Corporate event catering goes wrong in predictable ways. This checklist is the one we work through with event planners across London, in the order the decisions actually need making.
1. Fix the two numbers that drive everything
Final headcount and the time food must be on the table. Everything else — dish count, staffing, load-in — is derived from those. Order for headcount, not RSVPs; walk-ups are consistent across almost every corporate event we cater.
2. Choose the format before the menu
Standing reception, seated buffet or working-lunch drop-off are three different operations. A standing reception needs more starter-style items and less table furniture; a seated buffet needs queue management and two serving lines above roughly 100 guests. Be clear which one you are running before you look at a single dish.
3. Match the tier to the audience
Bronze £25 buys 1 starter, 2 mains and 1 side — right for an internal working lunch. Silver £35 (2/3/2) suits most all-hands and team events. Gold £45 (3/4/3) and Platinum £60 (4/5/4) are for client-facing and celebratory occasions. Going beyond your tier's allowance turns the booking into a bespoke quote, which we price and show you before you commit.
4. Check the venue constraints early
- Load-in time, loading bay and goods lift access
- Whether there is any kitchen — usually not, which is fine; we serve from professional warm holding in silver or copper chafing units
- Table length available for the buffet
- Security or reception sign-in for catering staff
- Clear-down deadline
We do not offer live chef stations, so venues that prohibit on-site cooking are not an obstacle.
5. Collect dietary requirements at registration, not by email
Put vegetarian, vegan, gluten-free and allergy fields on the sign-up form. Allergen information is available on request, and requirements must reach us before the order is confirmed. Our kitchen handles multiple allergens, so we cannot guarantee an allergen-free environment — see the allergen policy. Halal sourcing is standard for us: meat and poultry come from trusted suppliers providing halal-certified products, though Jaflong is not independently HMC-certified.
6. Confirm logistics and distance
Delivery is free within 10 miles of our Richmond kitchen and quoted between 10 and 20 miles. Catering service runs from 11am onwards by prior booking, so a midday delivery needs to be booked in rather than assumed.
7. Sort procurement early
Terms are 50% deposit and 50% balance. We do not operate credit accounts or purchase-order payment windows, so get that through finance well before the event rather than the week of. Public liability documentation is available on request for supplier onboarding.
8. Build a timing plan, not a wish
Work backwards: food on the table time, minus 30 minutes for set-up and chafing units to come to temperature, minus travel. Share a named on-site contact who will be reachable — not the person chairing the event.
9. Brief the room
Signage at the buffet, clearly labelled dietary trays, and someone announcing when service opens. Most "we ran out of food" complaints are actually queue-management problems.
10. Debrief
Note what emptied first and what was left. That single observation improves the next event more than any menu redesign.
Next steps: browse the full catering menu, check package prices per head, build a quote with your date and guest count, or send an enquiry. We cater across Richmond, Twickenham, Kingston upon Thames and every area we serve.
Written by the Jaflong Tandoori catering team, family-run in Richmond since 2008 and led by owner Syed Bashar. Last reviewed September 2026.