Funerals and Catering – Service and Practices
· 1 min read
Summary
Choose a clear catering plan sized to the time of day and number of guests. Take allergies and dietary requirements into account. Agree on the schedule and the start of service in advance with the caterer.
Practices
- Guest count: +10% safety margin.
- Menu: savoury + sweet, coffee/tea; hot food if needed.
- Budget: 6–25 EUR per person depending on the scope.
Menu and quantities
- Coffee/tea + juice; water in abundance.
- Sweet: 1 piece per person; savoury: 1–2 pieces per person (e.g. sandwich cake).
- Dietary requirements: list to the caterer and label on the table.
Schedule and budget
Open the service 10–15 minutes after guests arrive. Allow 30–45 minutes for clearing. Request an itemised quote and confirm 3–5 days before.
Tips
Write the schedule in the programme leaflet and label special dietary items. Provide water and juice also for children.
Frequently asked questions
How much food should be prepared?
A general rule of thumb for memorial service catering is to prepare 1–2 savoury items per person and 1 sweet item per person. Add a safety margin of about 10 per cent for unexpected guests. If a hot meal is served, the typical portion size is 200–300 grams per person. Prepare about 2–3 cups of coffee and tea per guest, and ensure water and juice are available in abundance. A caterer can help with more precise sizing based on the number of guests and the menu, so requesting a quote well in advance is recommended.
How are dietary requirements accommodated?
Dietary requirements are accommodated by collecting information about guests' allergies and diets in advance, for example with the invitation. The list is delivered to the caterer as early as possible, preferably at least a week before the event. The most common requirements are lactose-free, gluten-free, vegetarian, and nut allergy. Each dish on the serving table should be clearly labelled with allergens and diet type, for example with signs or cards. It is also worth agreeing with the caterer on how special dishes are served — as separate portions or as part of a shared buffet — so that all guests can easily find suitable options.
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