How to Design a Buffet Menu for a Function of Your Choice

Buffet tables allow hosts to satisfy a diverse array of guests.

Planning a buffet menu is largely a matter of advance preparation. Catering firms often allow a customer several options in regard to providing food and drink at a party or event. Caterers might present menu choices for approval or comply with menus provided entirely by the client. The more common approach to buffet menu design is a combination of these two methods. Caterers provide the expertise of presentation and clients specify themes and main entrees that complement cultural or social requirements.

Instructions

1. Compose a list of potential menu items based on the function; a Jewish wedding will require much different fare than that provided at a pork-producers convention. Think of your guests as the audience and yourself as the master of ceremonies. Select entrees, sides and desserts according to the predominant group demographic.

2. Send invitations several months in advance of the function. Include a note on the RSVP asking attendees to list any food allergies.

3. Compile returned RSVPs to ascertain the number of guests who will be in attendance. Check if a statistically viable number of people have noted a food allergy. If a high percentage of guests mention seafood or peanut allergies you can tailor the menu away from fish, shellfish or dishes containing nuts. Nothing spoils a function more quickly than a guest in the throes of a deadly allergy attack.

4. Compile a list of preferred dishes and meet with a caterer. Provide a list of the number of expected attendees. Smaller functions might allow for a larger menu selection; large gatherings or events are more cost-effective if entrees and sides are limited to only a few choices.

References

• momswhothink: Buffet Recipes