One buffet instead of special meals
In an international team there are almost always people with vegetarian, vegan or religious requirements at the table. The usual reflex is to order "a few vegetarian options". That works badly, because it visibly pushes those people to a side table.
Better planning inverts it: the vegetarian and vegan selection is complete and stands as an equal part of the buffet. If the kitchen also works consistently halal, nobody has to ask what is in it.
Quantities and timing in an office
For a lunch buffet in the office allow around 400 g of main course per person; for a long evening event more like 500 g. Plan delivery thirty to forty-five minutes before eating — early enough for setup, late enough that nothing stands around.
Give floor, lift and vehicle access in the briefing. It sounds petty, but it decides whether setup takes twenty minutes or an hour.
What accounting needs
An invoice compliant with § 14 UStG carrying full names and addresses of both parties, your and our tax or VAT identification number, a sequential invoice number, dates of issue and service, quantity and description of the service, and the consideration broken down by tax rate.
In catering that breakdown is not cosmetic: food and its ancillary services — delivery, setup, collection — have been taxed at 7% since 1 January 2026, while pure equipment rental is 19%. An invoice applying a single rate to everything on a mixed job is a warning sign.
The occasion belongs on the document
So the expense stays traceable, the invoice should show what it was for: occasion, date, venue and number of people. It costs us one line and saves you a query.