Outside Catering

Yes, the outside catering service is designed specifically to bring Mercure Hai Phong's food and beverage operations to a client-chosen location, which can include private homes, corporate premises, gardens, or civic venues. The team handles logistics to ensure standards are maintained off-site. The suitability of a specific location can be confirmed by speaking with the events team directly.

The culinary team can design menus in a variety of formats, including Vietnamese banquet spreads, international buffets, set menus, and cocktail-style canapé service. Menus are tailored to the occasion and the host's preferences. The events team recommends discussing menu requirements well in advance to allow time for tastings and planning.

Menu tastings are typically part of the planning process for outside catering events, allowing hosts to finalise their food and beverage selections before the event date. The availability and format of tastings should be confirmed directly with the hotel's events team. Early engagement with the team is recommended to allow sufficient lead time.

Given the logistics involved in off-site catering — including menu planning, staffing, equipment, and transportation — booking as early as possible is advisable. The events team can advise on availability and the ideal lead time for your specific event type and scale. Reaching out to the hotel directly is the best first step.

The logistics team is equipped to coordinate equipment needs for off-site events, which can include tables, linen, and serviceware. The specific items provided will depend on the nature and scale of the event, as well as what infrastructure the chosen venue already has. Hosts should discuss their equipment requirements with the events team during the planning stage.

Staffing ratios are planned in coordination with the events team and are typically matched to the guest count and service format of the event. The team is trained in hotel hospitality protocols to ensure consistent, attentive service at the off-site location. The specific staffing plan for your event can be discussed and confirmed during the planning process.

The culinary team can work with hosts to accommodate dietary requirements, including vegetarian, vegan, halal, or allergy-specific needs, as part of the menu planning process. Hosts are encouraged to communicate any dietary requirements early so the team can plan accordingly. Final confirmation of what can be accommodated should be made directly with the hotel's events team.

Food is prepared in the hotel's kitchens and transported and held according to food safety standards before being served at the client's venue. The team's logistics planning is designed to maintain the correct temperature and presentation standards throughout. Specific food safety protocols can be discussed with the events team prior to booking.

Mercure Hai Phong is located in the Ngô Quyền district, and the team's familiarity with the city means it can serve venues across a broad range of Hải Phòng's districts. The feasibility of reaching a specific location will depend on distance and logistics, which the events team can assess on a case-by-case basis. Clients are encouraged to share their venue address when making an enquiry.

The service is well suited to corporate occasions such as dinners, product launches, and business receptions, drawing on the hotel's experience in professional event hospitality. The team can tailor the menu format and service style to the corporate context and the specific venue. Capacity and logistics for large-scale events should be discussed with the hotel's events team to confirm feasibility.

Pricing for outside catering is typically dependent on factors such as guest numbers, menu selection, service format, staffing requirements, and the logistics of the off-site location. The hotel's events team can provide a tailored quote once the details of the event are known. Prospective clients are encouraged to contact the team directly to begin the quoting process.

For outdoor events, the events team can advise on contingency planning and logistical considerations during the planning stage. It is recommended that hosts discuss weather contingency options — such as temporary shelter or a backup indoor space — with both the venue owner and the catering team in advance. The outside catering team's role focuses on food, beverage, and service delivery rather than venue infrastructure.

The primary scope of the outside catering service centres on food, beverage, and service staffing for the event. For broader event coordination needs — such as décor, audio-visual equipment, or entertainment — the events team can advise on what support Mercure Hai Phong is able to offer or recommend. Clients should discuss the full scope of their needs when making an enquiry.

The best way to begin is to contact the hotel's events team directly, either through the official website at mercurehaiphong.com or by calling or emailing the hotel. Providing details such as the event date, estimated guest count, preferred menu style, and off-site venue address will help the team prepare an accurate proposal. Early contact is recommended to ensure availability and allow adequate planning time.