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BUILT AROUND THE TASK

Organize an event

Build an event plan around the guest count, budget, venue constraints, and running order. Give each delivery task a clear owner before event day.

USE WITH CONTEXT

Before you use these tools

Capacity estimates do not replace the venue’s approved occupancy or local safety requirements. Confirm food quantities and handling with the catering provider.

A PRACTICAL ROUTE THROUGH THE SHELF

From raw input to reviewed output

  1. 1

    Agree on the event brief

    Set the date, format, budget, and expected attendance. Track confirmed guests separately from invitations.

  2. 2

    Review venue and catering

    Check venue limits and estimate quantities using the actual event format. Confirm dietary needs and supplier arrangements.

  3. 3

    Prepare the run sheet

    Assign owners, arrival times, and handovers. Share the final schedule and contingency contacts with the team.

Choose a focused workspace

Questions before you start

Should catering use the invited count or confirmed count?

Use the provider’s agreed basis, usually informed by confirmed attendance and a documented allowance. Keep track of changes and confirm the final quantity by the supplier’s deadline.