Service formats are not interchangeable
A seated dinner, buffet and live cooking stations require different staffing, equipment and service hours.
Comparing only a price “per guest” conceals important differences.
- Separate drinks, dinner, dessert and late-night food.
- Clarify plated or buffet service.
- Confirm staffing ratio and service duration.
A wedding weekend involves several meals
Welcome dinner, breakfast, brunch and farewell lunch may all need catering. An accommodation rate does not necessarily cover them.
Create a separate guest and cost line for each event instead of assuming everyone attends every meal.
- Confirm guest count by meal.
- Include children and suppliers where appropriate.
- Ask when final quantities are locked.
Drinks, allergies and dietary needs
Request an exact list of beverages, water and soft drinks, plus any corkage charges or restrictions.
For serious allergies, a generic vegetarian option is not enough: discuss ingredients and cross-contamination controls with the catering team.
- Record severe allergies in writing.
- Ask for ingredients and alternatives.
- Appoint a mealtime contact.
Often-missed quotation items
Tables, linens, glassware, staff, transport, temporary kitchens, power and overtime can appear as extras.
The strongest comparison makes these items explicit alongside taxes and cancellation terms.
- Compare inclusive totals where applicable.
- Confirm who hires and installs furniture.
- Request a written final price with foreseeable extras.