EnterpriseEventEnterpriseEvent

Supplier guide

How to choose a corporate event caterer

Catering can be one of the more significant lines in a corporate event budget and is highly visible to guests. This guide covers how to match style to purpose, brief a caterer well and compare candidates on the things that matter.

Direct answer: Choose a corporate caterer whose service style matches your event format, who can evidence recent similar events, whose kitchen and staffing plan fits the venue and who is transparent about inclusions, dietary handling and overtime.

Match style to the event

  • Canapés / bowl food — networking receptions, drinks events, standing formats.
  • Buffet / stations — flexible timings, mixed schedules, larger headcounts.
  • Plated / silver service — awards, dinners, more formal occasions.
  • Family-style / sharing — team socials and less formal seated meals.
  • Breakfast / working lunch — internal meetings, off-sites, training days.

Brief essentials

  1. Event type, date, venue and access constraints (lift, kitchen, power).
  2. Confirmed or expected guest count and demographic mix.
  3. Service style and timings tied to your run of show.
  4. Dietary requirements collected so far (and how they will be updated).
  5. Drinks arrangements — supplied by caterer, venue or corkage.
  6. Budget approach and whether you want tiered menu options.

Dietary requirements

  • Ask guests at RSVP; consolidate into a single list.
  • Share the summary with your caterer at least two weeks out.
  • Agree how allergen guests will be identified (wristbands, seating plan, table service).
  • Confirm the caterer's allergen handling and cross-contamination process.

What to check on inclusions

AreaConfirm in writing
Food and drinkMenu tier, portion sizes, drinks package, non-alcoholic range.
StaffingChefs, servers, bar staff, ratios per guest, uniform.
EquipmentCrockery, glassware, linen, chafing, kitchen hire if needed.
LogisticsSetup and pack-down windows, waste removal, storage.
TermsGuest-number cut-off, overtime, cancellation, VAT treatment.

Questions to ask

  1. Have you catered similar events in this venue or comparable spaces?
  2. What's your staffing plan for a guest count of ours?
  3. How do you handle allergens and dietary requirements on the day?
  4. What happens if numbers change in the final two weeks?
  5. What is your kitchen and equipment plan for this venue?
  6. What is included, and what would trigger an additional charge?
  7. Do you carry public liability insurance and hold current food-hygiene ratings?

Comparing candidates

Normalise scope before comparing totals — guest count, service style, staffing and hours should all match. Then compare inclusions and the confidence you have in each team's plan for your specific venue.

Related guides

Frequently asked questions

How do we plan for dietary requirements?
Collect dietary requirements when guests confirm attendance, share the summary with your caterer at least two weeks out and ask how they will identify and serve those guests on the day.
Bowl food, canapés or plated dinner — how do we choose?
Match service style to purpose: canapés and bowl food suit networking; buffets keep pace with mixed schedules; plated dinners suit awards and set-piece formality. Discuss the trade-offs with your caterer.
Do we need to hire equipment separately?
It depends on the venue. Dry-hire venues usually need catering equipment, furniture and sometimes power. Confirm what the venue provides and what the caterer will bring or hire in.

Ready to brief suppliers?

Share what you need in a few minutes. We'll introduce relevant London suppliers.

Start your brief