Event enquiries included date, guest count, dietary needs, service style, and venue access.
Before
The site showed food photography but did not help visitors understand event types, menu options, guest counts, or enquiry details.
What changed
We separated event routes, added menu guidance, improved enquiry prompts, and strengthened proof around previous events.
Result
Customers contacted with clearer event type, guest numbers, dates, and menu expectations.
What may stop a customer
The concern was that separating event types too clearly would make the business seem more restricted, when they were actually comfortable with a wide range of formats and sizes.
What matters in Bristol, Bath, and the Cotswolds
City venues, rural estates, and marquee sites create very different kitchen, access, staffing, and service requirements. Date, guest count, dietary needs, venue facilities, timings, and service style are essential before menu planning.