If you are planing any event for your office, the best thing to do is plan early and choose a caterer with a few ideas in hand. Although many caterers have ready-to-go menus, most of them will work with you to ensure the food at the conference is a success. The type of food and the amount of help you will depend on the amount of people at the conference and whether the food is needed for breakfast, lunch or dinner.
Corporate Catering Menu Ideas
A catering menu depends largely on the type of event you are holding. Different catering menus are appropriate for different times of the day and should be adapted to the formality of the event. Here are some ideas for catering menus.
Catering Breakfast Ideas
Breakfast can be a number of stuff in more varities. A variety of cereals in attractive dispensers with fresh, cold milk should be a staple. Trays of fresh, seasonal fruit are always well received. Scones, rolls, biscuits and toast should be served with an array of jellies and jams to top them. You can serve yogurt with a variety of toppings such as granola and dried fruits.
Your Breakfast will appear beautifully arranged in wicker baskets and platters. We can deliver on-site for your expediency and arrange to have all materials picked up at the end of your event. Make certain plenty of servers are present to refill coffee mugs on the floor. A banquet spread of fruits, juices, bagels, toast, muffins, butters and jams is a popular idea for these types of conferences. It is unlikely that businesspeople will want full main courses early in the morning.
For your Company Breakfast you can select a good Menu like: -
• Cookies, muffins, coffee
• Muffins, Bagels/cream cheese, coffee
• Muffins, fresh fruit, juice
• Assorted baked goods, fresh fruit,
• Juices and Coffee
Catering Lunch ideas
Lunch will generally have a salad of some type, whether it is a standard salad. An array of deli meats and cheeses are always a hit at lunch time. You can again serve fresh fruits and cheeses, and a vegetable tray with some tasty dip is also a good idea. Desserts can include things like ice cream sundaes or small finger desserts. Make sure to include plenty of vegetable dishes for non-meat eaters, and have a variety of light chicken dishes as well. Pasta salads and a section for light cookies are also a good addition to a business lunch.
For your Company Lunch you can select a good Menu like: -
• Meat & cheese platter with ham, roast beef, turkey, American and Swiss cheeses.
• Assorted breads: onion kaiser, croissant and marble rye bread.
• Served with a relish tray consisting of sliced tomatoes, lettuce and pickle spears.
• Coleslaw and potato salad
• Assorted cookie tray
• Assorted sodas
• Salad: tomato and mozzarella, basil and balsamic drizzle
Catering Dinner ideas
Dinner can be as proper or formal as you like. If it is going to be a buffet style, go for a variety of meats. Hot side dishes should be served along with a salad of some sort. Think all the colors of the rainbow. Make sure your catering menu does not only include yellow or green foods. The more colors your guests see, the more appealing the catering menu will be. Desserts at dinner are usually a little more elaborate and can be varied to suit your tastes.
For your Company Dinner you can select a good Menu like: -
• Lemon greek salad
• Chicken breast dijon
• Confetti wild rice
• Broccoli with mushrooms and thyme
• Dinner roll and promise
• Rocky road brownie
• Beverage
• Cold buffets sold ala carte
Friday, February 12, 2010
SDRAA 4th Annual Golf Tournament & Benefit
According to Fly San Diego
Networking Reception
The San Diego Regional Aviation Association's first-ever networking event was a tremendous success with over 70 aviation industry professionals attending from around San Diego and Southern California. The event, held January 19, 2010 at Premier Jet at McClellan-Palomar Airport, provided an opportunity for SDRAA members and friends to socialize over refreshments, connect with others in the industry, and hear from Arizona Business Aviation Association President Mike Goode on the general aviation fight to improve local runways.
The San Diego Regional Aviation Association held its first Safety Standdown on Tuesday, September 29, 2009 at Jet Source located at McClellan-Palomar Airport in Carlsbad, California.
The event featured a slate of nationally recognized speakers and panelists including Michael Gillen, United Airlines Captain and Manager of New Hire and Command Development Programs ; Patrick Carey, Aviation Safety and Security Officer for AirFlite - Toyota's worldwide flight operations and Captain for Toyota's G-IV and G-V; Kevin Karpe, Southern California TRACON Safety Assurance Manager ; Peter Drinkwater, Director of San Diego County Airports; Douglas Carr, National Business Aviation Association (NBAA) Vice President of Safety, Security and Regulation ; and Robert Riccardi, International Captain for Qualcomm Inc.
"The speakers on tap for this event were outstanding," commented Grant Wright, President of SDRAA. "Each participant walked away with practical information they could use right away. We were thrilled to partner with our generous sponsors to bring the Southern California aviation community this valuable event." Wright noted some of the specific presentation topics included safety management systems, flight deck automation, ATC phraseology, local airspace issues, and icing.
The event was developed for Professional Development Program (PDP) / Certified Aviation Manager (CAM) credits or recertification. Sponsors for the event included Jet Source, NBAA, Isaacs Café and Catering, Bombardier, Citation Shares and (W)right On Communications
Networking Reception
The San Diego Regional Aviation Association's first-ever networking event was a tremendous success with over 70 aviation industry professionals attending from around San Diego and Southern California. The event, held January 19, 2010 at Premier Jet at McClellan-Palomar Airport, provided an opportunity for SDRAA members and friends to socialize over refreshments, connect with others in the industry, and hear from Arizona Business Aviation Association President Mike Goode on the general aviation fight to improve local runways.
The San Diego Regional Aviation Association held its first Safety Standdown on Tuesday, September 29, 2009 at Jet Source located at McClellan-Palomar Airport in Carlsbad, California.
The event featured a slate of nationally recognized speakers and panelists including Michael Gillen, United Airlines Captain and Manager of New Hire and Command Development Programs ; Patrick Carey, Aviation Safety and Security Officer for AirFlite - Toyota's worldwide flight operations and Captain for Toyota's G-IV and G-V; Kevin Karpe, Southern California TRACON Safety Assurance Manager ; Peter Drinkwater, Director of San Diego County Airports; Douglas Carr, National Business Aviation Association (NBAA) Vice President of Safety, Security and Regulation ; and Robert Riccardi, International Captain for Qualcomm Inc.
"The speakers on tap for this event were outstanding," commented Grant Wright, President of SDRAA. "Each participant walked away with practical information they could use right away. We were thrilled to partner with our generous sponsors to bring the Southern California aviation community this valuable event." Wright noted some of the specific presentation topics included safety management systems, flight deck automation, ATC phraseology, local airspace issues, and icing.
The event was developed for Professional Development Program (PDP) / Certified Aviation Manager (CAM) credits or recertification. Sponsors for the event included Jet Source, NBAA, Isaacs Café and Catering, Bombardier, Citation Shares and (W)right On Communications
Isaac's Catering is the Small Business of the Year!
According to Airport Journals:
Business and aviation catering is a tough gig. With flights hurriedly leaving at odd hours and meals wedged between meetings, busy business professionals can sometimes overlook the fine banquets prepared for them, no matter how great the food and service may be.
One California catering company has been working hard at this challenging art for nearly a decade. In March, the professionals at Isaac's Catering received a very public "thank you" when the Carlsbad Chamber of Commerce awarded the caterer with its Small Business of the Year Award.
The chamber, which recently celebrated its 85th year in operation, awarded the honor to Isaac's during its annual awards dinner held March 2 at the Four Seasons Resort in Aviara.
"It was very humbling," said owner Richard Bier. "My staff and I were very honored. When the Carlsbad Chamber of Commerce does an event, they do it right."
A panel that included the chamber's CEO, vice president and three board members (whose identities remain anonymous to protect the veracity of the awards) chose the winners.
Along with the award, Isaac's Catering received letters of recognition from the U.S. House and Senate, the Assembly of the California Legislature and Governor Arnold Schwarzenegger.
Courtesy Isaac’s Catering
Executive chef and general manager Ignacio “Moe” Valencia worked his way up through California’s country club circuit to become the visionary chef behind Isaac’s Catering.
It was well-deserved praise for the hardworking cooks, delivery staff and other pros that have served more than 2,000,000 plates since Isaac's was launched.
Business and aviation catering is a tough gig. With flights hurriedly leaving at odd hours and meals wedged between meetings, busy business professionals can sometimes overlook the fine banquets prepared for them, no matter how great the food and service may be.
One California catering company has been working hard at this challenging art for nearly a decade. In March, the professionals at Isaac's Catering received a very public "thank you" when the Carlsbad Chamber of Commerce awarded the caterer with its Small Business of the Year Award.
The chamber, which recently celebrated its 85th year in operation, awarded the honor to Isaac's during its annual awards dinner held March 2 at the Four Seasons Resort in Aviara.
"It was very humbling," said owner Richard Bier. "My staff and I were very honored. When the Carlsbad Chamber of Commerce does an event, they do it right."
A panel that included the chamber's CEO, vice president and three board members (whose identities remain anonymous to protect the veracity of the awards) chose the winners.
Along with the award, Isaac's Catering received letters of recognition from the U.S. House and Senate, the Assembly of the California Legislature and Governor Arnold Schwarzenegger.
Courtesy Isaac’s Catering
Executive chef and general manager Ignacio “Moe” Valencia worked his way up through California’s country club circuit to become the visionary chef behind Isaac’s Catering.
It was well-deserved praise for the hardworking cooks, delivery staff and other pros that have served more than 2,000,000 plates since Isaac's was launched.
Thursday, February 4, 2010
Finding a Venue for Catering
When you're searching for a unique event or party venue, meeting facilities or conference centers, there are several factors to consider. Here's a little list that will help you narrow down the herd:
1. Type of Facility – Hotels and conference centers are great and often appropriate. But also consider restaurants capable of handling larger groups, college alumni centers, museums, converted mansions, old theaters and a short destination venue like a lake/river/ocean cruises.
2. Ambience – Why spend thousands trying to create a theme when many facilities have a definite feel built right in. When planning business meetings and corporate events, choose a simple atmosphere that isn't too distracting and that is comfortable to your audience.
3. Thanks for the Memories – Every bride dreams of having the perfect wedding and it's often the venue that achieves her dreams. When choosing a venue, think about the overall impact it will have on your guests as they drive up, enter and dance the night away.
4. Flexibility - Some facilities require that you rent for the entire day and other rent in blocks. Make sure the venue is amenable to the length of your event – day-long meetings, one hour meetings, evening parties and overnight conferences.
5. Technology Resource – If you need A/V hook-ups or equipments, you need to discuss that with the venue in advance.
6. Affordability – Found the perfect place, but it's too much. Ask about off-season pricing and downtimes. And remember: while finding the perfect location is important, when the event goes off without a hitch because of your planning, that's what people will remember.
1. Type of Facility – Hotels and conference centers are great and often appropriate. But also consider restaurants capable of handling larger groups, college alumni centers, museums, converted mansions, old theaters and a short destination venue like a lake/river/ocean cruises.
2. Ambience – Why spend thousands trying to create a theme when many facilities have a definite feel built right in. When planning business meetings and corporate events, choose a simple atmosphere that isn't too distracting and that is comfortable to your audience.
3. Thanks for the Memories – Every bride dreams of having the perfect wedding and it's often the venue that achieves her dreams. When choosing a venue, think about the overall impact it will have on your guests as they drive up, enter and dance the night away.
4. Flexibility - Some facilities require that you rent for the entire day and other rent in blocks. Make sure the venue is amenable to the length of your event – day-long meetings, one hour meetings, evening parties and overnight conferences.
5. Technology Resource – If you need A/V hook-ups or equipments, you need to discuss that with the venue in advance.
6. Affordability – Found the perfect place, but it's too much. Ask about off-season pricing and downtimes. And remember: while finding the perfect location is important, when the event goes off without a hitch because of your planning, that's what people will remember.
Beach Weddings and Catering
Beach weddings are a fabulous idea and more and more couples are opting to marry somewhere in the Caribbean, Mexico or Hawaii. Here is a guide for the best beach wedding ever.
Location: Think about booking a private beach. This allows you time for your wedding and your reception - so you and your guests can dance into the night under the stars. If you can't find a private beach have a public beach party. In general, you're going to find that only a small portion of your family and friends can make the trip, so why not invite a few new-friends in the way of other hotel guests and well-wishers?
Invites: Send the invites in old glass bottles for that message-in-a-bottle feel. Or for an easier and less expensive alternative, find stationary with sand dollar or tropical floral designs.
Decor: Make Three heart designs in the sand using shells, pebbles or drift wood. One for the bride and groom, one for the officiant and one for the guests. Or, Write the vows in the sand for all to see. Watch the designs fade with your guests as the tide comes in!
Flowers: Wear Hawaiian-style lei flowers instead of a bouquet or carry a shell encrusted candle. Want to stay traditional? A local florist can also together bouquets with shells attached to them.
Bridal Attire: If you're willing to go all the way, wear a grass skirt with a bikini and Hawaiian garland. A floral dress or a sarong and bikini is equally "beachy". Look for shell jewelry (or pearls)! Go barefoot.
Groom's Attire: Floral shirt and Bermuda shorts with a Hawaiian garland round his neck. Or he could do a David Beckham and wear a sarong and vest top. Barefoot or sandals.
Catering: White and milk chocolate shell decorations make for a beautiful beach-themed cake. Plain sponge cake is light and luscious in the beach humidity. Consider a seafood spread - prawns, lobster and other seaside favorite. A lot of caterers (especially abroad) will be able to make exotic sea food dishes, like a delicious local ceviche recipe.
Favors: For a destination wedding, it's not uncommon (and thoughtful) to give guests their favors upon arrival. A goodie bag containing sunglasses, sunscreen and flip-flops will be just what any beach-tripper needs.
Location: Think about booking a private beach. This allows you time for your wedding and your reception - so you and your guests can dance into the night under the stars. If you can't find a private beach have a public beach party. In general, you're going to find that only a small portion of your family and friends can make the trip, so why not invite a few new-friends in the way of other hotel guests and well-wishers?
Invites: Send the invites in old glass bottles for that message-in-a-bottle feel. Or for an easier and less expensive alternative, find stationary with sand dollar or tropical floral designs.
Decor: Make Three heart designs in the sand using shells, pebbles or drift wood. One for the bride and groom, one for the officiant and one for the guests. Or, Write the vows in the sand for all to see. Watch the designs fade with your guests as the tide comes in!
Flowers: Wear Hawaiian-style lei flowers instead of a bouquet or carry a shell encrusted candle. Want to stay traditional? A local florist can also together bouquets with shells attached to them.
Bridal Attire: If you're willing to go all the way, wear a grass skirt with a bikini and Hawaiian garland. A floral dress or a sarong and bikini is equally "beachy". Look for shell jewelry (or pearls)! Go barefoot.
Groom's Attire: Floral shirt and Bermuda shorts with a Hawaiian garland round his neck. Or he could do a David Beckham and wear a sarong and vest top. Barefoot or sandals.
Catering: White and milk chocolate shell decorations make for a beautiful beach-themed cake. Plain sponge cake is light and luscious in the beach humidity. Consider a seafood spread - prawns, lobster and other seaside favorite. A lot of caterers (especially abroad) will be able to make exotic sea food dishes, like a delicious local ceviche recipe.
Favors: For a destination wedding, it's not uncommon (and thoughtful) to give guests their favors upon arrival. A goodie bag containing sunglasses, sunscreen and flip-flops will be just what any beach-tripper needs.
Why Food Tastings Rock!
Virtually every wedding advice book these days recommends you taste food before you choose your event menu. Many caterers offer tastings prior to booking, while others will only prepare a tasting once the event is confirmed with a deposit. Here are some things to know:
1. Tastings give you an opportunity to try dishes prior to the actual event. They are a great way to spend time with your caterer, sharing your likes and dislikes and discussing other elements of your wedding. Don't be afraid to ask questions. This is your time with your caterer.
2. Plate presentation can be as important as the food. Ask questions about service. Is the dressing included on the salad or served on the side? Will the courses be delivered in succession or at once? How often will the buffet be refreshed?
3. Caterers see tastings as an opportunity to improve their food and presentation by gaining honest feedback from clients. Be sure to share questions, comments and concerns, as well as honest opinions on the food.
4. Most caterers charge for tastings (though this cost may be absorbed into the overall charges for the event). Be sure you understand the charge before you schedule the tasting, so you're not shocked later on.
5. While food is no doubt a big consideration, don't forget to also base your decision on other factors such as the services included and the chemistry between you and the caterer. You will be working together, so it's important that you get along.
6. If a certain caterer isn't the right fit, it's nice to send a short note thanking them for their time and offering feedback. Believe us: the caterer will appreciate your input.
1. Tastings give you an opportunity to try dishes prior to the actual event. They are a great way to spend time with your caterer, sharing your likes and dislikes and discussing other elements of your wedding. Don't be afraid to ask questions. This is your time with your caterer.
2. Plate presentation can be as important as the food. Ask questions about service. Is the dressing included on the salad or served on the side? Will the courses be delivered in succession or at once? How often will the buffet be refreshed?
3. Caterers see tastings as an opportunity to improve their food and presentation by gaining honest feedback from clients. Be sure to share questions, comments and concerns, as well as honest opinions on the food.
4. Most caterers charge for tastings (though this cost may be absorbed into the overall charges for the event). Be sure you understand the charge before you schedule the tasting, so you're not shocked later on.
5. While food is no doubt a big consideration, don't forget to also base your decision on other factors such as the services included and the chemistry between you and the caterer. You will be working together, so it's important that you get along.
6. If a certain caterer isn't the right fit, it's nice to send a short note thanking them for their time and offering feedback. Believe us: the caterer will appreciate your input.
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