Feeding attendees.
WHAT TO ESTABLISH
Numbers, and when they are confirmed
Service style: plated, buffet, stations
Dietary requirements Service timing
What the caterer needs: space, power, water, access
WHY SERVICE STYLE MATTERS
It determines staff numbers, timing and space.
WHAT TO ESTABLISH ABOUT NUMBERS
A final confirmation deadline, and what is charged after it.
WHY
Catering is costed per head and it is committed before the event.
WHAT TO PLAN FOR
More people than confirmed.
HOW
An agreed allowance above the confirmed number.
WHAT FOOD SAFETY REQUIRES
Temperature control from preparation to service Limited time at ambient temperature Separation of raw and ready-to-eat Clean water Hand hygiene facilities for staff
WHY IT MATTERS ACUTELY AT EVENTS
Food prepared elsewhere and transported spends time in the danger range, and a failure affects many people simultaneously.
WHAT TO ESTABLISH WITH THE CATERER
How food is transported and held What equipment they bring How long food will stand before service
WHAT TO AVOID
Food prepared far in advance and held without temperature control.
WHAT TO VERIFY
That the caterer is registered where registration applies.
WHAT TO ESTABLISH ABOUT SERVICE TIMING
When food is served relative to the programme.
WHY
Food served too late or during speeches causes problems.
WHAT TO PLAN
Service that fits the running order.
WHAT TO ESTABLISH ABOUT LEFTOVERS
What happens to them.
