The planning of food and drink at an event is an important process; the events success can rise of fall on the catering. In choosing catering and food to suit the event, Rumrunners understands who the guests are and then caters for the preferences and needs of the guests. Make a list of questions that you have on-hand at your first meeting with Rumrunners Catering Staff.
Questions to Ask
- Understand who your guests are and then tell your caterer for the preferences and needs of the guests
- Choose a menu that suits the event, the venue, and the time-frame of the event – e.g. if time is short, a sit-down four course meal may not be appropriate; finger food or sandwiches etc. may save time. For a sit down (plated) meal you should allow 1 ½ - 2 hours, a buffet 1 hour, cocktail style stand-up meals (passed food) are usually around 1 hour but sometimes longer. Will the food be hot or cold or a mix?
- What type of catering is appropriate to the event? Is it outdoor or indoor, stand-up or sit-down? Or a combination. Will you use on site sales (vendors), on site inclusive/free, self-catering, off-site (go to restaurant at lunch), fast food, sit down, cocktail style, a full meal; a la carte or set menu, snacks.
- What sort of drinks will be offered drinks, alcohol, water, hot beverages etc.
- What type of food service suits the event? See below for types of services usually offered.
- In discussing a menu, consider seasonality and consider including regional produce. Consider offering a range of alternatives on the menu if it suits the event.
- When are the guests eating? Breakfast, lunch, dinner, or in between.
- Are all guests eating from the same menu? For example are children or VIPs catered for differently?
- Consider special dietary needs – vegetarian or other food restrictions, allergies, religious requirements etc.
- Consider presentation – food must look appetising as well as taste good
- Confirm the menu early on in the event’s planning – that way you will know exactly how much it will cost and what will be provided. We ask that the menu is planned about 3 -4 weeks in advance of the event. Make sure you have the guest numbers at this stage. There will always be some contingency allowed so make sure you understand exactly what that is (it can range from between 2-4%).