Rank in order of importance for a corporate event: Menu, service style, budget.
Budget, service style, then menu. The budget informs everything about an event.
What are the most common mistakes you see event planners make when it comes to catering?
Not communicating properly leading up to the event.
How far in advance should catering be booked? Are there any other details planners should lock in early?
Catering ideally could be booked as early as six months out, if for no other reason than to put a deposit down for the date. From a planning standpoint, venue, A/V and rentals will take up the majority of your budget, so booking them as early as possible should be a priority.
How can event planners balance creativity with practicality when planning a menu and budgeting for a corporate event?
Creativity is what truly makes an event memorable. We encourage planners to share their ideas freely and our team will provide transparent pricing and help manage expectations with care and professionalism.
What should planners look for in a venue’s kitchen or prep space to ensure on-site catering runs smoothly?
•Proper refrigeration/walk-in space reserved for food.
•Necessary facilities equipped with prep tables and a hand-washing sink adjacent to event space (so there is not a long walk for service staff when dining starts).
•Adequate space for empty racks, so they’re out of the way, but also available for quick access once it is time to bus tables.
•Planners also need to be cognizant of logistics when deciding service style (plated vs. buffet vs. served dinner). How will service staff move around the room? Can guests find where the buffet line starts? Etc.
What are some common “day of” issues you’ve seen at corporate events, and how can they be avoided?
Communication breakdowns involving timelines, rentals, logistics, layout, etc. These can all be avoided with regular production meetings leading up to the event. Production meetings need to involve everyone that is part of the event, including all planners and vendors.
What small touches can make a big difference in food presentation and/or service at a corporate event?
Creative plating and attention to detail, as well as budget flexibility and the ability to refrigerate food and/or cook food on site.
What’s something you wish every event planner thought to ask their caterer?
“What do you need in the back of the house to make doing your job as efficient as possible?”
What are some of the food and beverage trends you’re seeing at corporate events?
Stations (small self-serve areas, similar to buffets but less prone to congestion), mocktails, and vegetarian and vegan cuisine.
Any other tips you can share?
Go in person to look at rental packages with a ruler. Always ask your guests what their dietary needs are so your caterer can work to accommodate them.
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