All In Catering

All In Catering's homepage explains where the name comes from: "Im Leben bedeutet 'All In' gehen, aus voller Überzeugung zu handeln" (going all in, in life, means acting from full conviction). The line sets up the site's headline promise for private events and weddings, "vom feinen Menü bis zur gesamten Organisation," from the fine menu to the complete organisation. That second half is the specific claim worth checking rather than reading as marketing colour, because a caterer that says it handles the whole organisation is offering to run parts of a wedding day that have nothing to do with food.

What "the complete organisation" actually covers

The promise only holds up on one of the business's 3 service lines, and the site is specific enough to check. Under "Private," the page for personal celebrations spells out exactly what full organisation means in practice: "Wir kümmern uns um alles, vom Auf- und Abbau über Fotografen bis hin zur Blumendekoration" (we take care of everything, from setup and teardown, to photographers, to floral decoration), tied to a house motto, "Sie feiern, wir planen," you celebrate, we plan. That is a real list: setup and teardown, a booked vendor (photographers), and a decor category (flowers). It reads less like an in-house wedding-planning department and more like a caterer willing to coordinate a short, named set of adjacent vendors and tasks around its own kitchen work, which is still a meaningful offer for a couple who would otherwise have to book each piece on their own.

The corporate side of the business gets a narrower version of the same idea: "von der Beratung bei Planung und Gestaltung Ihrer Räumlichkeiten bis hin zur professionellen Zubereitung aller Speisen" (from consultation on planning and designing your rooms, through to professionally preparing all the food), aimed at Thun-area company events and long-term staff catering rather than florists and photographers. A third line, Liefercatering, is different again: pre-planned weekly delivery menus adapted to age, portion size, diet and special requirements, aimed at anything from children's meals to communal catering to private events. So "all in" is really 3 separate promises stitched under one name, and the florist-and-photographer version of it belongs specifically to the private-event line a wedding would actually book.

A menu that publishes its own prices, item by item

Most Swiss wedding caterers keep pricing off their public site entirely and quote only after a phone call. All In Catering does the opposite: its Foodangebot PDF is a 6-page, item-by-item price list, in Swiss francs, excluding VAT. Cold apero canapés run from CHF 1.80 to CHF 4 per piece, covering combinations like cheese and cold cuts, beef or salmon tartare, and a smoked golden trout served in a small basket at CHF 3.50 each. Warm bites follow the same per-piece structure, from spinach pastries at CHF 1.40 up to a mini schnitzel cut from pork hip at CHF 4. Salads and soups are priced per person rather than per piece, and a salad buffet for groups of 10 or more comes in 2 sizes, CHF 13 per person for the smaller version and CHF 19 for the larger one with tuna pasta salad and prawns added in.

The main courses are where the price list gets specific enough to plan a wedding budget from directly: beef entrecote cooked whole at CHF 43 per person, beef fillet at CHF 48, pork fillet at CHF 32, veal roast at CHF 36, and a rotating set of Asian-leaning dishes (ginger meat, a Korean wok dish, stuffed chicken breast) sitting between CHF 31 and CHF 34 per person. The 3 vegan mains, noodles, chickpea curry, and moussaka, are each CHF 24 per person, listed as standard menu items rather than a special-request afterthought. Fish and game are the exceptions: both are marked "auf Anfrage," on request, with no price attached, and so is a summer grill option. Desserts are a flat CHF 10 per person each, with a mix-and-match buffet from 10 guests up, 2 choices at CHF 7 per person, 4 at CHF 12.

The same document prices the logistics a couple would otherwise have to ask about separately: glass rental at CHF 1.50 per glass, a deep fryer at a flat CHF 70, a grill with gas or charcoal at CHF 100, an CHF 80 setup fee, and CHF 130 for delivery and pickup together, with a CHF 2-per-kilometre surcharge once the drive passes 20 kilometres. Staff cost CHF 48 per person per hour, and a Sunday or public-holiday event adds a flat 5 percent to the whole bill. None of this is a binding quote. A wedding still needs its own menu built and confirmed, but it is a real, checkable floor a couple can hold any verbal quote against before signing anything.

What the contract locks in before the deposit clears

The AGB, the general terms and conditions, is a one-page PDF dated 31 October 2025 in Reutigen, and it is just as specific. All food and drink at an event has to come from All In Catering itself. The terms allow an exception only by separate agreement and for an extra service fee, so a couple cannot bring in an outside cake or bar without asking first. The final guest count is due 7 days before the event and becomes the billing floor: a late reduction in numbers does not lower the bill, while a late increase is billed at the higher, actual count once it is feasible to serve it. Staff are billed by the hour actually worked, with a 25 percent night surcharge between midnight and 7am, and travel costs are added once the venue sits more than 30 kilometres from the company's Uetendorf base. Any outside vendor All In Catering arranges on a client's behalf, a hired band or a rented tent, for instance, gets re-billed with a 10 percent markup for the coordination.

Money terms are equally plain. A deposit invoice for up to 50 percent of the total may go out before the event, due within 7 days, or by the day of the event itself if fewer than 10 days remain when it is issued. The final invoice carries a 7-10 day payment window, no early-payment discount, a CHF 25 fee for a reminder letter, and 5 percent annual interest on anything overdue. Cancelling costs nothing up to 30 days before the event, 25 percent of the total inside 20 days, 50 percent inside 15 days, and the full 100 percent inside 5 days. Event insurance, liability, glass breakage, theft, is explicitly the client's own responsibility to arrange, not the caterer's.

TerrasSee, a lakeside sideline that runs on its own clock

Alongside the catering business, the same homepage advertises a seasonal pop-up called TerrasSee, run on the shore at Hilterfingen on Lake Thun, a few minutes from Uetendorf. It keeps its own fixed hours, Wednesday to Friday from 18:00 to 21:00, its own kitchen theme described loosely as "from Thai to fingerfood," and its own Instagram account, terras_see, separate from the main business's channels. The site frames it as a kid-friendly, drop-in evening rather than a bookable private event, closer to a working restaurant on a schedule than an extension of the wedding-catering line. It is worth knowing about mainly because it shows the same small operation running 2 different formats at once: pre-arranged private catering on one side, a walk-up lakeside kitchen on the other.

Sandra and Matthias Foerster, not an events department

There is no events team to reach here. The impressum names the business as "All In Catering Foerster," a sole proprietorship with Matthias Foerster listed as its owner, registered under Swiss business number CHE-365197292, and the homepage's own about section signs off as "Sandra & Matthias Foerster," describing 20 years of building toward running their own hospitality business before this one existed. The single published phone number is a mobile line, not a landline reception desk, consistent with a business this size: a couple books directly with the people who will show up and cook, not with a coordinator relaying to a kitchen elsewhere.

What a foreign couple would still need to ask

The site is German only. There is no English page, no language switcher, and nothing on any fetched page states whether Sandra or Matthias Foerster run a planning call, a contract, or the event itself in English, so a couple who does not read German would need to establish that directly before booking. The impressum lists a Raiffeisenbank IBAN for payment, but nothing on the site addresses paying from abroad specifically, currency conversion, or an international transfer timeline, so a couple wiring a deposit from outside Switzerland should confirm the practical details rather than assume them. What the site does answer clearly is money at home: CHF pricing down to the piece, a published cancellation ladder, and a deposit schedule a couple can read before ever picking up the phone. For a Bernese Oberland wedding where the couple wants a small, owner-run kitchen rather than a large hospitality group, and is comfortable working in German or bringing a German-speaking planner, that combination of a real price list and a specific description of what "full organisation" includes is more than most caterers in this category publish at all.