The Business of Catering

There are three main things that you should be armed with upon your first call to a perspective caterer, DATE, VENUE and BUDGET. Calling a caterer without this information could leave you feeling frustrated as they are all crucial to booking.


  • DATE: The busiest times of the year for weddings or larger scale events tend to be from May-July and September-December. If your date falls within these time frames, get on the phone and get moving on your menu planning as the dates fill up quite quickly.
  • VENUE: ┬áSome venues have preferred caterers list. This is great as those companies have been into the kitchen and the event space numerous times, know what can and can’t be done within the confines of the kitchen and which food items can be prepared on a large scale. This is also important to know because some venues will not let outside caterers come into the space, or they tack on a fee to do so. If you are set on having a specific company design and cook your menu for that date, you might be let down if they cannot gain access to the property.
  • BUDGET: Always have either a total price or a price per person handy BEFORE you contact a caterer. Remember that some companies specialize in high end events and some specialize in more casual events. What you might receive from one for $100, might go for $150 from another. This is due to the quality of products and services that go into your event. Much like trying on a wedding dress that is over budget, to see a menu that you cannot afford will leave you with the same feeling. Be honest with yourself and your caterer and you will get the most out of the experience.

Make sure you have all you ducks in a row before you pick up the phone as it will make the exchange smoother and will leave you feeling as though you have begun to check a big “to do” off you list.