What better examples to give than those that are real? My personal white glove approach with clients extends to making what could be a challenging task a little easier to handle.
Such is the case with my Favorite Tapas couple. I am totally biased, I love tapas! When enjoying this style for dinner, versus its traditional pre-dinner appetizer light course - the journey is long: Sit, eat, drink, eat, repeat, repeat, repeat,... And of course the excellent conversation that extends into the long meal.
However at a wedding a meal that would take over an hour is simply not acceptable. UNLESS the meal is pre-planned and structured like an "activity" at the event. Dinner with dessert and the starter course needs to fall under an hour in most cases.
"Serving multiple plates means multiple servers, per table, making many returns. That means more kitchen prep staff, servers, logistics, etc. That means more money for labor."
A couple of service specifics for a Tapas menu:
- Review which types of tapas to serve
- Consider the dinner timing
- Advise on cost savings (in a tastefully presented way)
- Address tapas concerns (to be tackled in a later post).
First, the couple completed my "flavor guide" questions. Which restaurants do you frequent, and pull your top 3 apps, and entree from each.
Second, discussion on absolutes: absolutely NO preferences, some people Hate skirt steak, others cannot stomach greens beans, or heavy sauces, or fried food, or "fill in the blank ____". Tastes from person to person vary - and the couple MUST love whats served. MUST!
Third, budget. Yes, I will always think about budget because everything (yes really everything) impacts budget. Do you want the best cuts of meat (filet mignon or t-bone) or will poultry or pork fit the bill? Shrimp or tilapia? Your talking $3-6 for shrimp versus $1-2 for anything other than shrimp. (Use my MIL trick: Say your allergic and it kills the "shrimp are a must" convo).
[Seasonal Menus Along these lines, in season veggies, sauces and ingredients help lower the price. Serving mango salsa in mid winter is a price variant going from summers $1 per piece to winters $3-4 per piece (and an up charge for already ripe). Same for asparagus and those fancy "cantaloupe melon Hors D'oeuvres on cream cheese canapés and chives," save it for summer! See the email below on using seasonal sauces, veggies, etc. ]
Lastly, plating. Serving multiple plates means multiple servers - per table - making many returns. That means more kitchen prep staff, servers, logistics, etc. That means more money for labor. Price increase ranging $1,000 and up (yes, increased labor by a thousand dollars). How to serve tapas AND not increase the labor expenses? For that tip, your have to read the email below under "Main Menu"....
Happy Reading!
"Quick cost saver: Catering sauces, veggie choices, etc. will be seasonally based and feature caterers special touches."
Actual Content from Planning Sessions
================================
Email to catering post initial phone call/proposal request.
"Thank you ... [Insert your cordiality]... Per the pricing we discussed (insert here) the following is the couples "flavor guide" for planning the menu.
A variety of savory and sweet choices to be served.
Ideas Lists / Favorite Flavors from the couple
Some Tapas Starter Ideas:
"Thank you ... [Insert your cordiality]... Per the pricing we discussed (insert here) the following is the couples "flavor guide" for planning the menu.
As discussed our couple prefers a Spanish/Spain food theme, tapas style. Please use the ideas as a guide, however our Price Points as discussed are priority.
I asked the couple to pull together some starters and meals they like at their favorites tapas restaurants. This way we are on the same page with flavors. Those are listed at the end.
The couple is aware your final menu will be tailored to the couples likes, but not exact copies of dishes. Catering sauces, veggie choices, etc. will be seasonally based and feature caterers special touches.
Absolutes:
No allergies. However we insist on grilled not fried and a "Fresh and light" fare.
Grilled not fried.
Not heavy meats.
Poultry is welcome
Seasonal fish.
Passed Hors D'oeuvres: Tapas Flavor starter bites:
A variety of items.
- bacon wrapped dates
- Tapenade on crostini (toast)
- Spains cheese/s and olives
- Soup shooters unless those are table served. Caters proposals.
(Manchengo, wine infused cheese, goats and sheeps milk variety, etc.)
Main Menu:
Instead of a large serving of 2 tapas, we are leaning toward mini entree service on a trio, followed by a duo plate. (The couple is opposed to buffet and family style). We realize individual portions will not be large, instead "filling up" in the 5 individual tapas size courses.
Seated Menu:
- Starter Soup Gazpacho or Seasonal Seafood Soup. Served as a shooter or cup.
- If a salad is needed (for timing). Or alternative single tapa service.
- Trio service on the final plate.
Dessert:
No Cake Service, No cake cutting. No cake gifts.
Couple has selected:
Gelato Station and Expresso Bar
Vendor TBD.
Ideas Lists / Favorite Flavors from the couple
Some Tapas Starter Ideas:
*Stuffed Olives with peppers
*Catalan bread or crostini with ripe tomatoes and goat cheese
*Artisanal Cheese Selection
*Spinach and manchego stuffed mushrooms
*Empanadas
*Bacon wrapped dates
*Cured sausages
*Meatballs and spicy sauce
Main Meal ideas:
*Wood oven roasted veggies with pinenuts
*Beef Tenderloin and blue cheese
*Citrus cured salmon
*Grilled Octopus
*Spicy potatoes with a tomato aioli
*Skewered chicken and chorizo sausage
*Seafood or vegetable paella
*Gazpacho or Seafood soup
*Mussels
# End of List #
Thank you, we look forward to your questions and ideas.
From the Everyday to the Extraordinary...
Joanne
Owner | Consultant
Joanne Klee Marketing & Events
Service Excellence | Detailed | One Stop Solutions
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