Start with the meal, not only the invitation list
Decide who is eating this particular serving and what role the food has in the day. A light lunch, a main meal and an evening buffet need different discussions. For a wedding or staggered event, distinguish additional guests from people already counted.
Prepare five essential details
Your event date, venue or area, approximate guest count, eating time and preferred food style form a strong starting point. Add your overall budget and whether you need delivery, setup or serving staff. Mark uncertain details as to be confirmed.
Check the venue before fixing the menu
Ask about access, the food area, available tables, kitchen facilities, equipment and any catering restrictions. For a hall, confirm the opening and clearing-away windows. For a workplace, explain the correct entrance and reception process. For a private site, describe the facilities rather than assuming a kitchen will be available.
Build your catering brief
Collect the useful details.
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Review the portion allowance
Ask how your proposed menu will be portioned for the agreed guest count and serving period. Say whether children need a different arrangement and whether people will eat at different times. Do not assume the appearance of a display or the size of a serving plate establishes unlimited food.
Food requirements without unnecessary personal details
We cater for expressly agreed food intolerances only, not food allergies. Our food preparation handles allergens and cross-contact can occur. Vegan choices do not establish allergy suitability. Coeliac requirements need separate consideration; do not assume the food is suitable. Discuss requirements before booking and do not include named guests’ medical histories.
Before the event
Confirm the current menu, final numbers, serving time, venue contact and access instructions in your existing booking conversation. Ask about the arrangements for equipment collection and guest waste. The booking guide explains how these details fit into the wider process.