Pizza catering for private parties: what to agree first

Mobile pizza catering goes well when the host and you agree five things in advance: the number of guests, how many pizzas per person, the menu, the service window, and the practical setup — where the oven goes, access for your vehicle, power, water and shelter. Work those out in a short planning call or with a written checklist, confirm them in writing, and arrive with time to bring the oven to temperature before the first guests are hungry. A clear plan lets you serve steadily through the evening instead of fighting the setup.

Ask for the number of adults and children, whether pizza is the main meal or one part of a buffet, and how long the service lasts. From that, plan the number of dough balls with a margin, and the toppings accordingly. Say clearly how you count: per guest, or a fixed number of pizzas, and what happens if more guests turn up.

Ask for photos of the space or visit it for large events. Check access for your vehicle or trailer, a flat surface for the oven, distance from buildings and trees, power if you need it, water for hand washing, and cover in case of rain. For a wood-fired oven, agree where smoke will go and whether the venue allows open fire.

Arrive early enough to set up and heat the oven — that can take a while for wood-fired ovens. Agree the service window with the host: continuous service for a relaxed party, or waves around speeches and dances at a wedding. Plan pack-up time at the end.

Rain and wind affect both the oven and the guests. Agree a covered spot or a gazebo in advance, and say what happens in extreme conditions.

One person at the oven can bake, but not also stretch, top, serve and answer questions for a large group. Decide from the headcount whether you need a second person, and include it in the price. For weddings, someone dedicated to plating and handing out pizzas keeps the queue short.

Bring hand-washing facilities if the venue has none, keep dough and toppings cold until use, and have allergen information ready for guests who ask. Some venues ask for proof of insurance or food hygiene registration before they let a caterer on site: keep copies ready to send. Clear the site at the end and take away your waste.

Company summer parties and team events may come with a fixed budget per head and a strict timetable. Ask for the contact on the day and the exact service window, and send your summary to both the organiser and the venue.

Send a written summary: date, address, arrival and service times, headcount, menu, setup requirements, price and what's included. Agree until when the headcount can change. Call a few days before to confirm the final numbers and any last details.

On Book, each service has a name, a price and an optional description shown on your public page. Create a planning call service that hosts can book online to discuss their event, and an event service for the day itself. Open event slots at the length of your presence on site, one place per slot, so once a date is booked it disappears from your page. Slots sit within one day, which fits an evening event. After the planning call, you can also book the event yourself from your calendar, entering the number of guests and writing the address in the note.

Durations and prices are examples: set your own. If a date changes, reschedule from your bookings list and tell the host yourself, since Book doesn't email clients about changes. Book costs €5/month, everything included: unlimited services and bookings, no commission, no contract. It doesn't take deposits.