FOOD FOR FÊTES
The JDK Group displays the various rental items they have available during a tasting. Photo courtesy The JDK Group
“Seasonality should be part of the menu planning discussion from the outset,” says Costantini. “Caterers can present alternatives or mockups if an exact dish is not available out of season. Educating clients on seasonal substitutions helps set realistic expectations while maintaining quality and minimizing costs.” Head to page 31 in Catersource in the adjoining magazine to learn more about trends in seasonal catering. Meet in the middle You may not agree on every point with your caterer and client, but strategic and open communication about a tasting is better than no tasting at all. While the prickly points might tempt you to avoid tastings, flexing your professional muscles and leaning into relationship building will make them easier, leading to better events for everyone involved. “When planners and caterers collaborate, it creates a seamless experience for the client. Planners understand the event vision and guest needs, while caterers bring culinary expertise,” says Costantini. “Together, they ensure the menu aligns with the overall event design.” Eventually, you and your preferred catering partners can figure out a systematic approach to tastings that benefits you both. Together, you can make tastings as memorable as the event itself. “When a caterer turns to me and says ‘I made so much money on that gig’ I’m like ‘Yes! That’s what I wanted,’ because I want you to be happy too,” said Blum. “It’s not one pie, not a zero-sum game; you make money, I make money, everyone does well.” * Jeffrey A. Miller Catering and Marcia Selden Catering & Events are members of the Leading Caterers of America. Click here for additional information on this consortium of top caterers from throughout the United States and Canada.
Chowgirls Catering's field greens and fruit salad. Photo courtesy Lucas Botz
Seasonality One thing to keep in mind when working through a tasting menu is seasonality. Often, caterers use seasonal items, meaning a tasting in June will feature different produce than an event in November. This can also look like fluctuating pricing; the quote for rack of lamb at a tasting in spring will be different if the wedding takes place in any other season. “Seasonality is generally best handled by tasting a seasonally appropriate subset of the items on the menu or the current season version,” says Goel. “Great ingredients show through in the food, and having something out of season puts the item behind the 8-ball as it's not going to be particularly good, and the chef wouldn't have developed or served it that way. Skip it or substitute.” Clients might not understand the concept of seasonality right away, so it’s important to educate them, helping them to see how fresh, in-season produce will elevate their food offerings more than out-of-season items. You can also help prepare the client for those seasonal prices by educating them while working with the caterer to create contracts that account for price fluctuations. In an article for Catersource , Jeffrey Miller (Jeffrey A. Miller Catering*) addressed the topic, saying, “We outline potential price increases in our contracts and review it with clients up front. If inflation hits across the board, the inflation clause kicks in. If only one item is affected, we often absorb the cost."
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SPECIAL EVENTS SPRING 2025
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