01 · Planning with myCHEF
Keep catering aligned with the business agenda
Share the event programme with the catering brief. Registration, meeting sessions, networking and presentations create different service opportunities. Food should support those moments: easy-to-eat options for a working break, a more relaxed selection for networking or a seated meal when guests have time to enjoy it.
Confirm who will approve the menu and who will coordinate access on the day. The billing contact may be different from the person at the venue, so include both roles where relevant. If your organisation needs particular supplier documents, purchase-order references or invoice details, raise them before the booking is finalised.
A practical service plan also considers the return to work. Collection, waste handling and clear-down should fit the venue's schedule. When the catering is connected to the agenda and responsibilities are clear, the team can deliver a professional experience without drawing attention away from the purpose of the event.
02 · Planning with myCHEF
Design breaks that work within the available time
A short break leaves little room for a slow queue. Tell us how many attendees are likely to arrive together and how long they have before the next session. That helps determine the number of service points, the style of food and whether individual portions would be useful.
Place drinks and food thoughtfully so guests do not have to wait in one line for everything. A menu with easy-to-handle items can be more practical than dishes that require several serving steps. Include suitable alternatives in the same planning conversation rather than treating them as a separate last-minute request.
Confirm the setup window and the point when the space must be clear again. A good break service is ready before attendees arrive and can be managed efficiently afterwards. This protects the event schedule and gives guests a genuine chance to refresh, eat and speak with one another.
03 · Planning with myCHEF
Make the venue part of the catering conversation
Share the preparation space, power supply, water access and storage available at the venue. If the site has restrictions on outside caterers, cooking methods or deliveries, raise them before choosing a detailed menu. These details influence the equipment and service plan just as much as the number of guests.
Access can be particularly important in office towers, residential buildings and waterfront locations. Confirm loading arrangements, parking, lift access and the person who will receive the team. A clear arrival plan protects setup time and reduces disruption for your hosts, neighbours or colleagues.
For outdoor service, discuss shade, lighting and a workable alternative if conditions affect the plan. The final proposal should identify which facilities the venue provides and which items need to be arranged separately. Good preparation allows the service itself to feel relaxed, even when the logistics behind it are detailed.
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