Put competing offers on a comparable basis
Compare catering quotations using guest numbers, portions and included service. Food delivered without staff is different from a staffed reception with tableware. Record quantities, hours and travel charges in each offer. Drinks, bread and disposable supplies may explain a difference that the advertised menu price does not reveal.
Read the terms that can alter the final total
Check the deposit, balance date, minimum chargeable party and deadline for changing numbers. Ask how overtime, damaged equipment and cancellation are treated. Agreed changes should appear in a revised quotation. Keep the accepted document and relevant correspondence so the service provided on the day can be matched to the final agreement.