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 restaurant that caters you talk to, compare the answers side by side, and get the important ones in writing.
When to book: people usually book restaurants that offer catering about 1–14 days ahead for trays; 1–2 months for staffed events.
The Questions
- Do you offer catering trays or full service, and what is the minimum order?
- How many people does each tray or pan serve?
- Do you deliver and set up, and what does delivery cost?
- Are serving utensils, plates, napkins and chafing dishes included?
- How far ahead do you need the order?
- How do you label allergens and dietary options?
- What is the cancellation policy for catering orders?
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Tips
- Drop-off catering from a restaurant is usually the lowest-cost option for office lunches and casual parties.
- Ask whether a "half pan" or "full pan" feeds 10 or 20; sizes vary between restaurants.
- Order 10% extra of the main dish if guests may bring a plus-one.
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.