A meal with a clear rhythm
Plated dinners
Courses are served to seated guests. Start with the dinner schedule and table layout, then agree the menu and staffing.
Fit the service to the venue
Give the caterer a seating plan and the time available between speeches or programme items. Discuss where plates are assembled and how servers reach each table.
Questions for your first conversation
When are meal selections due? How are place settings linked to guest choices? What happens if speeches run late?
Compare the complete quote
Ask for separate details for: Course count, service team, tableware, setup time, kitchen equipment and overtime.
Make a written service plan
Include the location, guest count, arrival time, serving window and person coordinating on the day. Record who supplies equipment, who receives deliveries and who clears the space. Ask how changes to numbers or timing affect the quote.
Provider listings are not open yet. Save this format to your event brief, then confirm practical arrangements with your chosen caterer.