Summer is one of the times of greatest demand for corporate event catering. The increase in the celebration of weddings, banquets and all kinds of ceremonies is only one of the factors that affect the increase in this demand, although at present it is more than common for this service to be requested for almost any event, therefore that it is important to be prepared.
Next, we give you the keys for the correct organization of a catering, seeking to anticipate all this demand. Do you go to the kitchen?
Choose the catering menu well
Menu choice is one of the key factors that can differentiate your service from the competition. Catering can be made from dishes expressly ordered by the customer or offer a certain range of combinations, which can be a benefit when it comes to obtaining and anticipating the cost of raw materials and other products.
The selection of the menu must be made according to the budget available, as well as the number of diners and the preferences expressed by them. Likewise, depending on the time spent on the meal, the attendees and the event hours, we can differentiate three types of catering:
- Aperitif or Brunch: A short break in an event that offers a combination of breakfast and lunch, with snacks between sweet and savory and drinks such as tea, juice and coffee.
- Cocktail: Break of more than thirty minutes in an act or event. It can be located mid-morning or mid-afternoon and foods between sweet and salty are usually offered, with a small shape and in greater quantity than in an aperitif.
- Buffet: Space intended expressly for dinner or lunch, lasting approximately two hours. Hot and cold dishes and side dishes are served. At the dinner buffet you can plan an after party with drinks and music.
Analyze where the event is going to be held
A prior analysis of the event venue and its characteristics can greatly help us to anticipate and prevent the specific needs of each of the services. Knowing the details of the place where the catering will be held is a great advance when it comes to coordinating the service as well as adapting the menu.
In the first place, we must define what type of event it is, who is promoting it and what they are looking for. In this way, we can better target all our efforts. It is not the same to prepare the catering of a communion, that of a wedding or a congress.
Time or temperature are other determining factors and should be taken into account to adapt both the menu and the service. In addition, it is important to determine the style of our catering, which will depend on the type of event in question, whether it is a more or less formal meal.
Take care of the decoration in all aspects of the service
We eat with our eyes. Or so they say. It has been proven that the presentation of food greatly influences the perception of flavor, so depending on the objective that the consumer wants to awaken, we can play with the design elements in one way or another.
These elements must represent the personality of your corporate event catering in each of the services offered and that you take care not only of the presentation of the dish, but also other details, such as the staff uniform, the fabrics or the lighting. Everything communicates and awakens a mental image in the consumer.