Negotiating with your wedding caterer isn’t about demanding discounts or being difficult. It’s about clear communication, understanding value, and finding solutions that work for everyone. With catering typically accounting for 25-30% of your total wedding budget, getting this right can save you thousands whilst still delivering delicious food your guests will remember.
Here’s everything you need to know about negotiating with wedding caterers professionally and effectively.
Updated December 2025
- Understanding Wedding Catering Costs in the UK
- Why Wedding Caterers Price as They Do
- When Negotiation Works with Caterers
- When Negotiation Doesn’t Work
- The Smart Way to Negotiate with Wedding Caterers
- Specific Negotiation Strategies for Caterers
- Strategy 1: Menu Adjustments
- Strategy 2: Service Style Changes
- Strategy 3: Timing and Meal Type
- Strategy 4: Bundled Services
- Strategy 5: Off-Peak Leverage
- Strategy 6: Venue Kitchen Facilities
- Strategy 7: Beverage Strategy
- Strategy 8: Guest Count Management
- Strategy 9: DIY Elements
- Strategy 10: Tasting Negotiations
- Red Flags: When to Walk Away from a Caterer
- Real Success Stories: What Actually Works
- Hidden Costs to Negotiate Away
- Payment Terms Negotiation
- Questions to Ask Before Negotiating
- Final Tips for Successful Caterer Negotiation
- The Bottom Line
- Quick Reference: Caterer Negotiation Checklist
Understanding Wedding Catering Costs in the UK
Before you start negotiating, you need to understand what you’re working with. Knowledge is power when it comes to getting the best deal.
Average UK Wedding Catering Costs (2025)
According to recent wedding industry data:
Per person costs:
- Budget-friendly: £20-£40 per head
- Mid-range: £50-£85 per head
- UK average: £65-£70 per person
Total catering costs by guest count:
- 40 guests: £2,600 average
- 50 guests: £3,000-£3,500
- 80-90 guests: £5,700 average
- 100 guests: £6,500-£8,500
- 150 guests: £9,750-£12,750
- 160 guests: £10,400 average
Important note: These costs have skyrocketed in recent years due to Brexit, COVID-19, the Ukraine war, the energy crisis, and the UK’s financial situation. Food, labour, and supplies have all increased dramatically since 2020.
Regional Variations
Catering costs vary significantly across the UK:
- London and Southeast: Highest costs (£75-£150+ per head)
- Scotland: Moderate costs
- Yorkshire and the Humber: More affordable (£50-£80 per head)
- Midlands: Mid-range pricing
- Wales and Southwest: Moderate costs
What’s Included in Catering Quotes?
A typical catering quote should include:
- Food (breakfast/lunch/dinner/evening buffet)
- Chef(s)
- Front-of-house service staff
- Basic crockery and cutlery
- Food preparation and cooking
- Set up and breakdown
Additional costs often NOT included:
- Glassware
- Table linens
- Drinks/alcohol
- Corkage fees (£5-£11 per bottle if you supply your own)
- Cake cutting fees (£1-£7 per guest)
- Equipment hire (tables, chairs, etc.)
- Travel costs for remote venues
- VAT (don’t forget to add 20%!)
Always ask: “What exactly is included in this quote?” Get it itemised so you know what you’re paying for.
Why Wedding Caterers Price as They Do
Understanding the caterer’s perspective is crucial before negotiating. Their prices reflect:
Hard costs:
- Labour (chefs, waitstaff, kitchen porters)
- Equipment (mobile kitchens, warming equipment, transport)
- Business overheads (insurance, premises, utilities, taxes)
- Waste and spillage
Hidden work:
- Initial consultations and quotes
- Food tastings
- Shopping and preparation (often 1-2 days before)
- Travel time to/from venue
- Set up and breakdown (2-4 hours beyond service time)
- Coordination with the venue and other vendors
- Post-event cleaning
When you think you’re paying “just for food,” you’re actually paying for an entire mobile restaurant to come to your venue, complete with kitchen, chefs, and service staff.
When Negotiation Works with Caterers
Caterers can sometimes be flexible on:
1. Off-Peak Dates
- Weekday weddings (Tuesday-Thursday): Expect 15-25% discounts
- Winter months (January-March, November): Better rates due to lower demand
- Off-season (avoiding May-September peak): More negotiating power
- Last-minute bookings (3-6 months out): Fill empty calendar slots
Example pricing difference:
- Saturday in July: £75 per head
- Wednesday in February: £55 per head
- Savings: £20 per person (27% discount)
2. Menu Simplification
- Fewer courses (2-course vs 3-course meals)
- Buffet instead of plated service
- Less expensive proteins (chicken vs beef fillet, salmon vs lobster)
- Seasonal ingredients only
- Simplified desserts
- Family-style service instead of formal plating
3. Service Style Adjustments
- Buffet: £20-£30 per head (cheapest, fewer staff needed)
- Food stations/grazing tables: £25-£40 per head
- Family-style (large sharing platters): £30-£50 per head
- Plated service: £40-£100+ per head (most expensive, more staff required)
4. Guest Count Economies
Larger guest counts sometimes reduce per-head costs, but not always:
- Depends on venue facilities
- Kitchen capacity limitations
- Staff-to-guest ratios
- Complexity of service
5. Removing Unnecessary Elements
Strip out what you don’t need:
- Elaborate appetisers
- Multiple protein options
- Dessert course (if serving wedding cake)
- Late-night snacks
6. Added Value vs Price Reduction
Often easier to negotiate extras than discounts:
- Complimentary appetisers
- Upgraded ingredients at no extra cost
- Additional staff hours
- Free tastings for more guests
- Enhanced evening buffet
When Negotiation Doesn’t Work
Don’t expect flexibility on:
Peak Season Saturdays
June through September Saturdays are booked solid. Caterers have no incentive to discount their busiest dates.
Already Competitive Prices
If quotes are significantly below market rate, there’s no room to negotiate without compromising quality or service.
Experienced, In-Demand Caterers
Caterers with strong reputations and full calendars don’t need to discount. If they have 5-star reviews and are booked months ahead, their pricing is what it is.
Last-Minute Bookings (for manipulation purposes)
Booking close to your date when you know they have availability and then trying to negotiate is poor form and won’t work.
Below-Cost Requests
If a caterer quotes £50 per head and you want to pay £25, you’re not in the right market. Find caterers within your budget range.
The Smart Way to Negotiate with Wedding Caterers
Step 1: Do Your Research
Before contacting any caterer:
- Know market rates in your area
- Ask recently married friends what they paid
- Check local wedding forums
- Read venue reviews mentioning catering costs
- Understand what’s reasonable for your region
- Understand your true budget
- Calculate a realistic per-person amount
- Include VAT (add 20% to all quotes)
- Factor in drinks, staff gratuities, extras
- Build in 10-15% contingency
- Define your priorities
- What’s non-negotiable? (food quality, service style, specific dishes)
- What don’t you need? (extensive canapés, multiple desserts)
Step 2: Request Detailed Proposals
When contacting caterers, provide:
Essential information:
- Wedding date
- Venue location (affects travel costs)
- Approximate guest count
- Meal type(s) needed (breakfast/lunch/dinner/evening buffet)
- Service style preference (buffet/plated/stations)
- Dietary requirements
- Your budget per person
Sample email:
“We’re planning our wedding for [date] at [venue] with approximately [X] guests. We’re looking for [service style] with a budget of around £[X] per person. Could you provide a proposal showing what’s possible within this budget? We’re flexible on menu options and would love to hear your suggestions.”
Step 3: Review and Compare Quotes
When comparing caterer quotes:
Create a comparison spreadsheet including:
- Total cost per person
- What’s included vs excluded
- Number of staff provided
- Service hours
- Setup/breakdown included?
- Tasting included?
- Payment terms
- Cancellation policy
Red flags to watch for:
- Vague pricing
- Unrealistically low prices
- Lack of written contracts
- Poor communication
Step 4: Negotiate Respectfully
Effective negotiation phrases:
✅ “We absolutely love your style and food. Our budget is £X per person. What options can work within this range?”
✅ “Your three-course menu is wonderful, but slightly over budget. Could we explore a two-course option or simpler proteins?”
✅ “We’re flexible on our wedding date. Which dates have the best availability and rates?”
✅ “Your quote includes [element we don’t need]. Is there a modified package without that?”
✅ “We don’t need premium cuts. What’s your most popular budget-friendly menu that still impresses guests?”
✅ “Could we use seasonal vegetables instead of out-of-season produce to reduce costs?”
✅ “We’re happy to serve the same main course to all guests rather than offering choices. Would that reduce the per-person cost?”
Phrases to avoid:
❌ “That’s too expensive. Can you give me 30% off?”
❌ “Another caterer quoted £X. Can you match it?” (Manipulative and damages trust)
❌ “It’s just cooking. Why does it cost so much?”
❌ “Can you throw in [extra service] for free?”
❌ “I’m a bride on a budget, so I deserve a discount.”
❌ “My friend’s caterer only charged £X.” (Different menus, dates, or services)
Step 5: Be Transparent About Budget
If the budget is genuinely tight:
“I’ll be honest with you—our total catering budget is £X for Y guests, which works out to £Z per person. We really admire your work. Is there any way to make this work? We’re completely flexible on menu choices and would love your input on how to maximise value within our budget.”
Why this works:
- Shows respect for their expertise
- Demonstrates flexibility
- Opens dialogue rather than demands discounts
- Let’s them problem-solve with you
What happens next:
- They’ll recommend cost-effective alternatives
- They might offer different service styles
- If it’s truly impossible, they’ll recommend someone in your range
Specific Negotiation Strategies for Caterers
Strategy 1: Menu Adjustments
High-Cost Items to Swap:
- Beef fillet → Chicken breast or pork loin (saves £8-£15 per person)
- Lobster/crab → Salmon or sea bass (saves £12-£20 per person)
- Out-of-season produce → Seasonal vegetables (saves £3-£5 per person)
- Individual plated desserts → Sharing dessert platters (saves £4-£6 per person)
Example transformation:
Original menu (£95 per head):
- Prawn cocktail with Marie Rose sauce
- Beef fillet with truffle mash
- Trio of fancy desserts
Budget-conscious alternative (£60 per head):
- Seasonal soup
- Herb-roasted chicken with seasonal vegetables
- Wedding cake as dessert
- House wine with the meal
Savings: £35 per person (37% reduction). For 80 guests: £2,800 total savings
Strategy 2: Service Style Changes
Cost comparison:
| Service Style | Cost Per Head | Pros | Cons |
|---|---|---|---|
| Cold Buffet | £15-£25 | Most affordable, flexible portions | Can feel less special, potential queuing |
| Hot Buffet | £20-£35 | More substantial, variety | Needs staff, food stays warm longer |
| Grazing Tables | £25-£40 | Instagram-worthy, interactive | More staff-intensive |
| Food Stations | £30-£50 | Interactive, theatrical | Most elegant, portion-controlled |
| Family Style | £35-£60 | Warm, communal feel | Can be messy, portion control issues |
| Plated Service | £50-£100+ | Most elegant, portion controlled | Most expensive, rigid timing |
Negotiation opportunity: “Your plated service is beautiful, but over budget. Would a family-style or buffet option reduce costs while maintaining food quality?”
Strategy 3: Timing and Meal Type
Consider alternatives to traditional dinner:
Brunch wedding (10am-2pm):
- Cost: £30-£50 per head
- Includes: Breakfast items, lunch, maybe brunch cocktails
- Alcohol costs less (fewer drinking hours)
- Venue is often cheaper for daytime
Afternoon tea wedding (2pm-6pm):
- Cost: £25-£45 per head
- Includes: Sandwiches, scones, cakes,and tea
- No full meal needed
- Elegant and traditional British
Early evening reception (5pm-9pm):
- Cost: £35-£60 per head
- Substantial canapés and small plates
- Less formal than a sit-down dinner
- Shorter event = lower overall costs
Savings example:
- Traditional Saturday dinner wedding: £85pp × 100 guests = £8,500
- Sunday afternoon tea wedding: £40pp × 100 guests = £4,000
- Total savings: £4,500 (53%)
Strategy 4: Bundled Services
If the venue offers in-house catering:
“We need both your venue and catering. Our total budget is £X. Can you create a combined package that works within this amount?”
Why this works:
- Venues can be flexible on room hire if catering is guaranteed
- They make more money from food/beverage
- Administrative efficiency (one contract, one vendor)
- Reduced liability for the venue
Example negotiation success:
- Original quote: £2,500 venue + £6,000 catering = £8,500
- Negotiated bundle: £2,000 venue + £5,800 catering = £7,800
- Savings: £700
Strategy 5: Off-Peak Leverage
Powerful negotiation script:
“We’re flexible on dates and would love to work with you. We noticed you have availability for [weekday/off-season date]. Do you offer different rates for less popular dates? We can commit quickly if the pricing works.”
Typical off-peak discounts:
- Friday weddings: 10-15% off Saturday rates
- Weekday weddings (Mon-Thurs): 15-25% off
- Winter months (Jan-Mar, Nov): 10-20% off
- Last-minute bookings (under 6 months): 15-30% off
Real example:
- Saturday in June: £75 per head for 100 guests = £7,500
- Thursday in February: £55 per head for 100 guests = £5,500
- Savings: £2,000 (27%)
Strategy 6: Venue Kitchen Facilities
Venues with full kitchens = lower catering costs
Mobile kitchens (for venues without kitchens) add:
- Equipment hire: £500-£1,500
- Generator costs: £200-£500
- Additional setup time: More labour costs
- Transport fees for equipment
Ask caterers: “Does our venue have kitchen facilities? If not, what are the additional charges for a mobile kitchen setup?”
If the venue has limited facilities:
- Consider caterers who specialise in that venue
- They’ll have efficient systems
- Lower equipment costs
- Faster setup/breakdown
Strategy 7: Beverage Strategy
Alcohol costs can equal food costs. Negotiate separately:
Open bar options:
- Mid-range selection: £15-£25 per person
- Beer and wine only: £12-£18 per person
- House wines/beers: £8-£15 per person
Money-saving alternatives:
- Limited bar (beer, wine, signature cocktail): Saves 30-40%
- Drinks for set hours (reception + dinner only): Saves 20-30%
- Supply your own (pay corkage): Can save 40-50%
- Cash bar after initial drinks: Controversial but big savings
- Beer and wine only (no spirits): Saves 25-35%
Corkage negotiation: “If we supply our own wine and champagne, what’s your corkage fee? We’re looking at buying from [specific merchant] to save costs. Could you waive or reduce the corkage charge?”
Typical corkage fees: £5-£11 per bottle Sometimes negotiable to: £3-£5 per bottle or waived entirely
Strategy 8: Guest Count Management
Strategic approach:
“We’re finalising our guest list. Currently at [X] guests, but if we reduced to [Y] guests, how would that affect the per-person pricing?”
Reality:
- Reducing from 150 to 100 guests saves £3,250-£7,500 on catering
- Smaller guest counts sometimes increase per-person costs
- Catering minimums may apply (e.g., minimum 50 guests)
Cost-benefit analysis:
- Save money by inviting fewer people
- More intimate celebration
Strategy 9: DIY Elements
What you CAN do yourself:
- Welcome drinks (set up bar cart)
- Evening snacks (order pizza, fish and chips, late-night treats)
- Dessert table (family contributions)
- Breakfast (if doing morning-after brunch)
What you SHOULDN’T do yourself:
- Main meal preparation
- Hot food service
- Food safety/storage
- Formal service
Negotiation approach: “We’re planning to handle our own welcome drinks and evening pizza delivery. Can we adjust the catering quote to reflect just the main meal and service?”
Potential savings: £800-£1,500
Strategy 10: Tasting Negotiations
Standard practice:
- Most caterers offer one complimentary tasting for 2 people
- Additional guests usually £20-£40 per person
Negotiation opportunities: “We’d love to bring our parents to the tasting (6 people total). Is there any flexibility on the additional guest charge?”
Some caterers will:
- Waive fees if you book with them
- Offer reduced rates for larger party tastings
- Include tastings in the package if you commit early
Red Flags: When to Walk Away from a Caterer
Caterer Red Flags
Don’t book if they:
- Refuse written contracts
- Vague about what’s included
- Unprofessional communication (slow responses, dismissive attitude)
- Pressure tactics: “This price expires today” or “Book now or lose your date”
- Prices seem too good to be true (what are they cutting?)
- Can’t provide references or portfolio
- No food hygiene certification or insurance
- Negative reviews mentioning unreliability, poor food quality, or unprofessionalism
Your Own Red Flags
You need a reality check if you’re:
- Trying to negotiate every caterer down 40-50%
- Can’t afford any caterers in your area at market rates
- Asking for substantial free extras
- Comparing every quote to what friends paid (different weddings, different costs)
- Expecting Michelin-star food at budget prices
What to do instead:
- Adjust expectations to match the budget
- Consider different wedding styles (brunch, afternoon tea, cocktail reception)
- Reduce guest count
- Increase catering budget
- Find caterers who specialise in your price range
Real Success Stories: What Actually Works
Success Story 1: Off-Peak Flexibility
Situation: Couple loved caterer quoted at £78 per head for Saturday in August (100 guests = £7,800).
Negotiation: “We’re flexible on dates. What’s your most affordable option?”
Result: Booked same caterer for Friday in November at £58 per head (£5,800).
Savings: £2,000 (26% reduction)
Success Story 2: Menu Simplification
Situation: Caterer’s original menu at £92 per head exceeded budget.
Negotiation: “We love your food, but need something around £65 per head. What can you do at that price point?”
Result: Caterer created simplified menu with seasonal ingredients, family-style service instead of plated, reduced from 3 to 2 courses.
Savings: £27 per person, £2,160 total for 80 guests
Success Story 3: Combined Venue Package
Situation: Venue offered in-house catering at £75pp, over their £60pp budget.
Negotiation: “We need both venue and catering. Can you create a combined package for our £8,000 total budget (120 guests)?”
Result: Venue adjusted menu to £65pp but included normally-charged room hire (£800 value), bringing total within budget.
Effective savings: £9 per person = £1,080
Success Story 4: Service Style Swap
Situation: Plated dinner service quoted at £88 per head.
Negotiation: “Could we do family-style or buffet service instead to reduce costs while keeping food quality?”
Result: Changed to sharing platters at £62 per head. Same food quality, different presentation.
Savings: £26 per person, £3,120 for 120 guests
Success Story 5: Beverage Package Adjustment
Situation: Full open bar with premium spirits: £32 per person.
Negotiation: “Most of our guests prefer beer and wine. Could we eliminate spirits and reduce the beverage package?”
Result: Beer, wine, and one signature cocktail only: £18 per person.
Savings: £14 per person, £1,400 for 100 guests
Success Story 6: Last-Minute Booking Advantage
Situation: Found the perfect caterer 4 months before the wedding (they had a cancellation).
Negotiation: “We know you have a gap in your calendar for our date. We can commit this week. Any incentives for last-minute bookings?”
Result: Caterer offered 15% discount to fill the slot (£68pp instead of £80pp).
Savings: £12 per person, £960 for 80 guests
Hidden Costs to Negotiate Away
Service Charges and Gratuities
- Typical: 15-25% service charge added
- Negotiate: “Is this service charge mandatory? Could it be reduced if we provide our own staff gratuities?”
Cake Cutting Fees
- Typical: £1-£7 per guest
- Negotiate: “We’re already paying for dessert service staff. Can the cake-cutting fee be waived?”
Corkage Fees
- Typical: £5-£11 per bottle
- Negotiate: “We’re supplying 50 bottles. Could you reduce corkage to £3-4 per bottle?”
Overtime Charges
- Typical: £100-£300 per hour beyond contracted time
- Negotiate: Include one grace hour in the contract
Travel and Equipment
- Typical: £200-£800 for remote venues
- Negotiate: “Could travel costs be reduced if we book on a day when you’re already in the area?”
Minimum Guest Guarantees
- Typical: Must pay for a minimum of 80 guests even if only 70 attend
- Negotiate: Lower minimum or waive entirely
Tasting Fees
- Typical: £30-£50 per person beyond the couple
- Negotiate: Include 4-6 guests in a complimentary tasting
Payment Terms Negotiation
Deposit Amount
Standard: 30-50% deposit upon booking
Negotiable to: 25-30% deposit, especially if the wedding is 12+ months away
Script: “Your 50% deposit is challenging for us upfront. Could we do 30% now and spread the remaining 70% over the next year?”
Payment Schedule
Standard: 50% deposit, 50% final payment 4-6 weeks before wedding
Negotiable to: Three or four payments spread over your engagement
Example:
- 30% upon booking
- 30% at 6 months before
- 20% at 2 months before
- 20% one week before
Final Payment Timing
Standard: Final payment 4-6 weeks before
Negotiable to: 2 weeks before or even a week before
Why it matters: More time to save or receive gift money
Script: “Could we make the final payment two weeks before instead of six weeks? We’re waiting on final guest confirmations.”
Questions to Ask Before Negotiating
These questions help you negotiate more effectively:
- What’s included in your quoted price?
- Food, staff, equipment, setup, breakdown?
- Do you offer different pricing for weekdays or off-season dates?
- Be prepared to be flexible
- Can I see a detailed breakdown of costs?
- Helps identify areas to adjust
- What’s your most popular budget-friendly menu?
- Often, their go-to cost-effective option
- Are there seasonal ingredients that could reduce costs?
- In-season = cheaper and fresher
- Can we customise a package rather than choose pre-set options?
- Build exactly what you need
- Do you charge extra for dietary requirements?
- Vegan/gluten-free often costs more
- What’s your cancellation/postponement policy?
- Important post-COVID consideration
- Do you have insurance and food hygiene certification?
- Non-negotiable safety issues
- Can you accommodate our venue’s facilities?
- Kitchen access affects costs
- What are your payment terms?
- Room for negotiation here
- Do you offer any package deals or current promotions?
- Always worth asking
Final Tips for Successful Caterer Negotiation
Do Your Research
- Know market rates in your area
- Understand what’s reasonable
- Get at least 3-5 quotes
- Read reviews and ask for references
Be Pleasant and Professional
- Caterers want to work with nice people
- Respect goes a long way
- Build a relationship, not confrontation
Be Transparent About Budget
- Honesty helps caterers help you
- They can suggest solutions you haven’t considered
- No shame in budget constraints
Be Flexible Where You Can
- Dates (biggest negotiating power)
- Service style
- Guest count
Understand Value
- Cheap isn’t always best
- Food is one thing guests definitely notice
- Poor catering can ruin your wedding reputation
Know When to Walk Away
- If you can’t afford them, find someone in your range
- Don’t try to get Champagne service on a beer budget
- Better to book someone you can actually afford
Get Everything in Writing
- Whatever you negotiate must be in the contract
- Review carefully before signing
- Keep all email correspondence
Don’t Wait Until the Last Minute
- Book 9-12 months ahead for the best selection
- Last-minute desperation removes negotiating power
- Early bookings sometimes get better rates
Consider a Wedding Planner
- Planners often secure better rates
- Industry connections and knowledge
- Can negotiate on your behalf
- Their fee often pays for itself in savings
The Bottom Line
Professional negotiation with wedding caterers is about:
Understanding:
- Realistic market rates
- What affects pricing
- Where flexibility exists
Communicating:
- Respectfully and clearly
- Budget constraints honestly
- Willingness to compromise
Finding:
- Creative solutions
- Win-win outcomes
- Value within budget
It’s NOT about:
- Getting something for nothing
- Manipulating or pressuring
- Expecting unrealistic discounts
- Devaluing their expertise
Wedding catering is one of the biggest expenses and one area where guests definitely notice quality. Approach negotiations professionally, be willing to compromise on the right elements, and you’ll find caterers willing to work with you to create delicious solutions within your budget.
Remember: the best caterers want happy clients who refer them to others. Build a relationship based on mutual respect, be flexible where possible, and you’ll create a dining experience your guests will rave about—without breaking the bank.
Have you successfully negotiated with a wedding caterer in Yorkshire or elsewhere in the UK? Share your tips in the comments below!
Quick Reference: Caterer Negotiation Checklist
Before First Contact:
- ☐ Research average costs in your area
- ☐ Calculate a realistic per-person budget
- ☐ Decide on meal type and service style
- ☐ Know your guest count
- ☐ Identify date flexibility
- ☐ List dietary requirements
When Requesting Quotes:
- ☐ Be upfront about budget
- ☐ Ask for a detailed breakdown
- ☐ Request itemised pricing
- ☐ Inquire about off-peak discounts
During Negotiations:
- ☐ Be respectful and professional
- ☐ Explain constraints honestly
- ☐ Offer flexibility where possible
- ☐ Ask about alternatives, not just discounts
- ☐ Consider added value vs price cuts
- ☐ Request written proposal of any changes
- ☐ Get everything in the contract
Before Signing:
- ☐ Compare at least 3-5 caterers
- ☐ Check references and reviews
- ☐ Verify insurance and certifications
- ☐ Understand cancellation policy
- ☐ Confirm payment terms
- ☐ Schedule food tasting
- ☐ Read contract thoroughly
- ☐ Ensure all negotiations are documented
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