What should I share when enquiring about catering?
The purpose of the occasion, the date and venue, the approximate guest count, what you would like us to handle, and a budget indication: sharing what you know about these five points helps a catering discussion move forward.
You do not need to decide everything before getting in touch. Separate what is known from what remains open: “We have two possible venues”, for example, or “We still need to discuss the budget internally”.
Start with what you know about these five points
| What to share | Whatever you know so far |
|---|---|
| 1. The occasion | Who are you welcoming, and how would you like them to spend their time? Tell us whether the purpose is to connect with clients, bring colleagues together, celebrate an anniversary or something else. |
| 2. Date and venue | The date, time of day and location. If these are still possibilities, say so. |
| 3. Approximate attendance | If the number is not confirmed, a range such as “around 30–40 guests” is fine. |
| 4. What you would like handled | Besides the food, how much help would you like with drinks and service? If you are unsure, simply say you would like advice on the appropriate scope. |
| 5. Budget indication | If a budget is set, share the total for the event or the amount available for food. If it is not yet decided, tell us that. |
A conversation can begin like this
We are planning an event for around 30 clients, on a weekday evening next month in our company lounge. The date and budget are still being arranged. We would like to spend time talking with our guests, so we would appreciate advice on how much of the food and drinks service to entrust to you.
This is an example enquiry. We can develop the details as we gather the information needed.
At HKG, we work through your wishes together
We ask questions in a helpful order
Even when some details are unknown, HKG uses forms and other ways of asking questions to make the information easier to organise. You do not have to resolve every point yourself; please share the things you are still considering.
We listen to the purpose of the occasion and your wishes, then work out together what needs to be decided for the next step.
Once the plans take shape, we discuss the details online
When the event is sufficiently defined, we meet via Google Meet or a similar service to discuss your detailed wishes. We talk through matters that are difficult to capture in a form, including how the food should be served and which tasks you would like the service team to handle.
For a first booking, we visit the venue whenever possible
For clients working with us for the first time, we visit the venue whenever possible. We check the actual facilities, layout and routes from delivery to food service, and finalise the details with you.
Any venue photographs you can share are useful before a meeting or site visit. A floor plan is welcome if you already have one.
At Hiromi Koshimizu Gastronomie, Chef Koshimizu is involved from the consultation through food preparation and service on the day. Start by telling us the kind of occasion you want to create, including the things still undecided.