Falcon & Fig catering planning library
Order catering with clarity and confidence.
A practical library for corporate meals and celebrations: quantities, costs, menus, delivery, food safety, service formats, staffing, and the details between kitchen and guest.
Falcon & Fig catering planning library
Order catering with clarity and confidence.
A practical library for corporate meals and celebrations: quantities, costs, menus, delivery, food safety, service formats, staffing, and the details between kitchen and guest.
01Foundations & food cultureWhat catering is: history, meaning, and food-service traditionsUnderstand what catering includes, how it developed, and how global food traditions inform modern hospitality without becoming interchangeable themes.Read the guide 02Cost, quantities & scaleCatering cost per person, portions, and guest-count planningLearn what catering prices include, how quantity is calculated, how appetite and service style affect portions, and why an accurate guest count matters.Read the guide 03Corporate catering & celebrationsThe complete guide to corporate, office, and celebration cateringPlan polished office lunches, client meetings, employee celebrations, showers, birthdays, and home events around timing, access, guest needs, and service.Read the guide 04Menu design & presentationHow to design a catering menu that travels and welcomes everyoneChoose dishes for transport and service, plan for allergies and dietary practices, understand sourcing claims, and create a beautiful, practical spread.Read the guide 05Safety & inclusive serviceCatering food safety, allergens, accessibility, and responsible beveragesA plain-language guide to time and temperature, buffet protection, accessible service, allergen communication, alcohol responsibility, leftovers, and waste.Read the guide 06Delivery, setup & qualityThe complete drop-off catering delivery and setup guidePlan the last hundred feet: loading, delivery windows, surfaces, packaging, equipment, buffet flow, handoff, and quality after food leaves the kitchen.Read the guide 07Staffing, rentals & temporary infrastructureHow full-service catering staffing and rentals workUnderstand catering roles, service choreography, tableware, rental counts, temporary kitchens, and the infrastructure required to turn a venue into a dining room.Read the guide 08Proposals, timeline & troubleshootingThe complete catering planning workbookCompare proposals, document delivery and dietary details, build a catering timeline, recover from common problems, and use shared industry vocabulary.Read the guide