One of the most crucial aspects of high volume catering is ensuring that both the kitchen design and the chefs are well trained. Well trained chefs will be able to put together a catering menu that will impress both clients and the people the kitchen serves.
Have a catering menu for every occasion
Maximise your appeal by designing your menus for different occasions. Menus for occasions like Easter and Christmas offer clients the chance to enjoy a variety of tasty meals. Having a few different menus gives clients the opportunity to select foods more focused on their specific function.
Broaden your meal options
When designing a menu diet and nutrition is very important. Always have a few meal options which cater toward specific dietary needs such as vegetarian options, those with allergies or diabetics. Make sure that these meals are bolded or highlighted so that people with special diets will not have to scan through the entire menu to find them.
Find the best suppliers before designing a menu
Everything on your menu is going to be limited by the availability of your resources. If you only have access to a few resources, rather focus on aspects such as freshness over complexity. Ensure that all of your resources and ingredients will remain fresh from the time you prepare them until the food is served.
Take the seasons into account
If you are designing a menu which is going to be served outside on a hot summers day include dishes with fresh fruits, tasty salads and other cool options. Similarly, your menu is going to be served during winter offer heavier and heartier meals such as stews, soups and winter vegetables.
Make your menu legible and easy to understand
Rather use simple fonts over ones with loops or squiggly lines. Make certain your dishes are categorised and use well-know phrases that people understand.