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A recipe for success, or how to plan the catering for an event to cater to various tastes

When planning the budget for our event, the key issue is to guarantee suitable funds for catering. It is well known that the direct route to your guests’ hearts leads through their stomachs. According to the experts from Adgar Conference Group, the key to success is creating a menu adapted to our guests’ needs which will not only attract them during the event but will also cleverly allude to its theme.

The way to a heart is through the stomach

When planning catering for our event, we should consider the event duration and its character. The most frequent mistake committed by organisers is the assumption that it is better to book cheaper catering and spend the money saved for other purposes. Experts agree that it is a serious mistake, because hungry guests will not be able to focus on the presented content, and nothing spoils the impression of the event like mismatched catering or lack thereof. In order to prevent that, Adgar Conference Group conference venues offer a broad range of menu, fitting the duration and character of a particular event. For instance, with a day-long conference (lasting 7 to 9 hours), there is one main hot meal in the form of a three-course lunch (including the choice of at least two soups, two hot dishes, as well as vegetable side dishes and salads) and at least 2 half-hour coffee breaks with confectionery. The question of the event’s character is crucial in composing the menu. If the occasion is an international event featuring guests from all over the world, the menu must include various dietary requirements (vegan, gluten-free, etc.) and satisfy culturally diverse palates. For local guests, the usual offerings include dishes prepared from seasonal produce from local suppliers, such as summer fruit in desserts, or warming beverages and soups in the autumn.

Minced meat cutlet makes a comeback

Experts believe that when composing a lunch menu, we should put ourselves in our guests’ shoes and consider what we ourselves would like to eat. Many surveyed guests admitted that due to their active lives, they eat at home less and less, so they would appreciate a home-cooked meal more than the most elaborate cuisine. This is why home-style cooking is a number one among menus recommended for various training sessions (both day-long and shorter ones). In that case, what works best is a two-course menu with a single soup and the selection of two main courses (including a non-meat option). For coffee breaks, experts recommend serving mini desserts whose miniature form allows to satisfy one’s hunger faster, as well as try several different desserts instead of just one. A proven solution for short business meetings (duration up to 4 hours) is also finger food which can take various forms: from standard canapés, to fanciful salads served in wine glasses or pieces of meat skewered with e.g. rosemary twigs. A training session menu could also be adapted for the theme of the event, for instance when the main topic is coffee, it could appear not only with the dessert, but also in meat or soup. The guests will equally appreciate when conference centres adopt new trends and invest, for example, in fit catering, offering healthy snacks or low-calorie dishes instead of sugary cookies and high-calorie chocolate products.




Feast not only for the eyes

When creating a menu, we should pay attention not only to its taste, but also to how it is served. This element is often ignored by the organisers, and it is crucial for many guests. Nothing spoils the effect of even the most elegant dish than serving it on a paper plate with a plastic fork. The best training rooms should offer, as a standard service, china tableware and silver cutlery. Unfortunately, the word “standard” does not mean the same thing for everyone. Another often disregarded issue is the question of the catering staff. Often, for budgetary reasons, organisers save on hiring the servers for the conference venue without realizing that in such a case, setting the tables, distributing the food and tidying up after the guests becomes their responsibility. We should also mention that for safety reasons, many venues do not allow bringing own catering. The reason being, they cannot guarantee that the food served is transported in proper temperature and sanitary conditions, and its ingredients do not constitute a health hazard for the guests. When deciding on an external catering, it is the event organiser who is responsible for collecting microbiological testing results and checking the state and temperature of food before serving it to the conference participants. In the case of guests’ food poisoning, it is also the organiser who is accountable for potential damages claims, and above all, the organiser is then responsible for the health and safety of conference guests.

In summary, a modern conference centre should provide event organisers with a catering offer adapted to their guests’ needs and time they spend in the venue. Considering the theme of our event and the expectations of the invited participants, we can successfully compose an interesting menu which will satisfy even the most demanding tastes. We will be assisted in this task by experienced event coordinators from conference centres whose know-how and knowledge of the subject will allow us to conquer both minds and hearts of our guests. Meanwhile, all dishes will be elegantly served by a qualified personnel that will swiftly replace tableware and wait on our guests.



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