Choosing your event menu can be a daunting aspect of planning an event. This is further compounded by available budget and by the various suggestions from friends, family and sometimes, your event planner. Here are a few steps to help make the process stress-free and enjoyable.
• ZERO IN ON A BUDGET
The number of guests, Service style, hors d’ oeuvres at Cocktail hour and Desserts are strong elements to consider in deciding your catering costs. Establish a budget early to stay on track
• CHOOSING A CATERER
To get the right pick, book early! Remember some venues require that you use their in-house catering service. It is important that you resolve this quickly and agree on a position in advance. Ensure your caterer is comfortable with the number of guests to be catered for. Ask for references for previous catering contracts. You may have attended one as a guest.
• KEEP UP APPEARANCES
Choose a caterer that is particular about presentation and food styling. The eyes “eat” the food before it hits the taste buds. Request for a presentation and work with your caterer on how you want the food presented.
• GUEST LIST & BUDGET
Having a budget before writing your guest list helps to keep your list under control. If food is an important aspect of your guest experience, an amazing menu with an interesting spread should be a top priority.
• DIETARY RESTRICTIONS AND ALLERGIES
Nothing tickles a guest more than knowing that allergies and dietary concerns were taken into considerations when selecting the menu. Talk to your caterer ahead and work out creative ways to incorporate these in the menu
• SETTLE ON A STYLE
Whatever your style for your event, sit-down meal with multiple courses, less formal finger foods and fork buffet setting, ensure your style suits your venue, guests and budget.
• GO LOCAL AND SEASONAL
Ask your caterer what ingredients will be available and be at their freshest at the time of your event. This not only affects your costs but also allows you to enjoy rich and robust flavors of food in season.
• DON’T MAKE ANYONE SICK
The morning after is just as important as the day of the event. One thing you don’t want to hear is your guests falling sick after your event. Select menus carefully. Venues play a very important role in this. Avoid foods that do not keep well and if certain items on your menu need to be finished at the venue, discuss and conclude with the venue representatives about such an arrangement. Confirm caterer’s expertise in handling delicate foods. Most importantly, request for a presentation and visit your vendor location.
• DIVERSIFY MENU LIST
Bearing in mind that guest lists usually cut across all ages, plan and try to accommodate everyone with your spread. Watch out for spicy food or create milder versions. Provide, meat, poultry, seafood, and vegetarian options.
• MIND YOUR PORTIONS
There is usually a big debate as to what portion of food is ideal for guests. A way to navigate this is to look at the menu and the menu offerings presented to guests. For meals with multiple options, smaller portions of food are suitable, for single course meals, larger portions should be served.
Agreeably, the menu is a vital part of any event. As a host, it is pure joy to hear your guests talk about the food at your event long after it has passed. These outlined steps would certainly guarantee that you give your guests a refreshingly different experience in the food selection you offer at your event.