Family-style feast or sleek plated service? Buffet, food stalls… or your favourite restaurant doing the cooking? In this episode, we walk you through every catering style, what it really costs, and how each impacts flow, timing and guest experience. We dig into how to approach restaurants about catering, what your caterer is (actually) responsible for including staffing ratios, rentals, crockery/cutlery, linens, tastings, dietary needs, late-night snacks, cake cutting, rubbish removal, power/water access AND the questions you must ask before you sign.