A useful catering brief connects the food to the production schedule. Use this checklist to start a conversation with DeliFreshGO, whether you are planning one show or a European tour.
Start with the route and schedule
Include the tour dates, countries, venues and travel days. Distinguish rehearsal, build, show and load-out days. If dates or venues are provisional, mark them clearly so the quote can be based on the information available.
Count meals, rather than just people
Give expected numbers for each meal and day, separating artists, touring crew, local crew and guests where useful. Include service windows and late finishes. A single total headcount does not explain how many meals the production needs.
Send riders and dietary requirements
Attach the current artist riders. List vegetarian and vegan requirements, allergies and other dietary needs separately, with the numbers involved. Discuss allergy arrangements directly with the catering team before agreeing the menu.
Check what each venue provides
Include kitchen space, equipment, power, water, catering and dining areas, delivery access and loading restrictions. Flag venues where facilities are unknown. These details help determine whether a venue kitchen or mobile setup is appropriate.
Set the budget and scope
Share the catering budget and explain what it needs to cover. Clarify whether the brief includes dressing room riders, a personal chef, kitchen equipment, staffing, travel and accommodation. Agree the scope before comparing quotes.
What does tour catering cost?
The price depends on the route, dates, meal numbers, menu requirements, staffing and kitchen setup. A single per-person figure can miss equipment and travel costs. Send your brief for a quote based on the production.
Can I enquire before the route is final?
Yes. Send the confirmed details and identify the provisional dates, venues and numbers. Availability and the final scope can then be discussed as the tour plan develops.