The Dos And Don’ts Of Planning A Wedding Menu

You might have found your dream wedding dress and even enlisted the help of a wedding planner who can help you pull together a ceremony straight out of a movie. But one thing that most people tend to forget is how important it is to plan the right menu for the wedding (and we're not just talking about the cake!). With an event that involves a diverse group of people (with equally diverse tastes) coming together under one roof, it’s almost impossible to plan a menu that would make everyone happy and also be in line with your vision for the wedding.

The keyword here is almost.

Thanks to some of the industry’s top experts, we’ve put together a handy list of dos and don’ts to follow as you go about planning your wedding menu. You’re welcome!

How To Plan The Perfect Menu For The Wedding

Do:  Plan in advance to avoid last-minute haste

Planning the wedding menu two to three months before the festivities helps reduce operational costs and gives an overall estimate of the expenses required to organise the menu. In addition, it also provides the families ample time to step out for food-tasting sessions, understand guest preferences and check for storage and transfer arrangements. Chef Somnath Rakesh, the banquet chef at Taj Aguada Fort and Resort, Goa, says, “Last-minute haste is waste. Hence, to have clarity about the final day, menu one must always plan so that we can provide ample space for mutual discussion, negotiation and decision making”.

Don't Overprepare to Avoid Shortage

Try to ascertain the number of guests beforehand so that you can avoid overpreparing for the menu. Preparing for more people than the expected attendees will lead to unnecessary wastage, increase operational and preparation costs and overload the workforce required to carry out operations.

Do: Have an idea of people’s tastes

The location, culture and ethnicities of the people play a vital role in determining the menu of a wedding. To ensure overall guest satisfaction, having a rough idea about the modern-day food trends or dietary restrictions of near and dear ones will help balance between traditionally prepared recipes and the latest evolutions in the food and catering industry.

Don’t: Opt for canned or exported ingredients

Opting for locally prepared eatables helps reduce operational costs, storage and transport facilities and reduces the risk of counteracting health issues. Opting for seasonally available ingredients also keeps the nutritional value of the food intact without hampering the natural taste of the dish and disrupting its aesthetic appeal.

Do: Have a clear idea about the serving style of the menu

Whether the serving style is table d'hôte, á la carte or buffet, having an idea of the serving style of the food gives an idea about the number of cycles required to replenish the dishes and plan the menu efficiently. Apart from reducing storage, it helps the kitchen staff to prepare dishes easily and perform food and beverage operations without counteracting hurdles in transfer, storage and replenishment. Swati Mohal, Catering Sales Manager of ITC Grand Central, says, “Having an idea about the serving style of the menu makes it easy to set up the seating arrangement, plan for the cutlery and crockery and also allot staff duties accordingly. Moreover, it also helps us as staff to make suggestions for the proposed menu and offer better options to ensure guest satisfaction.”

Don’t: Have too many options

While everyone would be happy to have a lavish buffet, having more dishes than the usual proposed menu by the catering officials increases operational costs exponentially and leads to unnecessary wastage. Having a fixed number of dishes under each section also gives your guests the time to relish each dish to their heart's content without carrying the guilt of not being able to taste and enjoy a certain number of dishes.