Hospitality & Catering

Dressing room hospitality, catering requirements, and dietary information.

Download Rider PDF
If your venue has hospitality budget limitations, contact Philip directly to discuss a scaled-down rider option.

Dietary Restrictions

Confirmed and clarified during advance. Offer a variety of protein, vegetable, and grain-based dishes with clearly labeled ingredients.

Based on Highway Knows Tour 2025 rider. 2026 version being finalized. All provisions confirmed during advance. Cash buyouts may be arranged if necessary.

Dressing Rooms

Requested Setup

  1. Molly Tuttle (solo room)
  2. Band (4 people)
  3. Crew (4-6 people)
  4. Production Office (2 people; no food stocked)

Room Consolidation (if necessary)

  • 3 rooms: Combine Crew + Production
  • 2 rooms: Combine Molly + Band (1+2) and Crew + Production (3+4)

Room Furnishings (Except Production Office)

  • Dimmable lighting
  • One full-length mirror
  • One wardrobe rack
  • One clothing steamer
  • One 6' table (if space allows) for hospitality
  • Small refrigerator
  • Trash and recycling bins

Production Office

  • Two 6' tables, four chairs
  • 12 boxed or bottled waters
Towels & Amenities
  • (15) clean, soft bath towels (if showers available)
  • (5) dark stage towels
  • Deliver all towels to Production Office upon load-in
Dressing Room Hospitality

Molly Tuttle

  • (6) boxed/canned spring waters
  • Dave's Killer Bread (whole wheat)
  • Peanut butter (jar or Jif To-Go cups)
  • (2-3) ripe bananas
  • Raspberries & Honeycrisp apple
  • Hummus + pita chips
  • Tea setup: lemon, honey, ginger, assorted herbal teas
  • Cutting board + knife (will leave this behind)

Band Room (4 People)

  • (1) case spring water (cardboard/aluminum preferred)
  • (1) 12-pack Waterloo/Bubbly
  • Coffee (drip or thermos)
  • (4) bottles kombucha
  • (1) bottle red wine (dry, no Merlot) + wine opener
  • Cheese plate (small), crackers, pita chips
  • Mixed nuts, apples, bananas, avocado
  • Cutting board + knife

Crew Room (4-6 People)

  • (1) case spring water
  • (1) 12-pack sparkling water (any kind)
  • Liquid IV (6+ stick packs)
  • Chips & Salsa
  • Peanut Butter Pretzels
  • Trail mix
  • Cooler with clean ice
  • Paper goods (cups, utensils, napkins)
  • Cutting board + knife
  • (12) pack Miller Lite
  • (12) pack Stella Artois
Catering

Breakfast (If Load-In Before 10 AM)

  • Pastries, bagels, toast (some gluten-free)
  • Scrambled/hard-boiled eggs
  • Vegan protein: tofu, lentils
  • Yogurt (dairy & non-dairy), granola
  • Fresh berries, bananas, apples
  • Coffee, tea, juice

Lunch (12-3 PM)

  • Grilled chicken, turkey
  • Vegetarian protein (tofu, falafel, chickpea based)
  • Salad with greens, toppings, dressings
  • Roasted vegetables
  • Cheese tray, hummus + crudites
  • Gluten-free & dairy-free options

Dinner (5-8 PM)

Entrees (choose 2): Herb grilled chicken, lentil stew/veggie curry, quinoa bowls, black bean enchiladas

Sides: Roasted root veg, steamed broccoli, quinoa/rice/sweet potatoes

Salads: Mixed greens, kale + quinoa, Brussels w/ pecans

Desserts: Coconut macaroons, chia pudding, almond dates, GF brownies, dark chocolate

Please have take-away containers available for crew and band to package leftovers.

After-Show Food

  • Budget: $200-250 for 8-11 people
  • 3 restaurant menus (open past 11 PM) due by 1:00 PM
  • Runner pickup or delivery preferred
  • TM will confirm order by showtime
  • Suggested: Mediterranean, Thai, Indian, bowls, wraps, healthy American (no pizza preferred)
Bus Stock
  • (2) cases spring water
  • (1) bag clean ice
  • Olipop, Spindrift (12)
  • Snacks from dressing room supply as needed
  • Paper towels, compostable cups
General Notes
  • All quantities finalized during advance
  • Sustainability encouraged — no Styrofoam
  • Takeout containers appreciated
  • Preferred: cardboard or aluminum water containers (no plastic when possible)