Catering a corporate event: the questions worth asking your caterer
Most catering disappointments trace back to a conversation that never happened during the booking.
Corporate catering goes wrong in predictable ways. Almost all of them are avoidable at the quotation stage.
How many staff will be on site?
Food quality matters less than service pace when 200 people have a 45-minute break. Ask for the staffing number, not just the menu.
What is the contingency for late running?
Events overrun. Ask what happens to hot food if your session ends forty minutes late.
Who handles dietary requirements?
Get the process, not the promise. How are the vegetarian and allergen portions kept separate and labelled?
What is included in the price?
Equipment hire, service staff, transport, waste removal — each of these has been someone's unpleasant surprise on an invoice.
What happens if numbers change?
Agree the cut-off date for final numbers and the cost of changes after it, in writing, before you book.
About the author
Jexora Administrator
Managing Director
Oversees every part of Jexora Integrated Ventures, from the accommodation portfolio to supply and agriculture.
