01 · 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.
02 · Planning with myCHEF
Prepare the outdoor setting for food and service
An outdoor event needs a practical plan for the environment. Discuss the location of the food, guest seating, lighting and the route from the preparation area. If cooking takes place outside, the proposed equipment and method need to be suitable for the venue and any applicable restrictions.
Consider the conditions at the time of service, not only how the space looks during a site visit. Shade, weather and the distance dishes travel can influence the menu and setup. Agree a realistic alternative if the original arrangement cannot be used as planned.
Outdoor service can also involve additional transport, equipment and clear-down requirements. Include these in the proposal so the scope is visible. With the practical details understood, the chef can recommend food that suits the setting and the team can focus on a comfortable, well-paced experience for your guests.
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
