01 · Planning with myCHEF
Give the menu a clear direction
Begin with a few dishes or flavours that your guests will enjoy, then build a balanced selection around them. A strong menu includes variety in texture, colour and richness without trying to cover every possible preference with a separate dish. The most useful question is how the food will work as a complete meal or reception.
Consider the time of day and the length of service. A short welcome reception needs a different amount and style of food from an evening where canapés replace dinner. Similarly, a working lunch should be easy to serve and enjoy within the available break.
Menu examples are a starting point for discussion. Ingredients, dietary variations and the practical requirements of your venue need to be reviewed before the final selection is confirmed. That gives the team room to recommend food that suits the occasion and can be served well.
02 · Planning with myCHEF
Build the service schedule around your guests
Work backwards from the time guests should begin eating. The team may need access earlier for unloading, setup and preparation, particularly when equipment or several service areas are involved. Share the programme before the menu is finalised so the catering plan can support it.
Identify moments when service should pause, such as a speech, presentation or ceremony. For an office event, confirm the length of each break and whether everyone will arrive at once. For a private celebration, allow for the welcome period and any cake or toast that needs its own place in the sequence.
Agree a contact for changes on the day. Small timing adjustments may be manageable, while a substantial extension can affect staffing and the booked hours. Clear communication helps the team respond sensibly and keeps the food connected to the occasion rather than running on a separate timetable.
03 · Planning with myCHEF
Give beverages their own service plan
Tell us whether you need only food or would also like drinks service included. Water, soft drinks, coffee, tea and mocktails each create different preparation and replenishment needs. A self-service drinks station may suit one event, while another benefits from a dedicated hospitality professional.
For a larger gathering, consider where guests will collect drinks and how used glasses or cups will be cleared. Ice, refrigeration, glassware and waste handling should be included in the discussion rather than assumed to come with the menu. The service needs to remain practical throughout the event, not only when the first drinks are poured.
Any request involving alcohol depends on the venue and the permitted arrangements and must be confirmed separately. The written scope should make clear what is supplied, what the client or venue provides and which staffing is included. This keeps the beverage plan aligned with the rest of the occasion.
Your occasion, thoughtfully planned
Tell us what you have in mind.
Share your date, venue, guest count and menu preferences. We’ll discuss the service your occasion needs and confirm the details in a written proposal.
Start your catering enquiry