Fables catering planning
Choose a central grazing display or table boards
Fables offers a statement grazing display on rustic wooden tables supplied by us, or individual Lazy Susan boards on guest tables. Compare those arrangements through the way people will eat and use the room. The choice is about the whole guest experience, with the actual food, portions and supplied equipment confirmed in your quotation.
Describe the gathering around the food
Explain whether guests will be seated together, moving between groups or joining food at different moments. A central display draws people towards a shared food position, while boards place the food among seated groups. Neither format by itself settles the meal’s role or quantity. Describe that purpose alongside the guest count.
Show the available room
Mark the proposed food position, guest tables, entrances and other activity on a simple drawing. For table boards, show the intended place settings and decorations as well. The venue and Fables need to consider the actual layout rather than a display seen elsewhere. Identify anything about the space that is still awaiting confirmation.
Read the board description accurately
The published Lazy Susan design is described as serving up to twelve guests per table. Treat that as the starting offer description, not confirmation of every menu quantity or table arrangement. Ask how the chosen food, group size and role of grazing should be reflected in your proposal. Do not convert a styling photograph into a portion calculation.
Check what equipment belongs to the proposal
Ask which tables or boards the proposed arrangement supplies and how other equipment is handled. Distinguish equipment supply from positioning, laying guest settings and later clearing. If the venue already provides relevant items, list them. Request any additional tableware or staffing separately rather than assuming the display format automatically covers every surrounding service.
Connect the format with the timetable
Include supplier access, guest arrival, intended food time and any room change. Explain whether the meal is a main service or part of other catering. Ask how the chosen arrangement can be prepared and served within that programme. The format should follow a practical plan, not create an unconfirmed setup or serving-time promise.
Confirm the complete arrangement
Bring the preferred format together with the proposed food, headcount and venue drawing. Ask the quotation to state the actual selection, quantities, equipment and service. Keep alternatives visibly separate from the agreed choice. If the room, numbers or food role changes, return those details for review before treating the revised setup as confirmed.
Bring the details together
Send your date, postcode, guest count, preferred guest experience and room sketch. Identify central display or table boards as a preference and ask which complete food-and-service arrangement can be proposed. Keep the confirmed equipment and quantities with that choice.