I Can’t Eat That

Catering an event is one of the most enjoyable and challenging aspects of event planning. Your selected menu plays a large role in the overall atmosphere of your event. Some people select the menu first and then build their theme and décor around it, whereas others determine the look and feel that they want and then select a caterer and customize a menu that suits it.

There are endless possibilities when selecting the menu for your event, which can be a dream for some and completely intimidating for others. How do you pick a menu that will please the majority of people in attendance?

Unfortunately, pleasing the masses is no longer as simple as picking a generic menu with fairly bland items that most people like to eat. The days of dried out salt and peppered chicken with a clearly canned veggie side and potato starch are long behind us as an acceptable option for event catering. Patrons expect restaurant-quality meals that are as tasteful as they are visually appealing. And that is just the beginning!

In a world of food allergies, intolerances, aversions, medical restrictions and unique diets, catering a large event has become much more challenging to develop a menu that can accommodate so many. As an event planner or event host, the first thing you need to realize is that you simply cannot accommodate everyone. All you can do is develop a menu that can accommodate the majority and communicate the ingredients to your guests, so they are informed consumers.

Menu communication can be a relatively simple task. If you are having a buffet, place cards in front of each item that say what the item is, what foods and seasonings are in the dish and note if it is gluten free. In general, people with food restrictions are used to knowing what foods are safe and which ones are not. Gluten tends to be one of the few items that is frequently used as an additive, so it can be hidden in sauces, dressings, etc. If you are having a sit down dinner, simply place a menu card either at each place setting or in the middle of the table, so the diner can notify the wait staff of any restrictions.

If you are having a buffet, an easy way to appeal to the masses is to have “create your own” bars. This can be as casual as a baked potato or chili bar or more options, such as having a meat and veggie entrée and letting guests select their own sauces, veggie toppings, etc. The same is true for desserts. Why not have a cheesecake and topping bar? Or, my personal favorite for both dinner and dessert – fondue.

It is called culinary art for a reason. Your menu should be visually attractive, innovative, delicious, and it helps to have a little fun!