She recommended following the practice of food service professionals by planning the main dish first, then soups, sandwiches, vegetables, salads, dessert, breads and beverages last. Once the menu has been planned, see if the costs fit in the budget. Ways to provide a nice meal at a reduced cost include buying a smaller cut of meat and serving canned or frozen vegetables instead of fresh, which also cuts preparation time. Expense is not the only consideration when cooking for a group. It often helps to cook in smaller dishes rather than one large batch.
Looks are also important.
Serve foods of different colors and textures to provide variety, but don't choose a big gathering as the time to try a new dish. While Southern cooks tend to rely on tradition to dictate what they serve, Warren suggested keeping guests' preferences and culture in mind when creating a menu. Warren suggested hosts limit seasonings and accommodate guests' allergies, such as peanut or seafood allergies. Another smart precaution is to prepare a hearty vegetable dish for vegetarians, and if there's turkey, cook at least one pan of dressing without meat juices. She also recommended choosing foods that are not runny or those without a lot of crumbs to make clean-up easier.