A realistic wedding catering timeline

A clear wedding catering timeline takes a surprising amount of stress out of planning. Knowing when to enquire, when to taste and when numbers are due lets you pace the decisions instead of rushing them. Here is the timeline we use at Blame Frank, which works just as well for larger events as for weddings.

Six to twelve months out: enquire and hold the date

This is the time to enquire and secure your caterer. We cater one wedding a day, so dates are held on a first-come basis and the popular ones go early. A 20 percent deposit holds your date, and it is non-refundable, so it is the point at which the booking becomes real.

Start by telling us about your day on the wedding catering page.

Three to six months out: shape the menu

With the date held, this is when the menu takes shape. We plan around your season, your numbers and your venue, and settle the overall direction before the finer detail. It is also the sensible window to book a tasting.

Our tasting is well worth the trip before you commit.

Four to eight weeks out: confirm the detail

Now the plan firms up. We confirm the final menu, timings and any last adjustments, and coordinate with your venue and other suppliers. This is where the day's running order comes together.

The clearer the picture here, the smoother the day itself runs.

Four weeks out: final numbers and balance

Final guest numbers are confirmed four weeks before the event, and this is the figure the kitchen plans and orders around. The balance of the bill is due three weeks before the day. After that, everything is set and the work moves to us.

If a question comes up in the last weeks, our FAQ page covers the common ones.

Frequently asked questions

Six to twelve months is typical, and earlier is better for popular dates in peak season. We cater one wedding a day, so once a date is booked it is gone. If your date is sooner than that, it is still worth asking, as we can sometimes accommodate shorter timelines depending on our diary and the scale of the event.

A 20 percent non-refundable deposit holds your date at the point of booking. The balance is due three weeks before the event. Final guest numbers are confirmed four weeks before, which is what the final balance is based on. We take payment by bank transfer, and we set all of this out clearly when you book.

Final numbers are confirmed four weeks before your event. Up to that point there is room to adjust as replies come in, so a few late changes are not a problem. That date is important because it is what the kitchen orders and plans staffing around, so we ask for firm numbers by then.

A realistic timeline for wedding and event catering