Read the food specification first
Check the date, venue, guest count, main menu, side choice and potato option against the written proposal. Include the agreed vegetarian or vegan provision and any expressly accepted intolerance arrangements. A browser shortlist or downloaded brief does not amend a booking. If preferences or numbers have changed, discuss them rather than assuming the team can use an earlier estimate.
Put the serving window beside the programme
Review arrivals, speeches, entertainment, workplace breaks or other planned activity against the agreed food time. Confirm who tells guests where and when to collect. Remember that the service ends when its booked quantity is served or the agreed period ends, whichever happens first. Identify any group the current window does not address and raise that before the event.
Follow both routes through the venue
Trace supplier access, unloading and departure, then guest collection and the eating area. Check the agreed position, electricity and any other booking-specific facilities. Review furniture, shelter and a weather alternative where relevant. Give the venue and other suppliers the same current layout so no one places a table or vehicle into the space the catering setup needs.
Close the remaining responsibility gaps
Read the full price and booking terms, including requested extras and any changes already agreed. Confirm equipment, serving items, remaining-food arrangements and collection. Keep guest waste, bins and venue cleaning allocated unless broader work is expressly included. Store organiser contacts in private records, leaving names and medical details out of this planner. The review organises your agreement; it does not reserve availability or replace the contract.
Your next decisions
- Food selection and current numbers match the written plan.
- Service window fits actual guest attendance.
- Access, position and utilities confirmed with the venue.
- Extras, remaining food, clearing and collection responsibilities resolved.