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
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
List the equipment before calling the plan complete
Food, kitchen equipment and table items are separate parts of a catering brief. Confirm what the venue supplies and what the catering team needs to bring. Depending on the format, that may include preparation equipment, holding equipment, serving utensils, crockery, glassware or linen.
A photograph of a styled event does not establish what is included in your own package. If you want the same type of table setup or service display, ask for those items to be identified in the proposal. This is particularly useful when the property has limited kitchen facilities or the event uses more than one dining area.
Also agree how equipment will arrive, be set up and be collected. Access restrictions and collection times can affect the plan. A clear equipment list helps the team prepare properly and gives you a practical way to check that the venue is ready before guests arrive.
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