# Catering Proposal > Writes catering proposals with menu options, pricing tiers, service descriptions, and logistics details. Use when bidding on catering jobs or formalizing catering offers. - Skill: `reaperinvest/catering-proposal` (Agent Skill) - Install (CLI): `npx skillmds@latest add reaperinvest/catering-proposal` - Raw SKILL.md: https://api.skillmd.com/api/skills/reaperinvest/catering-proposal/raw - Safety review: pending - Works with: Claude Code, Claude.ai, OpenAI Codex - Category: Coding & Dev Tools - Author: reaperinvest (https://skillmd.com/u/reaperinvest) - Updated: 2026-09-22 - Page: https://skillmd.com/skills/reaperinvest/catering-proposal --- # Catering Proposal ## When to Use This Skill Use this skill when you need to: - Write a professional catering proposal for an event - Create tiered menu options with per-person pricing - Detail service levels, staffing, and logistics for a catering job - Present a polished bid that wins catering contracts **DO NOT** use this skill for restaurant menu design, event planning, or food truck business plans. This is for catering-specific proposals and bids. --- ## Core Principle A CATERING PROPOSAL SELLS CONFIDENCE — THE CLIENT IS NOT JUST BUYING FOOD, THEY ARE BUYING THE PEACE OF MIND THAT THEIR EVENT WILL BE HANDLED FLAWLESSLY. --- ## Phase 1: Brief ### Required Inputs | Input | What to Ask | Default | |-------|------------|---------| | **Event type** | "What is the event? Wedding, corporate, party, fundraiser?" | No default — must be provided | | **Guest count** | "How many guests are expected?" | No default — must be provided | | **Event date and time** | "When is the event?" | No default — must be provided | | **Venue** | "Where is the event? Does the venue have a kitchen?" | No default — must be provided | | **Budget range** | "What is the client's budget per person or total?" | No specific budget shared | | **Dietary requirements** | "Any dietary restrictions? Vegetarian, vegan, gluten-free, allergies?" | Standard mix | | **Service style** | "Buffet, plated, family-style, cocktail reception, or stations?" | Buffet | | **Cuisine preference** | "Any cuisine preference or theme?" | Flexible | **GATE: Confirm the brief before building the proposal.** --- ## Phase 2: Structure ### Proposal Outline 1. **Cover page** — Business name, event name, date, client name 2. **Introduction** — Brief about your catering business and approach 3. **Event Summary** — Confirmed details (date, venue, guest count, style) 4. **Menu Options** — 2-3 tiered packages 5. **Service Details** — Staff, equipment, setup, timeline 6. **Pricing** — Per-person and total, itemized 7. **Terms and Conditions** — Deposits, cancellations, final count deadline 8. **Next Steps** — How to confirm and deposit instructions ### Menu Tier Strategy Offer 2-3 tiers: | Tier | Name | Per Person | Positioning | |------|------|-----------|-------------| | Tier 1 | Essential | $[X] | Covers the basics beautifully | | Tier 2 | Premium | $[X] | Upgraded proteins, additional courses | | Tier 3 | Signature | $[X] | Full experience, top ingredients, premium service | **GATE: Confirm the proposal structure and tier strategy before writing.** --- ## Phase 3: Write ### Introduction "[Business Name] specializes in [cuisine/style] catering for [event types]. We bring [X] years of experience and a passion for creating memorable dining experiences. Every event is customized — from menu development to day-of execution — so you can focus on your guests while we handle the food." ### Menu Option Format ``` ## [Tier Name] — $[X] per person ### Appetizers (select 2) - [Item 1] — [brief description] - [Item 2] — [brief description] - [Item 3] — [brief description] - [Item 4] — [brief description] ### Entrees (select 2) - [Item 1] — [brief description] - [Item 2] — [brief description] - [Item 3] — [brief description] ### Sides (included) - [Side 1] - [Side 2] - [Side 3] ### Dessert (select 1) - [Item 1] — [brief description] - [Item 2] — [brief description] ### Beverages - [What is included: water, iced tea, coffee, lemonade] *Dietary modifications available for all menu items. Please inform us of any allergies.* ``` ### Service Details ``` ## Service Details **Service style:** [Buffet/Plated/Stations] **Staff provided:** [X] servers, [X] bartenders, [X] kitchen staff **Equipment included:** Chafing dishes, serving utensils, plates, napkins, flatware **Setup time:** [X] hours before event start **Breakdown time:** [X] hours after event end **Tastings:** Complimentary tasting for events over [X] guests **Event Timeline:** - [Time]: Catering team arrives, begins setup - [Time]: Food preparation and plating begins - [Time]: Appetizer service - [Time]: Main course service - [Time]: Dessert service - [Time]: Breakdown and cleanup complete ``` ### Pricing Section ``` ## Pricing Summary | Item | Per Person | Quantity | Total | |------|-----------|----------|-------| | [Tier Name] menu | $[X] | [guests] | $[total] | | Bar service (if applicable) | $[X] | [guests] | $[total] | | Staffing | Included | | — | | Equipment rental (if applicable) | — | — | $[total] | | Travel/delivery fee | — | — | $[total] | | **Subtotal** | | | **$[total]** | | Tax ([X]%) | | | $[total] | | Service charge ([X]%) | | | $[total] | | **Total** | | | **$[total]** | ``` ### Terms and Conditions - **Deposit:** [X]% due upon booking to confirm the date - **Final count:** Due [X] days before the event - **Final payment:** Due [X] days before the event - **Cancellation:** Full refund if cancelled [X]+ days out. Deposit non-refundable within [X] days. - **Minimum guest count:** [X] guests (bill is based on confirmed count or actual attendance, whichever is higher) - **Leftovers:** Client may take leftover food. Caterer is not responsible for food safety after event. --- ## Phase 4: Polish ### 1. Proposal Presentation - Format as a clean PDF with your branding (logo, colors, fonts) - Include 3-5 high-quality photos of your food and past events - Keep the total document under 5 pages - Use consistent formatting: same fonts, spacing, and table styles throughout ### 2. Follow-Up Plan - Send proposal within 24 hours of the inquiry - Follow up 3 days later if no response - Offer a tasting if the client is deciding between caterers - Be prepared to customize the menu based on feedback ### 3. Quality Checklist ``` ## Catering Proposal Checklist - [ ] Event details confirmed (date, venue, guest count, style) - [ ] 2-3 menu tiers presented with clear pricing - [ ] Menu descriptions are appetizing and specific - [ ] Dietary modification options mentioned - [ ] Service details include staff count, equipment, and timeline - [ ] Pricing is fully itemized (no hidden fees) - [ ] Terms cover deposit, final count deadline, cancellation, and payment - [ ] Proposal is professionally formatted (PDF with branding) - [ ] Photos of past work included - [ ] Clear next step and contact information provided ``` --- ## Example **Event:** Corporate holiday party, 75 guests, cocktail reception + dinner stations **Tier 2 (Premium) excerpt:** ``` ## Premium Package — $65 per person ### Passed Appetizers (select 3) - Bacon-wrapped dates with goat cheese and honey - Shrimp cocktail shooters with horseradish cream - Bruschetta trio: tomato basil, mushroom, and roasted pepper - Mini crab cakes with remoulade ### Dinner Stations **Carving Station:** Herb-crusted prime rib with au jus and horseradish cream **Pasta Station:** Made-to-order penne with choice of marinara, alfredo, or pesto **Seasonal Station:** Roasted vegetable display with grains, greens, and vinaigrettes ### Dessert Assorted mini dessert display: chocolate truffles, fruit tarts, and tiramisu cups ### Beverages Coffee, tea, sparkling water, and lemonade station (bar service quoted separately) ``` --- ## Anti-Patterns - **One option, take it or leave it** — always offer 2-3 tiers. Clients want to feel they have a choice and control over budget. - **Vague pricing** — "Starting at $50 per person" without details creates suspicion. Itemize everything. - **No timeline** — clients worry about logistics. A detailed event day timeline shows you have planned every detail. - **Generic descriptions** — "Chicken entree" loses to "Pan-seared airline chicken breast with lemon herb butter and roasted asparagus." - **Missing terms** — proposals without cancellation and payment terms lead to disputes. Always include. --- ## Recovery - **Budget is lower than your tiers:** Offer a simplified menu — fewer appetizer choices, simpler proteins, buffet instead of plated. Do not compromise on quality. - **Client wants items not on any tier:** Build a custom package. Price individual items and add 10% for customization. - **Competing against a lower bid:** Emphasize what is included (staff, equipment, setup, cleanup) that competitors may charge extra for. Detail your experience and references. - **Client is non-responsive after proposal:** Follow up twice (Day 3 and Day 7). After that, send a final "closing the file" email — this often prompts a response.