First step is figure out how much food do you need and what style of reception will be best suited for your event.
Select a caterer and discuss how much food is going be required and how much overage to keep

Four elements that influence your menu planning
1. Budget
2. Kitchen
3. Guests
5. Type of event
“Tip: your menu should match the atmosphere of your event.”


Start your menu planning with all fix costs
Have a balanced menu; in a way it is not to heavy nor non-filling
Typically include- salad, rice, meat/chicken, greens, side of potatoes, and dessert.
“Tip: consider adding a vegetarian alternative.”
 

Breakdown of Meals:



Breakfast
• Potential buffet with multiple stations so everyone can interact
• Juice, cereal, fruit, dessert pastries, tea, coffee, waffles, yogurt, cheese, eggs
 

Lunch
• Easy menu appeal
• Consider having it under shaded areas
• Box lunches are also an option
“Tip: Always put the meat at the end in a buffet setting.”
 

Cocktail Hour
• Should began one hour prior to dinner
• Should have sitting for only 1/3 of the guest, more of a walk around environment
• Have appetizer trays- array of choices but limit to 8-10 items
“Tip: If dinner follow 6-8 hors d’oevres per person; if dinner does not follow 19-30 hors d’oevres per person.”​
 

Dinner
• Don’t mimic hors d’oevres
• Consider having a medium plate size
• Could have a line set up or sit down dinner
• If sit down consider open or pre-assigned sitting
“Tip: Try to avoid plastic products/cutlery”
 

Different Serving Styles:
• Buffet
• Reception
• Action Station
• Cafeteria Style
• Family Style
• Preset

Table decorations and center piece should be 10 inches or less, so everyone can see clearly.
Discuss with caterers about what to do with leftovers, keep health regulations in mind. Some options are to donate, give to guest, throw away, and give to staff.
“Tip: Always bring zip-lock bags, aluminum foil, saran wrap, and extra containers.”