How to Cater Food¶
Two Weeks Out:
- Decide on location[s]. Oh hey. Specific Catering Tips
Week and a Half Out:
- Send out dietary restriction survey
- If order is over ~60 people, tell the location[s] you’re planning on placing a large order
- Review their menu, and investigate catering procedure
- Peek at survey, and chalk up an order
- round up when ordering for dietary restrictions – better to be safe.
- Visit location, ask to speak with a manager about catering
- have a number in mind, but do not finalize anything at this point
- ask for an idea of the general distribution of food (portions of meats, etc.) – they have a good idea on what people usually order, and what the average person wants
- review payment options, phoning in with credit card information is common
- discuss final order date, usually 2-3 days out
- discuss what amenities are provided (napkins, plates, silverware, etc...)
- depending on how payment is, you may want to let them know someone else will pay
Half Week Out:
- Finalize order
- keep in mind the dietary restrictions
- round up, but a perfect scenario involves running out of food at the end
- possibly a good idea to run it past other members for blaring mistakes
- Place order
- phone is common, but email provides assurance it’s taken correctly
- Secure transportation: a car and a second person
- Pick up
- sign receipts, leaving a tip: 15% doesn’t necessarily apply here, use best judgement.
- SAVE THE RECEIPT, photograph it when you get a chance
- place dietary restriction items on a different table, or at the end of the line
- it would be helpful to add signs indicating what each food item is, and what each item contains
- putting all the food out at once causes people to take more, keeping boxes under the table makes it last longer.
- Clean up
- don’t leave a mess.