(Closed) Tips on restaurant catering?

posted 8 years ago in Food
Post # 3
Member
1403 posts
Bumble bee
  • Wedding: August 2010

1. IMO, all professional businesses should be able and willing to write up a contract.  I’m aware that some businesses don’t bother with contracts for one reason or another, but I think you’re risking them not showing up on your wedding if you have no contract with them.

2. Deposit percentage varies widely by company.  If it helps, the restaurant I booked required a $300 deposit at time of booking, half of the estimated total cost 45 days before, and the rest on the day of.

3. Those are very good questions to ask your caterer before you decide to book with them!  Absolutely ask them how much food they plan to bring, and write it down as they tell you so they know you’re going to hold them to it!  If they’re not charging you per person, then I assume there should be no extra cost if you have 10 people above the estimate, and I’d also be worried about whether they can provide extra food for those people.  The contract should include all these details.

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