A catering questionnaire covers event date and guest numbers, service timing, on-site prep needs, dietary labelling, and how final headcount might change.
The event’s coming up, the room’s getting filled, and somebody needs catering that lands on time and doesn’t leave anyone hungry. The Catering Questionnaire form asks the questions that stop the quiet problems, like service timing slipping, prep space surprises, or dietary items getting mixed up. The pages use sun-aged gold with a harder blue accent under Zilla Slab headings, so the first read feels practical and logistics-first, not decorative.
The form opens with Catering Questionnaire, which tells the client what the answers are for: planning and pricing, followed by a check-in for next steps and follow-up questions. Event details gathers context that affects timing and service, then the questions get specific about the event date, estimated guest numbers, whether a run sheet exists, what power and prep space is available on site, how dietary requirements should be supplied and labelled, and how much the headcount could shift in the last week... which is usually the part that makes food and staffing hard to lock down.
- Catering Questionnaire Explains what the form collects and tells the client you’ll review the answers and come back with next steps and any follow-ups.
- Event details Captures the date, place, guest numbers, and anything that affects service and timing before you get into specifics.
- Run sheet and timings Asks if the client will provide exact break or service times, needs you to suggest timings, or only has approximate times.
- On-site setup Collects notes on available power and prep space, so the catering plan matches what the venue can actually support.
- Dietary requirements Asks how dietary needs will be provided and how items should be labelled, so service stays clear once food hits the table.
Once the form is in Plutio, you share it, the client fills it in, and the responses land back in one place so you can review the details and come back with the next step.
We went from spending hours on every proposal to creating fully customized ones in under 5 minutes. That's not an exaggeration - we timed it.
What to include in a catering questionnaire
| Part | What it covers |
|---|
Catering Questionnaire | A short intro that explains the form is used to plan and price the catering, and that you’ll review the answers and come back with next steps. |
Your name | A required name field so the response is tied to the right contact. |
Email address | A required email field for follow-ups and sending the next step. |
Phone number | An optional phone field in case quick timing or logistics questions are easier to handle by call or text. |
Event details | A written prompt that asks for the date, place, guest numbers, and anything that affects service and timing. |
Event date | A required date field to anchor planning and availability. |
Estimated guest numbers | A required number field that gives the starting headcount for food and staffing. |
Will you provide a run sheet with exact break or service times? | A multiple-choice question that records whether timings are set, approximate, or need your input. |
What on-site power and prep space will be available to me? | A longer answer box for practical site constraints like power access and prep area notes. |
How will you provide dietary requirements and how should I label items? | A longer answer box for how dietary info will be sent over and how the client wants items labelled. |
How much might your final numbers change in the last week? | A final headcount-change question to flag how much the guest numbers may move right before the event. |
Who it is for
Caterers pricing events, corporate catering teams coordinating office service, and private chef services that need site and timing details before quoting.
The form in full
Catering Questionnaire
This form collects the details I need to plan and price your event catering. I will review your answers and contact you with next steps and any follow-up questions.
- Your name (required)
- Email address (required)
- Phone number
Event details
Tell me the date, place, guest numbers and anything that affects service and timing.
- Event date (required)
- Estimated guest numbers (required)
- Will you provide a run sheet with exact break or service times?
- Yes, I will provide a run sheet
- No, I need you to suggest timings
- I only have approximate times
- What on-site power and prep space will be available to me?
- How will you provide dietary requirements and how should I label items?
- How much might your final numbers change in the last week?
