Catering and Events Management

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We are living in a world where everything is changing real first, but how we keep up with these changes will depend on whether we are innovative or much more aggressive. Caterers too must demonstrate style and flare if they really want to be ahead of time. What may work in a restaurant of 400 may not necessarily work in a party of, say, 800.

To begin with, the caterer we’ll have to consider the client’s taste and preference. Essentially, certain parameters must be followed before the plan is executed. For example, themed parties have always been paramount for any successful event. A 50th Birthday party will work well if the theme is 1950’s Happy Day Celebrations. Of course you would expect specialty invitation, appropriate food, water outfits, décor and some after party conversations, but you still need to consider possible future opportunities for new designs.

But what can we customize in the upcoming events? Basically, what seemed old will undoubtedly make a comeback in the future. Obviously, we have seen Grilled Beef Tenderloin, Onion Rings, and Pork Tenderloin coming back. However, these dishes can still be presented in a wonderful way possible if they were done through an eye catching menu indicating (Hot! Hot! Hot!), and paired with wines along with other small courses that would undoubtedly provide a classy look. Consequently, you may consider adding some trendy courses which include, Blue Cheese, Salads, Tuna, Candied nuts and so much more. Other trendy courses that are emerging as popular items primarily at cocktail parties despite their prices include Foie Gras and near extinct fish such as Chilean Sea Bass. To round off the evening with smiles and laughter are “mini mini” desserts and bite-sized hors d’oeuvres. Although they burst with flavors, they are smaller in size.

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