(Closed) Tips on restaurant catering?

posted 8 years ago in Food
Post # 3
Member
1465 posts
Bumble bee
  • Wedding: October 2012

Yes you need a contract for any vendor you hire so that everything is in black and white and neither party is confused as to what is agreed on.

Most who do go the restaurant catering route pick a restaurant they are familiar with and love the food, regardless of others’ reviews as taste is a subjective opinion.

The deposit amount is what the restaurant chooses to charge you.

You should not run out of food since it is their responsibility to make sure there is enough for everyone. Also, restaurant servings are much larger than what you get per person with a regular catering company. Yes, be sure to ask them what you will be charged extra for extra portions. The restaurant is the professional so they should be able to answer these questions for you if you have any concerns. Every restaurant is different in what they do in terms of catering.

Post # 4
Member
5761 posts
Bee Keeper

We had a restaurant do the catering, and we signed a contract and were required to only give them $100. deposit to hold both the date and price. We did it a year in advance,so any price increase they had did not apply once the contract was signed. I understand that it isn’t always the case, and some will have disclaimers telling you that you will be subject to any increase at the time of your event.

This was the first time this restaurant had done an event at our venue,so the owners went there and obtained drawings of the room layout and planned out some ideas for setup prior to meeting with us there. It was great to toss ideas around to best utilize the space.

Our caterer also took care of setting up additional vendors and getting prices, arranging deliveries,etc. They worked with both an event rental company (for chairs, linens,tableware,additional tables),etc, as well as gave suggestions for amounts of alcohol needed, and offered to arrange that as well.

The restaurant also provided servers , bartenders, and chefs and all that was in addition to the food costs. We also had a lot of additional rentals they needed (heat lamps,warming trays,serving trays). Our venue rental was for the building and use of the tables and chairs only,so we had to bring everything else in for the wedding.

They know how to figure out how much food is needed, so I doubt you’ll run out unless you opt to provide less than they think you’ll need. I’ve been to weddings where there hasn’t been much or enough for the amount of guests, and it isn’t pretty. lol

Our original estimate was given to us based on the projected heacount,but we had to give a final one 2 weeks prior to the wedding. Contract was adjusted accordingly.

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