WEDDING CATERING – A DEMANDING ART

Wedding Catering is an art. Without doubt. Much like a housewife who masters the art of home management, encompassing within her several portfolios, wedding caterers too should possess certain important management skills to be successful.

 

Weddings require a great deal of planning, a keen sense of accounting, quick decision making ability and most important of all futuristic thinking. Innovation is the key in all professions. A wedding caterer should be open minded to experiment and move along with changing times.

Whether it is terms of dishes, planning of the menu or innovative designs in presentation of buffet counters or even in terms of uniforms of the service

 

Indian cuisine is varied and each client has a unique taste and requirement of their own. To strike a balance between their requirement and budget is by itself a huge task. A good rapport needs to be built between the client and the wedding caterer from the word ‘Go’. Complete trust and comfort levels have to be reached in order to pull off a successful event.

 

Complete transparency on the part of the wedding caterer and the client is very important. The Client needs to be clear in expressing his needs and budget constraints, if any. Keeping quiet on the budget front will give the wrong impression to the catering team. Otherwise it will place the client in a tight spot after the wedding when settlement has to be done.

 

Likewise, the wedding caterer also needs to honestly say what can be provided within the mentioned budget. There is no use in giving false promises and letting down the client citing financial factors.

 

The wedding caterer has to keep several factors in mind while agreeing to take up the event. If the proposed wedding is at the peak of summer then proper planning needs to be done in terms of preserving the edible items in humid or hot conditions.

 

Similarly if a wedding is planned during the festive season then proper planning on finances is a must since all commodities are likely to go up in price. So costing is of absolute importance.

A wedding caterer should also be smart enough to manage unexpected bandhs or natural calamities that are likely to throw things out of gear. Excuses cannot be given and are not acceptable in wedding catering. Deliverable cannot be compromised on in wedding catering.

Profit is the basis of any business. But wedding catering is all about guest satisfaction which cannot be bought off the shelf. Excellent service and great hospitality alone can earn good will as far as wedding catering is concerned.

 

 

Hence if you are looking for a long innings as a wedding caterer be sure to  get your priorities right and do not take your responsibility light for it is a very demanding profession. Every client chooses the wedding caterer based on a certain amount of trust and that faith should never be upset for it a life time event for the couple.

** Nala Bhaagam is the catering unit of Haritham Events.

DECIDING THE MENU : AN INTERESTING PART OF EVENT PLANNING & WEDDING CATERING

Selection of an appropriate Menu plays a major role in the success of an event. Its proper execution being the other major element. As wedding planners having our own catering team in Chennai, Haritham is  known for its innovative creations.  We find most clients are excited about choosing the menu. Only 10% of clients leave it completely to our discretion either due to lack of time or due to living away from home and not knowing the trend or simply because of a lack of interest.

In the normal course of discussion with any wedding caterer the initial enthusiasm of the client tends to include all types of dishes into a packed menu. When you are considered as one among the best wedding planners – cum –  caterers in Chennai we have a lot of responsibility in convincing are urban clients about the need for a crisp and appealing menu.

 

Clients who perform weddings in their ancestral village or town lean more towards traditional dishes whereas clients based in Chennai tend to get a bit overboard in mixing cuisines.  It is then our duty to advice on what would be an ideal choice and the best appreciated too.

 

For a recent engagement that we did the client was very clear about he menu they wanted. It was an evening event and they were particular about having only tiffin items in the menu.

The following was the menu suggested by us and agreed upon by them:

Snacks 4-6 pm
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Cheese corn ball

Musk Mellon juice

Coffee

Tiffin Dinner 7 pm – 10 pm
++++++++++++++++++++

Rabdi  with Malpuvaa

Kasi halwa

Adapradaman

Veg Bonda

Vegetable idly, coconut chutney, sambar,

Andra pesarat

Ginger chutney and SPL sambar,

Aapam

Veg stew

Rumali roti

Panner tikka

Panner butter masala

Beeda

Vettrilai and pakku

Going by the age group of the people attending the function – mostly middle aged and senior citizens – we were wondering how the grilled paneer dish would be welcomed. But much to our astonishment every one loved the paneer tomato capsicum grilled item. The whole menu was a hit.

Curd rice being an inherent part of any south Indian dinner menu, was not chosen here. The client was very clear that they did not want it. And a few of the guests did mention that they had expected curd rice to be a part of the menu since it is a kind of  comfort food for most people.


Expect for Payasam the client did not want ice cream as dessert. As wedding caterers, we have often found that in summer no matter what age thy are every guest looks forward to a scoop of ice cream.

We had added two flavours of ice cream as a dessert stall as a surprise to the client and sure enough it was a sell-out. Our client was so happy at the end of the day.

 

Wedding catering is all about knowing the pulse – in this case the taste – of the guests in general and providing what they look forward to. As event caterers we are duty bound to go by the client’s request, but should also be responsible enough to give a wholesome menu that would satisfy most people invited and make it a memorable event.