A seated meal costs time. For a conference with a tight agenda, a well-run buffet or a served finger-lunch keeps delegates on schedule.
Staffing, equipment, transport and service ware should all be visible in the quotation so that comparisons between caterers are fair.
Vegetarian, halaal and allergy requirements are simple to accommodate when they are known in advance and expensive to fix on the day.
On-site cooking needs space and power. Where these are limited, a caterer should plan for off-site preparation and hot-holding equipment.
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