How to order deli catering for the first time
Ordering catering for the first time can feel more complicated than it needs to be. At The Daily Slice, most catering conversations follow a pretty simple pattern. Here's what helps us help you, and what to expect from the process.
The four things we need to know upfront
How many people you're feeding, when and where the event is, whether there are any dietary restrictions in the group, and roughly what kind of food you're thinking about. That's it. You don't need to have a fully formed order in mind when you first get in touch. A general sense of the occasion is enough to start a conversation.
Email works well for catering enquiries because it gives both sides a written record: hello@thedailyslice-20105.com. If you'd rather talk it through, call us at +1 613-555-0182 during business hours.
- Number of guests
- Date, time, and location of the event
- Any dietary restrictions or allergies
- Whether you need delivery or will pick up
What we'll come back to you with
Once we have the basics, we'll put together a suggested order with quantities and a price. For most straightforward orders, we can turn this around within one business day. For larger or more complex events, it might take a day longer.
We'll always confirm the order in writing before we start preparing anything, and we'll follow up the day before to confirm pickup or delivery time.
The most common mistake: underordering
People consistently underestimate how much food a grazing-style event goes through. A charcuterie board that looks generous for eight people will be gone in 25 minutes if those eight people are standing around with drinks and nothing else to do. Our general rule: order for the number of people you're expecting, then add 20 percent.
If you end up with leftovers, deli food keeps well. The grain salads are good the next day. The cured meats are fine for three to four days in the fridge. The sandwiches are the only thing that doesn't really hold overnight.
The earlier you get in touch, the more options we have. For summer events especially, the catering calendar fills up faster than people expect.