5 min read · Catering & Hospitality
When clients come to us wanting to talk menus first, we usually redirect the first planning session to logistics instead. For any function over roughly 200 guests, the menu is rarely what puts an event at risk — access, load-in time and equipment transport are.
Why logistics comes first
A menu can be adjusted the week before an event. A delivery route that doesn't account for a venue's loading-dock hours, or a rental order that arrives after setup is meant to be complete, usually can't be fixed on the day without visible strain.
What we confirm before the menu conversation
- Venue access times, loading routes and any restrictions on delivery vehicles.
- Equipment and rental requirements, and who is responsible for transporting each item.
- A staffing and setup timeline worked backward from doors-open time.
- A contingency plan for weather, delayed deliveries, or last-minute guest count changes.
Where our two divisions overlap
For larger functions, our Catering and Logistics divisions run a shared timeline rather than two separate ones. This is the same coordination advantage clients get from working with one supplier across divisions instead of contracting a caterer and a freight company separately.
By the time we talk about the menu, the event is already logistically sound. That order matters more than it sounds like it should.
If you're planning a large function, our Catering & Hospitality and Logistics & Supply divisions can scope it together from the first conversation.
