How to compare venues

Compare the full package and conditions, not just menu price.

The per-head price is not the full cost. Compare hire, corkage, service, overtime, accommodation, décor, supplier meals and next-day options.

Check minimum guaranteed attendance and the deadline for final numbers. These clauses can matter more than a small menu-price difference.

Record every quote in the same structure and separate included items from optional extras.

A simple implementation checklist

• Set one source of truth
• Assign an owner to each important action
• Add a realistic time or cost buffer
• Update the planner after every confirmed change