productions.

8. How far in advance should film set catering be booked?

Book as soon as the production dates, location, crew size, and meal requirements are known. Remote shoots, large crews, night shoots, and multi-day productions require additional lead time.