Things to consider when vetting a wedding caterer in the Philippines

Use these questions to compare catering services, avoid surprise fees, and align expectations with your chosen supplier.

Availability & Experience

• Are you available on our target date(s) and time window?
• How many weddings do you handle on the same day?
• How long have you been in wedding catering, and how many events do you do per year?
• Have you catered at our venue (or a similar venue) before?
• What recent weddings can we reference or visit for a live setup?
• Who from your team will be our point person from planning to pack-up?

Cuisine, Menu & Tasting

• What cuisines do you specialize in (Filipino/regional, Asian, Western, fusion)?
• Can you customize the menu to our story (hometowns, family recipes, cultural traditions)?
• Do you offer menu tastings? What’s included, how many guests can join, and is it deductible if we book?
• Will the chef who prepares the tasting also lead our wedding kitchen?
• How early before the wedding do we need to lock final menu choices?
• Can you prepare kid’s meals, supplier/crew meals, and vendor-friendly portions?
• Do you offer vegetarian/vegan, halal-friendly, or pescatarian menus?
• How do you handle food allergies and serious dietary restrictions (e.g., celiac, nut/seafood allergies)?
• Can you label dishes clearly with allergens and ingredients on the buffet/menus?
• For outdoor/beach venues, how do you keep hot foods hot and cold foods cold?

Service Style & Guest Flow

• Which serving formats do you recommend for our guest count and venue (seated/plated, family-style, buffet, food stations, cocktails)?
• How long does each format typically take from first plate to last?
• How do you manage long lines at buffets or stations?
• Can you choreograph courses around the program (toasts, dances, games) to keep food quality consistent?

Staffing & Service Details

• What is your server-to-guest ratio for our chosen service style?
• Are uniformed banquet captains and a head waiter included?
• Do you provide bartenders and bar runners if we add a bar package?
• Who handles coordinating with our planner/host/venue on the day?
• Will your team bus tables, refill water/wine, and manage coffee/tea service?

Bar, Beverages & Corkage

• What bar packages do you offer (soft drinks, beer/wine, cocktails, mocktails)?
• Can we bring our own alcohol? If yes, what are the corkage terms?
• Do you provide glassware, ice, mixers, garnishes, and bar tools?
• How do you manage responsible alcohol service and last-call procedures?
• Do you offer a mobile bar, coffee cart, or fresh juices/smoothie stations?

Rentals, Styling & Tablescapes

• Which rentals are included (tables, chairs, linens, napkins, chargers, flatware, glassware, plates)?
• Can we upgrade linens, chargers, or chairs? What are the add-on rates?
• Do you provide menu cards, place cards, table numbers, and signage?
• How do you coordinate styling with our florist/stylist so colors and heights work with service?

Cake, Desserts & Add-Ons

• Do you handle cake cutting? Is there a fee and are plates/cutlery included?
• Can you set up a dessert bar or grazing table? Who supplies platters and labels?
• Do you offer late-night snacks (e.g., lugaw/ramen/burger sliders/taho) and coffee or cacao bars?

Venue Logistics & Accreditations

• Are you accredited at our venue? If not, what are the accreditation or corkage requirements?
• What are your kitchen/pantry needs (prep space, water source, power load, parking, elevator access)?
• For tented/outdoor setups, what are your contingency requirements (tents with sidewalls, flooring, lighting)?
• What is your earliest load-in time and latest pack-out time per venue rules?

Food Safety, Transport & Outdoor Readiness

• How do you maintain food safety from commissary to venue (insulated vehicles, temperature logs, timed holding)?
• What’s your plan for heat, humidity, rain, and pests at outdoor venues?
• Do you carry permits and food-handling certifications for your kitchen staff?

Timing, Program & Rehearsal

• What is your standard timeline from guest arrival to coffee/tea service?
• How do you coordinate with the emcee, lights/sounds, and photo/video to sync service with key moments?
• Can you accommodate a rehearsal walkthrough or final site meeting?

Budget, Inclusions & Fees

• What exactly is included in your packages (menu, staffing, rentals, setup/pack-down, styling basics)?
• Which fees should we expect beyond the package (service charge, VAT, transport, generator, venue utilities, waste handling)?
• What are your overtime and extension policies if the program runs late?
• Are there breakage, cleaning, or security deposits for rentals?
• How do you price kid’s meals and supplier meals?
• What are your corkage policies for third-party items (lechon, desserts, mobile bar, wine/champagne)?

Leftovers, Donations & Take-Home

• What is your policy on leftovers (guests’ take-home, safety windows, containers)?
• Can you help us donate safe, unopened items to a local charity the same day?

Sustainability & Sourcing

• Do you offer options to reduce single-use plastics (real glassware, water stations)?
• Can you source seasonal/local ingredients?
• How do you handle food waste and surplus?

Contracts, Payments & Contingencies

• What is the booking retainer, payment schedule, and accepted payment methods?
• What is your reschedule/cancellation policy?
• Can you include all verbal agreements and final layout/menu in the contract?
• Are you adequately insured, and can you list the venue as additionally insured if required?
• What happens if key staff are ill or there’s a supply shortage? What’s your backup plan?

Coordination With Other Suppliers

• Will you coordinate service needs with our planner, stylist, venue, photographer, and entertainment?
• Do you need a final headcount by a specific date? What’s the adjustment window?

Day-Of Execution & Aftercare

• Who is our on-site banquet captain and how can we reach them on the day?
• How do you manage guest dietary requests that surface on-site?
• Who handles final clearing, pack-down, and trash removal? By what time must the venue be cleared?

For Philippine-Specific Considerations

• Are there any venue accreditation fees or corkage fees we should budget for if we bring non-accredited suppliers?
• Can you assist with securing venue compliance (permits, power/electrical load lists, kitchen tenting)?
• Do you offer Filipino regional specialties or heritage dishes important to our families?
• Can you provide crew meals for all suppliers (photo/video, coordinators, band/DJ, lights/sounds, drivers/ushers)?