01 · Planning with myCHEF
Build catering into the production plan
A production catering brief should follow the call sheet. Share the crew count, call time, location and planned meal breaks, along with any separate requirements for cast, clients or visiting teams. Explain which numbers are confirmed and when the production coordinator expects to finalise the remainder.
The format needs to suit the location. A studio may provide a service area and utilities, while a moving location unit may need compact delivery and a clearly agreed receiving point. Include parking, loading and access restrictions early so the proposal can assess the practical setup and the time needed to reach the crew.
Nominate one production contact for catering decisions. That person can confirm changes in the schedule, additional meals and any revised location. A clear approval route is especially useful when departments break at different times or the unit moves during the day, because the kitchen needs one reliable version of the plan.
02 · Planning with myCHEF
Plan for staggered breaks and schedule changes
Record the expected first and last service times rather than one headline lunch time. Departments may rotate through a break, and a delayed shot can change when people are available. Discuss the intended service window and any contingency in the quotation instead of assuming food and staff can remain available indefinitely.
Breakfast, the main meal and later refreshments should be ordered as a coordinated programme. The menu and portions need to reflect the length of the working day and how food will be served. Live preparation requires a different setup from individually packed meals, with any necessary facilities assessed in advance.
Confirm the process for changes after the order deadline. Additional crew, overtime and a location move may affect quantities, transport or staffing. The written proposal should make these dependencies clear so production knows whom to contact and which changes require a revised confirmation.
03 · Planning with myCHEF
Keep the service area organised and practical
Choose a meal collection point that is accessible to the crew and clear of the active working area. The production team should confirm permission to use the space and identify any restrictions on vehicles, cooking or equipment. Service needs enough room for collection and replenishment without obstructing the location.
Share dietary requirements before menu approval and agree how requested meals will be identified. The production contact should know where to direct questions, while the catering team works from the confirmed order. Allergy requests require a review of actual ingredients and kitchen conditions before accommodation is confirmed.
The plan should also cover clearance, waste and any equipment collection. Decide who receives the final handover if the unit has already moved or wrapped. After the shoot, practical feedback on timing, portions and service flow can be used to refine the next booking for the same production.
Your service, thoughtfully planned
Tell us what you have in mind.
Share the location, crew count, call times and meal breaks. We’ll discuss the catering around your production schedule and confirm the agreed service in a written proposal.
Start your catering enquiry