Planning a restaurant catering order
A good estimate separates food quantity from the practical costs of serving it.
By CompareMenus · Editorial guide · Reviewed September 19, 2026
Start with the guest list
Record how many people you expect, when they will eat and whether the food is a snack or the main meal. Collect dietary requirements separately and confirm which the caterer can accommodate. Do not use a single generic portion size for every event.
Use the caterer’s serving yield
Enter the published servings per tray or package in our group meal calculator. Round package counts up, then review whether that produces a sensible mix of mains, sides and drinks. Treat the result as an estimate; the caterer’s portion description matters.
Check the complete quote
Ask about delivery, setup, serving utensils, plates, equipment, minimum spend, service charges and tax. Confirm collection or delivery times and cancellation terms with the supplier. For safe storage and holding instructions, follow the caterer’s guidance and official food-safety advice.