MO’ FLAVA: elevated Southern catering from a military family in Fayetteville, NC

Chiqueta and Randolph Moore cook elevated Southern food with a modern American twist, then build the kind of table setup guests are still talking about after the event.

Who	Chiqueta Moore and Randolph Moore, co-owners, MO’ FLAVA
Where	Fayetteville, North Carolina, with events on Fort Bragg and in Raleigh, Durham and up to two hours away
What they make	Elevated Southern catering with a modern American fusion twist, small bites, smoked dishes and full table setups for events of up to 100 guests
On their tables	The Graze Grid Duo and other pieces from Plinths New York (plinthsny.com), used in every setup

Chiqueta Moore says the reaction to a MO’ FLAVA event starts at the door. Clients message her afterwards to say their guests are still talking about the setup, and about the food.

“Every time we do events, clients are always wowed from the time that they walk in.”

Chiqueta Moore

Chiqueta runs MO’ FLAVA with her husband, Randolph Moore. They are a military family stationed at Fort Bragg, North Carolina, and they cook elevated Southern food with a modern American fusion twist.

From family dinners to selling plates

Chiqueta was the one who cooked for family events, and people kept asking her the same questions.

“Why don't you sell plates? Or why don't you open a restaurant? Why don't you do catering?”

Chiqueta Moore

She gave in and started selling plates, around 2016 by her count. Full catering followed around 2018 or 2019, and in 2022 the couple moved into the styled table setups MO’ FLAVA builds today.

What goes on the table

There are no set menus. Clients build their own, or sit down with Chiqueta to plan one for their event. Before she designs a setup, she usually asks the client for their theme or color scheme.

Small bites are the favorites right now: a martini display with pasta salad and salmon alfredo martini cups, Cajun shrimp deviled eggs and sweet chili meatball cups. Most of the grilled items are smoked.

Black and gold is a popular theme, often with gold chafing dishes. Chiqueta would like to see more color, and when a client brings one color, she will sometimes suggest adding another. Her setups stay clean, with a few details that carry the table.

“When I put the martini glasses on the risers, that's the statement.”

Chiqueta Moore

Why the risers

Before Plinths New York, Chiqueta used small risers from Amazon. They didn't give her setups enough height or dimension. She had seen other caterers online using risers, and she thinks she first found Plinths New York on Instagram.

Her first order, in January 2025, was the Graze Grid Duo in white. She says her clients' first reaction to it was "oh, wow." Since then she has added the Graze Grid Duo in black, the Red Mirrored Trio Set, the Viola Collection, the Luxe Travertine Trio Set, Tiered Archway risers, chafing dish guards and Black Rounded Platters.

The risers go into every setup. They hold a good number of small bites, so her martini cups sit on them, and the different heights draw people to the table. She credits the setups with bringing in new clients through social media, and the couple usually books out months in advance.

“I even have people in my comments asking, where did you get your risers from?”

Chiqueta Moore

When people ask, she tells them where she gets them.

“I know it's a little more expensive than Amazon, but I promise you they are well worth it.”

Chiqueta Moore

She has been asked to rent out her equipment, and she doesn't. She treats every piece with care, and she isn't sure others would.

One event a day

MO’ FLAVA is booked most weekends, Friday through Sunday. Weekdays go to school events and military promotions. The couple takes one event a day, because each one means renting a truck, loading the risers, tablecloths and chafing dishes from storage, grocery shopping, cooking, setting up, breaking down, washing the tablecloths and unloading again.

As of October 1, they cater events of up to 100 guests, down from 200, so they can focus more on the setups and the food.

“So, no, we do not accept more than one event a day.”

Chiqueta Moore

In her words

Q. What makes a high-end setup, when you're designing one?

“I don't feel like you need a lot. Just give detail, give some details that are going to make a statement.”

Q. What can someone expect when they work with your team?

“I would say it's probably going to be the best catering that you've had.”

Q. What do people get wrong about small bites?

“I know a lot of people think small bites is easier, but it's not.” Filling every cup and getting the small details right, she says, takes more time.

Featured customer. Photos by MO’ FLAVA (@mo__flava). No payment or free product was given for this feature.