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The term banquet is originally French but has been in use in England since the 15th century. It was used to describe a feast for the powerful and the wealthy.

Nowadays it refers to a ceremonial meal that is attended by many guests. The meal is normally formal,  very elaborate and lavish with many courses. A banquet is normally held in honor of a person or specific occasion like a wedding, graduation of students or a 50th wedding anniversary.

Speeches, toasts and ceremonies form part of a banquet and the serving of food and beverages are timed to to coincide with this.

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Any company that wants to make a success of banquet catering needs to have a high level of expertise in three specific areas. 

1. FLEXIBILITY A banquet is  dynamic operation in which change is an ongoing process. Caterers must be able to adapt to unforeseen changes when guests arrive late or ceremonies take longer than anticipated. Menus should be flexible to cater for client’s personal tastes as well as health needs of guests with allergies to certain foods.
2. FOOD AND DRINKS. Amid these changes the quality and quantity of food should be above reproach. Presenting these foods in eye-appealing ways adds to its lustre. But this is not where the process ends. Accompanying beverages such as wine and non-alcoholic options must blend well with the cuisine on offer while being served at optimal temperature.
3. FRIENDLY SERVICE. The service rendered by wait-staff can render any event a success or failure. Small details like personal hygiene and following etiquette is of the utmost importance. The response given to the guest’s needs should be prompt, efficient and above all – friendly. All of these help to  create an unforgettable banquet experience.

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Banquet catering can pose a challenge to any catering company. Some issues should always be open for negotiation. Planning the menu is one such issue. The clients personal needs and wishes have to be taken into consideration and adhered to. The client’s budget also comes into play and any catering company worth it’s salt will be able to offer a client various options in this regard.

Among the non-negotiable issues is the quality of food. Every course that are served at a banquet is open for scrutiny as guests have ample time to saviour the aroma, eye-appeal and taste of the food that are placed in front of them.

Every chef will agree that the safety and sanitation of the food that is served is of the gravest importance.  Though food hygiene may become quite a  challenge when catering off-site at a venue of the client’s choice it is never an excuse and professional caterers like Prue Leith Catering will never compromise in this area.

CONTACT PRUELEITH
Gourmet Chefs Academy South Africa :www.prueleith.co.za

Prue Leith Catering telephone:
0861 105 889

Prue Leith Chefs Academy telephone:
+27 (0)12 654-5203

Prue Leith’s Restaurant telephone:
+27 (0)12 660-3260

Chefs Academy and Prue Leith’s Restaurant physical address:
262 Rhino Street,
Hennopspark,
Centurion,
0046,
South Africa

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