Event Planning Tips
PLAN IT LIKE A PRO.
Whether you're planning a 15-person team lunch or a 300-guest customer appreciation event, the difference between a smooth order and a scramble is a checklist. Here's how The Chicago Catering Company recommends thinking through headcount, portion sizes, and serving formats so nothing gets missed.
Use these as a starting point, then build your order and we'll refine the numbers with you based on your actual guests, cuisine, and format.
Planning Checklist
THE TIMELINE.
3–4 weeks out
- Confirm final headcount
- Lock the cuisine and serving format
- Send dietary needs to the kitchen
- Book delivery window
1 week out
- Confirm delivery address & loading dock
- Assign an on-site contact
- Finalize drink & dessert add-ons
- Reconfirm allergies
Day before
- Verify table & serving space
- Confirm plates, napkins, utensils
- Check refrigeration if needed
- Send last-minute headcount changes
Day of
- Greet the delivery
- Set up buffet within 30 min of arrival
- Label allergen dishes
- Enjoy — we'll handle pickup
Portions & FormatsBuild your order
DO THE MATH.
Portion guide (per person)
Main protein / entrée6–8 oz per person
Side dishes (each)4–5 oz per person
Boxed meal1 per person + 5% extra
Drinks2 per person
Dessert1 portion per person
Which format fits
Boxed Meals
Meetings, training days, field teams, individual dietary control.
Drop-off Buffet
Team lunches, all-hands, break room self-serve.
Plated
Client lunches, executive board meetings, VIP service.
Family-Style
Team building, holiday parties, social gatherings.