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
Match the bites to the length of the reception
Canapés should be comfortable to eat while guests are standing and talking. Consider the size, number of bites and whether a dish needs cutlery or somewhere to put a used item. A selection that looks elegant on a platter still needs to work once it reaches a guest's hand.
Discuss whether the menu is a light welcome or the main food for the occasion. That decision affects the balance of lighter bites and more substantial items, the quantity and the pace of service. Dietary alternatives should be included in the circulation plan so they reach the guests who need them.
The room layout matters too. Staff need clear routes between the preparation area and guests, and the menu should suit the distance food will travel. A well-planned reception feels effortless because the portions, service rhythm and practical details have been considered together.
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