MANARATHospitality
Catering for 50 guests: define the menu before the price
“Food for 50 people” is a useful starting point, but it is not yet a catering scope. Two menus for the same headcount can involve different portions, drinks, packaging and service. Confirm these choices before asking for a comparable price.
Choose the meal, not just the package
For a chicken biryani request, specify whether it is the only main course or one of several dishes. Add salad, dessert and each drink separately. State the portion basis: per guest, individual meal or shared tray. A tray count does not automatically explain how many people it serves.
Separate delivery from hospitality service
Record the date, arrival window, venue and unloading access. Choose between meal boxes, buffet delivery and staffed service. Confirm who supplies serving equipment, plates, setup, replenishment and collection. List dietary or allergy needs for review; a preference entry is not confirmation that the kitchen can fulfil it.
Review a complete commercial offer
Compare the same menu and quantities across proposals. Check food, drinks, delivery, staffing and optional extras as separate lines. Review applicable VAT, offer validity and the change or cancellation conditions. A restaurant menu price is a reference for that menu item; it is not automatically a catering rate for your event.
Saudi planning context: food transport matters
SFDA publishes general requirements for food transport. Use that official guidance as context when confirming appropriate handling and transport arrangements with the provider. MANARAT’s planning recommendation is to document delivery timing and responsibility in the brief rather than leave them to the day of the event.
Your request checklist
- 50 guests and agreed portion basis
- Named dishes, drinks and editable quantities
- Date, venue, access and service style
- Inclusions, exclusions and optional additions
- Team-confirmed price, VAT and validity