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 dessert caterer you talk to, compare the answers side by side, and get the important ones in writing.
When to book: people usually book dessert, bakery and sweet-treat caterers about 2–8 weeks ahead (4–6 months for wedding cakes).
The Questions
- What is the price per piece, per guest or per hour?
- Is there a minimum order or travel fee?
- Do you set up a display or dessert table, and are stands included?
- Can desserts hold up outdoors or in heat?
- Do you offer allergy-friendly options, and how are they labeled?
- When do you need the final count?
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Tips
- Plan 2–3 bite-size desserts per guest for a dessert table, fewer if there is also cake.
- Carts (ice cream, crepes, churros) usually charge a minimum plus an hourly rate.
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.