The week before: what the caterer needs from you

Events go wrong for logistical reasons, not culinary ones. These five, in this order, prevent most of it.

Seven days out: the final headcount

Including vendors and children, with the count of each main if the dinner is plated. That is the day the kitchen orders.

Five days out: every allergy, by name

Not a list of allergies, a list of people. Allergy plates are cooked apart and carried to the guest by name, so we need the name.

Three days out: the venue contact

The name and phone number of whoever opens the doors. The captain calls them the day before to confirm the time and the loading route.

Two days out: the timeline

When guests arrive, when people sit, when the toasts are and when the cake is cut. The kitchen times the food to it.

The day before: the certificate

If the venue needs our certificate of insurance, ask us by now. It is free and it goes out the same day, but not at noon on the day of the event.