Catering Menu
A Catering Menu is a structured food and beverage plan designed for events and large gatherings. It's like a restaurant menu, but specifically created for serving large groups at special occasions. Event planners use catering menus to organize food options, pricing, and service styles for different types of events, from corporate meetings to weddings. The term can refer to both the physical menu document and the overall food service strategy. Related terms include "banquet menu," "event menu," or "food and beverage program."
Examples in Resumes
Developed Catering Menu options that increased corporate event bookings by 30%
Created seasonal Catering Menus for wedding packages ranging from 50 to 500 guests
Managed Catering Menu pricing and food cost analysis for high-end corporate events
Typical job title: "Catering Managers"
Also try searching for:
Where to Find Catering Managers
Professional Associations
Job Boards
Professional Networks
Example Interview Questions
Senior Level Questions
Q: How do you handle menu pricing and food cost control for large events?
Expected Answer: Should discuss methods for calculating food costs, pricing strategies, portion control, waste management, and ways to maintain profitability while meeting client budgets.
Q: How do you manage dietary restrictions and food allergies for large events?
Expected Answer: Should explain systems for tracking special dietary needs, alternative menu options, staff training for allergen awareness, and communication procedures between kitchen and service staff.
Mid Level Questions
Q: How do you plan menus for different types of events?
Expected Answer: Should describe how they consider event type, guest count, venue limitations, seasonality, and client preferences when creating menu options.
Q: What's your process for testing new menu items?
Expected Answer: Should discuss organizing taste tests, gathering feedback, cost analysis, and how they evaluate if a new item is suitable for large-scale service.
Junior Level Questions
Q: What are the basic components of a catering menu?
Expected Answer: Should be able to list main categories like appetizers, entrees, sides, desserts, and beverages, plus understand various service styles like buffet, plated, or stations.
Q: How do you handle last-minute changes to guest counts?
Expected Answer: Should explain basic procedures for adjusting portions, communicating with kitchen staff, and maintaining food quality while accommodating changes.
Experience Level Indicators
Junior (0-2 years)
- Basic menu planning
- Understanding of portion sizes
- Knowledge of common dietary restrictions
- Basic food cost calculations
Mid (2-5 years)
- Menu customization for different events
- Food cost control
- Vendor management
- Staff coordination
Senior (5+ years)
- Strategic menu development
- Profit optimization
- Team management
- High-volume event planning
Red Flags to Watch For
- No knowledge of food safety regulations
- Inability to calculate basic food costs
- Lack of experience with different service styles
- Poor understanding of dietary restrictions and allergies
