Most complaints about mobile catering are not about the food. They are about something nobody asked in March that became a problem in August. Here is the list we would want asked of us.
1. Is the full price published?
Ours is. From €2,250 for up to 30 guests to €5,850 for 100 guests with beverages and antipasti, VAT and transport included. If a supplier will not put a number in writing before a call, the number is going to move.
2. How long is the service?
Three hours, for us. Ask because a two-hour service and a four-hour service are different evenings and clients rarely notice the difference on a quote.
3. Is transport separate?
For us, no — anywhere in Tuscany. Ask, because a remote Val d'Orcia villa can otherwise attract a surcharge late in the process.
4. Wood or gas?
Ours is a gas oven. It is the answer venues with open-flame restrictions need to hear before they approve the supplier.
5. Is there a limit on how much food guests get?
Ours is unlimited pizza throughout the three hours, from four types agreed in advance. A per-head pizza count changes the atmosphere of the evening.
6. Vegetarian and gluten-free?
Covered. Ask for it in writing at booking, not on the night.
7. What is excluded?
We do not provide tables and chairs. Get every supplier to say their exclusions out loud; it is the line that ruins production sheets.
8. What confirms the date?
A percentage deposit, stated in the quote. Ask when the balance is due and how a date is released.
9. Who actually turns up?
For us, the owner. A Neapolitan pizzaiolo who has lived in Siena for fifteen years and also runs the pizzeria La Napoletana 2.0.
Send the date, venue and guest count and we will answer plainly.
