← Library
Worksheet
Venue Walkthrough Worksheet
A printable blank walkthrough for professionals who prefer paper. Mark each item ✓ Confirmed, ⚠ Issue, ? Follow Up, or N/A as you tour the space.
This is the universal version, covering every section. For a copy trimmed to a specific event, run the planner and choose “Print blank for this event.”
Venue Walkthrough
Mark each item: ✓ Confirmed · ⚠ Issue · ? Follow Up · N/A
Event
Venue
Date
Guest count
Service style
Indoor / Outdoor
Scope (bar / cooking / coffee / rentals)
Arrival & Load-In
Service / catering entrance & address confirmed☐✓☐⚠☐?☐N/A
Loading zone & vehicle access for the catering vehicle☐✓☐⚠☐?☐N/A
Parking and load-in time restrictions☐✓☐⚠☐?☐N/A
Distance from vehicle to event space is workable☐✓☐⚠☐?☐N/A
Vertical access to the event space
☐Ground level☐Stairs☐Ramp☐Passenger elevator☐Freight elevator
Freight elevator available and reservable☐✓☐⚠☐?☐N/A
Tightest door / elevator width (if a concern)in
Venue contact for day-of access
Must vehicles be moved after unloading?☐Yes☐No
☐Photo — Service entrance, loading area & route to the event space
Back of House / Prep
BOH / prep space located; distance to event space workable☐✓☐⚠☐?☐N/A
Prep tables / work surfaces available (or we bring our own)☐✓☐⚠☐?☐N/A
Refrigeration & cold holding available☐✓☐⚠☐?☐N/A
Hot holding space and power for it☐✓☐⚠☐?☐N/A
Handwashing and utility sink access☐✓☐⚠☐?☐N/A
Ice availability and source on site☐✓☐⚠☐?☐N/A
Trash access & removal from BOH☐✓☐⚠☐?☐N/A
Staging space for plating / assembly☐✓☐⚠☐?☐N/A
Kitchen access timing & cleanup expectations☐✓☐⚠☐?☐N/A
May we use the venue's kitchen equipment?☐Yes☐No
Is the BOH space climate controlled?☐Yes☐No
Cooking equipment / hood system available☐✓☐⚠☐?☐N/A
Open flame & propane rules confirmed with venue☐✓☐⚠☐?☐N/A
Fire extinguisher locations / fire marshal requirements to confirm☐✓☐⚠☐?☐N/A
☐Photo — BOH / prep space, work tables, refrigeration, sinks, storage, staging
Utilities & Power
Outlets located near proposed food & beverage service areas☐✓☐⚠☐?☐N/A
Asked the venue how nearby outlets are grouped onto circuits☐✓☐⚠☐?☐N/A
Dedicated circuits available where high-draw equipment will sit☐✓☐⚠☐?☐N/A
Breaker panel location / venue engineering available on event day☐✓☐⚠☐?☐N/A
Water source and hot water access☐✓☐⚠☐?☐N/A
Drainage / wastewater disposal☐✓☐⚠☐?☐N/A
Extension-cord, cord-cover & cable-routing rules confirmed☐✓☐⚠☐?☐N/A
GFCI outlets where needed (near water / outdoors)☐✓☐⚠☐?☐N/A
Generator use & restrictions☐✓☐⚠☐?☐N/A
Lighting adequate at the service areas☐✓☐⚠☐?☐N/A
☐Photo — Outlets near service areas, water source, breaker info (where permitted), cord routes
Powered equipment
| Equipment | Qty | Volts | Watts | Est. Amps | Location | Circuit notes |
|---|---|---|---|---|---|---|
Amps ≈ Watts ÷ Volts (120V). Estimate for planning only — verify the data plate and confirm circuits with the venue.
Event Space
Guest and service entrances identified☐✓☐⚠☐?☐N/A
Room dimensions (if useful)ft
Buffet / station / food service locations planned☐✓☐⚠☐?☐N/A
Bar & beverage station locations planned☐✓☐⚠☐?☐N/A
Service routes & staff circulation stay clear of guest flow☐✓☐⚠☐?☐N/A
Bottlenecks / queue pinch points identified☐✓☐⚠☐?☐N/A
Floor surface
☐Carpet☐Hardwood☐Tile / stone☐Concrete☐Other
Lighting, temperature & climate acceptable for food service☐✓☐⚠☐?☐N/A
Décor / placement restrictions affecting catering confirmed☐✓☐⚠☐?☐N/A
Emergency exits remain unobstructed by the plan☐✓☐⚠☐?☐N/A
Are venue-provided tables available for service?☐Yes☐No
☐Photo — Wide room views, buffet & station locations, bar, guest flow, service routes
Food Service
Service layout planned for this space and this service style☐✓☐⚠☐?☐N/A
Guest approach & staff access behind the service line work☐✓☐⚠☐?☐N/A
Replenishment / backup staging route from BOH☐✓☐⚠☐?☐N/A
Hot & cold holding at or near service☐✓☐⚠☐?☐N/A
Bussing / clearing route planned☐✓☐⚠☐?☐N/A
Passed hors d'oeuvres circulation route☐✓☐⚠☐?☐N/A
Any action / chef-attended stations needing power or hoods?☐Yes☐No
Service tables & linen requirements confirmed☐✓☐⚠☐?☐N/A
Are sneeze guards required?☐Yes☐No
☐Photo — Service area locations, guest approach & replenishment routes
Bar
Bar location(s) relative to food and entrances☐✓☐⚠☐?☐N/A
Number of bars planned
Bar water access☐✓☐⚠☐?☐N/A
Bar ice and ice storage☐✓☐⚠☐?☐N/A
Drain / dump location for the bar☐✓☐⚠☐?☐N/A
Power at the bar (blenders, refrigeration)☐✓☐⚠☐?☐N/A
Restocking route and backup product storage☐✓☐⚠☐?☐N/A
Guest queue space at the bar☐✓☐⚠☐?☐N/A
Alcohol rules, service hours & last call confirmed☐✓☐⚠☐?☐N/A
Does the venue provide bar equipment / refrigeration?☐Yes☐No
☐Photo — Bar location, back bar, water & ice access, staging, bartender route
Outdoor Considerations
Ground surface
☐Grass☐Pavement☐Gravel☐Deck☐Sand / other
Terrain manageable for carts and service☐✓☐⚠☐?☐N/A
Tent location, staking & restrictions confirmed☐✓☐⚠☐?☐N/A
Outdoor power / generator plan☐✓☐⚠☐?☐N/A
Outdoor water access☐✓☐⚠☐?☐N/A
Lighting after sunset☐✓☐⚠☐?☐N/A
Rain / weather backup space identified☐✓☐⚠☐?☐N/A
Sun / wind / heat exposure at service and food areas☐✓☐⚠☐?☐N/A
Food protection from sun, wind & pests☐✓☐⚠☐?☐N/A
Overnight / equipment-left rules confirmed☐✓☐⚠☐?☐N/A
☐Photo — Outdoor space, terrain, tent area, power, service route, weather backup space
Rentals & Equipment
Venue vs. caterer vs. rental-company responsibilities clear☐✓☐⚠☐?☐N/A
Tables, buffet & service tables sourced☐✓☐⚠☐?☐N/A
Linens, china, flatware & glassware sourced☐✓☐⚠☐?☐N/A
Hot boxes, refrigeration & ice sourced☐✓☐⚠☐?☐N/A
Rental delivery & pickup timing confirmed☐✓☐⚠☐?☐N/A
Storage for rentals before the event☐✓☐⚠☐?☐N/A
Storage / staging for rentals after the event☐✓☐⚠☐?☐N/A
Setup & breakdown responsibility assigned☐✓☐⚠☐?☐N/A
Equipment route from load-in to event space checked for size☐✓☐⚠☐?☐N/A
☐Photo — Delivery / staging area and any tight routes for rental equipment
Breakdown & Load-Out
Event end time
Required venue clear / out time
Breakdown can begin at
Load-out route and any restrictions during breakdown☐✓☐⚠☐?☐N/A
Elevator / freight availability at load-out☐✓☐⚠☐?☐N/A
Trash, recycling & food disposal plan☐✓☐⚠☐?☐N/A
Wastewater disposal at breakdown☐✓☐⚠☐?☐N/A
Rental consolidation / pickup / staging☐✓☐⚠☐?☐N/A
Kitchen & space cleanup / check-out expectations☐✓☐⚠☐?☐N/A
Items that cannot remain overnight identified☐✓☐⚠☐?☐N/A
Final venue contact / check-out procedure
☐Photo — Trash / recycling area, load-out route, rental staging, areas to restore
Common Equipment Power Reference
| Induction burner | 1,500–1,800 W | ~12.5–15 A @ 120V |
| Electric chafer / heater | 400–1,200 W | ~3–10 A @ 120V |
| Hot box / holding cabinet | 1,000–2,000 W | ~8–17 A @ 120V |
| Countertop convection oven | 1,500–1,800 W | ~12.5–15 A @ 120V |
| Coffee urn | 1,000–1,500 W | ~8–12.5 A @ 120V |
| Hot water boiler / kettle | 1,200–1,800 W | ~10–15 A @ 120V |
| Soup kettle / food warmer | 400–1,000 W | ~3–8 A @ 120V |
| Heat / carving lamp | 250–500 W each | ~2–4 A @ 120V |
| Panini press / griddle | 1,500–1,800 W | ~12.5–15 A @ 120V |
| Blender | 500–1,500 W | ~4–12.5 A @ 120V |
| Refrigerated / display equipment | Varies | Check data plate |
Typical planning references, not guarantees. Always verify your specific model and confirm available circuits with the venue.