The Catering Journal
Articles
Practical guides, technology insights, operational resources, and real-world lessons for modern catering teams.
Latest articles
How Much Food for 50 Guests
A caterer's portioning framework that scales cleanly to any headcount, with math you can hand straight to the kitchen.
How to Price a Catering Proposal
Cost-up pricing that protects your margin without scaring the client away. The numbers behind a proposal that wins.
The Perfect Catering Packing List
The system that means you never arrive at a venue missing a chafer, a serving spoon, or the one extension cord that saves the night.
How Much Ice Does Your Event Really Need?
Ice isn't one number, it's three. Here's how caterers plan beverage, cooling, and backup ice so nothing melts down mid-event.
Designing a Buffet That Doesn't Back Up
A slow buffet line isn't a food problem, it's a layout problem. Here's how to design one that clears the room and keeps guests happy.
How Many Catering Staff Do You Really Need?
Staffing isn't one ratio. It's six roles, each responding to the service style, the bar, the rentals, and the room. Here's how the pros plan it.
How Many Hors d'Oeuvres Do You Need Per Person?
The passed-service standard is simple math, but self-service stations play by different rules. Here's how to plan both without running short or over-ordering.
How to Handle Dietary Restrictions at a Catered Event
Allergies and diets are the rule now, not the exception. Here's a system for handling them that protects your guests and your reputation.
How Many Drinks Per Guest for an Event?
Beverage planning is more than the bar. Here's how to size water, coffee, soft drinks, and alcohol so no one goes thirsty and nothing goes to waste.
How to Plan a Grazing Table: Quantities, Variety & Seasonal Ideas
How caterers plan a grazing table that balances quantity, variety, display space, and replenishment, without overproducing.
Catering Discovery Questions: What to Ask Before You Build the Proposal
Discovery is the bridge between an inquiry and a proposal. The questions that actually matter, and how they change by event type.
Tablecloth Sizes for Events: A Sizing Guide for Caterers
How to calculate tablecloth size and drop for round, rectangular, square, and cocktail tables, plus a quick-reference chart and the mistakes that cost you in the warehouse.
The Art of the Venue Walkthrough
A great catering walkthrough isn't about measuring doorways. It's the one moment operations, sales, the venue, and the client can stand in the same space and imagine the event together.
Curate: One of the Most Forward-Thinking Catering Platforms Available Today
A closer look at Curate's all-in-one catering software, from proposals and recipe costing to payments and integrated online ordering, and why native e-commerce is reshaping catering technology.
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