WHEN TO CONTACT HIM ?
As early as possible, in general the reservations are made between 12 to 6 months before your wedding, because as for the other providers of wedding, the best are often taken by storm.
WHERE TO FIND A CATERER ?
Word of mouth is often the best way to get objective and relevant feedback. Groups of friends with a recent wedding, your family, co-workers, your photographer or even your dress designer will be able to provide you with information.
You can also work with a caterer recommended by your venue! They will already know the venue, as well as any technical problems that may exist, but you will also be sure of their professionalism.
Some venues require you to work with their predefined caterer, or to choose from a list of imposed partners. For several specific reasons; requirement on the quality, on the service, and on the performance. They will have confidence in this professional and this would be a guarantee of peace of mind for you. As long as it is not only the game of a commission between the professionals.
You can also find many addresses on the internet, in directories or on blogs.
WHAT DO YOU WANT?
For their wedding, each person has different desires, whether it is a seated dinner, a cocktail, a buffet dinner. Think about what you want so you can find THE caterer that suits you.
WHAT IS YOUR BUDGET?
The caterer is often the biggest expense of a wedding. What is your total budget? What budget can you allocate to the caterer? Do you want fresh produce or would you skip it by choosing a caterer who prepares your meal in advance and defrosts it as the day progresses? This will give you an idea of price per person to see if your desires match your budget.
HOW MUCH DOES A CATERER COST?
It all depends on your desires, the options, the proposed menus, the personnel at your disposal, the number of guests, the reputation of the caterer, the style of dinner, the chosen animations, the rental or not of the material, the drinks etc... Generally speaking, you should count between 75€ and 150€, per person.
THE QUESTIONS TO ASK HIM.
What time do his teams arrive on site?
Does he set up the carcass (tables and chairs)?
Does he/she take care of your decoration ?
Do they offer to rent dishes and tablecloths? Furniture ? For what budget?
Is the service included in the estimate?
Will the number of staff correspond to the requirements of your reception (number of guests, topology of the place...)
Up to how long before the reception can you modify the number of guests?
Does he manage special menus (kosher, hallal, vegetarian, gluten-free...)?
Does he propose wines and alcohols? Do you have the possibility to choose or bring your own alcohol? Is there a corkage fee?
What options do they offer for children's menus? For the service providers?
THE INFORMATION TO BE GIVEN ON THE DAY.
The final number of guests.
The final table plan (a plan of the tables in the room, but also by table, with the number of people who will be seated).
The list of people with special dietary requirements and their position on the tables.
The course of your evening including any entertainment that will punctuate your dinner.
The number of children's menus to be planned.
The number of service providers' menus to be provided.
Any useful recommendations (decoration, ...).