Why a hog roast suits a unit base
It roasts through the morning and is carved fast when lunch is called, so a big crew eats quickly. It needs no kitchen, just a level, open spot at base.
Call sheets and changes
Lunch moves. A cooked roast can be held for a while, so give the caterer a contact in production.
Access
Agree the caterer’s position with the location manager, clear of trucks, generators and kit, with a route in.
Dietary needs
Crews are diverse. Collect dietary needs with the call sheet and add chicken, lamb, vegetarian and vegan options. We don’t offer halal meat.
Paperwork
Productions often ask for insurance and safety documents. Tell us what you need and we’ll confirm what we can provide.
Wrap parties
A hog roast suits a relaxed wrap party at base or a venue.
Early starts and long days
A hog roast for a lunch call means roasting from early in the morning, so the caterer needs access to base well before the crew’s call time. Agree this with locations, especially if the base is shared with trucks arriving at the same time.
Holding when lunch moves
Shoot days rarely run exactly to the call sheet. Once cooked, a roast can be held for a while before carving, which makes a hog roast more forgiving than food cooked to order. Keep the caterer informed through one contact in production.
Weather at base
Unit bases are often exposed: car parks, fields, industrial yards. The roaster cooks under cover, but crew need somewhere to eat out of the rain. Plan a covered dining area if the production has one.
Numbers and changes
Crew numbers change day to day. Give your caterer the best estimate you can, and confirm the morning of the shoot if numbers have moved significantly.
Cast and supporting artists
If supporting artists or cast are eating, include them in your numbers, and check dietary needs with the second assistant director or production office.
Working with location managers
Location managers balance a lot: parking, permissions, neighbours and the crew. Give them the caterer’s details early, and let the caterer and locations agree access, position and timings directly.
Dining space
Crews often eat in a dining bus, a marquee or a nearby building. Tell the caterer where people will eat, so the serving station can be placed between the roaster and the dining area, with a short, clear route.
Sustainability
Productions increasingly ask suppliers about waste and packaging. Tell the caterer about any sustainability requirements, such as reusable plates or recycling.
Before you book
Send us the location or base address, dates, crew numbers, the lunch call and any production requirements. Tell us who in locations or the production office we should speak to.
Quick answers
Can you work to a call sheet?
Yes, with a contact on the day.
Do you do one-off shoot days?
Yes. Send the location and date.
Planning an event? Tell us about it and we’ll check the date and send a quote.