It’s not as simple as hiring a caterer and ordering them to “go bananas” when it comes to event catering. Before you select a menu, there’s a lot you need to think about as an event planner – your process includes asking some essential questions that will help you figure out what kind of catering company to work with.

There are a few things you should do to ensure that you serve the best menu possible.

Recognize your visitors and their preferences.
The most crucial piece of advice is to know your audience, which I’ve said a million times before. Who will be in attendance at your event? Consider your visitors’ demographics and how those factors might influence their selections. Age, gender, economical or cultural backgrounds, geographic makeup, and so on…

You should also consider what kind of cuisine they would enjoy or even require– for example, participants of a health-focused event may request that organizers give only healthy alternatives, whereas older guests may want a milder menu.

Give them a variety of options.
Although this may seem self-evident, it is worth stating. Don’t limit yourself to just one type of meal or food: provide a variety of options. That way, if a guest doesn’t like one of your entrees, they can still order something else. In general, you should have at least three entrée options, three or more salad dressing alternatives, two or three dessert options, and a full condiment variety.

Consider the following traditional menu items: meat, fish, or vegetarian entrées; cake, pie, and fresh fruit; beer, wine, and non-alcoholic beverages, and so on.

Seasonal, fresh foods should be included.
Consider the time of year your event will take place and whether or not you should provide things that are only available during that season. Who doesn’t like fresh strawberries, for example, although their season is so short? In the Northeast, fresh peaches are a lovely summer treat, whereas yams are more suited to a winter fare. I wouldn’t recommend serving anything that isn’t in season.

Seasonal symbolism is significant. A summer day event calls for a BBQ, while a sit-down holiday gathering calls for hearty “comfort food.”

Construct regional menus.
You must account for where your event will take place, just as you must account for when it will take place. Consider collaborating with your chef or catering company to produce region-specific or international menu selections.

Adapt Your Menu to the Timeline of the Event
The time is the most important aspect in determining what kind of dinner you can serve. If you only have a few minutes here and there throughout your event, a box lunch or a few food vendors can be the best option. If you’re serving a buffet or plated meal late in the evening, give yourself a few hours to do it. Essentially, you must know how long each sort of meal takes on average and ensure that your menu preparation, services, and consumption requirements correspond to the time allocated.

Special Dietary Requirements Should Be Expected
You must be aware of any unique needs or dietary requirements that any of your guests may have, such as religious restrictions, severe food allergies, or dietary requirements.

Always keep the presentation in mind.
Last but not least, the food, as well as the environment in which it is presented and consumed, must look and smell fantastic. A sit-down supper necessitates a room large enough to accommodate your guests’ tables and chairs. An outdoor event requires another set up. Your caterer must be aware of the suggested layout in order to provide flawless menu execution, service, and cleanup.