Event services guide
Event catering: menu, quantities and logistics
Catering should be sized to guest count, event duration and service format. Ask for an offer that clearly separates menu, staff, equipment and transport.
What to include in your brief
- estimated and final guest count
- vegetarian, vegan and allergen options
- table service, buffet or cocktail format
- bar, tableware, furniture and staff
- transport, temperature control and cleanup
Questions to ask suppliers
When are quantities confirmed?
Set a contract date for the final portion count and how the price is adjusted.
What is often excluded?
Transport, furniture, bar, extra staff and cleanup may be separate costs.
Suppliers in this category
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