Event Planning and Food

One common factor that stood out most often was the use of food. It is not by accident that management regularly connected food with meetings and was willing to pay the price to either celebrate an achievement or to introduce a new policy or product. They were also creative. A cake or breakfast bagle were sometime used. Yes, there is a very suttle conection between food and why we eat it.

The psycho and physiological concept of using food is one of internalization. While at the same time of presentation, reinforcing other senses with another sensual experience of a positive nature will set the tone. When someone says that he will start in a few minutes and that those of you who need to (fill your glass, use the restroom, take advantage of the buffet line, or excellent food provided by….) get that positive reinforcement. Because, I want you to connect to it and feel a positive, positive, positive, a negative in this experience does not feel good

Certainly I am biased. I operate a catering business that provides food, and in the same time does not. I am more interested in making the experience one of sensation. First of all you eat with your eyes long before you taste the food. In addition, when you taste something you smell it more than you taste it. Try eating a very small bite while holding your nose closed and you tell me what you taste.

Another satisfying experience is texture. There is a reason why we like potato chips with our sandwich, and it is because of contrasting textures. All of this is done by the brain, without our permission, and in a manor that reinforces the concept of food, and that positive, positive, positive experience. The Ice Cream Cone is a perfect example. The Oreo dubble stuffed cookie is another good example. High end Pastry Chefs use this concept all the time. You see it used in pies too. That flakey cruchy pie crust with the smooth filling and nestled fruit or nut that only you think is the show stopper.

But what is this positive, positive, positive concept you always go back to? In a nut shell it is the brain in action. From a cullinary standpoint, if I do everything correctly I hit a home run. But for arugument sake lets say that I do one thing wrong. I have the right presentation, the right textues, but the taist is a little off from what I have served before and my guests know it. Not that there is anything wrong with the food. The taste is just a little different. They have had my food before and can taste the difference.

What would there experience be? If in a whole line of positives you end up with one negetive, the chances of having a negative experice is very remote. Only in the culinary world where your food is reviewed would you be zonked. I see this all the time where a comment is made about a taisting being more acidic, dry, salty, spicy, and the list goes on. In fact the mind works very hard to try and change it into a positive. Even when you change topics and move into the meeting topic.

If there is a question of cost. My comment would be to serve finger food at a time that people do not normally eat a meal. In this way the smaller portions are more affordable, and guests could experience a higher quality presentation. With wine at an adult after hours event the experience is complete.

The best thing to do is to let the experts do what they do best. Making the best tasting food look good is not something you should do yourself. Someone who has been trained and is working in the industry can be very cost effective. A simple wine paring and a fruit tray may be all that is needed for a small gathering. Letting the experts pick the wine and that right combination of fruit to go with that wine can help make your event a success.

Set your budget and charge for it. You would be surprised at the results, and how affordable it will be for you and your event. Developing a good relationship with a few peole who can provide these services could enhance any business enviornment.