Overview
You’ll have food that arrives in the right window, clearly labelled, and set up in a way guests can serve themselves or be served without you managing it.
I’ll confirm your menu and headcount, pack for the heat, and label everything clearly so nothing gets mixed up. Next, pick your service style and I’ll price it, then hold the date once you sign.
I start with the two details that stop catering going wrong on the day: the headcount I’m cooking for, and the delivery and access window I’m working to. Once those are locked, I build the menu around what will stay crisp, hot, and tidy when lids come off, and I confirm labels and allergens in writing before I cook.
Who you are working with
I’m Aisha Al Harthy, Owner and caterer at Al Hojari Catering. I do event catering for offices and homes, handling everything from drop-off trays to full plated service. I plan menus the same way I cook them: in order. Headcount first, then timing and access, then food choices that hold up between kitchen and table.
Most clients hire me for one reason: they don’t want to be checking the clock and chasing updates while guests are arriving. I give you a delivery window, I confirm what I need for set-up, and I label every tray and platter so you can put food out fast and know what it is, even after the lids come off.
Recent work
Here are a few recent event catering jobs showing different service styles, from simple drop-off trays to on-site service and live stations.
Portfolio
Office client lunch. Drop-off catering for a mixed group with a tight meeting schedule. I delivered hot trays and cold platters in a fixed window, with labels for each dish and separate packs for vegetarian and nut-free items.
Majlis home gathering. Buffet catering with on-site set-up so the host didn’t have to plate or arrange food while guests arrived. I set chafing dishes, placed platters, and left serving order cards so everything stayed tidy through the evening.
Reception canapés. Canapés and mocktail reception catering with a clear serving rhythm. I packed canapés in timed boxes and replenished the drink station so the table stayed full without crowding or mess.
“Everything arrived on time, labelled properly, and guests were served without stress.”
Office administrator, a visiting client day
How the day comes together
I work backwards from your event time so food lands when you need it, not when it suits the kitchen. These are the points where I’ll ask you to confirm details so I can shop, prep, cook, and pack with no last-minute guessing.
1. Hold the date As booked You choose the service style and a rough headcount, and I confirm availability. Once you sign and pay the 40% retainer, the date is held for you and I start planning around your timing, access, and serving setup. 2. Lock the menu Two weeks out I’ll send a menu draft and a simple headcount range so you can choose a mixed menu and see the per-head pricing. You tell me any must-haves and any foods to avoid, and I confirm what will be hot, what will be cold, and what needs on-site service. 3. Confirm diets One week out You send the dietary list you have, including vegetarian, halal notes, and any nut allergies. I confirm what is safe, what needs a swap, and how it will be labelled. If you want dish cards on the table, I confirm the wording at this point. 4. Final numbers Before the day I’ll ask you for the final headcount by a deadline I set for your date and menu. I confirm the delivery window, access time, and set-up plan. The remaining 60% balance is due before the event, based on the final numbers, by the date I set.
Food prepared and packed
Everything is cooked, chilled, or held hot as needed, then packed for transport so it arrives in serving condition, not just kitchen condition.
LABELLED TRAYS AND PLATTERS
Each item arrives labelled so you can place it quickly and guests can choose confidently. Allergen notes and vegetarian items are separated and marked.
DELIVERY AND HANDOVER
I deliver within an agreed window and hand over to one named contact on site. I’ll walk you through what should be served first, and what should stay covered.
Service style you choose
Choose drop-off catering, buffet catering with on-site set-up and service, or plated service with served courses. I’ll confirm what the service looks like for your guest count.
HOT HOLDING WHERE NEEDED
For buffet setups, I can supply and set chafing dishes so hot food stays hot once it is on the table, with the right utensils for each dish.
TEA AND COFFEE STATION
If you include it, I set up tea and coffee with cups and condiments, and I replenish during the agreed service period so the station stays usable.
What it costs
Choose based on how you want it served on the day. These prices cover the guests listed, with a per-person rate for extra guests.
Priced items
Next steps
If you want me to hold your date and start planning the menu, these are the next steps I’ll need from you.
1. Sign the agreement on this page to confirm the booking. 2. Pay the 40% retainer so I can hold the date for you. 3. Send your event time, address, access notes, and a rough headcount.
Signature
Fee summary
Booking and retainer
Your date is held once Event catering is booked and the agreement is signed. The retainer is 40% of the total price, and it is due when you sign.
Balance and invoices. The remaining 60% is due before the event, once final numbers are confirmed, by a date I set in writing. Each invoice is payable within 14 days of its date.
Menu lock. I lock the menu two weeks before the event so I can order and prep properly. Changes after that are still possible when supplies allow, and I’ll confirm any price change first.
Dietary list and labelling. I confirm dietary requirements one week before the event. I label trays and platters for common diets and allergens, but you need to tell me any allergies and cross-contact risks in writing.
Final numbers. Final guest numbers are due before the day, by a deadline I set for your event. I cook to the final number you confirm, and that number is what I invoice for.
Access and handover
You’ll confirm the delivery window and the access point for drop-off or set-up. If I can’t reach the serving area at the agreed time, food quality and serving times can be affected.
Heat and holding. I pack food for transport and use hot holding where needed, but food dries out quickly once lids come off. I’ll tell you what to keep covered, and for how long.
Changes after signing. If the plan changes after you sign, I’ll update the written scope: service style, timings, and guest count. I’ll confirm any price difference before I go ahead with the change.
Cancellation or date move. If you need to cancel or move the date, tell me as soon as you can. The amount I keep depends on how close it is to the event, and I’ll set that schedule per booking.
