What are the biggest mistakes to avoid when planning an event menu?

I completely agree. Excluding options for dietary restrictions can make those that need them feel ostracized. I understand and sympathize with this first-hand as a pescatarian. It’s extremely important to make sure your client and attendees have F&B that suit their needs. Our restauranteur, Levy, is excellent at communicating with our clients well in advance about dietary needs - offering ample options and creative menus (no boring salads). In instances where we cannot provide a specific/niche food product (such as certain kosher foods or halal) we will try to outsource it or allow buyouts. At the end of the day, it’s about cultivating a level of care and support for all dietary parties.

Based on my experience, I would add one more comment on the misalignment of the brand and the menu. For instance, some caterers are committed to certain environmental and ethical standards by not serving shark fin soup but it is requested by the client. The carter would then need to make suggestions on what aligns with the brand identity and provide adequate explanation and solutions for the client. Another example would be on the catering concept, it’s too different from what the client wants and it may affect on the quality of your service delivery. I attended this event once when an Australian chef in Australia was trying to cook the Vietnamese Pho for their guests in a Vietnamese cultural event and the pho simply didn’t taste right.

A common example of this is serving heavy meat and dairy based menus at cancer/heart disease, climate and environmental events. Serving one of the biggest causes of these issues to these attendees is tone deaf and doesn't align with the content and goals of the event.

Event Menu Essentials and avoid common menu mistakes: Consider dietary restrictions. Keep it balanced, not too complicated. Portion size matters. Time your courses right. Embrace seasonality. Don't forget beverage pairings. Stay within budget. Taste-test your dishes. Ensure adequate staffing. Plan for a memorable and seamless event experience! #EventPlanning #CateringTips"

If for whatever reason you are not able to test the menu before the event, I would encourage limiting the amount of options you will offer your guests. This reduces the likelihood that one of the items will detract from the rest of the menu.

Planning an event menu is not just about satisfying your guests' taste buds but also about making a statement and creating a memorable experience. While avoiding dietary restrictions and allergies is crucial, it's also an opportunity to showcase your creativity and accommodate diverse palates. Overcomplicating the menu can be a pitfall, but finding a balance between innovation and practicality allows you to impress without overwhelming. Seasonality, an often-neglected aspect, can be your ally in crafting unique, cost-effective dishes. Underestimating portions can be detrimental, but it's a chance to fine-tune your ability to gauge guest appetite accurately.

While this may be a great best practice, it may be difficult to work in menu tasting if the event is taking place in a region that is expensive for travel or if there is not time. If you have booked a hotel or private venue, it may not be possible to try catering beforehand. Options for getting the best food served could be asking for the caterer to put together a menu of their greatest hits, or having coworkers located in that region to perform the tasting for you. Finally, think through the menu and do not choose foods that do not sit well in the open for hours or can be easily overcooked.

I have more than 12 Years of Experience in the Warehousing field. I am still working with Leopards Courier Warehouse as a Manager Warehouse and look after 10 Warehouses in Karachi, 2 Warehouses in Lahore, and 1 in Faisalabad. We already work with well-known Pharma, Automobile, Fashion Industries, and Food Companies E-commerce. I am a pioneer in starting a business E-commerce.

Not having enough food or long lines for drinks is always a sure way to have crabby attendees! Working closely with your F&B rep is important to building a budget. I use formulas for galas and conferences when thinking about how to best provide services to attendees. Passed drinks/apps help to circulate and free up bars/lines. Remote drink stations are also helpful!

Running out of food or drinks can create a negative impression of your event. Guests may perceive it as poorly organized or lacking in hospitality. This can impact their perception of your brand or organization. It can also lead to low satisfaction among guests. They might leave your event feeling unsatisfied and may not be inclined to return in the future or recommend it to others.

Every event is an opportunity to learn for other events: Listen to your colleagues for suggestions and read the room for what doesn't get picked up by diners. And don't be afraid to mingle amongst the event to help find out....as the event organizer, you are kind of the "restaurant manager" of that event.

I think it’s always great when you’re given the opportunity to get creative with a menu! Perhaps you need to come up with a budget friendly dessert option but keep it fun, or maybe you need to switch the presentation of a menu item; the willingness to pivot details to achieve a successful event is what allows you to learn for future events.

Consider the timing of your event, as it can significantly impact the food menu: Festive Seasons: Be mindful of whether your event coincides with any festive seasons when certain foods may not be suitable or preferred by attendees. Weather Conditions: Climate/weather conditions during your event can influence the menu choices. eg, people may have different preferences during hot summer months compared to colder seasons. Event Timing: The time of day or evening when your event is held can affect the type of food and portions that should be served. Audience Preferences: consider the diverse tastes and dietary requirements of your audience. Customizing the menu to cater to their preferences can enhance the overall event experience.

When your clients or guests walk into the room, they should feel that you have gone above and beyond in anticipating their needs. The presentation of the food is crucial. You can create height variations and add movement to a buffet by using boxes or books as a lift. You can also intertwine fabric wrap between dishes for a visually appealing look. If the number of guests allows, wrap the silverware and napkin together. As others have mentioned, use place cards to label food items or provide dietary information. By doing so, your guests will feel that their presence at your event was wanted, desired, and appreciated.