r/catering

Hey there. This is my first post, so I hope I'm at the correct subreddit, asking the correct question...

I'm creating a new software for catering owners with a ton of cool and exciting features based on frustrating of existing software.

Question for you: What are some pain points you are currently facing, and what features do you wish you can have in this new software?

I wanted to share a tablescape setup I recently worked on for a small event. The goal was to create something warm, relaxed, and elegant without making it feel overly formal or staged. I leaned into natural wood tones, soft florals, neutral plates, candles, and embroidered napkins to keep everything feeling cozy and personal. One thing I focused on was keeping the centerpiece height low enough so people could still comfortably talk across the table while still making the setup feel full and intentional. I also tried not to overmatch everything. I wanted the table to feel lived-in and welcoming rather than perfectly showroom-styled. The rustic wood texture honestly carried a lot of the atmosphere on its own, so keeping the decor softer helped balance it out. What surprised me most is how much the smaller details like napkin placement, spacing, and candle positioning changed the overall feel once everything came together. Still learning a lot about event styling and tablescaping, but this is one of the setups I’ve felt genuinely proud of so far.

https://preview.redd.it/a787hbhs3i0h1.png?width=1080&format=png&auto=webp&s=883044e29627145a79f5b27dad76f881baa97094

I am on a volunteer committee and we plan a big banquet for our community members, ~350 people. Feeding this many people is a huge lift. Last year we relied on volunteers to serve. This year we hired a small catering group.

The good news is that we have never run out of food. The bad news is that it takes nearly 2 hours to get everyone through the single buffet line. For the two years that I’ve been involve, timing has been a problem. It means people are either waiting a long time to eat or eating first and waiting a long time for everyone else to get their meals before speeches and awards can start.

This program runs every year and will probably always be between 350-400 folks. How would you speed this process up? The facility we use could probably support a second buffet line. I’ve also thought about family style dining with large platters on each table. Or perhaps nixing a formal dinner and opting for passed hors d’oeuvres?

Thanks for the input!

Hey folks,

I'm researching how caterers who run independent businesses coordinate with their staff for all upcoming events. Do you use an app? Group chat with all relevant people in it?

Thanks in advance!

This has honestly been stressing me out for a while. I run a small catering business in Boston. Office lunches, events, private clients, that kind of thing.
My track record with drivers has been rough. Late arrivals, last-minute no-shows, one guy just stopped responding the day of a big delivery. Can't keep operating like this.
Anyone who's figured out a reliable setup for catering deliveries, how'd you do it? What actually worked

I’m coordinating a nacho bar for the teachers at my kids school. There will be 50 adults. I purchased 10 pounds of ground beef and 6 pounds of chicken thighs. Cooked down, it’s 8 pounds of ground beef and 4 pounds of chicken. So 12 pounds total. Will that be enough or should I get more?

I knew it would cook down, but now I’m worried it’s not enough

I also have approx 8lbs of refried beans and 5lbs of black beans. I’m also making 64ish oz of queso.

Also, I have a newfound respect for caterers. This is a ton of work!

Hi everyone hehe I’m planning a small event with catering and I’m curious about the details that really elevate the overall presentation and guest experience. Outside of the food itself, what are the simple touches that tend to make the biggest impact in a catered setup? I’m thinking things like table styling, napkins, plating presentation, or anything that helps the whole setup feel more cohesive and intentional. Would love to hear from people in catering or with event experience on what details actually matter most and what tends to get overlooked.

Has anyone ever catered a private residential pizza party using wood-fired oven? I need tips on preparing the dough (on-site or have dough already made, traveling with dough, sizes for personal pizza, starting the oven and avoiding weather problems regarding humidity. All help is appreciated. Thanks.