Caterer Comparison Matrix
Compare quotes on a like-for-like basis.
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[VERIFY] is an editorial flag, not a blank to fill. Wherever the prompt shows [VERIFY], check that item against a reliable source before you use it.
Compare caterers. Event type, numbers and dietary needs: [EVENT_NEEDS]. Quotes received: [QUOTES]. Criteria that matter most: [CRITERIA]. Create a matrix with columns for each caterer and rows for menu, quantities, staffing, equipment, service style, timing, dietary handling, minimums, deposits, cancellation, insurance, tasting, and reviews I have read. Normalise quotes to cost per head including extras and tax as stated. Provide questions to ask each caterer, especially about allergens and food safety documentation, marked [VERIFY] for [JURISDICTION]. Add a weighted score and a recommendation approach that explains trade-offs. Do not invent prices; ask for missing items. Also add a tasting evaluation sheet with criteria and scores, and a short list of questions about waste, leftovers and serving times. Add a short script for a call to each caterer so that the same questions are asked in the same order and answers can be compared fairly. Keep operational advice practical but cautious: flag licensing, alcohol, hygiene and employment points [VERIFY] for [JURISDICTION] and say which official body publishes the current rule.
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