Print the day before you write to us. Arrival day is not a normal food day: people land at different hours and the first meal is often later and simpler. Departure morning is fruit and something that travels, not a three-course breakfast at 5am unless you truly want staff there at 4. The middle days are where the timetable you sold the group has to be fed.
Name a food lead who is not also teaching the 6am class. That person answers the allergy question and the “can we move dinner” question. A group chat of twenty is not a brief. One list, updated once, is. If a participant’s diet changes on day two, tell us that morning, not at the table. We can usually adjust a plate. We cannot respawn a shopping run that already happened in town.
Space matters as much as calories. A buffet for eighteen needs a table that is not also the yoga prop store. A family-style set of bowls needs somewhere to put the empties. Tell us if meals are in the garden, and what happens when the wind comes up the south coast. Selong Belanak and Kuta Lombok both do that in the afternoon. A covered corner is part of the catering plan.
Budget the groceries as their own number. Groceries are billed at cost, no markup. The staff fee does not secretly contain the fish. If the group wants a Sasak feast one night, mark it and read how those dishes work. Then send the whole week through Lombok retreat private chef catering so the dates sit on the page that can actually be quoted.
Count the teachers as guests. They eat too. Water, coffee and the hour between sessions are part of catering even when they look small. A retreat that only briefs dinner will spend the morning hunting for fruit. Put the fruit, the tea and the hour on the same page as the dinner. If a teacher wants silence at breakfast, say that too. Service can be quiet. It cannot be invisible if nobody told us the room is in practice.