You have chosen your caterer for their delicious food and beautiful presentation. Many times you have tasted their food at other weddings, but you still need to be assured you are all on the same page. Here are 12 questions to ask your caterer:
1. Are you licensed with health permits and liability insurance?
There are lots of people who claim to be caterers and prepare great, tasty food. Many are not licensed and do not have health permits and the proper insurance. Don’t let their personalities and tasty morsels blind you to these all important questions. Good food and the safety of your guests comes first.
2. Does the contract include linens, tableware, and serving pieces?
What exactly is included in your contract besides the food? Does your caterer have their own linens? Is that included in the price or extra? What about plates, glassware, silverware, and serving pieces? Is this included or does it need to be rented and from whom? What about serving tables? Get the facts and all of the facts before you sign that contract. Ask if there are any additional expenses that are not in this proposal?
3. Do you have a liquor license or do we need to hire a bartender and/or bartending service? Some caterers serve liquor, some do not. Find out beforehand. Find out who buys the liquor, wine, and beer. Is there a corkage fee? Get all of your costs now.
4. What about guests with allergies and dietary restrictions?
Today, there are many with food allergies and dietary restrictions such as being gluten free, kosher, and vegetarian. Make sure your caterer is equipped to handle these special needs. Try to find out these special needs before the last minute. Know ahead of time with the caterer, how he/she will handle these special requests.
5. Where does the food come from?
Farm to table and locally grown is a huge movement in the restaurant business and with many brides. Find out where your caterer gets their food.
6. Will you have any special water and electrical needs?
Are they going to need last minute preparations which require a griddle or electricity. Many need water for rinsing plates and dishes and other requirements. What about if the venue is outdoors or in the country, what is available? Or, what if it is a warehouse? A great caterer needs a prep area with water and electricity. Some caterers have a mobile kitchen for these special needs. Find out ahead of time.
7. What is staff attire?
How does your staff dress for these occasions? Do they have a special uniform? Again, find out because you may want a more formal uniform for your more formal affair.
9. How do you handle meals for the wedding professionals servicing the wedding and what is the cost?
You have everything from your wedding coordinator to the photographer and videographer at the wedding. They get hungry and thirsty and need to be fed and hydrated. Remember them in your total food costs.
10. What do you do with leftovers?
This is a fair question to ask your caterer. Is there a procedure for dealing with left over food? Is it sent to a non profit? Is it distributed to the staff? Do you and your family get some? The caterer should at least give you and your fiancée, now husband, a to-go box to take when you leave the reception. You probably will not have eaten and you are both going to be starving.
11. What about tipping the staff?
Again, another important up-front question: most caterers figure in the staff gratuity with the contract. Does the company allow tip jars for bartenders? Since this is a private event and it is already figured into your contract, I feel this is highly inappropriate.
12. Do you have a signature dish you are known for?
Just like most restaurants, many catering companies have their own specialty dishes that they are known for serving. Ask the caterer, “how do you describe your food?” What distinguishes you from others? This gives you an idea of their style and service. Make sure their signature fare is on the menu for your wedding.
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By Alesandra Dubin
– See more at: http://www.bizbash.com/checklist-10-questions-to-ask-your-caterer-before-an-event/chicago/story/27218#sthash.NWd0ZCSJ.ptDS3ipF.dpuf
Reprinted courtesy of BizBash and NACE