OUTSIDE CATERER (WHAT TO DISCUSS)
by Harry Greig
1. Numbers
1.1. What is your policy on charging extra/less guests than expected?
1.2. When do final PAX need to be confirmed?
2. Food
2.1. Discuss menus - Entrées, Mains, Desserts
2.2. What canapés are availabe?
2.3. How are various dietary requirements catered for (gluten free, lactose/dairy intolerant etc)?
2.4. When does the menu have to be confirmed by?
2.5. What are the different price options for buffet/TDH etc.
3. Alcohol
3.1. What is the alcohol range and prices?
3.1.1. Key
3.1.1.1. Approved
3.1.1.2. Rejected (illness, no time...)
3.1.1.3. Attention
3.1.2. Jane Demo
3.1.2.1. "The use of Web 2.0 in Internal Communications"
3.2. What liquor licensing is required and when must the bar close?
3.2.1. Goal: 450 registrations
3.2.2. NEW: 320 registrations!
3.3. Are we able to set a bar tab with the caterer?
3.4. When does the alcohol menue need to be confirmed with the caterers?
3.5. Does the caterer offer cash/EFTPOS facilties?
4. Other Requirements
4.1. Is there staging available for possible bands/quartets?
4.2. What AV Equipment is available?
4.3. Are there added hire-age costs for kitchen equipment?
4.4. What companies are recommended for hire-age/decoration etc.
5. Responsibilities
5.1. What security is available and is it included?
5.1.1. John Demo
5.1.1.1. Phone: 555-123456789
5.1.1.2. Mail: [email protected]