FOOD FOR FÊTES
of Events & Catering at Eatertainment Events & Catering. “A structured approach with a clear agenda, alignment on guest preferences, and open communication ensures everyone is on the same page and the tasting is efficient and productive.” The conflict: Caterer POV Likewise, caterers experience equal frustration with how some planners operate within tastings. From withholding important client information to placing unrealistic expectations upon the caterer, there can be major hesitation on the caterer’s side when it comes to working with a planner during a tasting. “I am fortunate enough to have played both parts in a tasting, so I feel I have learned the dos and don’ts from both sides!” says Costantini. “Caterers can sometimes find planners overly involved in minor details or attempting to dictate the culinary process. While this is solely meant to help, it can actually hinder creativity and slow down the process.” At Catersource + The Special Event 2024, Robin Selden (Marcia Selden Catering & Events*; Naked Fig Catering) shared a horror story of a high-profile luxury wedding she was doing a tasting for where the planner had withheld information about the couple’s dietary restrictions—leading to an alarming moment involving an EpiPen, and ultimately a lost deal. She insists that caterers need to have direct communication with clients, even if there are NDAs involved. Planners can act as a connector and advocate for both the client and the caterer, making sure the caterer is receiving all imperative information, and the client can ask all the questions and give all the input they need to set the caterer—and ultimately the entire event—up for success. It’s not just micromanagement that irks caterers; often, planners don’t have a clear grasp of the logistics. “Planners should know that tastings are substantially more resource-intensive than they look,” emphasizes Goel. “The preparation for a tasting of four people may not be too different from what would be required for a 30-person event due to the number of items on the menu, special techniques involved, and order minimums for specific items. Believing the work scales on a per- person basis can create unreasonable expectations. “Planners should also make sure they refresh themselves on design limitations that have been incorporated. Sometimes, the requirements of the site or the guests will change the way the item is prepared or presented in a way that is less familiar to what they're used to. Planners can make sure they check in with the caterer ahead of time, review the plan, make sure it makes
Group tastings are becoming increasingly popular among caterers (including The JDK Group). Photo courtesy Philter Photograhy
Black & White theme station at a winter tasting event by Chowgirls Catering. Photo co
26
SPECIAL EVENTS SPRING 2025
Powered by FlippingBook