From the Grill

Notes on cooking at events, planning headcounts and doing burgers right, written by the people running the grill.

On-site grilling is an event format, not a menu item

Most caterers deliver food. We cook it in front of your guests, and that changes how the whole event feels.

Real numbers, a worked example, and an honest explanation of what moves a catering quote up or down.

Guest count on its own is a bad planning input. Here is what actually determines how much food you need.

Drop-off is cheaper and simpler, and for some events it is the right answer. Here is the honest comparison.

A checklist you can actually use, including the questions that are uncomfortable for us to answer.

The organiser's problems are budget justification, a moving headcount and a hard finish time. Here is how to solve all three.