Course Structure
- Part 1 — Reading catering quotes: Line-item breakdown, hidden costs, and how to compare quotes from multiple vendors fairly.
- Part 2 — Pricing models explained: Per-head, package, and hybrid pricing. When to negotiate on price vs. scope.
- Part 3 — Contract review fundamentals: The 12 clauses every coordinator should check before signing a catering agreement.
- Part 4 — Negotiation approach: How to negotiate with vendors without damaging the relationship. Specific language and framing techniques.
- Part 5 — Managing vendor performance: Setting expectations, tracking delivery, and addressing underperformance constructively.
- Part 6 — Vetting new suppliers: Reference checks, trial bookings, site visits, and how to build a reliable preferred supplier list.
- Part 7 — Long-term relationship management: Staying on vendors radars between events, referral practices, and how to exit a vendor relationship professionally.
Most catering problems start with the contract
Coordinators often focus on the creative and logistical side of catering while treating vendor agreements as formalities. That approach creates expensive problems — unexpected charges, disputed responsibilities, and vendors who underdeliver because the contract let them.
This course focuses specifically on the commercial and contractual side of catering coordination. It is practical, specific, and grounded in how Ukrainian catering vendors actually operate.
Understanding catering pricing structures
Catering quotes are rarely straightforward. You will learn how to read a multi-line quote, identify what is and is not included, and ask the right questions before committing. This alone can save clients significant budget on a single event.
The course also covers per-head pricing vs. package pricing, when each makes sense, and how to compare proposals from different vendors on equal terms.
Contract clauses that matter
Many standard catering contracts favor the vendor. The course walks through 12 contract clauses that coordinators should review carefully, including cancellation terms, force majeure provisions, substitution rights, and liability for food safety incidents.
You do not need legal training to understand these. The explanations are written in plain language with examples from real Ukrainian catering agreements.
Building a vendor network over time
One-off vendor relationships are less reliable than long-term ones. You will learn how to maintain supplier relationships between events — regular check-ins, feedback processes, and how to handle disagreements without ending the relationship.
The final module covers how to vet new caterers before adding them to your preferred supplier list, including site visits, reference checks, and trial bookings.
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