A production lunch is part meal, part timing department. The food has to arrive where the crew actually is, during the window the schedule actually allows.
Separate head count from meal count
Confirm crew, talent, clients, drivers, and late additions. Add dietary needs to the same source of truth rather than collecting them across texts.
Choose the service format
Labeled individual meals simplify staggered breaks. Shareable food can work when the crew pauses together and the location has real table space.
Write a location-grade delivery note
Include the production name, entrance, stage or floor, load-in rule, contact, and the earliest acceptable arrival. “Call me” is not a location plan.
Feed the schedule you actually have
Confirm call time, meal break, crew count, dietary needs, and whether people will eat together or in waves. A flexible service format matters more than an impressive spread that arrives during the wrong scene.
Label for speed
Use clear names or dietary labels, separate crew and talent orders when needed, and identify the on-site food contact. Keep the pickup area away from active equipment. Lunch should restore the crew, not become another production problem.
Ask GG’s early
GG’s Cravings reviews production and workplace catering requests within its service area. Send the facts through the inquiry form; submission is a request until confirmed.