Create a Tasting Menu BEO in TripleSeat as its own event

Client must confirm tasting menu selections two weeks prior to the event

Ask about all dietary restrictions

Each taster has their own tasting menu printed with a Common House pen for their own note-taking

If trying wine, have the wines listed on ½ sheet for each taster

Director of Events to have BEO printed, full menu options printed, tasting menu printed, floor plan (if decided) or blank floor plan printed

Portions should remain small. Just a few bites per person (including the Events Director)

Events Director should taste the food for quality control and be able to engage in conversation about each dish (always add +1 to the number of guests at the tasting to include yourself!)

Wine tasting can be added (3 reds, 3 whites, 1 sparkling); communicate with MOD ahead of time about this if the client would like to try wines and add to the tasting BEO

Schedule at 1:30pm or after when kitchen is slower

Tastings should take place between 2 and 6 weeks prior to the event date for seasonality

Block 1.5 hours for the duration of the tasting

MOD or seasoned server to take point on bringing up dishes and informing the tasters of the dish name and details

Same point person to be in communication with the kitchen on firing dishes to keep the tasting moving at a quick pace

Each dish should be placed on the table with a serving utensil

Each dish should be served as you would at the actual event (canapé on plate or board, family-style dishes to be on one platter and guests to serve themselves, etc.)

Events Director to take notes on client reactions, thoughts, feedback and add all notes to the event BEO under ‘Kitchen Notes’ as it correlates with the dishes they select

Give verbal and written feedback to Chef after tasting on clients thoughts for each dish

If they do not decide their menu at the tasting, follow up within a few days to finalize selections/answer any additional questions (always encourage them to make their selections then and there!)