Tips on deciding a catering menu.

   6 November 2012  Leave a Comment on Tips on deciding a catering menu.  Posted in Food

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.

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Number of Guest attending:

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

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Budget :

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

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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.

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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.)

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

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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

Author: Hisham Kabir
Hisham Kabir Dubai-Based Management Consultant | Specialist in Lean Marketing, Digital Transformation & Family Business Advisory Hisham Kabir is a Dubai-based entrepreneur and senior management consultant with over 20 years of experience in lean marketing, digital transformation, and global e-commerce marketplace expansion. With a proven track record of advising companies across the UAE and India, Hisham helps brands optimize marketing ROI, scale operations, and expand internationally—particularly through platforms like Amazon and Noon. A fourth-generation member of a business family established in 1894, Hisham offers deep insights into the dynamics of multi-generational enterprises. Having witnessed both the successes and setbacks of legacy business models, he now guides family-owned conglomerates through succession planning, organizational restructuring, and sustainable business growth. Previously the Director of Ideal Food and Catering Company in Kochi, he now spearheads initiatives under the Shuraa Synergy LLP umbrella—an enterprise spanning ITES, digital transformation, lean marketing, food, healthcare, and e-commerce marketplace strategy. An alumnus of Symbiosis Institute of Business Management, Pune, with a postgraduate degree in Advertising and Public Relations, and an MBA from Mumbai University, Hisham also serves as Lead Research Scholar at the Boudhik Center for Management Research (BCMR) in Kochi. BCMR is the only Indian business research academy in Kerala, focused exclusively on family business management, in academic affiliation with Symbiosis International (Deemed University). His cross-sectoral expertise and strategic vision make him a trusted advisor for both emerging startups and legacy enterprises navigating transformation in the digital age. A Experienced in recruiting, training and managing F&B teams - Most recently managed a 50+ strong cross-functional team. Proven track record of managing 400+ catering events including numerous high-volume corporate and social events with more than 5000 pax. Further to MBA, completed a Management development programme in sales management from IIM which is among the leading business management school in India. Later ventured into independent entrepreneurial business by launching and retailing a ready-to-cook food gravy paste brand using retort technology called freedom kitchen. With significant insights into front-end retailing and a strong background in the Retail Industry, I shifted to Corporate Path by joining a food-based FMCG company as part of their rural market expansion.  My expertise is in operational excellence, channel sales development, team management, client relationship development, and Event Operations Management. large ticket banquet Management, Menu planning, costing and P&L, and people management. Driven by a passion for advertising have conducted an exhibition titled walk through the history of Volkswagen beetle. where I showcased several print ads released by Volkswagen Beetle in North America from 1958 to 1971. You can follow blogs on www.buyologist.in dealing with trends in marketing and advertising and behavioural economics.

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