Built on Real Events and Honest Feedback
Since 2018, we've been creating menus that work for the people eating them.
We started small. A few local events, some trial and error, and plenty of conversations with guests about what actually mattered to them. Over time, we learned that the best menus aren't just about impressive dishes — they're about understanding who's at the table and what makes the event special to them.
How We Got Here
Testing Ideas at Small Gatherings
We began with neighborhood events and small corporate meetings. Nothing fancy. Just trying to figure out what worked when budgets were tight and expectations were high. Those early clients taught us more than any textbook could.
Learning to Pivot
When everything shut down, we had to rethink our entire approach. Boxed meals, outdoor setups, smaller groups. It forced us to get creative with limitations, and honestly, some of our best menu ideas came from that period.
Working With Bigger Events
As things opened back up, we started handling larger conferences and multi-day events. The scale changed, but the principles stayed the same: understand your audience, respect dietary needs, and don't overcomplicate things.
Building Better Systems
We've gotten better at planning, coordinating with venues, and managing last-minute changes. Our process is clearer now, which means less stress for everyone involved and menus that actually reflect what clients asked for.
Where We're Headed
We want to keep improving how we work with clients and venues. That means better communication tools, more flexible menu options, and a deeper understanding of dietary trends. The goal isn't to become the biggest — it's to keep doing work we're proud of.
What Guides Our Work
Start With Listening
Before we suggest anything, we ask questions. Who's attending? What's the event about? Are there dietary restrictions we need to know? The more we understand upfront, the better the final menu turns out.
Keep It Practical
Fancy presentation is nice, but if the kitchen can't execute it properly or guests can't eat it comfortably, it doesn't work. We design menus that venues can actually prepare well and people can enjoy without struggle.
Source Thoughtfully
We work with suppliers who care about quality and consistency. Seasonal ingredients make sense when they're available, but we're realistic about what works year-round. No one benefits from forced choices that compromise the final result.
Stay Flexible
Events change. Guest counts shift, budgets adjust, weather doesn't cooperate. We build our menus with enough flexibility to handle those changes without starting from scratch every time.
The People Behind the Menus
Helena Voss
Founder & Creative DirectorHelena spent years working in event venues before starting Texcodeova Labs. She knows what goes wrong behind the scenes and designs menus that avoid those problems.
Our Culinary Network
Expert CollaboratorsWe work with experienced chefs and kitchen managers who understand event cooking. They help us test new menu concepts and provide feedback on what actually works under pressure.
Our Planning Team
Event CoordinatorsThe coordinators handle logistics, venue communication, and timeline management. They're the ones making sure everything shows up on time and matches what was ordered.
Planning Sessions
