Consider fresh uncooked foods as well as cooked. Contrasting color, texture, flavor and temperature make for a more interesting meal. Choose something crunchy, smooth, spicy, light and refreshing. Flavors in the dishes should rarely be duplicated. The final combination of dishes served should be compatible.
Attractive presentation is important.
Already prepared foods are helpful time and labor savers. Order large sealed bags of mixed salad greens. These are washed, dried and ready to serve. Serve dressing separately. No mixing labor is involved, guests can use the quantity they like, and leftovers are not wasted.