One aspect of starting a catering business that seems easy is menu planning. Putting together menus that are suitable for the various kinds of events that you will be catering to can however be challenging.
In this article we offer some menu tips and look at some of the things you should consider to put together a successful menu.
Firstly, you should get an idea from the client about how much freedom you have with the menu. The client may be very specific with what they want which can make it easier anyway. Get a clear idea of the client's expectations and their budget.
Next, you should take a look at the facts. Think about what kind of event you will be hosting, the time of day, the age of the guests, gender and cultural background to get an idea of the kinds of food and beverages that would be appropriate. The expected number of attendees will allow you to calculate the volume of food and beverages that will be required.
You will then need to know if the food will be prepared on the premises or off premises. You will obviously be able to do much more from the kitchen space that you are used to with the equipment that you are used to. If you are preparing food on-site get a clear idea of the kitchen facilities available and schedule a visit beforehand if possible.
There are general rules to menu planning that are appropriate for any event. Foods should be served in combination with other foods in a way that they compliment each other by taste and presentation. Try to get the right elements of foods so that your menu is not overly heavy with one food group such as dairy, meat or carbohydrates. Follow popular food trends and aim to have a menu that offers a mix of modern dishes and classic dishes. Think about how many courses you offer and the dishes and other table settings that will be required.
Having at least one vegetarian option is pretty much required these days and depending on the attendees you may have other dietary requirements to consider such as kosher cuisine.
Look at offering menus that give the client a variety of options. Having a standard price option and a more expensive option is a good way to try and squeeze a little more profit out of an event.
Focus on improving your menus over time. Take note of which dishes were popular and which ones were left unfinished so that you become more a finely tuned into what people like.
These are just a few menu planning tips for those who are starting out in the catering business to consider. Having menus that are delicious, well presented and appropriate to the event will ensure that your client is satisfied and give you a better chance of growing into a successful business.
In this article we offer some menu tips and look at some of the things you should consider to put together a successful menu.
Firstly, you should get an idea from the client about how much freedom you have with the menu. The client may be very specific with what they want which can make it easier anyway. Get a clear idea of the client's expectations and their budget.
Next, you should take a look at the facts. Think about what kind of event you will be hosting, the time of day, the age of the guests, gender and cultural background to get an idea of the kinds of food and beverages that would be appropriate. The expected number of attendees will allow you to calculate the volume of food and beverages that will be required.
You will then need to know if the food will be prepared on the premises or off premises. You will obviously be able to do much more from the kitchen space that you are used to with the equipment that you are used to. If you are preparing food on-site get a clear idea of the kitchen facilities available and schedule a visit beforehand if possible.
There are general rules to menu planning that are appropriate for any event. Foods should be served in combination with other foods in a way that they compliment each other by taste and presentation. Try to get the right elements of foods so that your menu is not overly heavy with one food group such as dairy, meat or carbohydrates. Follow popular food trends and aim to have a menu that offers a mix of modern dishes and classic dishes. Think about how many courses you offer and the dishes and other table settings that will be required.
Having at least one vegetarian option is pretty much required these days and depending on the attendees you may have other dietary requirements to consider such as kosher cuisine.
Look at offering menus that give the client a variety of options. Having a standard price option and a more expensive option is a good way to try and squeeze a little more profit out of an event.
Focus on improving your menus over time. Take note of which dishes were popular and which ones were left unfinished so that you become more a finely tuned into what people like.
These are just a few menu planning tips for those who are starting out in the catering business to consider. Having menus that are delicious, well presented and appropriate to the event will ensure that your client is satisfied and give you a better chance of growing into a successful business.
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