Don't fall into the "Marketplace trap"

To save your sanity when using marketplaces like Add to Event, Poptop, or Togather, you must avoid the "shotgun approach." If you request a general quote for "wedding catering," you will be flooded with dozens of generic replies that make comparison impossible. 

Here is my advice, as an operator on how to get the most out of these platforms and their pitfalls. But first let me tall you how they work and how they make money.

Poptop and Togather: will charge the operator a commission, which is typically between 12 and 15%, on top of this they will charge you a service fee. Operators will simply pass these costs on to you.

ADD TO EVENT: will charge the operator per eqnuiry, the fee depends on the expected revenues and typically ranges between £6 and £11. Keep in mind that an operator may send several enquiries a week so costs will ramp up quickly. Hence quality operators will nit pick the enquiries they reply to.

Hitched.co.uk: is free to use, unless operators want a premium plan (from £600+VAT  a year)


The Danger of Choice Overload

Marketplaces are designed to give you options, but too many leads can become a full-time job.

• The Inbox Flood: If your request is vague (e.g., "Food for 100 people, mexican, jacket potato, pizza, fish and chips..etc"), you may receive 50+ quotes within 24 hours.
• Decision Fatigue: Sifting through 50 different menus—ranging from hog roasts to tacos to wood-fired pizza—makes it nearly impossible to compare "apples to apples" on price and quality.
• Lower Quality Responses: High-end vendors (like us) often skip vague requests because they don't want to compete in a "race to the bottom" on price against 20 other trucks. 
  

How to Be Specific (and Why It Works)

To get the best vendors to respond and keep your workload manageable, follow these rules:

• Limit to 1–2 Cuisines: Instead of asking for "mobile caterers" or 8 types of cuisine, specify "Pizza Vans" or "Mexican Tacos." Or even better go through the vendors in these categories and invite the ones that stand out to quote. This filters out irrelevant vendors immediately.
• Set a Hard Budget Range: Don't be afraid to state your budget. Reliable suppliers will only engage if they can realistically meet your needs, saving you from a sea of "too expensive" quotes later.
• Define Your "Service Style": Clearly state if you want a buffet-style setup (faster for large crowds) or made-to-order service (more personalized but slower). In my opinion buffet-style is almost always best, faster, cheaper and allows for more choice.
• List Your "Non-Negotiables": Mention any known dietary requirements (e.g., "must have 10 vegan and 5 gluten-free options"). Specificity attracts organized, professional vendors who can confirm they can meet those needs right away. Although most operators nowadays cater for most dietary requirments, the one you should really worry about is Gluten Free (Coeliac). I don't believe there is a single operator in the market that can guarantee a 100% gluten free option, in a small food truck enviroment. If you or any of your guests are Coeliacs ask for an alternative or something that can be prepared off site and packaged individually.

The "Three-Vendor" Rule

I strongly suggest focusing on three to five quality quotes for any single category. Once you have three solid options that meet your specific cuisine and budget, stop. Adding a sixth or seventh quote rarely provides a better option; it just adds two more hours of admin to your week.

In conclusion go for quality over quantity, be specific and remember going direct is awlays best ( and cheaper)