At Curry Up Now, book 24 hours ahead for under 50 guests. Same day is sometimes possible for smaller orders, but 24 hours is better. 50 guests or more, live food stations and the food truck need two to three days. A wedding weekend needs two to four weeks.
Three things add time: a headcount that keeps moving, a delivery window during the lunch rush, and a request for staffed service. Lock the headcount early, give a delivery window rather than a single minute, and say up front if you want chafing dishes, plates or setup, which cost extra.
A deposit holds the date, with the balance due before the event. For a recurring weekly lunch, set it up once with catering@curryupnow.com and it repeats without rebooking.
Bay Area and San Diego orders go through the corporate catering line, 650-239-6625: San Francisco, San Mateo, Palo Alto, San Jose and La Jolla at UC San Diego. The franchise kitchens take calls directly: Atlanta 678-732-0953, Durham 984-250-7860, Flower Mound 214-222-5596, Smyrna 615-768-9390 and Birmingham 205-202-5511. Every location answers catering@curryupnow.com, and quotes come back within two hours during business hours.
Yes, for under 50 guests.
Sometimes, for smaller orders. Call the store. 24 hours ahead is better.
Two to three days.
Two to four weeks.
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