Most catering problems come from questions nobody asked until the contract was signed: surprise service charges, a missing permit, not enough staff or food. Take these questions to every BBQ caterer you talk to, compare the answers side by side, and get the important ones in writing.
When to book: people usually book BBQ caterers and smokehouses about 1–3 months ahead.
The Questions
- What is the price per guest, and what exactly does it include?
- Can you send a sample invoice for our guest count with every fee, tax and service charge?
- Do you hold a food permit or license and liability insurance? Can our venue get a certificate of insurance?
- How do you handle allergies and vegetarian, vegan, gluten-free, halal or kosher meals?
- When is the final headcount due, and can it change after that?
- What are the deposit, payment schedule and cancellation terms?
- Do you price by the pound or per person, and how much meat do you plan per guest?
- Do you smoke on site or deliver ready to serve?
- Which sides, sauces, buns and desserts are included?
- Do you bring warming equipment and staff to serve?
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Tips
- A common planning rule is about 1/3 to 1/2 pound of cooked meat per adult when it is the main dish.
- Brisket loses roughly half its weight in cooking; ask whether prices are for raw or cooked weight.
- Pulled pork and chicken stretch a budget further than brisket or ribs.
Before You Sign
- Get the date, service times, menu, portions, staff count, total price and payment schedule in writing.
- Read the cancellation, headcount-change and refund terms.
- Check that the business name on the contract matches the one you researched.
- Pay deposits by credit card where possible, for buyer protection.