A different kind of taste: February 2009 Morsel
Published: February 9, 2009
This month I am going to talk about décor — which requires a different form of taste than what I usually discuss. This one we experience with our eyes, not our mouths.
Last month I was with a friend in a restaurant, and the décor of the restaurant was not even close to what the chef was presenting from a culinary prospective. As a result, the business was making two separate statements, neither one of which helped create a memorable experience. This same concept happens with events. When there is a theme involved, make sure that your décor and F&B are working together harmoniously.
When I am working with a client who has a decorator working on the theme, I tell the decorator to create their schema first, because I will come in behind them with the culinary. I feel it is easier to write the culinary presentation around the décor because décor companies have a limited inventory. Culinary is much more flexible. By molding your menus to fit the themes, you give your customers most cohesive event and experiences money can buy.
Claire R. Gould is the owner of Rx for Catering, LLC, a 12-year-old culinary and logistics company that works all over the world negotiating and designing menus for meetings and events. Her company has done work for Coca-Cola, IBM, Honeywell and Embraer Executive Jets, among others. Gould teaches and writes about culinary and banquet trends and topics, and publishes a quarterly online newsletter "The Claire Diaries." Follow her on Twitter @Rx_for_Catering.
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