To help ensure a successful program and a tasty lunch, it’s crucial to take into account the not-so-obvious aspects when organizing the food and beverage for any event. Events that are catered are frequently known to serve food that is at best subpar and at worst inedible. Avoid eating at events that serve subpar food. The following nine stages for menu planning and catering coordination will make sure that your event stands apart from other catered event meals.
1. Know Your Guest Profile
What kind of people are the invitees to the event? For instance, the majority of businesspeople participate in a variety of events throughout the year, and the term “rubber chicken circuit” is used frequently in corporate, political, and fundraising circles. Consider the following to avoid having your event fit this unfavorable description: Consider the level of expertise of your visitors and the frequency of similar events that your guests attend.
2. Know Your Guest Preferences
The event planner is better equipped to start thinking about what meal alternatives to offer if they take the time to grasp the overall profile of your guest list. You could make their needs better in mind by considering the following:
A softer food could be preferred by older attendees.
More seafood and vegetarian options may be preferred by those who are concerned with their health and fitness.
Those who are younger or in the center of the age range could enjoy spicy or just more daring food.
Taking into account the kind of event you are arranging, think about what your visitors will love the most.
3. Provide Menu Choices
Even if you try to anticipate your visitors’ cuisine preferences, you won’t be able to satisfy everyone with just one course. To guarantee that every visitor will be happy with their meal, event planners should always prepare to offer a variety of entrées or menu options. Several general principles to think about Include at least two entrée options (three is even better). For salad courses, provide at least three different salad dressing options. Dispense all condiments separately. Provide two dessert choices: one that is really decadent and one that is healthy.
4. Anticipate Special Needs
There are more dietary preferences and considerations than ever before in the modern world. It is crucial for an event planner to learn whether any attendees have unique dietary requirements before the event so that the catering manager may take care of those requirements beforehand. There may be special dietary considerations for: food intolerances (such as lactose intolerance, nut allergies, etc.) Food allergies, dietary restrictions made voluntarily (such as vegetarianism or veganism).
5. Incorporate Seasonal and Fresh Items
The season should be taken into consideration while choosing the menu’s food and drink options. While planning a menu for the spring or winter, consider the seasonality of the ingredients. Taking into account the region or venue of the event and popular local cuisine is another crucial consideration. Choose locally grown veggies or fresh seafood to reflect the location and guarantee some of the freshest ingredients.
6. Consider Ethnic or Regional Menus
Arrange celebrations with ethnic themes. It enables the executive chef and event planner to collaborate on bringing regional and international cuisine to your event, which can impress attendees and make your event unique. Common ethnic foods include fufu, Banku, kenkey, akple, 3t) etc.
7. Select a Menu That Fits the Events Schedule
The best indicator of the food and meal service for an event can occasionally be the timing. Choose the menu items and meal type that best fit your time constraints. Think about these typical event meal examples: If you’re pressed for time or on the run, box lunches are perfect. Plated meals typically take at least 1.5 hours to prepare. Buffets can usually be finished in an hour or so. Cocktail parties must start at least one hour before supper. Menu choices for working breakfasts or lunches should be those that can be stored for longer periods of time without losing their nutritional value.
8. Allow for a Comfortable Room Setup
Choose a room arrangement that will meet the goals of your event and the planned meals. The tables will be covered with used cutlery and glasses, binders, notepads, and pencils if you’re providing a meal. You should be aware that round cocktail tables are best suited for smaller meals and beverages if you’re hosting a separate cocktail event. It’s crucial to pick the finest area and table arrangement and to leave room for individuals to roam around as needed. Consider the following room-setup advice:
Maximum of 15 people should be allowed in the boardroom.
While rectangular and u-shaped table arrangements encourage conversation, they are less suitable for buffet dinners.A presentation looks amazing in classroom mode. Small-group discussions are encouraged by the banquet approach. No matter how things are set up, give folks room to stretch out. For instance, you might think about seating only eight people at a 10-person banquet table.
9. Consider The Final Presentation of Food and Beverage
The best chefs claim that we consume food before tasting it because we eat with our sight and smells first. A catered lunch should be visually appealing, scented, and most importantly, delicious, whether it is presented buffet-style or on plates. Your guests should be drawn to the dish by its presentation. This refers to tablecloths and décor that go with the meal’s overall theme. Your visitors won’t be pleased if it doesn’t feel and smell well.