Not only is a food product's quality greatly enhanced when it's in season, but it's also less expensive. Similarly, menu items made with indigenous ingredients are less costly than items that have to be shipped across the country. A hotel may not have enough broiler and oven space to prepare 2,000 New York steak dinners or enough griddle and steam table space to whip up country-fried potatoes for 1,000 delegates. The appetite is stimulated by all of the senses, so it's important to try to balance flavors, colors, textures, shapes and temperatures. For example, Shock recommends that you strive for contrasting and attractive color combinations.
People love to eat foods that are attractively presented.
I've also done couscous in timbales and changed the plate color every course to make things visually exciting. Varying the style of service keeps things interesting. Keeping these factors in mind will help ensure your event's success. And, if you have questions, talk to the chef directly. The chef is a valuable resource, and he or she can help you get the most bang for your buck.