The 10-Point Corporate Catering Checklist

Corporate catering fails for logistical reasons, almost never culinary ones. Run this checklist a week out.

1. Confirm final headcount 72 hours before.
2. Collect dietary restrictions in writing.
3. Verify loading dock and elevator access.
4. Reserve a table long enough for the full line (8 ft per 50 guests).
5. Decide on disposable vs. china service.
6. Confirm power access for chafing or warming units.
7. Set a hard serve time, not a delivery window.
8. Assign an on-site contact with a working cell number.
9. Plan for 10% leftovers and who takes them home.
10. Book your next date before the team leaves the room.