Things You Need To Relay To Your Catering Partner

Food is a very important part of every event, which is why it should be thought-out really well. Both the caterers and the event organizers deal with the burden of choosing the perfect menu for the event they are going to stage. If this fails, there is a chance that the event will fail as well.

 

To prevent this disaster-in-the-making from happening, you need to sit down with your prospective catering companies in Dubai and talk about the following:

 

  • What was the event all about?

 

Knowing what the event was all about will be the foundation of the caterer’s menu. You need to provide ample information to the caterer like what kind of event this is and what is theme that was agreed and how many servings the caterer should provide (breakfast, lunch, dinner, snacks,etc.). You also need to provide other details like when the event is going to happen and where it will be held. These details would help caterers gauge if they can take on this kind of project based on the location and schedule.

 

  • What the menu would be?

 

Once all the details has been presented, it is now time to proceed with creating the menu. Ask your caterer to provide you at least three kinds of menus to choose from. There should be a variety of dishes that will be presented so the client will have the liberty to choose on each one and mix and match the food. But the caterer should take control of the situation if the mixing and matching is getting out of hand. He can make a strong recommendation on which of the dishes should go together.

 

  • Estimated number of people who will attend

 

It is important for the caterer to know the number of people who will attend the event so he can make an estimate amount of food that they will cook and prepare. Just to be safe, the organizer should recommend to provide excess serving or pax for each dish in case the number increase during the actual event.

 

  • Special request from the client

 

Some clients are very vocal with their preferences, especially with the food. The event organizer should be able to discuss this to the caterer and chef on the onset of the planning so the catering company can determine whether these requests is feasible and what would be the alternative if the caterer cannot grant this request.

 

  • What would be the working budget?

 

The budget is always the big elephant in the room on this kind of talks. But it would be best to discuss this early on so both parties can make adjustments with the allocated budget if necessary.

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