How to compare caterers in Karachi: a checklist

The 10-point caterer checklist

• Per-head price and what it is based on (per person, per box or per daig).
• Minimum guest count — many wedding menus start at 150 or 200 guests.
• Exact dishes and portion size, e.g. one chicken quarter and 400–450g biryani per person.
• Staffing ratio — about one server per 30 guests for a standard buffet, one per 20 for luxury service.
• Crockery and equipment — melamine, standard china or fine china, and buffet display tables.
• Service duration and the overtime rate after it ends.
• Transport and hot-holding — insulated logistics matter for venues on the edge of the city.
• Setup and clean-up responsibilities.
• Taxes — included, or added on top?
• Exclusions and add-on prices, written down before you pay.

Questions to ask at the tasting

• Will the tasting be cooked by the same team that cooks on the day?
• How is food kept hot between the kitchen and the venue?
• Who is the food captain on the day, and how do I reach them?
• What happens if the guest count goes up or down in the final week?

Protect your payment

Agree a written, itemized scope and link each payment to a milestone such as booking, menu confirmation and event day. Avoid paying the full amount before the event, and keep every agreement in writing.

Frequently asked questions

What should be included in a catering quote?

A catering quote should list the dishes and portion sizes, per-head price, minimum guests, number of servers, crockery, service hours, transport, setup and clean-up, taxes, and any excluded items with their prices.

How far in advance should I book a caterer in Karachi?

Book as early as you can for peak wedding months and weekend dates, as experienced caterers fill those first. Confirm the final guest count in writing closer to the event.