Food and catering questions to ask vendors
Catering usually eats up 30-40% of a wedding budget, so a vague quote can quietly wreck your finances. Asking the right questions upfront turns a generic price sheet into a clear, comparable contract.
Pin down the real cost
Get an itemized, per-person breakdown that separates food, staff, rentals, taxes, service charge, and cake-cutting fees. A $95/person quote can balloon to $140 once an 18% service charge and rental fees are added. Ask whether tastings are included or billed separately, how many entree options you get, and what the staff-to-guest ratio is (aim for roughly 1 server per 12-15 guests for plated service).
Confirm dietary and bar details
Ask specifically how they handle vegan, gluten-free, and allergy requests, not just 'we can accommodate that.' Request a sample allergen-safe menu. For the bar, clarify open vs. cash vs. consumption pricing, whether you can supply your own alcohol (many venues charge a corkage fee), and if soft drinks and coffee are included in the base price.
Lock in logistics on paper
Confirm total service hours (including cocktail hour and overtime rates), payment schedule, and cancellation or postponement policy in writing. Ask who handles setup/teardown and whether linens, china, and glassware are included or need separate rental. Get every answer in a written proposal so you can compare vendors line by line instead of relying on memory.
Key Takeaways
- Request an itemized per-person quote covering food, service charge, and rentals
- Ask about staff ratio, tasting policy, and number of entree choices
- Get specific dietary/allergen handling in writing, not just a verbal yes
- Clarify bar pricing structure and any corkage fees for outside alcohol
- Compare vendors using written proposals with payment and cancellation terms
Tags
Source: www.theknot.com