Decide how the food will reach guests
Are you planning a station guests visit, food already portioned for handout, or a no-crew setup? Those are different service arrangements. BouncePark publishes a food-station catalogue with item-specific serving and crew details. If you want food prepacked for handout, ask which items can be supplied that way; do not assume every station has a prepacked version.
Traditional biscuits are listed as a station with one crew member, not a documented prepacked service. Chocolate fondue is the stated no-crew exception. Choose using the actual item details, rather than assuming that anything not cooked on site is prepacked.
Compare these published catalogue facts
| Item | September catalogue specification |
|---|---|
| Popcorn | ~20g in a kraft paper bag, up to 100 servings per hour, 1 crew |
| Candy Floss | On a stick, up to 100 servings per hour, 1 crew |
| Chicken Satay | 2 skewers with cucumber, onions and peanut sauce, up to 100 servings per hour, 1 crew |
| Kachang Puteh | 4oz cone, up to 100 servings per hour, 1 crew |
| Prata | 1 prata with curry, fish, chicken or veg, up to 50 servings per hour, 1 crew |
| Chocolate Fondue | Minimum 30 servings, no crew required |
These are the catalogue specifications for the named items, not a guaranteed event-wide service rate. Confirm your quantities, activity window and staffing in the quote. Other items can have different serving sizes, rates and crew requirements.
Confirm the venue requirements
The live-station pages ask for a standard three-pin plug point and a waist-level table for the machine; a table can be rented if the venue does not provide one. Confirm the requirements for your chosen item and tell the team about access restrictions or a location without building power.
For a prepacked request, ask how the food would be portioned, supplied and handed out, and who would manage distribution. For chocolate fondue, confirm the setup and service arrangements while retaining the catalogue's minimum 30 servings and no-crew specification.
Ask about dietary requirements for the actual items
State your guests' dietary restrictions and ask for the relevant ingredients and allergen information. The catalogue does not provide an item-by-item allergen statement here. Do not infer suitability from the item name or a photograph.
Send a complete food enquiry
- Event date, venue and food-service window
- Named items and the number of servings required
- Whether you want a live station, no-crew setup or prepacked food to be confirmed
- Available tables, power and access arrangements
- Dietary requirements and who will distribute or serve the food
- The written price, quantities, staffing and delivery inclusions