Catering and group meals

21 articles

Large guest-count estimates

An estimated count should have a clear finalisation deadline and excess-guest policy.

A home venue may have limited warming and serving facilities. Discuss what the caterer brings.

For multiple functions, price each meal and guest count separately to avoid an ambiguous package.

A live counter needs space, utilities and qualified staff. It is not automatically included with a buffet.

Boxes need a clearly agreed content list and count. Separate dietary variants so the handover is understandable.

A dinner quote should account for setup and the time guests actually eat.

Breakfast service can have a short practical window. Confirm preparation timing and how food will be served on arrival.

Office meals need a delivery window that works with access rules and the team's break schedule.

Balance dishes with the group's preferences and the available service space. Ask about actual ingredients and preparation limitations.