Restaurant Catering Checklist

Prepared by: [Your Name]

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I. Event Details

A. Date, Time, and Location

• Event date:                                                             

• Event time:                                                             

• Venue address:                                                             

• On-site contact person:                                                             

B. Client Information

• Client name:                                                             

• Phone number:                                                             

• Email address: __________

• Special requests or notes:                                                             

II. Menu and Dietary Requirements

A. Menu Items

• List of dishes to be served:

                                                                                                                          

B. Dietary Restrictions

• Vegetarian options:                                                             

• Vegan options:                                                             

• Gluten-free options:                                                             

• Allergy considerations:                                                             

III. Equipment and Supplies

A. Serving Equipment

• Chafing dishes:                                                             

• Serving utensils:                                                             

• Beverage dispensers:                                                             

B. Tableware

• Plates:                                                             

• Cutlery:                                                             

• Glassware:                                                             

• Napkins:                                                             

C. Additional Supplies

• Trash bags:                                                             

• Cleaning supplies:                                                             

• Decorations:                                                             

IV. Staff Assignments

A. Roles and Responsibilities

• Event manager:                                                             

• Head chef:                                                             

• Servers:                                                             

• Bartenders:                                                             

B. Staff Schedule

• Arrival time:                                                             

• Service start time:                                                             

• Break times:                                                             

• End time:                                                             

V. Setup Checklist

A. Venue Preparation

• Tables and chairs:                                                             

• Table settings:                                                             

• Decorations:                                                             

B. Food Preparation

• Confirmed delivery time:                                                             

• Station setup (buffet, bar, etc.): __________

VI. Service Timeline

A. Pre-Event Tasks

• Arrival and setup:                                                             

• Final walkthrough:                                                             

B. During Event

• Food service times:                                                             

• Beverage service times:                                                             

C. Post-Event

• Cleanup start time:                                                             

• Breakdown and packing:                                                             

VII. Post-Event Tasks

A. Cleanup

• Dispose of trash:                                                             

• Clean venue area:                                                             

B. Equipment Return

• Check all items:                                                             

• Return to restaurant:                                                             

C. Feedback and Notes

• Client feedback:                                                             

• Notes for future events:                                                             

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