Catering and a private chef for an event: how to plan and book
The format decides almost everything
A buffet, a sit-down dinner, a coffee break at a conference, a barbecue outdoors, a private chef at home, a mobile bar — these are different services with different logistics. A buffet needs snacks you can eat standing, a dinner needs hot dishes and serving, and a coffee break needs a strict timetable. Decide the format first, then discuss the menu.
It also matters where the event will take place. In a venue with no kitchen, the caterer brings ready food and warms it up, while a trip outdoors needs grills, crockery and several staff.
How to plan the menu and guests
When planning the menu, consider who your guests are: are there vegetarians, children or people with allergies? Each format has its own norm: a buffet needs more kinds of snacks but smaller portions, while a dinner needs much more food per person. Do not rely on “roughly”: give the exact number of guests or a range, and the caterer will suggest the quantity.
How to find a caterer through BlaBlaPrice
On BlaBlaPrice you describe the event once, and caterers and chefs reply with offers in the chat: menu, service, and price per guest or for the whole event. You do not have to phone companies and answer the same questions. Providers can see where their offer ranks and compete on terms, and your contacts stay hidden until you choose one.
What to put in your request
- Format — buffet, dinner, coffee break, barbecue, private chef, mobile bar.
- Date and start time.
- Number of guests.
- Occasion — office party, wedding, birthday, conference.
- Place — an address or type of venue, and whether there is a kitchen.
- Menu — cuisine, dishes, vegetarian and other restrictions.
- Service — waiters, bartender, crockery, table setting.
- Duration.
- Budget per guest or for the whole event.
Example: “I need catering for an office party on 12 December at a farmhouse outside Calgary, 50 guests, at 6 pm. A buffet, local cuisine, and there are vegetarians. With waiters, crockery and table setting for 4 hours. Budget up to $17 per person.”
How to compare offers
Two quotes with the same price per guest can differ in what they include: some price in crockery, tablecloths, waiters and clearing up, and some only the food. Ask about portion weight and the number of items on the menu. Find out who brings the equipment, when the team arrives to set up and when they collect the crockery.
Ask for photos of dishes from real events, not from promotional shoots. Ask about the provider's kitchen: whether they hold a food business licence and whether the staff have health checks. Reviews of the company are shown next to the offer. Agree the cancellation terms and the final guest count: how many days ahead it can still be changed.
If you are looking for a venue, see banquet halls. For dessert there are custom desserts and baking, and for the programme hosts and musicians. For how the service works, see the “How it works” page.
