Ask for event date, venue, guest count, meal times, menu preferences, dietary needs, service style, and available facilities. State when you will send a quote after receiving complete details. Separate a preliminary estimate from a confirmed menu and headcount.
Use an intake form for date, venue, guest range, menu direction, dietary needs, serving time, equipment, and budget assumptions, then request missing details together. Keep a current menu or package description available, but do not price an unknown headcount as a firm total. Set a clear response timeframe and assign one person to approve the final quote and later changes.
Create a quote checklist for kitchen capacity, delivery route, service equipment, and staffing before confirming timing.
Confirm menu choices, guest range, delivery route, setup time, serving staff, and venue equipment before setting a final price. Assign one person to review the quote for missing costs. If a supplier quote is pending, label the total provisional and set a date to reconfirm it.
Track turnaround time and common missing information. Create a KobStore catering page at kobstore.co.ke/register with a concise quote checklist for event clients.
