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The short answer

La Casserole is a full-service event partner based in Best, combining catering, styling, technical production, hire equipment and project management. In a market where caterers, wedding venues, event agencies and hire companies often each cover only part of the job, it is easy for responsibilities to fall through the cracks. Full-service catering in Brabant will usually include food, service staff, crockery and glassware, setup and breakdown, transport, washing up, and one point of contact on the day. What is not always included: drinks after the agreed finishing time, extra staff hours, furniture and marquees, technical production, styling, and breakage. Always ask for a written list of exclusions before choosing a caterer.

Key takeaways

• Full service is not a protected term. A strong proposal explains what is excluded, not just what is included.
• Never compare caterers on price per guest alone. Add staffing, equipment, transport and post-event hours to the total.
• Anyone preparing food at an event must comply with NVWA food safety requirements through a HACCP-based food safety plan or hygiene code.
• Information on the 14 EU allergens is mandatory, including for unpackaged food served at a buffet or walking dinner.

Why do full-service catering quotes in Brabant vary so much?

According to Statistics Netherlands (2026), revenue for canteens and catering companies rose by 4.1 percent in the second quarter of 2026, the biggest increase across the food and drink sector. Greater demand attracts more providers calling themselves full service. In Brabant alone, Royal Dutch Hospitality Association represents almost 3,300 hospitality businesses, from restaurants with catering divisions to food trucks. (Services)

Any HR manager planning an anniversary celebration, or any couple looking for wedding catering, will recognise the problem. You receive three quotes, all described as full service, yet the prices are miles apart. The difference is rarely the quality of the food. It is the scope of what is covered. One caterer includes service staff until 23:00, another supplies glassware but charges extra to collect it unwashed, while a third leaves you to arrange the furniture.

If you want to manage the whole process, this step-by-step guide to planning a business event in Brabant explains the order in which to make key decisions. When requesting quotes, one rule matters most: give every supplier the same brief. Otherwise, you are not making a fair comparison.

Checklist:

• Confirm the guest count, start and finish times, and service style in advance, whether that is a walking dinner, buffet or seated meal
• Send every caterer exactly the same brief, including the venue and available kitchen facilities
• Note whether drinks, staffing and equipment are priced separately in each quote
• Set a per-guest budget both with and without drinks

What is often excluded from a catering quote?

Full-service catering in Brabant means the caterer handles more than the food. They also provide staffing, equipment, logistics and on-the-day coordination. In practice, though, every provider defines that service differently. The grey areas nearly always fall into the same three categories.

Staffing and hours after the agreed finish time

Service staff are usually priced in time blocks. For a seated dinner, caterers generally allow one staff member for every 10 to 20 guests. For a walking dinner or buffet, fewer staff may be needed. If the party runs late, expect an additional charge per staff member, per half-hour or hour. This happens more often at weddings than at corporate events, because speeches and the first dance rarely run exactly to schedule. If the quote includes an end time but no hourly rate for time beyond it, you still do not have the full picture.

Equipment, hire items and breakages

Crockery, cutlery and glassware are commonly included. High tables, chairs, table linen, marquees and patio heaters often are not. These may come from a hire company with a separate quote and delivery terms. Check the breakage clause too. Some suppliers charge for every lost or broken item, while others include a fixed allowance.

Logistics, power and food safety

Transport, mobile kitchen setup, refrigeration and waste removal may appear as separate charges. Power is a classic trap. A hot cupboard, refrigerated vehicle and food truck can quickly require more capacity than a standard electrical supply can handle. For outdoor events, this guide to power and weather for garden party catering can help you plan ahead. The NVWA also requires anyone preparing and selling food at events to work with a food safety plan or hygiene code. This should not be an added extra, but it is absolutely something worth asking about.

These three areas have one thing in common: they often show up on the final invoice rather than in the original quote.

Why is price per guest a poor way to compare quotes?

Two quotes, one at €50 and the other at €75 per guest, may seem like an easy choice. They are not, for three reasons. Fixed costs such as transport and setup do not scale with guest numbers, so they carry far more weight for 40 guests than for 200. With separate suppliers, nobody is responsible for the gaps between quotes, such as who arranges the power supply for the hire company’s refrigeration. And additional work is billed afterwards, which puts the risk on you.

Checklist:

• Convert every quote into a total cost, including all separate charges
• Ask who has final responsibility for power, water and kitchen setup
• Agree additional work rates per hour and per staff member in advance
• Request a written list of exclusions

How can you spot a quote that really covers everything?

Which quote is ultimately cheaper: the lowest one or the most complete one? The answer depends less on the menu than on how many loose ends you have to tie up yourself.

Example: two quotes for 120 guests

Imagine an office manager at a technology company with around 120 employees is organising an anniversary party. Quote A comes in at €50 to €60 per guest, while quote B is €75 to €85. On closer inspection, A charges separately for high tables, washing glassware, service after 22:00 and transport. Add those items and A moves towards €75 to €90 per guest. The office manager must also manage three additional suppliers: a hire company, a technical production company and a styling provider. The cheapest-looking quote can quickly become the most expensive evening, both in money and preparation time.

The table below shows how services typically differ by level. These are indicative price ranges excluding drinks and will vary by menu, venue and guest numbers.

How an event partner assigns responsibility

The difference between the final two rows is not simply a matter of luxury. It is about who closes the gaps. La Casserole shows how this works in practice: catering, styling, technical production, furniture, marquees and project management are coordinated through one central contact. That means the kitchen’s power requirements and the sound system’s requirements are covered in the same event plan, and the chef knows where the high tables will go before the hire company delivers them. At in-house venues such as Het Ketelhuis and Kasteel Henkenshage, the kitchen, access route and capacity are already known, reducing the number of unknown costs in a proposal.

For corporate clients who need this support on a regular basis, from lunches to staff parties, the page on corporate catering in Brabant with a dedicated contact person shows what this coordination looks like in practice. If you are planning a wedding, this comparison of catering costs at Het Ketelhuis and a castle venue explains how the venue affects the price.

What should you ask a caterer?

A couple may ask at a tasting how late the staff will stay, only to hear a different time from the one stated in their quote. You only uncover these discrepancies by asking specific questions at the right time.

Before you sign

Ask about food safety and allergens. According to the NVWA, a caterer must work with a HACCP-based food safety plan or hygiene code. Many hospitality businesses use the KHN hygiene code. If a caterer has created its own plan, the NVWA guidance on hygiene codes states that it must comply with Regulation (EC) No 852/2004. Also ask how guests will receive information about the 14 allergens. The NVWA requires this information to be available for unpackaged food too, for example through labels or verbally on request.

In the final weeks before the event

At this stage, the focus is on logistics: venue access, loading and unloading times, parking for the catering vehicle and final guest numbers. For groups of more than 100 people, this guide to off-site catering for 100+ guests helps ensure nothing is missed. La Casserole’s event plan sets a clear deadline for final confirmation of every element, so changes do not surface on the day itself.

Checklist:

1. Ask which hygiene code or HACCP plan the caterer uses
2. Ask how allergens will be communicated for every dish, including buffet items
3. Confirm the hourly rate after the agreed finish time for each staff member
4. Confirm the final guest count one to two weeks in advance at the latest
5. Request an event plan with names and phone numbers for the day itself

Frequently asked questions

What is normally included in full-service catering in Brabant?

Full-service catering usually includes food, service staff, crockery, glassware, setup, breakdown, transport and washing up. Drinks, furniture, marquees, technical production and styling are often charged separately. Always check the exclusions list, not just the menu.

How much does full-service catering in Brabant cost per person?

The price per guest generally ranges from €55 to €110 excluding drinks, depending on the menu, venue and number of guests. A complete package with styling, technical production and hire equipment will often cost more. Convert every proposal into a total cost, because fixed charges have a greater impact on smaller groups.

Are drinks included in full-service catering in Brabant?

Drinks are usually priced separately, either through an hourly drinks package or charged according to consumption. A package gives you budget certainty, while paying according to consumption can be more cost-effective for a group that drinks little. Always ask what happens to the rate if the party runs longer than planned.

Does a caterer need to provide allergen information at a buffet?

Allergen information is mandatory under NVWA rules for the 14 EU allergens, including for unpackaged food. It can be provided through labels, a menu or verbally on request. Share guests’ dietary requirements as early as possible, ideally when confirming the final guest count.

How far ahead should I book wedding or corporate catering?

Booking lead times for weddings during peak season are usually 6 to 12 months. For corporate parties, 2 to 4 months is often enough, except around December when diaries fill quickly. The more services you place with one provider, the more important it is to reserve your date early.

Conclusion

The phrase full-service catering in Brabant does not tell you much on its own. The real difference between quotes lies in what is missing. Staff after the agreed finish time, furniture, power, breakages and drinks determine whether the lowest price per guest also delivers the lowest final bill. Start with the same brief for every supplier, convert each quote into a total cost, and request a written list of exclusions. Then check the essentials: which hygiene code the caterer follows and how allergen information reaches your guests.

Compare quotes this way and you will quickly see whether one provider with a single point of contact costs less in the end than coordinating three or four separate suppliers. To see how this approach works in a real proposal, La Casserole’s approach to catering in Eindhoven and the surrounding area provides a useful benchmark.

About La Casserole

La Casserole is a full-service event partner based in Best, with more than 40 years of experience and over a thousand events delivered. The company brings together catering, styling, technical production, hire equipment and project management for corporate and private events, both at external venues and at its own Brabant event venues, including Kasteel Henkenshage and Het Ketelhuis.

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