Build a catering budget without false precision

Start with the right information

Start with guest count, service format and what the venue already supplies. Request quotes in the same currency and with the same scope; this site does not publish invented local price ranges.

Ask for a specific plan

Use separate lines for food, staffing, delivery, equipment, tableware, setup, clearing and any applicable charges. Ask which lines change with guest count and which stay fixed.

Confirm it in writing

Record the total, what is excluded, the quote expiry and the guest-count deadline. Keep an allowance you choose for changes; do not assume the initial menu price is the final event cost.