How to Create a Catering Menu That Travels Well

A catering menu should be designed for the way the food will actually be produced, transported, held and served. A dish that is excellent immediately out of the kitchen may not be the best choice for every catering format.

Think beyond the recipe

Consider how each menu item handles volume, travel time, holding and final service. A focused menu can be easier to execute consistently than a long menu built only around variety.

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