Venue hire
Self-catered venue hire: freedom, and what it costs you
Team Selgars · · 1 min read
The saving is real but smaller than it looks
Cutting a caterer removes a line from the budget and adds hours to somebody’s life. For a group of ten cooking together as part of the point, that is a good trade. For thirty people who came to work, it is a bad one.
The kitchen decides it
Look at the actual kitchen. Domestic oven and one fridge means you can feed twelve comfortably and thirty painfully. Ask about hob rings, oven capacity, fridge space and how many people can work in there at once without collision.
The hybrid that usually wins
Cater the two meals that matter — the first dinner and the last — and self-cater the rest. You get the social value of cooking together without anyone spending the whole event in the kitchen, and the budget lands somewhere sensible.
Practicalities people forget
Who does the shop, and in whose car? Who washes up on the last morning when everyone is leaving? Where does the rubbish go? Agree these before you arrive or they will be decided by whoever is least willing to let it slide.