{"id":2497,"date":"2026-09-17T05:16:06","date_gmt":"2026-09-17T05:16:06","guid":{"rendered":"https:\/\/ypages.us\/blog\/how-to-choose-the-best-catering-company-for-your-event\/"},"modified":"2026-09-30T06:43:10","modified_gmt":"2026-09-30T06:43:10","slug":"choose-a-catering-company","status":"publish","type":"post","link":"https:\/\/ypages.us\/blog\/choose-a-catering-company\/","title":{"rendered":"How to Choose the Best Catering Company for Your Event"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><em>Last updated: September 2026<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Most people choose a caterer on the tasting and the price per head. Both matter, and neither is the thing most likely to go wrong. Catering is food cooked in one place, transported to another, and held for hours before anybody eats it \u2014 which is precisely the sequence where temperature control fails. CDC data on what actually causes foodborne illness outbreaks puts food held out of temperature control among the leading contributing factors, and there is one question you can ask that is associated with measurably fewer outbreaks. This guide covers that question, how to read a per-head quote honestly, what to test at a tasting, and the contract terms that decide whether the day runs smoothly.<\/p>\n\n\n\t\t\t\t<div class=\"wp-block-uagb-table-of-contents uagb-toc__align-left uagb-toc__columns-1  uagb-block-ct1a2b3c      \"\n\t\t\t\t\tdata-scroll= \"1\"\n\t\t\t\t\tdata-offset= \"30\"\n\t\t\t\t\tstyle=\"\"\n\t\t\t\t>\n\t\t\t\t<div class=\"uagb-toc__wrap\">\n\t\t\t\t\t\t<div class=\"uagb-toc__title\">\n\t\t\t\t\t\t\tWhat&#8217;s in this guide\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"uagb-toc__list-wrap \">\n\t\t\t\t\t\t<ol class=\"uagb-toc__list\"><li class=\"uagb-toc__list\"><a href=\"#start-by-matching-the-caterer-to-the-event\" class=\"uagb-toc-link__trigger\">Start by Matching the Caterer to the Event<\/a><ul class=\"uagb-toc__list\"><li class=\"uagb-toc__list\"><a href=\"#service-styles-and-what-each-demands\" class=\"uagb-toc-link__trigger\">Service styles and what each demands<\/a><\/li><\/ul><\/li><li class=\"uagb-toc__list\"><a href=\"#the-food-safety-question-worth-asking-first\" class=\"uagb-toc-link__trigger\">The Food Safety Question Worth Asking First<\/a><ul class=\"uagb-toc__list\"><li class=\"uagb-toc__list\"><a href=\"#ask-whether-a-certified-food-protection-manager-will-be-on-site\" class=\"uagb-toc-link__trigger\">Ask whether a certified food protection manager will be on site<\/a><li class=\"uagb-toc__list\"><li class=\"uagb-toc__list\"><a href=\"#where-catered-food-actually-goes-wrong\" class=\"uagb-toc-link__trigger\">Where catered food actually goes wrong<\/a><\/li><\/ul><\/li><\/ul><\/li><li class=\"uagb-toc__list\"><a href=\"#the-temperatures-that-govern-your-buffet\" class=\"uagb-toc-link__trigger\">The Temperatures That Govern Your Buffet<\/a><ul class=\"uagb-toc__list\"><li class=\"uagb-toc__list\"><a href=\"#questions-these-numbers-let-you-ask\" class=\"uagb-toc-link__trigger\">Questions these numbers let you ask<\/a><\/li><\/ul><\/li><\/ul><\/li><\/ul><\/li><li class=\"uagb-toc__list\"><a href=\"#allergies-and-dietary-requirements\" class=\"uagb-toc-link__trigger\">Allergies and Dietary Requirements<\/a><ul class=\"uagb-toc__list\"><li class=\"uagb-toc__list\"><a href=\"#what-a-competent-caterer-will-do\" class=\"uagb-toc-link__trigger\">What a competent caterer will do<\/a><\/li><\/ul><\/li><\/ul><\/li><\/ul><\/li><\/ul><\/li><li class=\"uagb-toc__list\"><a href=\"#reading-a-per-head-quote-honestly\" class=\"uagb-toc-link__trigger\">Reading a Per-Head Quote Honestly<\/a><ul class=\"uagb-toc__list\"><li class=\"uagb-toc__list\"><a href=\"#what-to-make-each-caterer-itemise\" class=\"uagb-toc-link__trigger\">What to make each caterer itemise<\/a><li class=\"uagb-toc__list\"><li class=\"uagb-toc__list\"><a href=\"#the-service-charge-is-not-a-tip\" class=\"uagb-toc-link__trigger\">The service charge is not a tip<\/a><\/li><\/ul><\/li><\/ul><\/li><\/ul><\/li><\/ul><\/li><\/ul><\/li><li class=\"uagb-toc__list\"><a href=\"#what-to-actually-test-at-a-tasting\" class=\"uagb-toc-link__trigger\">What to Actually Test at a Tasting<\/a><li class=\"uagb-toc__list\"><a href=\"#contract-and-logistics-before-you-pay\" class=\"uagb-toc-link__trigger\">Contract and Logistics Before You Pay<\/a><ul class=\"uagb-toc__list\"><li class=\"uagb-toc__list\"><a href=\"#verify-before-signing\" class=\"uagb-toc-link__trigger\">Verify before signing<\/a><li class=\"uagb-toc__list\"><li class=\"uagb-toc__list\"><a href=\"#clauses-that-matter\" class=\"uagb-toc-link__trigger\">Clauses that matter<\/a><\/li><\/ul><\/li><\/ul><\/li><\/ul><\/li><\/ul><\/li><\/ul><\/li><\/ul><\/li><li class=\"uagb-toc__list\"><a href=\"#frequently-asked-questions\" class=\"uagb-toc-link__trigger\">Frequently Asked Questions<\/a><li class=\"uagb-toc__list\"><a href=\"#sources\" class=\"uagb-toc-link__trigger\">Sources<\/a><\/ul><\/ul><\/ul><\/ul><\/ul><\/ul><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\n\n\n<h2 class=\"wp-block-heading\">Start by Matching the Caterer to the Event<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Catering is not one trade. A company that does excellent corporate lunch drops may have never plated 150 covers simultaneously, and a wedding specialist may be poor value for a office buffet.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Service styles and what each demands<\/h3>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Style<\/th><th>Suits<\/th><th>What it needs from the caterer<\/th><\/tr><\/thead><tbody><tr><td>Drop-off<\/td><td>Office lunches, informal gatherings<\/td><td>Reliable timing and safe transport; no on-site staff<\/td><\/tr><tr><td>Buffet<\/td><td>Larger, informal events<\/td><td>Proper hot and cold holding equipment, and staff to monitor it<\/td><\/tr><tr><td>Plated service<\/td><td>Weddings, formal dinners<\/td><td>Kitchen capacity to send every plate at once, and enough servers<\/td><\/tr><tr><td>Family style<\/td><td>Relaxed seated meals<\/td><td>Table space, and dishes that hold well for twenty minutes<\/td><\/tr><tr><td>Stations or food trucks<\/td><td>Casual, flowing events<\/td><td>Power, water access, and queue management<\/td><\/tr><tr><td>Passed canap\u00e9s<\/td><td>Receptions, cocktail hours<\/td><td>A high staff-to-guest ratio; this is labour-heavy<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Ask how many events of your exact type and size they did last year. Not how long they have been trading \u2014 a caterer with fifteen years of drop-off work and two plated weddings is a beginner at your wedding.<\/p>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-ct2b3c4d alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<figure class=\"wp-block-image aligncenter size-large is-resized\"><img decoding=\"async\" width=\"1200\" height=\"800\" data-src=\"https:\/\/ypages.us\/blog\/wp-content\/uploads\/2026\/09\/indoor-event-catering-service.jpg\" alt=\"Catering staff serving guests at an indoor event\" class=\"wp-image-2495 lazyload\" style=\"--smush-placeholder-width: 1200px; --smush-placeholder-aspect-ratio: 1200\/800;aspect-ratio:1.5000251749660138;width:843px;height:auto\" data-srcset=\"https:\/\/ypages.us\/blog\/wp-content\/uploads\/2026\/09\/indoor-event-catering-service.jpg 1200w, https:\/\/ypages.us\/blog\/wp-content\/uploads\/2026\/09\/indoor-event-catering-service-300x200.jpg 300w, https:\/\/ypages.us\/blog\/wp-content\/uploads\/2026\/09\/indoor-event-catering-service-1024x683.jpg 1024w, https:\/\/ypages.us\/blog\/wp-content\/uploads\/2026\/09\/indoor-event-catering-service-768x512.jpg 768w\" data-sizes=\"(max-width: 1200px) 100vw, 1200px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" \/><\/figure>\n<\/div><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">The Food Safety Question Worth Asking First<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">This is where catering differs from a restaurant meal, and where the useful question lives.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ask whether a certified food protection manager will be on site<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The FDA Food Code requires food establishments to have a certified food protection manager \u2014 a manager who has passed a test demonstrating knowledge of food safety. The CDC studied whether adopting that provision made a measurable difference, and it did: states that adopted the certified food protection manager requirement had <strong>0.38 foodborne norovirus outbreaks per million person-years, against 0.75 in states without it<\/strong>. Norovirus is the leading cause of foodborne disease outbreaks in the United States, so that is not a marginal finding.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">So ask two things: does the company have certified food protection managers, and will one of them be present at your event rather than back at the base kitchen. A caterer who answers immediately and specifically has thought about this. One who has to look it up has told you something too.<\/p>\n\n\n\n<div class=\"wp-block-uagb-info-box uagb-block-ct3c4d5e uagb-infobox__content-wrap  uagb-infobox-icon-above-title uagb-infobox-image-valign-top\"><div class=\"uagb-ifb-content\"><div class=\"uagb-ifb-title-wrap\"><h3 class=\"uagb-ifb-title\">Where catered food actually goes wrong<\/h3><\/div><p class=\"uagb-ifb-desc\">CDC analysed contributing factors to foodborne illness outbreaks from 2014 to 2022. Food remaining out of temperature control during preparation accounted for 13.1 percent, and food held out of temperature during service or display for 11.5 percent. Improper cooling accounted for 9.4 percent and inadequate cooking time or temperature for 11.0 percent. Contamination by an infectious food worker through barehand contact was 16.5 percent. Every one of those is a process failure, not an ingredient failure \u2014 which means they are things you can ask about before you book.<\/p><\/div><\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">The Temperatures That Govern Your Buffet<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">You do not need to run the kitchen, but knowing the numbers lets you ask a question a caterer cannot waffle through.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Rule<\/th><th>The figure<\/th><th>Why it matters at an event<\/th><\/tr><\/thead><tbody><tr><td>The danger zone<\/td><td>Bacteria grow rapidly between 40\u00b0F and 140\u00b0F<\/td><td>Transport and holding both sit right inside this range if unmanaged<\/td><\/tr><tr><td>Hot holding<\/td><td>140\u00b0F or warmer<\/td><td>Chafing dishes must actually be hot, not warm and decorative<\/td><\/tr><tr><td>Cold holding<\/td><td>40\u00b0F or below<\/td><td>Salads and desserts on a table need ice or refrigeration, not shade<\/td><\/tr><tr><td>The two-hour rule<\/td><td>Discard perishable food left at room temperature more than 2 hours<\/td><td>A long cocktail hour can quietly exceed this<\/td><\/tr><tr><td>Hot weather<\/td><td>1 hour once it is over 90\u00b0F<\/td><td>The rule that catches outdoor summer events<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Questions these numbers let you ask<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>How is food transported, and how long is it in transit from your kitchen to my venue?<\/li>\n\n\n\n<li>What equipment holds hot food at temperature on site, and does it need power at the venue?<\/li>\n\n\n\n<li>How is cold food kept cold if the buffet is outdoors in July?<\/li>\n\n\n\n<li>Who takes temperatures during service, how often, and is it recorded?<\/li>\n\n\n\n<li>How long will food be out before guests eat, given my timeline?<\/li>\n\n\n\n<li>What is your policy on leftovers \u2014 and are you willing to let guests take food home?<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">That last one is a fair test of honesty. A caterer who declines to send guests home with food that has sat out for three hours is protecting you, not being difficult.<\/p>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-ct4d5e6f alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<figure class=\"wp-block-image aligncenter size-large is-resized\"><img decoding=\"async\" width=\"1200\" height=\"800\" data-src=\"https:\/\/ypages.us\/blog\/wp-content\/uploads\/2026\/09\/hot-buffet-held-in-a-chafing-dish.jpg\" alt=\"Hot food held in a chafing dish, which must stay at 140F or above during service\" class=\"wp-image-2496 lazyload\" style=\"--smush-placeholder-width: 1200px; --smush-placeholder-aspect-ratio: 1200\/800;aspect-ratio:1.5000251749660138;width:899px;height:auto\" data-srcset=\"https:\/\/ypages.us\/blog\/wp-content\/uploads\/2026\/09\/hot-buffet-held-in-a-chafing-dish.jpg 1200w, https:\/\/ypages.us\/blog\/wp-content\/uploads\/2026\/09\/hot-buffet-held-in-a-chafing-dish-300x200.jpg 300w, https:\/\/ypages.us\/blog\/wp-content\/uploads\/2026\/09\/hot-buffet-held-in-a-chafing-dish-1024x683.jpg 1024w, https:\/\/ypages.us\/blog\/wp-content\/uploads\/2026\/09\/hot-buffet-held-in-a-chafing-dish-768x512.jpg 768w\" data-sizes=\"(max-width: 1200px) 100vw, 1200px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" \/><\/figure>\n<\/div><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Allergies and Dietary Requirements<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The FDA recognises nine major food allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame, the last added by the FASTER Act and effective from 1 January 2023.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Here is the part guests assume is covered and is not. Federal allergen labeling law is built around packaged food. The FDA states that FALCPA&#8217;s labeling requirements do not apply to food placed in a wrapper or container following a customer&#8217;s order at the point of purchase, and exclude most food sold at food service establishments that is not pre-packaged with a label. A buffet tray has no ingredient panel and no legal obligation to carry one. Whatever protection your guests get comes from the caterer&#8217;s own process.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What a competent caterer will do<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Collect requirements by name at RSVP<\/strong>, not as a headcount of &#8220;three vegetarians&#8221;.<\/li>\n\n\n\n<li><strong>Distinguish an allergy from a preference.<\/strong> A severe allergy is a kitchen protocol; a dislike is a menu choice.<\/li>\n\n\n\n<li><strong>Explain cross-contact controls<\/strong> \u2014 separate preparation areas, dedicated utensils, changed gloves, order of cooking.<\/li>\n\n\n\n<li><strong>Label the buffet<\/strong> with dish names and major allergens, even though no law requires it.<\/li>\n\n\n\n<li><strong>Plate allergy meals separately<\/strong> and hand them to the named guest rather than leaving them on a table.<\/li>\n\n\n\n<li><strong>Brief the service staff<\/strong> so the person carrying the plate knows what is on it.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">A caterer who says &#8220;we cannot guarantee a nut-free environment, but here is exactly what we do&#8221; is more trustworthy than one who says it will all be fine.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Reading a Per-Head Quote Honestly<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Two quotes at the same per-head figure can differ by thousands once everything is counted. Get every quote onto the same basis before comparing.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What to make each caterer itemise<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Staffing<\/strong> \u2014 how many servers and kitchen staff, for how many hours, and at what rate beyond that.<\/li>\n\n\n\n<li><strong>Rentals<\/strong> \u2014 plates, glassware, cutlery, linens, tables, chafing equipment. Included or billed on?<\/li>\n\n\n\n<li><strong>Service charge<\/strong> \u2014 the percentage, and whether it applies to food only or to the whole invoice.<\/li>\n\n\n\n<li><strong>Delivery, travel and setup<\/strong>, plus breakdown and removal afterwards.<\/li>\n\n\n\n<li><strong>Bar<\/strong> \u2014 whether they supply it, corkage if you do, and who holds the licence.<\/li>\n\n\n\n<li><strong>Cake cutting, vendor meals and children&#8217;s meals<\/strong>, which are priced separately more often than people expect.<\/li>\n\n\n\n<li><strong>Sales tax<\/strong>, and whether the quoted figure is before or after it.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">The service charge is not a tip<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Caterers commonly add a service charge, and hosts routinely assume it is the gratuity and then tip on top. The IRS treats a payment as a tip only where the customer voluntarily decides to pay it and determines the amount; an automatic charge added to a bill is a service charge, and when distributed to an employee it is generally treated as wages paid by the employer rather than tips paid by the customer. Ask what the charge covers and whether staff receive any of it, then decide about tipping with that answer in hand.<\/p>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-ct5e6f7a alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<figure class=\"wp-block-image aligncenter size-large is-resized\"><img decoding=\"async\" width=\"1200\" height=\"800\" data-src=\"https:\/\/ypages.us\/blog\/wp-content\/uploads\/2026\/09\/buffet-selection-at-a-catered-event.jpg\" alt=\"A buffet selection at a catered event, where menu range affects the per-head price\" class=\"wp-image-2494 lazyload\" style=\"--smush-placeholder-width: 1200px; --smush-placeholder-aspect-ratio: 1200\/800;aspect-ratio:1.5000251749660138;width:898px;height:auto\" data-srcset=\"https:\/\/ypages.us\/blog\/wp-content\/uploads\/2026\/09\/buffet-selection-at-a-catered-event.jpg 1200w, https:\/\/ypages.us\/blog\/wp-content\/uploads\/2026\/09\/buffet-selection-at-a-catered-event-300x200.jpg 300w, https:\/\/ypages.us\/blog\/wp-content\/uploads\/2026\/09\/buffet-selection-at-a-catered-event-1024x683.jpg 1024w, https:\/\/ypages.us\/blog\/wp-content\/uploads\/2026\/09\/buffet-selection-at-a-catered-event-768x512.jpg 768w\" data-sizes=\"(max-width: 1200px) 100vw, 1200px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" \/><\/figure>\n<\/div><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">What to Actually Test at a Tasting<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A tasting is a sales meeting where two portions are cooked to order by the head chef. Your event is two hundred portions cooked hours earlier and held. Use the tasting to probe the gap.<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Ask which dishes hold well and which do not.<\/strong> An honest chef will steer you away from something that dies under a lid, and that advice is worth more than the meal.<\/li>\n\n\n\n<li><strong>Ask who cooks on the day.<\/strong> If it is not the person cooking now, ask to meet them or see their work.<\/li>\n\n\n\n<li><strong>Taste the vegetarian and allergen-free options<\/strong>, not only the headline dishes. This is where corners show.<\/li>\n\n\n\n<li><strong>Check seasoning at room temperature.<\/strong> Food that is bland once it cools was seasoned for a plate served instantly.<\/li>\n\n\n\n<li><strong>Confirm the portion size you are being shown<\/strong> is the portion guests get.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Contract and Logistics Before You Pay<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The details that cause problems on the day are nearly all knowable weeks beforehand.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Verify before signing<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Health permit and inspection record.<\/strong> Oversight is state and local, so look the company up on your county or city health department site rather than trusting a certificate on a wall.<\/li>\n\n\n\n<li><strong>Liability insurance<\/strong>, and liquor liability if they are serving alcohol. Most venues require proof from vendors anyway.<\/li>\n\n\n\n<li><strong>Whether your venue approves them.<\/strong> Some venues have exclusive or preferred lists, and an outside caterer may face a fee or be barred.<\/li>\n\n\n\n<li><strong>Kitchen access at the venue<\/strong> \u2014 power, water, refrigeration, and how much space they actually get.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Clauses that matter<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Final headcount deadline<\/strong> and what happens if numbers drop after it.<\/li>\n\n\n\n<li><strong>Deposit amount, refundability and the payment schedule.<\/strong><\/li>\n\n\n\n<li><strong>Cancellation and date-change terms<\/strong>, stated separately, because they are not the same thing.<\/li>\n\n\n\n<li><strong>Menu change deadline<\/strong> and whether substitutions are permitted.<\/li>\n\n\n\n<li><strong>Overtime rate<\/strong> if service runs long.<\/li>\n\n\n\n<li><strong>What happens if they cannot perform<\/strong> \u2014 a named substitute arrangement, not a vague reassurance.<\/li>\n\n\n\n<li><strong>A written timeline<\/strong> for the day: arrival, setup, service times, breakdown.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">For what all of this should cost, see our companion guide to <a href=\"https:\/\/ypages.us\/blog\/catering-cost-for-a-party\/\">catering costs for a party<\/a>. If the event is a wedding, the venue usually constrains the caterer more than the other way round \u2014 our guides to <a href=\"https:\/\/ypages.us\/blog\/wedding-venue-cost\/\">wedding venue costs<\/a> and <a href=\"https:\/\/ypages.us\/blog\/find-the-best-local-restaurant\/\">judging a food business<\/a> cover the neighbouring decisions.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Frequently Asked Questions<\/h2>\n\n\n<div class=\"wp-block-uagb-faq uagb-faq__outer-wrap uagb-block-ct6f7a8b uagb-faq-icon-row uagb-faq-layout-accordion uagb-faq-expand-first-true uagb-faq-inactive-other-true uagb-faq__wrap uagb-buttons-layout-wrap uagb-faq-equal-height     uagb-faq-item--row\" data-faqtoggle=\"true\" role=\"tablist\"><script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"FAQPage\",\"@id\":\"https:\\\/\\\/ypages.us\\\/blog\\\/choose-a-catering-company\\\/\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is the most important question to ask a catering company?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Whether a certified food protection manager will be on site at your event. The FDA Food Code requires food establishments to have one, and CDC found that states adopting that provision had 0.38 foodborne norovirus outbreaks per million person-years against 0.75 in states without it. Ask whether the company has them and whether one attends your event rather than staying at the base kitchen.\"}},{\"@type\":\"Question\",\"name\":\"What temperature should catered food be held at?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Hot food at 140\\u00b0F or warmer and cold food at 40\\u00b0F or below, because bacteria grow rapidly between those two figures. Perishable food left at room temperature should be discarded after two hours, or after one hour once the temperature is over 90\\u00b0F \\u2014 the rule that catches outdoor summer events.\"}},{\"@type\":\"Question\",\"name\":\"What actually causes foodborne illness at catered events?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Process failures rather than bad ingredients. CDC's 2014 to 2022 analysis found food remaining out of temperature control during preparation contributed to 13.1 percent of outbreaks, food held out of temperature during service or display 11.5 percent, improper cooling 9.4 percent and inadequate cooking time or temperature 11.0 percent, with barehand contact by an infectious food worker at 16.5 percent.\"}},{\"@type\":\"Question\",\"name\":\"Does allergen labeling law protect guests at a catered event?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Not in the way it does on a supermarket shelf. The FDA states that FALCPA labeling requirements do not apply to food placed in a wrapper or container after a customer orders, and exclude most food service not pre-packaged with a label. A buffet tray carries no legal obligation to show ingredients, so protection comes entirely from the caterer's own process.\"}},{\"@type\":\"Question\",\"name\":\"How do I check a caterer's health inspection record?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Food service oversight is state and local rather than federal, so look the company up on your county or city health department website rather than trusting a certificate on a wall. Many jurisdictions publish inspection results online. Ask for the permit number if you cannot find them, and confirm the permit covers off-site catering rather than only a fixed premises, since those are sometimes licensed separately.\"}},{\"@type\":\"Question\",\"name\":\"How do I compare two catering quotes fairly?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Get both onto the same basis. Make each itemise staffing numbers and hours, rentals, the service charge percentage and what it applies to, delivery, setup and breakdown, bar arrangements, cake cutting, vendor and children's meals, and sales tax. Two identical per-head figures can differ by thousands once those are counted.\"}},{\"@type\":\"Question\",\"name\":\"What should I ask at a tasting?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Which dishes hold well and which do not, and who is cooking on the day. A tasting is two portions cooked to order; your event is hundreds cooked earlier and held. Taste the vegetarian and allergen-free options too, check seasoning once the food has cooled, and confirm the portion shown is the portion guests receive.\"}}]}<\/script><div class=\"wp-block-uagb-faq-child uagb-faq-child__outer-wrap uagb-faq-item uagb-block-ctfaq01 \" role=\"tab\" tabindex=\"0\"><div class=\"uagb-faq-questions-button uagb-faq-questions\">\t\t\t<span class=\"uagb-icon uagb-faq-icon-wrap\">\n\t\t\t\t\t\t\t\t<svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox= \"0 0 448 512\"><path d=\"M432 256c0 17.69-14.33 32.01-32 32.01H256v144c0 17.69-14.33 31.99-32 31.99s-32-14.3-32-31.99v-144H48c-17.67 0-32-14.32-32-32.01s14.33-31.99 32-31.99H192v-144c0-17.69 14.33-32.01 32-32.01s32 14.32 32 32.01v144h144C417.7 224 432 238.3 432 256z\"><\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<span class=\"uagb-icon-active uagb-faq-icon-wrap\">\n\t\t\t\t\t\t\t\t<svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox= \"0 0 448 512\"><path d=\"M400 288h-352c-17.69 0-32-14.32-32-32.01s14.31-31.99 32-31.99h352c17.69 0 32 14.3 32 31.99S417.7 288 400 288z\"><\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t<span class=\"uagb-question\">What is the most important question to ask a catering company?<\/span><\/div><div class=\"uagb-faq-content\"><p>Whether a certified food protection manager will be on site at your event. The FDA Food Code requires food establishments to have one, and CDC found that states adopting that provision had 0.38 foodborne norovirus outbreaks per million person-years against 0.75 in states without it. Ask whether the company has them and whether one attends your event rather than staying at the base kitchen.<\/p><\/div><\/div><div class=\"wp-block-uagb-faq-child uagb-faq-child__outer-wrap uagb-faq-item uagb-block-ctfaq02 \" role=\"tab\" tabindex=\"0\"><div class=\"uagb-faq-questions-button uagb-faq-questions\">\t\t\t<span class=\"uagb-icon uagb-faq-icon-wrap\">\n\t\t\t\t\t\t\t\t<svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox= \"0 0 448 512\"><path d=\"M432 256c0 17.69-14.33 32.01-32 32.01H256v144c0 17.69-14.33 31.99-32 31.99s-32-14.3-32-31.99v-144H48c-17.67 0-32-14.32-32-32.01s14.33-31.99 32-31.99H192v-144c0-17.69 14.33-32.01 32-32.01s32 14.32 32 32.01v144h144C417.7 224 432 238.3 432 256z\"><\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<span class=\"uagb-icon-active uagb-faq-icon-wrap\">\n\t\t\t\t\t\t\t\t<svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox= \"0 0 448 512\"><path d=\"M400 288h-352c-17.69 0-32-14.32-32-32.01s14.31-31.99 32-31.99h352c17.69 0 32 14.3 32 31.99S417.7 288 400 288z\"><\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t<span class=\"uagb-question\">What temperature should catered food be held at?<\/span><\/div><div class=\"uagb-faq-content\"><p>Hot food at 140\u00b0F or warmer and cold food at 40\u00b0F or below, because bacteria grow rapidly between those two figures. Perishable food left at room temperature should be discarded after two hours, or after one hour once the temperature is over 90\u00b0F \u2014 the rule that catches outdoor summer events.<\/p><\/div><\/div><div class=\"wp-block-uagb-faq-child uagb-faq-child__outer-wrap uagb-faq-item uagb-block-ctfaq03 \" role=\"tab\" tabindex=\"0\"><div class=\"uagb-faq-questions-button uagb-faq-questions\">\t\t\t<span class=\"uagb-icon uagb-faq-icon-wrap\">\n\t\t\t\t\t\t\t\t<svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox= \"0 0 448 512\"><path d=\"M432 256c0 17.69-14.33 32.01-32 32.01H256v144c0 17.69-14.33 31.99-32 31.99s-32-14.3-32-31.99v-144H48c-17.67 0-32-14.32-32-32.01s14.33-31.99 32-31.99H192v-144c0-17.69 14.33-32.01 32-32.01s32 14.32 32 32.01v144h144C417.7 224 432 238.3 432 256z\"><\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<span class=\"uagb-icon-active uagb-faq-icon-wrap\">\n\t\t\t\t\t\t\t\t<svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox= \"0 0 448 512\"><path d=\"M400 288h-352c-17.69 0-32-14.32-32-32.01s14.31-31.99 32-31.99h352c17.69 0 32 14.3 32 31.99S417.7 288 400 288z\"><\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t<span class=\"uagb-question\">What actually causes foodborne illness at catered events?<\/span><\/div><div class=\"uagb-faq-content\"><p>Process failures rather than bad ingredients. CDC&#8217;s 2014 to 2022 analysis found food remaining out of temperature control during preparation contributed to 13.1 percent of outbreaks, food held out of temperature during service or display 11.5 percent, improper cooling 9.4 percent and inadequate cooking time or temperature 11.0 percent, with barehand contact by an infectious food worker at 16.5 percent.<\/p><\/div><\/div><div class=\"wp-block-uagb-faq-child uagb-faq-child__outer-wrap uagb-faq-item uagb-block-ctfaq04 \" role=\"tab\" tabindex=\"0\"><div class=\"uagb-faq-questions-button uagb-faq-questions\">\t\t\t<span class=\"uagb-icon uagb-faq-icon-wrap\">\n\t\t\t\t\t\t\t\t<svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox= \"0 0 448 512\"><path d=\"M432 256c0 17.69-14.33 32.01-32 32.01H256v144c0 17.69-14.33 31.99-32 31.99s-32-14.3-32-31.99v-144H48c-17.67 0-32-14.32-32-32.01s14.33-31.99 32-31.99H192v-144c0-17.69 14.33-32.01 32-32.01s32 14.32 32 32.01v144h144C417.7 224 432 238.3 432 256z\"><\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<span class=\"uagb-icon-active uagb-faq-icon-wrap\">\n\t\t\t\t\t\t\t\t<svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox= \"0 0 448 512\"><path d=\"M400 288h-352c-17.69 0-32-14.32-32-32.01s14.31-31.99 32-31.99h352c17.69 0 32 14.3 32 31.99S417.7 288 400 288z\"><\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t<span class=\"uagb-question\">Does allergen labeling law protect guests at a catered event?<\/span><\/div><div class=\"uagb-faq-content\"><p>Not in the way it does on a supermarket shelf. The FDA states that FALCPA labeling requirements do not apply to food placed in a wrapper or container after a customer orders, and exclude most food service not pre-packaged with a label. A buffet tray carries no legal obligation to show ingredients, so protection comes entirely from the caterer&#8217;s own process.<\/p><\/div><\/div><div class=\"wp-block-uagb-faq-child uagb-faq-child__outer-wrap uagb-faq-item uagb-block-ctfaq05 \" role=\"tab\" tabindex=\"0\"><div class=\"uagb-faq-questions-button uagb-faq-questions\">\t\t\t<span class=\"uagb-icon uagb-faq-icon-wrap\">\n\t\t\t\t\t\t\t\t<svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox= \"0 0 448 512\"><path d=\"M432 256c0 17.69-14.33 32.01-32 32.01H256v144c0 17.69-14.33 31.99-32 31.99s-32-14.3-32-31.99v-144H48c-17.67 0-32-14.32-32-32.01s14.33-31.99 32-31.99H192v-144c0-17.69 14.33-32.01 32-32.01s32 14.32 32 32.01v144h144C417.7 224 432 238.3 432 256z\"><\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<span class=\"uagb-icon-active uagb-faq-icon-wrap\">\n\t\t\t\t\t\t\t\t<svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox= \"0 0 448 512\"><path d=\"M400 288h-352c-17.69 0-32-14.32-32-32.01s14.31-31.99 32-31.99h352c17.69 0 32 14.3 32 31.99S417.7 288 400 288z\"><\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t<span class=\"uagb-question\">How do I check a caterer&#8217;s health inspection record?<\/span><\/div><div class=\"uagb-faq-content\"><p>Food service oversight is state and local rather than federal, so look the company up on your county or city health department website rather than trusting a certificate on a wall. Many jurisdictions publish inspection results online. Ask for the permit number if you cannot find them, and confirm the permit covers off-site catering rather than only a fixed premises, since those are sometimes licensed separately.<\/p><\/div><\/div><div class=\"wp-block-uagb-faq-child uagb-faq-child__outer-wrap uagb-faq-item uagb-block-ctfaq06 \" role=\"tab\" tabindex=\"0\"><div class=\"uagb-faq-questions-button uagb-faq-questions\">\t\t\t<span class=\"uagb-icon uagb-faq-icon-wrap\">\n\t\t\t\t\t\t\t\t<svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox= \"0 0 448 512\"><path d=\"M432 256c0 17.69-14.33 32.01-32 32.01H256v144c0 17.69-14.33 31.99-32 31.99s-32-14.3-32-31.99v-144H48c-17.67 0-32-14.32-32-32.01s14.33-31.99 32-31.99H192v-144c0-17.69 14.33-32.01 32-32.01s32 14.32 32 32.01v144h144C417.7 224 432 238.3 432 256z\"><\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<span class=\"uagb-icon-active uagb-faq-icon-wrap\">\n\t\t\t\t\t\t\t\t<svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox= \"0 0 448 512\"><path d=\"M400 288h-352c-17.69 0-32-14.32-32-32.01s14.31-31.99 32-31.99h352c17.69 0 32 14.3 32 31.99S417.7 288 400 288z\"><\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t<span class=\"uagb-question\">How do I compare two catering quotes fairly?<\/span><\/div><div class=\"uagb-faq-content\"><p>Get both onto the same basis. Make each itemise staffing numbers and hours, rentals, the service charge percentage and what it applies to, delivery, setup and breakdown, bar arrangements, cake cutting, vendor and children&#8217;s meals, and sales tax. Two identical per-head figures can differ by thousands once those are counted.<\/p><\/div><\/div><div class=\"wp-block-uagb-faq-child uagb-faq-child__outer-wrap uagb-faq-item uagb-block-ctfaq07 \" role=\"tab\" tabindex=\"0\"><div class=\"uagb-faq-questions-button uagb-faq-questions\">\t\t\t<span class=\"uagb-icon uagb-faq-icon-wrap\">\n\t\t\t\t\t\t\t\t<svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox= \"0 0 448 512\"><path d=\"M432 256c0 17.69-14.33 32.01-32 32.01H256v144c0 17.69-14.33 31.99-32 31.99s-32-14.3-32-31.99v-144H48c-17.67 0-32-14.32-32-32.01s14.33-31.99 32-31.99H192v-144c0-17.69 14.33-32.01 32-32.01s32 14.32 32 32.01v144h144C417.7 224 432 238.3 432 256z\"><\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<span class=\"uagb-icon-active uagb-faq-icon-wrap\">\n\t\t\t\t\t\t\t\t<svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox= \"0 0 448 512\"><path d=\"M400 288h-352c-17.69 0-32-14.32-32-32.01s14.31-31.99 32-31.99h352c17.69 0 32 14.3 32 31.99S417.7 288 400 288z\"><\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t<span class=\"uagb-question\">What should I ask at a tasting?<\/span><\/div><div class=\"uagb-faq-content\"><p>Which dishes hold well and which do not, and who is cooking on the day. A tasting is two portions cooked to order; your event is hundreds cooked earlier and held. Taste the vegetarian and allergen-free options too, check seasoning once the food has cooled, and confirm the portion shown is the portion guests receive.<\/p><\/div><\/div><\/div>\n\n\n<h2 class=\"wp-block-heading\">Sources<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Centers for Disease Control and Prevention \u2014 <a href=\"https:\/\/www.cdc.gov\/restaurant-food-safety\/php\/practices\/code-adoption.html\" target=\"_blank\" rel=\"noreferrer noopener\">Food Code Adoption and certified food protection managers<\/a><\/li>\n\n\n\n<li>Centers for Disease Control and Prevention \u2014 <a href=\"https:\/\/www.cdc.gov\/mmwr\/volumes\/74\/ss\/ss7401a1.htm\" target=\"_blank\" rel=\"noreferrer noopener\">Contributing Factors of Foodborne Illness Outbreaks, 2014\u20132022<\/a><\/li>\n\n\n\n<li>USDA Food Safety and Inspection Service \u2014 <a href=\"https:\/\/www.fsis.usda.gov\/food-safety\/safe-food-handling-and-preparation\/food-safety-basics\/leftovers-and-food-safety\" target=\"_blank\" rel=\"noreferrer noopener\">Leftovers and Food Safety<\/a><\/li>\n\n\n\n<li>US Food and Drug Administration \u2014 <a href=\"https:\/\/www.fda.gov\/food\/food-labeling-nutrition\/food-allergies\" target=\"_blank\" rel=\"noreferrer noopener\">Food Allergies and allergen labeling<\/a><\/li>\n\n\n\n<li>Internal Revenue Service \u2014 <a href=\"https:\/\/www.irs.gov\/businesses\/small-businesses-self-employed\/tip-recordkeeping-and-reporting\" target=\"_blank\" rel=\"noreferrer noopener\">Tip recordkeeping and reporting<\/a><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Run a catering business?<\/strong> If you can name your certified food protection manager and describe your holding and cross-contact protocols without hesitating, a free Ypages listing puts you in front of hosts asking exactly those questions. <a href=\"https:\/\/ypages.us\/signup.php\">Add your business free<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>This article is general information, not food safety or medical advice. Food safety rules, permits and inspection practice vary by state and locality \u2014 check your own area, and speak to the caterer directly about any medical dietary need. Guests with severe allergies should be guided by their own clinician.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tasting menus and per-head prices are the easy part. Ask whether a certified food protection manager will be on site, how hot and cold food is held, and what the quote does not include.<\/p>\n","protected":false},"author":1,"featured_media":2493,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"normal-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[23],"tags":[],"class_list":["post-2497","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-dining"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How to Choose the Best Catering Company for Your Event<\/title>\n<meta name=\"description\" content=\"Ask if a certified food protection manager will be on site, check holding temperatures, and make every quote itemise staffing, rentals and the service charge.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ypages.us\/blog\/choose-a-catering-company\/\" \/>\n<meta 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