Booking catering for any event sounds daunting. Get it wrong and it could either be costly or embarrassing. So here’s my simple fool-proof guide to getting it right.
1 Be aware that when you book a venue you are often tied into using either their in-house caterers or designated supplier. The reasons for this are not just financial; venues are protecting their reputation by using a caterer they know and trust.
2 When working on a menu think about your budget, the type of event you are planning, the feeling and ambience you want to create and whether you want to use a particular theme.
3 When agreeing catering with a supplier always insist on trying a sample menu first. The supplier should provide this free of charge.
4 Always cater for 90% of the total number of expected guests.
5 For canapés served before dinner I usually order 3-4 per person; otherwise at least 6 per person for a drinks reception.
6 I work on 5 glasses of wine from a bottle and 7 glasses of champagne per bottle. So to calculate the required amount of bottles for an event where you are catering one glass per person divide the number of people attending by the number of glasses in a bottle.
7 If putting wine on a table for dinner (10 guests) I would advise ½ bottle per person (two red, two white and possibly one rosé).
8 And my top tip is this very useful website, which can help with calculating catering quantities for all kinds of events and guest numbers.
It would be great to hear about any tips you have for catering as always if your interested in
blogging for us contact sarah@mosaicevents.co.uk
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