How can you create a modern menu for your next event?

Love these ideas. You can also add ‘knowledge bites’ to your event by displaying history or lore about the food items or places where they are grown/harvested; the growers or towns they are from. These ‘knowledge bites’ often serve as conversion starters.

A menu, or any itemized list designed to inform your audience, is part of the attendee experience. The easier it is for them to understand need-to-know information about their next experience like menu items, way-finding around an event, etc. -- will make it a better experience for them overall.

Lo mas importante para presentar los platos de forma creativa, son elaborarlos con #amor y #Mashumanización y emplatarlos con colorido, flores, etc. Y fundamental que cumpla con los 5 sentidos: *La vista: "Que entre por los ojos", *El olfato: "Que Huela que alimente", * El Gusto: "Que sepa a Gloria", * El Oído y * El tacto. Nuestro Objetivo, el bienestar de nuestros #mayores y #dependientes. #amorincondicionalconlosmayoresydependientes #alimentossaludables #cocinaconcorazon ??

When I worked at a popular seafood restaurant earlier in my career, we offered a flaming dessert to guests for special occasions. The dessert was called the baked alaska, also known as Bombe Alaska, omelette norvégienne, omelette surprise, or omelette sibérienne depending on the country. It is a dessert consisting of ice cream and cake topped with browned meringue. The dessert is flamed table side with a high-proof alcohol such as rum. Dishes such as the baked alaska provide a "show" as opposed to just having a piece of chocolate cake. In modern times, these "show" menu items can go viral and provide instant fame if done with enough creativity.

Aesthetics matter greatly when it comes to food presentation. The right combination of colors, textures, and cleanliness of plates and servers can enhance the visual and gustatory experience. By aligning the food with the event's theme and incorporating a range of tastes and aromas, we can elevate the menu to new heights.

I would love to create with the bunch of different combinations ingredients and cooked in unique way, also with unique flavor in different various presentation.

When planning any events, I always try to have a vegan friendly option, as well as a vegetarian option, which is usually one of the same and or include a meat option, and always include a bread. Also, an alcoholic, as well as non-alcoholic option if the event is appropriate.

This can be an intimidating thing when you start thinking about all the needs different people have. Your registration form can help alleviate this and inform you on what you need to accommodate for. But don't limit yourself to medical dietary restrictions. Make the effort to ensure your food options include brain foods (salmon, blueberries, dark chocolate,etc) if you make this effort take the opportunity to label them so people know. Also include healthy options while still giving your attendees the agency to choose what they want. Maybe the opt for a salad so they can have a cookie, but maybe they opt for pasta so they have fruit salad instead.

It's important to be creative when possible but know your audience. Doing research on who will be attending your event is crucial. Knowing the average amount of no-shows and standard % of overage caterers cook above your food count is important. I personally get feedback from prospective attendees on food preferences, especially a speaker, board members, & sponsors beforehand. During events, my staff and I mingle to hear comments, and specifically take pictures of the food setup before and after. This tells us what visually looks better and what people like best. We also follow up each event with surveys. The way questions are asked is important. No one wants to answer a 20-minute survey. Be quick, to the point, and be positive.

For sustainable events and adding to the “knowledge bites” suggestion above, encourage reduction of food waste (take only what you will eat), have a compost bin for organics, use reusable or compostable plates and utensils, and look into how leftovers can be donated rather than tossed. Limiting food waste is one of the most effective actions we as individuals can take to fight a culture that is fueling climate change — let’s talk about that!

When creating a menu you need to not just consider medical or religious dietary restrictions but also personal preference. For example, did you know studies have people with ADHD can mitigate their symptoms, and some can even skip needed to take their medication by having a high protein breakfast? Also consider the number of foods that help people learn and retain information and support higher cognitive function. Blueberries, Dark Chocolate, and Salmon to name a few. Giving people agency and choice is key on a great meal plan. Maybe they want a salad instead of pasta so they can have a cookie instead of whole fruit. When people have choice, they feel cared for.