Define the meal before setting the budget
Describe whether the hog roast is your main meal or later food, give the event date and venue, and provide the best available attendance estimate. Choose the menu route and identify alternative portions. These details make a budget enquiry more useful than asking for a total without saying which food or service you need.
Keep additions visible
Ask for optional sausages, chips or sweet potato fries, and china crockery to be identified separately where requested. Canapés, desserts or other food requests need their own discussion and quotation. No published price for those additions is established by the starting menu rate, so do not leave them inside an unexplained overall allowance.
Resolve the missing cost details
Request clarity on VAT treatment, travel or delivery arrangements, staffing and the agreed service period. Electricity is required; if supplier power is needed, it must be arranged in advance for an agreed extra charge. Ask which arrangements apply to your venue and event rather than assuming every potential cost is included or will be charged.
Protect the scope when making changes
If you change the guest count, menu, timing or requested duties, ask whether the quotation needs revising. Keep the food allowance and service limit clear: neither unlimited servings nor an open-ended food window is promised. Also confirm standard equipment and preparation-area clearing, with any broader waste removal expressly agreed and quoted.
Your next decisions
- Treat the published from-price as a starting menu rate only.
- Request a quotation for the actual menu, quantity and staffing.
- List every requested addition and ask for its price to be clear.
- Resolve VAT, travel, power and service assumptions before comparing totals.
- Keep the latest agreed scope and price together when plans change.