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Attending an event costs time, money and effort. Walking away without capturing the contacts you met is a poor return on that investment. A reliable lead capture system ensures you leave with more than business cards and good intentions.
Lead capture system setup puts the right infrastructure in place before your event begins. It makes collecting attendee information fast, consistent and accurate — so your sales team has something useful to work with the moment the event ends.
A lead capture system is a tool or process used to collect contact details and qualifying information from people met at an event. It might involve a digital form, a badge-scanning app, a QR code or a structured data entry process — designed to capture information accurately and consistently, and to feed it directly into the CRM or follow-up workflow being used after the event.
You need this when you’re hosting an event where food and drink is a significant part of the attendee experience, when the quality of catering will reflect directly on your brand, or when a previous event left attendees disappointed by poor food provision. It’s also relevant when dietary requirements, event scale or venue restrictions make catering more complex than your internal team can manage.
This service includes the sourcing, selection and management of catering for your event, covering menu development, dietary requirement management, supplier negotiation, service logistics and on-site coordination. Delivered as a fully managed catering provision appropriate to the event format, scale and audience.
Most marketing companies focus on channels and tactics.
We focus on reaction.
Before selecting platforms, formats, or media spend, we define how your audience thinks, feels, and decides. We use behavioural psychology to understand what will capture attention, build trust, and motivate action — then choose the channels that best support that outcome.
Every channel we use has a clear purpose, a defined role, and a measurable objective. Nothing is done “because it’s popular” or “because it’s expected”.
The result is marketing that feels natural to engage with, works across multiple channels, and is designed to deliver meaningful, long-term results.
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It involves sourcing, briefing and managing a catering supplier for your event — covering menu development, dietary requirements management, service logistics, timing and on-the-day coordination — to ensure catering enhances rather than detracts from the overall event experience.
Catering typically accounts for 20–35% of an event budget, though this varies significantly based on the event format and what catering is expected to deliver. A working lunch at a conference and a gala dinner for 500 guests occupy very different points on this spectrum.
For events at licensed venues with in-house catering, four to eight weeks. For events using external caterers or at unlicensed venues, eight to twelve weeks. Final numbers are usually confirmed one to two weeks before the event.
By collecting dietary information at registration and sharing it with the caterer in advance. For larger events, labelling all food clearly and providing clearly visible alternatives for common requirements — vegan, vegetarian, gluten-free, halogen — is standard practice.
A catering brief covers the event date, location, number of guests, budget per head, service style (standing, seated, buffet, plated), timing constraints, brand or theme requirements, dietary profile of expected guests and any specific menu preferences or exclusions.
Yes. Branded catering elements — custom menu cards, branded napkins, themed food or drinks — are a detail that attentive delegates notice. They contribute to the overall impression of an event that’s been thoughtfully produced.
A buffet allows guests to serve themselves at their own pace and encourages informal mingling. A plated service is more formal, with pre-selected courses served to seated guests. The right choice depends on the event format, the relationship you want to create and the available service time.
Having a point of contact with the caterer throughout the day, clear agreed timings and pre-agreed contingencies for common problems — running late, dietary items missed, quantity shortfall — minimises the impact of most issues. The event manager should be the single point of contact for caterer communications.
If you’re serving alcohol, the venue or caterer must hold the appropriate premises licence. If your chosen venue doesn’t have one, a temporary event notice (TEN) may be required. Licensing requirements should be confirmed at the venue selection stage.
Yes. Plant-based menus, locally sourced ingredients, reduced food waste practices and compostable serviceware are all options that align catering choices with sustainability values. Many catering suppliers now offer dedicated sustainable event menus.