Food and service.
Delivery-only food, a staffed buffet and a served meal cover different things. Check the portion plan, service window, staffing and clearing.
YOUR CATERING BUDGET / CLEAR ARITHMETIC
Make your numbers work together.
Explore how your guest count and total budget affect the amount available per person. Set your own planning reserve and see alternative guest-count scenarios.
Free to use · No account needed · Your own figures
What if your guest count changes?
The same working budget, divided between different numbers of people. These are arithmetic scenarios, not serving suggestions or supplier prices.
| Guests | Working budget | Per guest |
|---|---|---|
| Add your figures above to see scenarios. | ||
Ask what the whole price includes.
The practical extras.
Ask about travel, setup, power, equipment, crockery and hire. Confirm any additional tax in the full written supplier total.
Guest-number changes.
Ask when final numbers are due and how minimum spends or changes affect the total. A lower guest count does not always reduce a supplier’s price proportionally.
READY FOR THE NEXT STEP?
A clearer brief.
A more useful conversation.
Send one catering request and consider up to three quotes. Free during launch; suitable replies are not guaranteed. Confirm availability, supplier evidence, contracts and payments directly with your chosen caterer.