Explain where the food will be served
A garden can be a lovely place to gather, but the food area needs a specific plan. Tell the team whether food is intended inside, under an agreed shelter or in another space. Explain the route from unloading to that position, including steps, gates, uneven ground and anything that affects access.
Send the date, postcode, guest count and eating time with those details. A photograph or room sketch can support the conversation, but it does not confirm suitability. The catering team needs to assess the menu and arrangement for your actual site.
Agree the alternative before the day
- Identify who decides whether the planned serving position can be used.
- Discuss a practical alternative space with access for the agreed equipment.
- Confirm what happens to the timetable if the food area changes.
- Keep the unloading and equipment route in mind when choosing shelter.
- Ask the property owner or venue to confirm permissions and available facilities.
| Detail | What to describe |
|---|---|
| Food position | Inside, sheltered or another proposed arrangement |
| Facilities | Power, water, preparation or storage access if the menu requires it |
| Furniture | Tables available and who prepares the serving area |
| Guests | Where people will sit or stand to eat the chosen food |
| Finish | Waste responsibility and equipment collection access |
Choose the food and support as one arrangement
Cold platters, warm options and grazing each have their own service considerations. Do not assume an outdoor display can be left out throughout the party, or that a delivery includes someone staying to look after it. Agree timing, instructions and responsibility for the menu selected.
The photographs on this site show food and presentation inspiration rather than proof of a particular outdoor setup. Your written proposal establishes the food, allowance, equipment and service. For a hired structure, continue with marquee buffet planning.