01 · Planning with myCHEF
Compare the complete proposal
Read the price together with the menu and service scope. Two proposals can have different totals because one includes equipment, staffing or a longer service period that the other does not. Compare them against the same guest count and requirements before deciding which is the better fit.
Check the minimum order, included hours, delivery or transport arrangements and how applicable VAT is shown. If the menu uses a starting price, ask which choices could change it. Premium ingredients, additional stations, extended service and extra hospitality support may need separate pricing.
The written proposal should also explain the payment schedule and the terms for changes or cancellation. Use the terms attached to your booking, as a private occasion and a corporate contract may have different arrangements. A clear comparison gives you confidence in the decision and helps avoid assumptions about what a headline price includes.
02 · Planning with myCHEF
Plan quantities around the format, not just the headcount
A guest count becomes useful when it is connected to the way people will eat. A short reception with light bites needs a different food plan from an evening where passed dishes are the main meal. Children, late arrivals and guests attending only part of an event may also affect the quantities required.
Tell us whether other food will be available and whether the service follows a meal earlier in the day. The chef can then recommend a sensible balance of dishes and portions. Generosity should mean guests can enjoy the occasion comfortably, rather than simply ordering more of every item.
Confirm the final numbers by the deadline in your proposal. A late increase may affect ingredients, equipment and staff as well as food quantity. Clear updates allow the team to assess the change properly and confirm any effect on the price or service plan.
03 · Planning with myCHEF
Choose the support that makes hosting easier
Decide who will do the work after the food arrives. If your own team will lay out platters, replenish drinks and clear the space, a delivery arrangement may be suitable. If you want to stay with your guests, discuss setup, service staff, equipment and clear-down as part of the proposal.
Different formats create different demands. A buffet needs attention to presentation and replenishment; a plated meal requires coordination between the kitchen and table; passed food needs staff who can circulate comfortably through the room. The number of guests matters, but so do the layout and pace of service.
Ask for included roles and hours to be clearly identified. Additional items such as table linen, crockery, glassware, bar support or styling should be confirmed explicitly. A well-defined scope lets you understand the service you are buying and helps the team prepare for the work you expect.
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
