There are five important steps to consider when designing the ever elusive reception menu. Whether you are doing it yourself, or with a caterer, whther you're having a dessert buffet, or a three-course sit-down meal, the following factors will apply!
1. Seasonality. Foods that are in season are cheaper and a lot easier to find. Seasonal dishes make sense to your guests too: lighter foods during the warm summer months and comfort food during the cooler winter months.
2. Variety. Even if you are simply providing a few options for the menu, you can still make it vary in taste, temperature, texture, and color. With a less focused menu comes the greater ability to increase the variety.
3. Scale. Serving two guests as oppossed to 250 is quite a different task. You have to ask yourself the simple questions such as where is the food going to be stored? What is available in the kitchen and how big is it? Where will the buffet be situated? These simple considerations revolve around the scale of the event and need to be established.
4. Cost. Obviously, the most constraining and important thing to consider is the cost of all the catering food. With professional caterer's you also have to take into account the professional fees, but you also miss out on the food discount with caterer's as well.
5. Time. You also need to factor in the aspects of time into the menu. When will a certain dish be served to the guests? How long will the dish be sitting for it to cool down or heat up? These are simple but important questions that need to be addressed.
Isaac's Catering is your source for professional services for reception menu planning. Their professional staff, experience, and prices are what make them so great! They will be able to work with you and create the perfect reception menu that will fit your tastes and your budget. Check out Isaac's Catering today!
1. Seasonality. Foods that are in season are cheaper and a lot easier to find. Seasonal dishes make sense to your guests too: lighter foods during the warm summer months and comfort food during the cooler winter months.
2. Variety. Even if you are simply providing a few options for the menu, you can still make it vary in taste, temperature, texture, and color. With a less focused menu comes the greater ability to increase the variety.
3. Scale. Serving two guests as oppossed to 250 is quite a different task. You have to ask yourself the simple questions such as where is the food going to be stored? What is available in the kitchen and how big is it? Where will the buffet be situated? These simple considerations revolve around the scale of the event and need to be established.
4. Cost. Obviously, the most constraining and important thing to consider is the cost of all the catering food. With professional caterer's you also have to take into account the professional fees, but you also miss out on the food discount with caterer's as well.
5. Time. You also need to factor in the aspects of time into the menu. When will a certain dish be served to the guests? How long will the dish be sitting for it to cool down or heat up? These are simple but important questions that need to be addressed.
Isaac's Catering is your source for professional services for reception menu planning. Their professional staff, experience, and prices are what make them so great! They will be able to work with you and create the perfect reception menu that will fit your tastes and your budget. Check out Isaac's Catering today!
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