Tips on deciding a catering menu.

Tips on menu selection
Things to keep in mind while deciding a menu for an occasion

Instead of seeing ideal caterers as a mere catering contractor for your special moments of you and your family, we would request you to see us a partner and a trustable friend who takes all efforts to ensure that your function/ event is a great success.

Number of Guest attending:

This is the most important aspect of catering; all other decision will be based on the total number of guest.

Budget :

It all depends on your budget, trust on ideal caterers, we offer you the best value for your money.

Location

If it’s a house warming the menu should be different unless otherwise you have a lot of space at your home, if it’s a wedding attended by more than 500 people a venue should be selected accordingly.

If your guest are urban, semi urban and or rural home town kinds the food has to be selected accordingly, for eg, fried rice and chilly chicken may not be preferred by people in rural setting, also people in town has different eating patterns.

Type of guest (North Kerala (Malabar side)
In a wedding if the guest are from Malabar region they may not like the typical food that is served in south central Kerala so we need to keep these points in mind.)

Type of function: Wedding, Housewarming, Engagement or Event each function has a different menu and service requirements.

Time: Breakfast, Lunch, Dinner timing of the function is critical for egg: certain foods go well with dinner and not lunch.

How to design a menu.

Tough there are not fixed rules on menu selection few basic structure should be adopted. Any menu should have

Option1

Welcome Drink+ Main Course +Desserts

Option 2
Welcome Drink+ Bread + Curry+ Rice +Curry+ Fry+ Salads + Desserts.

Option3

Welcome Drink+ Starters + Soups+ Bread + Curry+ Rice +Curry+ Fry+ Salads + Desserts

A more extravagant menu can include

Welcome Drink + Starters + Soups + Breads+ Curry’s+ Rice + Curry’s + Fry+ Salads + Desserts.This can also include live counter which includes sea food counter tattu kada counter( with dosa, puttu kadala and kappa meen curry) in desserts you can have matka kulfi, chocolate fountain and sugar candy.

Service:

For any function for efficient service in a large scale catering, buffet is the best alternative however, if you want your guests to be served on table make sure you also add a part of the guest in buffet service.

de live counter which includes sea food counter tattu kada counter( with dosa, puttu kadala and kappa meen curry) in desserts you can have matka kulfi, chocolate fountain and sugar candy.

Service:

For any function for efficient service in a large scale catering, buffet is the best alternative however, if you want your guests to be served on table make sure you also add a part of the guest in buffet service.

Such Efforts Should be done by any catering service to ensure a great successful event.

Reach Ideal Caterers @9846019536

Published by Hisham Kabir

Hisham is an MBA from MET, Mumbai and an alumnus of Symbiosis Institute Of Business Management, Pune, with a Management Deveoplemt Programme (MDP) on Sales Management from The Indian Institute of Management (IIM) Kozhikode, have worked with public relations division of Uniliver in Mumbai handling brands like Surf, Rin & Sunlight detergents. Formerly Chief Operating Officer of Ideal Caterers (family business established in year 1984) a leading outdoor caterer in Kochi and having services in Trivandrum and Kottayam. Hisham is the first Entrepreneur to successfully incubate out from CIFT Business Incubation Cell (A Govt Of India Enterprise) Hisham have ventured into food processing sector by launching a ready to cook curry paste with brand name "Freedom Kitchen" using technology from DFRL (Defence Food Research Laboratory in Mysore) with a vision to change the way indian domestic kitchen would operate. All aspects of brand design & development for the brand "freedom kitchen" from concept, brand naming, colour selection,brand story, Barcode GS1 formalities, to copyright to vertical package designing and print development was independently handled by him. Hisham was key accounts executive at Kerala's leading advertising agency stark communications. An avid automobile enthusiast with a passion for advertising, have conducted an exhibition on the world’s most celebrated advertising campaign titled the History of Volkswagen Beetle ads, at the Durbar Halls Arts Gallery in Ernakulam and at MET Campus Mumbai. He is also a guest faculty at various management institutes in Kerala and Tamil Nadu. He talks on entrepreneurship, advertising strategies, and business management. He has given guest talk to management students at Rajagiri Institute Of Management, Amrita Business School, Coimbatore, MET Mumbai, TKM Institute of Management, to name a few.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: