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How It Works: Quote, Confirm, We Arrive Hot

Catering with us is a three-step deal, and we keep it that simple on purpose. Step one: you reach out. Call us at (747) 377-0707 or email yummy.patar@gmail.com with your date, headcount, location, and what kind of event it is. We'll talk through the menu, recommend a package, and send you a clear quote — per-person pricing, no fine print, no mystery service charges tacked on at the end.

Step two: you confirm. Once you give us the green light, your date goes on our board and we order and prep against your headcount. If your numbers shift in the days before the event, tell us — small adjustments are usually no problem, and we'd rather recalibrate than have you pay for food you don't need.

Step three: we arrive hot. This is the part we're stubborn about. Shawarma is at its best minutes off the spit, so we carve as close to your serve time as the format allows, pack trays in insulated carriers, and time the drive so the food lands at your venue ready to eat — not ready to reheat. For live carving events, the spit itself comes to you and the carving happens in front of your guests.

What We Cater

Short answer: if people are gathering and they're going to be hungry, we cater it. The long answer covers a lot of ground. Office lunches and corporate events in Glendale and Burbank, where boxed meals and easy invoicing matter. Film and production catering for crews on long days — we're open until 2 AM, so early call times and late wraps don't scare us. Weddings and engagements, including the big Armenian celebrations this city does better than anywhere, where a live carving station becomes part of the night itself.

We also handle birthdays, graduations, backyard parties, church gatherings, community fundraisers, school events, and team dinners. The menu flexes to fit: chicken and beef shawarma carved fresh from the spit, salads, rice, grilled vegetables, warm pita, pickles, fries, and our house-made toum — the garlic sauce people drive across town for. Every event gets the same food we serve over the counter on Colorado Street, just scaled up.

Where We Deliver

Home base is 625 E Colorado St in Glendale, and our core delivery zone radiates out from there: all of Glendale, Burbank, and Pasadena, plus the neighborhoods in between — Eagle Rock, Atwater Village, La Crescenta, Montrose, La Cañada, North Hollywood, and the studio corridors along the 134.

Going a little farther out? Ask. For larger orders we regularly run trays into the broader San Fernando Valley and toward downtown LA. The honest rule of thumb: the bigger the order, the farther we'll happily drive. Delivery timing is built around your serve time, not our convenience — we'll work backward from when you want people eating and tell you exactly when to expect us.

Setup Options: Drop-Off Trays or a Live Carving Station

Most events go one of two ways. The first is drop-off catering: we arrive with hot trays, sauces, pita, and sides, set everything on your tables in serving order, and leave you with a buffet line that runs itself. Trays come in foil pans with lids and stands if you want them, sauces are portioned and labeled, and we'll walk whoever's hosting through what goes where. It's the right call for offices, backyard parties, and any event where you want great food without staff hovering around.

The second is the live carving station — and this one turns heads. We bring a vertical spit to your venue, stacked and seasoned the same way we do it in the shop, with one of our carvers slicing shawarma to order in front of your guests. The smell alone does half the entertaining. It's the centerpiece option for weddings, engagements, big birthdays, and corporate events where you want the food to be a moment, not just a meal. Live spit events include setup, service through your serving window, and breakdown — you point at the spot, we handle everything else.

Not sure which fits? Tell us the venue and the vibe when you call. Drop-off works almost anywhere; the live spit needs a bit of space and access we can confirm in two minutes on the phone.

Lead Times: How Far Ahead to Book

Here's the honest scheduling math. Standard drop-off orders — trays for 10 to 50 people — we like 48 hours of notice, and 24 hours is usually workable. We carve from spits we stack daily, so the food is never sitting around waiting for an order; the lead time is about reserving spit capacity and a delivery window for you.

Bigger events run on longer clocks. Full-spread orders for 50-plus guests are best booked a week out. Live carving stations should be locked in two to three weeks ahead, since they take a dedicated spit, a carver, and equipment off the line for the day. Wedding dates — especially Saturday nights in spring and summer — go fast, so reach out as early as you can.

And if it's genuinely last-minute? Call anyway. We're a working shawarma shop open eleven a.m. to two a.m. every day, and if there's room on the spits, we've turned around same-day trays more times than we can count. The worst we'll say is what we can actually do.

Vegetarian and Dietary Notes

All of our chicken and beef is marinated overnight, stacked on the spits fresh every morning, and carved to order — every order, every event. That's not a special request at Patar; it's just how we run the shop. For mixed crowds, church groups, community events, and any gathering where guests need to know what they're eating, we'll tell you exactly what's in every tray and label everything clearly.

Vegetarians eat well here too. Salads, rice, grilled vegetables, pickles, warm pita, and our house toum make a generous spread of meatless sides. We can build a vegetarian tray lineup around those sides or weight any package toward the meatless side, and we'll keep vegetarian trays clearly separated and labeled.

Have allergies or restrictions in the crowd? Tell us when you book. Our toum is garlic, lemon, and oil; tahini sauce contains sesame. We'll flag ingredients honestly, label trays clearly, and tell you straight if something can't be accommodated rather than guessing. Feeding people right is the whole business — that includes the guest with the allergy card in their wallet.

Why a Working Shawarma Shop Beats a Catering Kitchen

Here's the difference between us and a dedicated catering operation: our spits never stop. We're a real restaurant serving real customers over the counter from 11 AM to 2 AM, seven days a week, which means the chicken and beef going onto your trays come off the same spits feeding the dinner rush — stacked that morning, seasoned the way we've always done it, carved by people who do nothing else all day. Catering kitchens cook for events that might be days away. We cook for the person standing at the counter right now, and your event gets that same food.

It also means we're reachable. No sales office, no account manager, no phone tree. Call (747) 377-0707 and whoever answers can pull up the calendar, talk headcounts, and give you a real answer. Email yummy.patar@gmail.com if that's easier — date, headcount, location, occasion — and we'll come back with a quote and a recommendation. Either way, you're talking to the shop at 625 E Colorado St, not a call center. That's how a neighborhood place does catering, and it's exactly why it works.