Corporate Catering Tips for Your Next Business Event

With 2013 off to a rollicking start, corporate events from informal cocktails to planning meetings will be kicking off as well. We’ve put together some useful catering tips that will help you host a series of successfully catered corporate events that are sure to impress top management.

  • Choose a catering company that is professionally licensed and HACCP accredited to make sure you serve your corporate guests a safe culinary spread and avoid any food hazards. Also, opt to work with a caterer that has the time to discuss your event requirements with you and listen to your ideas while giving their own professional suggestions as well.
  • Finalise your catering budget before meeting with the  caterer, as this is critical information that will help give your caterer  clear understanding of your budgetary needs so that they can suggest suitable menu items, instead of wasting your time with suggestions that are not within your budget.
  • Even though a caterer comes highly recommended, if you haven’t worked with them before, make sure to schedule a “tasting” prior to the corporate event. This allows you the chance to sample sample their culinary skills and how well the food is displayed, while also helping the catering company finetune dishes to suit the spice tolerance and the palate of the guests they will be cooking for.
  • Since most formal, corporate events are usually serviced, be sure to ask your caterer about the ratio of servers to guests. This number usually varies depending on the style of service ie. seated dinner versus buffet, but roughly should work on the ratio of 1 server per 15 guests or 1 buffet attendant per 75 guests for a buffet service.
  • Remember to consider special requirements such as dietary and religous food restrictions. When collecting RSVPs ask guests if they have any special menu requirements and pass this information onto your catering company as early as possible to avoid any food disasters.
  • If you’re serving pre-dinner cocktails, we suggest you select a maximum of three prepared hors d’oeuvres to serve during your cocktail hour. Remember, you’re just giving your guests something to nibble on before introducing the main culinary event, so an abundance of food at this point in the event is really an unnecessary expense.
  • If you’re on a strict budget for  corporate catering, avoid expensive entrée ingredients like lobster, filet mignon, caviar and truffles.
Posted by Jessica on January 09, 2013 at 09:22AM