FOOD FOR FÊTES
offer a complimentary tasting once the client has chosen the caterer and are therefore guaranteed money down the line? Most planners seem to agree that no caterer should be asked to provide a completely free service, footing the bill themselves, but that a complimentary tasting should only be considered once the client has signed on with the caterer. If you do go the complimentary route, then it is necessary to place strong restrictions on what is provided, easing the burden on the caterer. Chang says, “There can be parameters around that (number of people, number of dishes, etc.), and anything requested outside of those parameters comes with an extra cost. But once again, if charging a reasonable price for a tasting is necessary for business reasons, I think that’s fair.” Plus—who's to say that a complimentary tasting can’t be made up to the caterer down the line? Sharpley offers a compromise: “This is totally up to the caterer .... But the caterer, if not ‘charging’ specifically for a tasting, should have a way that it is bundled into their pricing.” Blum is of the mindset that tasting on spec is necessary. “You have to spend money to make money.” Even then, some caterers still insist that charging on spec is necessary. Whatever route you take, make sure you, the caterer, and the client are all in agreement right away. “At Eatertainment we like to include tastings as a complimentary service for our clients; but speaking industry standard—it depends on the event size and client relationship,” shares Costantini. “For large- scale weddings or corporate contracts, tastings are often complimentary or absorbed into the overall budget. For smaller or custom events, a tasting fee is reasonable. Transparency upfront is key to avoiding misunderstandings.” Opposite page, top row from left to right: Pancetta-wrapped sea bass on polenta Mango Muse Events. Photo courtesy Sabine Scherer Photography; A tasting plate from Daniel et Daniel. Photo courtesy Karen O’Connor; A sample menu from a group tasting. Photo courtesy The JDK Group Middle row: Best Indian Weddings impresses with a peeled tomato stuffed with Italian burrata, served on a base of gazpacho, extra virgin olive oil, and fresh bitter herbs. Photo courtesy Francesco Garufi of Best Indian Weddings Italy; Winter Break and Cranberry Sauced cocktails by Chowgirls Catering. Photo courtesy Lucas Botz; A dessert by Best Indian Weddings made of coffee cream, eggnog, and crumbled biscuits. Photo courtesy Francesco Garufi of Best Indian Weddings Italy Bottom row: Sweet Bite Tasting. Photo courtesy Blue Plate Catering; Watermelon salad with feta cheese, blackberries, and a balsamic reduction from Daniel et Daniel. Photo courtesy Karen O'Connor; A locally sourced Idaho farm-to-table summer salad by Mango Muse Events. Photo courtesy Christine Marie Photo
Blum recommends having pre-tastings, where planners can bring in the clients’ ideas ahead of time, working together with caterers before a tasting to get on the same page, so it will be exciting and seamless. If you’re working in luxury, planners should include client branding (such as monogrammed linens) for the tasting, along with floral arrangements, coasters, live music— everything you can do to make it feel like the event itself with a glimpse into the main event on the horizon. Blum encourages treating tastings not just as a selling event, but as selling a long-term relationship. Planners and caterers can even work together to create elegant, fun take-home gifts and thank you notes for the client, making them even more excited to be working with you. Planners should also prep clients ahead of the tasting, making sure they know what to expect and how to behave. Goel says, “We would treat the tasting as an event with goals and a few priorities to ensure success. The planner needs to ensure that the client is committed to showing up on time so they can appropriately evaluate the event as planned.” Put everything in writing, share goals and expectations, and update each other constantly to ensure that both caterer and planner are on the same page and that nobody is left in the dark. A sticky point—complimentary or charged? A huge point of contention is whether to charge for tastings. Many planners feel it should be a complimentary service, with the caveat that this depends on what stage of planning the client is at. “It's hard to say as a planner, but a complimentary tasting is a service and an exciting part of the planning process for a couple,” says Haas. “Catering is a big part of the budget, so couples and clients want to make sure they are satisfied with what they are eating. I do think if a complimentary tasting were offered, it should definitely be after a client books the caterer.” Most caterers feel that tastings are a service with a cost and should therefore be charged. “Generally, a tasting for a client-specific menu should be charged (potentially with a credit card on booking),” says Goel. “A free tasting often sets the wrong expectation; you're asking the caterer to put together a special event so that you can evaluate their capabilities, product, and service. It's not a casual night out.” It’s a bit of a chicken-or-the-egg dilemma; do you offer a complimentary tasting to win over a client, or do you only
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SPECIAL EVENTS SPRING 2025
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