Food-route worksheet
Build a Denver group food route
This page is the quick planning worksheet. The longer editorial guide explains how to evaluate restaurants; this route tool helps turn already-confirmed stops into a transportation request.
1. Protect the table
Record restaurant, full address, reservation name, party size, check-in, dietary contact, and required arrival.
2. Plan the curb
Ask each restaurant for current group-loading guidance. Include walking, mobility needs, bill payment, and a firm leave time.
3. Finish the route
Label later courses optional, inventory cakes or gifts, name one organizer, and choose the final address before boarding.
What transportation does not include
Customers arrange restaurant reservations, menus, meals, deposits, dietary decisions, property permission, and admission. Restaurant names do not imply affiliation or door-side vehicle access.
Progressive-dinner clock
Give each course an arrival and leave time. The leave time must include paying the bill, restroom use, gathering coats, walking to the legal loading point, and boarding the full group. A reservation at the next restaurant is not a flexible suggestion.
Keep the required restaurant first or second, not at the end of a fragile sequence. When the first table runs long, the organizer should already know which dessert, photo, or lounge stop is optional.
Questions for every restaurant
- Does the current address match the reservation, and is the entire party required before seating?
- Are a deposit, fixed menu, gratuity, cancellation deadline, or separate checks involved?
- How does the restaurant handle disclosed allergies, dietary requests, mobility devices, and accessible entry?
- Where can a commercial vehicle legally load, and how far will guests walk from the table?
- What is the realistic meal duration for a group of this size?
Passenger and vehicle fit
A formal dinner group may prefer a quiet seated transfer. A larger birthday dinner may want more shared cabin space. A multigenerational group may care most about steps, walking distance, climate, and stable seating. Describe the desired tone instead of assuming every food route needs a party-bus layout.
Count cakes, flowers, gifts, coats, coolers, takeout, and mobility devices before practical capacity is confirmed. Ask who loads each item and what food, spill, refrigeration, cleanup, and storage rules apply.
Complete quote-request fields
Send the date, maximum headcount, passenger needs, central pickup, each confirmed restaurant and table time, required and optional status, legal loading notes, expected dwell, cargo, any theater or event after dinner, final return, planned drops, organizer, backup, and additional-time expectations. That creates a transportation scope; it does not ask a chauffeur to become the restaurant planner.