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Planning Tips |
Hors D'oeuvres |
Social Menus |
Entrees |
Beverages
 There
are many things to consider, when choosing the menu that you are going to have served at
your next function. A well-planned event requires the experience and efforts of many
professionals. We have put together some points you may want to consider as we assist
you in planning your next event.
It is important that the ingredients of your menu reflect the season as well as entertain the eye. If
you simply must have chocolate covered strawberries in December, be realistic about the
availability and cost.
If tray passed hors d'oeuvres are your forte then limit them to four and have them passed for
35 minutes while you are entertaining guests.
If you are serving hors d'oeuvres only, limit them to eight. Choose dips, vegetables, cheese
displays, vegetarian options, chicken, fish and beef.
You will want your reception to be open and inviting with your tables beautifully set and your
menu items abundantly displayed on draped banquet tables.
If your event takes place in the evening, (after 6 PM) consider serving heavy hor d'oeuvres or
a light dinner.
If there are children that will be attending your event, consider having an area set up with a table
for them to make arts and crafts, color or just read stories, have a childcare provider
there to help keep them entertained while their parents take time to enjoy the function as well.
It is a good idea to make sure that your menu also works for the type of reception site in which
you are hosting your event. Consider whether your reception site will facilitate the menu you would
like to serve or will the food fare well throughout transportation from the catering kitchen to
the event site.
Make certain that the menu you are considering is appropriate for the time of day you are
having your reception. Basically, you will determine the type of food you are serving
by what time you are hosting your event.
Avoid having your food presented in a small room where it is difficult to get to and/ or where it
is not in plain view. The buffet should be well set and draped, the food should be abundant,
colorful, garnished and staged well.
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