Catering agreements should be specific about menu, portion counts, dietary accommodations, staffing ratios, and service style. Food allergen obligations under UK law require caterers to provide accurate information about the 14 major allergens.

• 14 allergen labelling required under UK Food Information Regulations
• Caterer must hold Food Hygiene Certificate and business registration
• Alcohol service by caterers requires a relevant licence
• Staffing ratios: typically 1 staff per 10 guests for seated, 1:15 for standing
• Force majeure: key staff illness, supplier failure provisions important

Legal reference: Food Safety Act 1990; UK Food Information Regulations 2014; Licensing Act 2003