Start from the programme
Write down what happens when: arrival, sessions, breaks, speeches, networking, the end. Food should fit into those gaps, not compete with them. A 15-minute break needs food that can be picked up in seconds; a 90-minute lunch can be a full buffet; a reception after a talk needs food people can eat while standing and talking.
Know who is coming
- International guests: include familiar Western dishes alongside Taiwanese classics, and label dishes in English and Chinese.
- Senior or client guests: fewer, better dishes, served neatly, often with staffed service.
- Large teams: variety and clear labels so people find what they can eat quickly.
- Mixed diets: plan vegetarian dishes everyone will enjoy, and collect needs with registration.
Balance the menu
- One or two familiar anchors: rice or noodle dishes, grilled chicken, dumplings.
- One or two dishes that make the menu feel special.
- Something fresh: salad, vegetables or fruit.
- A vegetarian main, not only vegetarian sides.
- A dessert that holds its shape at room temperature.
Think about the room
No kitchen and no power means dishes that are good at room temperature or travel well hot for a short time. A small room means fewer, larger platters instead of many small ones. Carpeted conference rooms and laptops on tables mean food that does not drip or crumble. Tell the caterer about the room before choosing dishes; it changes what will work.
Match the service level to the event
Internal meetings and trainings usually need drop-off. Receptions and launches look better with setup, so the table is finished when guests arrive. Events with clients, executives or a long programme run more smoothly with staffed service. The service level often matters more to the guest experience than one more dish on the menu.