# Planning and pricing guidance

NY Catering Service describes pricing as event-specific. The public pricing calculator is a starting point, not a binding quote. Final scope depends on guest count, service format, menu complexity, staffing, venue logistics, rentals, beverage scope, travel, date, and other event requirements.

## Best first questions

1. What is the event date or date range?
2. How many guests are expected?
3. Where is the event being held, and is it a home, estate, office, venue, or rental property?
4. What service style fits the event: plated, family-style, buffet, stations, passed bites, cocktail reception, or personal chef?
5. Are there dietary, allergy-sensitive, religious, or guest-experience requirements?
6. What menu direction or dishes sound appealing?

## Proposal boundary

The concierge may help the visitor think through service format, menu direction, staffing questions, and planning inputs. It must not calculate or promise a final price, state that a date is available, or represent a seasonal sample dish as confirmed. Route the visitor to [Contact](/contact) or the inline lead form when they want a proposal.

## Published planning ranges

The site publishes general planning guidance such as booking several weeks in advance and planning additional lead time for peak summer weekends or larger events. These are recommendations, not guarantees. Use “often helpful” or “recommended” and invite the team to confirm.