Questions to ask Caterers - Occasions Catering
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Occasions Catering in Liverpool have over 8 years experience in catering for events in all manner of locations, from gazebo's and marquees in large gardens, to Hill Farms in Wales.
We asked them our Top 10 Questions to ask any catere who you are considering hiring for your wedding.
1. How much can I expect to pay per person for a 3 course meal for 70 guest?
Depending on the choice of main course, between £20 & £25 per person, so for 70 people upto £1575
2. I want to offer vegetarian options. What would you recommend?
Occasions Catering offer a selection of vegetarian and vegan main course options from tofu and vegetable kebabs, Quorn BBQ marinated fillets, stuffed red peppers with herb infused rice and vegetables, vegetarian moussaka, vegetarian lasagne.
3. Do you do canapes, and how many should I offer per person?
A full range of canapes are offered from King Prawns in chilli and garlic on Chinese spoons, smoked salmon and cream cheese blinis, chorizo and goats cheese mini skewers, stilton and cranberry parcels, Thai vegetable money bags, mini spring rolls, Wiltshire Ham and cream cheese spirals and many more. I would recommend a minimum of 8 savoury items per person plus 2 -3 dessert options.
4. What space do you need to use on the day?
Most of the food would be cooked off site, but main course vegetables would be cooked on site to ensure maximum quality and taste and fridges would be required for starters and dessert choices to comply with Food Safety Law requirements.
5. How many people should I expect to be serving the food on the day?
Occasions Catering use between 8 and 10 serving staff to serve 70 people efficiently and professionally.
6. Do you source your food locally?
All of our seasonal vegetables are sourced from farms in Scarisbrick and Lancashire. Our lamb is Welsh, our Pork from Britsh farms provided by local food service companies who have a policy of local sourcing to keep the wealth within the local economy, thereby supporting regional farmers.
7. What previous catering experience do you have?
Occasions Catering in Liverpool have over 8 years experience in catering for events in all manner of locations, from gazebo's and marquees in large gardens, to Hill Farms in Wales, our largest wedding was for 150 people at a 4 course wedding breakfast followed by a hot and cold night time buffet for 400 people.
We recently did a Gala Dinner for one of the departments at The University of Liverpool for 200 scientists and researchers, with over 40 of those guests having special dietary requirements.
We have over 90 regular corporate clients to whom we provide business breakfasts, business luncheons, champagne receptions, launch events, gala nights, and charitable events for local charities such as Claire House Hospice, Nugent Care Society and other small Liverpool & Merseyside based charities.
8. I have children attending the wedding. What food would you recommend for them?
I would recommend that the parents of any children attending are given copies of the proposed menu before the wedding day as they know their childrens tastes best, and many children get very excited at b
ig days such as weddings - we will provide either child-sized main course portions and desserts or otherwise make up individual boxes for each child and label each one.
9. Are you used to working with any venues in particular?
Occasions Catering have catered in many venues across Liverpool and Wirral - James English Suite at Christ the King, Childwall, The Sandon Suites, Anfield, St. Paschal Baylon, Childwall, OLMC, Dingle, Park Lane Hotel, Aigburth, IM Marsh function rooms at LJMU, The University of Liverpool, St. Anthony of Padua, Mossley Hill, OC Club, Bromborough, and many other function rooms across Merseyside who permit outside caterers.
10. Any other tips for our brides who are looking to hire a wedding caterer?
- Have a meeting with your caterer at the venue so both parties know in advance exactly what facilities will be required on the day, check with the venue access times for catering and service staff.
- Does the venue require you to take out a seperate PLI insurance to cover your event?
- Ask for an agreed menu in plenty of time so that they can include them with the daytime invitations so that you can find out if any guest has a specific dietary need - for example any Coeliac, Diabetic, any intolerances to egg, dairy, nuts etc.
- Find out if the staff at the venue are responsible for re-arranging the room after the daytime meal, proir to evening guests arriving.
- If you plan to offer drinks upon arrival, ensure any corkage charges are given in writing and the terms of the venue ( strictly 1 drink, or a drink on arrival plus wine with the meal and champagne toast, etc)
- Can clients request the venue to stock specific wines/lagers/spirits?
- Is there ample car-parking for guests and service staff? If not where can people safely leave cars close to the venue?
- If clients request co-ordinating tableware, chair covers and ties etc, make sure caterer can liase with florists, balloon or venue decorators.
- If using a wedding organiser that at least 2 meetings are held to have a really seamless, professional team approach on the day.
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