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- 1). Compose a list of potential menu items based on the function; a Jewish wedding will require much different fare than that provided at a pork-producers convention. Think of your guests as the audience and yourself as the master of ceremonies. Select entrees, sides and desserts according to the predominant group demographic.
- 2). Send invitations several months in advance of the function. Include a note on the RSVP asking attendees to list any food allergies.
- 3). Compile returned RSVPs to ascertain the number of guests who will be in attendance. Check if a statistically viable number of people have noted a food allergy. If a high percentage of guests mention seafood or peanut allergies you can tailor the menu away from fish, shellfish or dishes containing nuts. Nothing spoils a function more quickly than a guest in the throes of a deadly allergy attack.
- 4). Compile a list of preferred dishes and meet with a caterer. Provide a list of the number of expected attendees. Smaller functions might allow for a larger menu selection; large gatherings or events are more cost-effective if entrees and sides are limited to only a few choices.
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