Find the right supplier entrance
Ask the venue which entrance suppliers should use and whether arrival is restricted to a particular window. Note gates, bends, height restrictions, steps, parking controls or other constraints. Share measurements supplied by the venue rather than estimating from a picture. The catering team confirms what the actual equipment and arrival arrangement need before the plan is treated as suitable.
Think beyond a place to park
The proposed unloading point needs to connect with the cooking and serving position. Explain the route between them, including surface changes, slopes and any area shared with guests or other suppliers. Do not assume the whole setup can be carried through a domestic doorway or moved over any surface. Ask for the relevant access requirements before arranging furniture around the route.
Protect the event running order
Supplier arrival may overlap guest parking, another delivery, a ceremony or workplace vehicle movements. Put those activities on the same outline timetable and ask the venue to coordinate access. An early food time does not establish a standard arrival or setup duration. The catering team should agree its operating plan for the chosen menu, site and booked service.
Keep a route available for departure
Consider what will occupy the space later: parked cars, tables or entertainment equipment can change an otherwise workable route. Agree the departure or collection arrangements and tell the people managing the site. If wet ground could affect access, discuss the alternative before the event. This checklist gathers information; it does not certify the route or give permission to use someone else’s land.
Your next decisions
- Supplier entrance and arrival instructions.
- Restrictions and known measurements.
- Unloading-to-position route and shared activity.
- Departure access and wet-ground questions.