Start with the event schedule
Map the ceremony, guest arrival, snack service and main meal before choosing individual dishes. This helps avoid crowding and keeps food service aligned with the event flow.
Plan around guest count
Guest count affects counter quantity, buffet layout, preparation volume and service staffing. Keep a realistic confirmed count and a sensible buffer.
Balance variety and speed
A strong menu has enough variety to feel generous without creating unnecessary duplication. Live counters should complement the main meal rather than slow it down.
Finish with service details
Confirm venue access, serving areas, water and power needs, service timing, cleanup expectations and any dietary preferences before finalizing the menu.