Catering and group meals

21 articles

Requesting a catering quote

Give the caterer enough detail to price actual work rather than sending only a guest count.

Agree responsibility for leftovers, waste and equipment collection before the event.

An amended menu may change ingredients, procurement and price. Request a revised proposal before service.

A tasting needs an agreed menu, participant count and fee, if applicable. It is not automatically part of an enquiry.

Water supply, dispensing and cups should be an explicit line in the catering scope.

Ask the provider how food will be handled at the venue. Safe service requires more than a promised arrival time.

Delivery can depend on distance, entry time and unloading conditions. Ask for these costs before approving.

Disposable and reusable serviceware have different collection and waste arrangements.

A staff quote should describe service duties and hours, including setup or clearing if required.

State exclusions precisely rather than relying on a broad label understood differently by different kitchens.

Describe relevant allergies clearly and ask about cross-contact limitations. Do not treat a menu label as an allergen-free guarantee.

Ask about portioning and ingredients for the actual age group without assuming a special diet is suitable.