Your sage advice is needed! My temple has a Passover seder for about 85 people (about 15 are children under 10). Our former caterer retired and the job of finding a new one has fallen to me. I know what we customarily served, but would like to for prospective caterers to offer some fresh ideas, too. The food would have to prepared mostly off-site and brought in. My questions are: 1. How should I ask about pricing? ( I assume it's per plate) 2. What information should I provide about facilities and equipment on site? 3. What can I expect about clean-up? (My thought was to ask them to include only any mess in the kitchen from service, not swabbing the floors!) 4. What is customary in regard to payment? (How much up front, etc.) 5. I would provide information about appropriate/inappropriate ingredients. 6. Anything else I ought to ask? Thanks so much for your insights and advice, everyone.