Whether you are organising a conference, wedding, or informal party, food is always a key element in the process. The right - or wrong - menu selection will leave an impression on guests, so how do you ensure the food is talked about for all the right reasons? Let’s explore the art of menu planning to make sure your guests are delighted by their experience.
Dishes with diversity
If your guests are not tied to one particular cuisine, consider choosing a mixture of different styles to bring a balance between familiar dishes and some more adventurous options. Even if the event is themed around a single cuisine, ensure you incorporate as much diversity of flavour and texture as possible, to bring as much interest to people’s plates as possible. And where vegetarian, vegan, or gluten free options are required, apply the same standards to those dishes - don’t make them seem like an afterthought.
Timing matters
Is the event a summery daytime affair? Salads and grilled proteins will be most appropriate. A cosier winter evening soiree lends itself to roasted meats, pasta dishes and hot desserts. As well as seasonal considerations, think about the flow of the event from start to finish. For sit-down dining, ensure enough of a gap between courses to avoid guests feeling rushed. For buffet or bowl food style catering, ensure that the space dedicated to the food is easy to navigate, clearly laid out, and properly labelled.
Food as entertainment
Unless the event is seated fine dining, incorporating food stations can be a fun, interactive element to your menu plan. Teppanyaki grills, fresh pasta stations or create-you-own sundae bars can all be excellent options. Even in more formal sit-down events, adding an element of gastronomic drama can elevate your menu plan. Carving meats table-side, curating lighting changes to compliment each course or serving deconstructed versions of popular dishes can help to create extra special memories for your guests.
Support local food heroes
Support local businesses and showcase the flavours of the season by incorporating locally Menu planning for events provides an ideal opportunity to highlight the best local and seasonal produce, introduce guests to artisan producers, and showcase dishes unique to your region.
Bitesized Desserts
As well as traditional savoury canapes towards the start of events, dessert courses are a great time to offer a selection of mini sweets. Not only does this ensure guests have some interesting options to choose from, but it allows for different dietary preferences to be easily catered for. It also means guests can choose to have the portion size to suit them best rather than feel obliged to finish a rich pudding.
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