Menu Development That Makes Events Memorable
Every event deserves food that people actually talk about afterwards. We create menus that work for your specific gathering—whether you're planning a company lunch for fifty people or a family celebration where Aunt Marie has dietary restrictions nobody remembered to mention until the day before.
Based in Drummondville, we've been helping event organizers across Quebec solve the "what should we serve" puzzle since early 2023. And honestly? It's more interesting than it sounds.
What Menu Development Actually Involves
Most people think menu planning is just picking dishes from a list. It's really more like solving a puzzle where the pieces keep changing shape.
We start by figuring out what you're actually trying to accomplish. A networking lunch needs different food than a celebration dinner. Budget matters, but so does the venue's kitchen setup—there's no point designing an elaborate hot meal if you're in a space with one electrical outlet.
Then there's the guest list. Corporate events usually need options that travel well and don't require utensils during presentations. Family gatherings often involve navigating dietary requirements that range from legitimate allergies to Uncle Bob's insistence that he "doesn't do vegetables."
- Menu concepts developed around your event goals and practical constraints
- Recipe testing to confirm dishes work at scale and hold well during service
- Ingredient sourcing that balances quality with your actual budget numbers
- Timing logistics so everything comes together without kitchen chaos
- Dietary accommodations that feel integrated, not like an afterthought
How We Build Your Event Menu
We've refined this process through dozens of events since March 2024. It's flexible enough to adapt but structured enough to keep things moving forward.
Discovery Conversation
We talk through your event details—venue, guest count, budget realities, timing concerns. This usually takes about an hour and honestly saves weeks of revision later.
Concept Development
You get three menu directions to consider. Each one tackles your requirements differently so you can see the range of what's possible within your parameters.
Refinement Phase
We take your feedback and adjust. Sometimes this means swapping proteins, sometimes it means rethinking the whole service style. Most menus go through two or three rounds here.
Testing Round
For larger events, we prepare sample portions to confirm timing, presentation, and taste. It's the stage where we catch problems before they become day-of emergencies.
Documentation
You receive complete recipes, ingredient lists with quantities, prep schedules, and service notes. Everything your catering team needs to execute without calling us every hour.
Event Support
We're available by phone during your event for questions. Most clients don't need this, but it's there if the venue's oven decides to quit or guests arrive an hour early.
Where Our Experience Shows Up
We've developed menus for corporate product launches, wedding receptions, fundraising galas, and that memorable retirement party where the guest of honor turned out to be vegetarian—a detail nobody mentioned until the planning call.
Each event taught us something. The insurance company conference where we learned that "light lunch" means different things to different departments. The family reunion where accommodating everyone's dietary needs required more creativity than anyone expected.
Budget Flexibility
We've created impressive menus at various price points. Constraints often lead to the most creative solutions.
Dietary Navigation
Allergies, preferences, religious requirements—we build menus where alternatives feel natural, not separate.
Seasonal Awareness
Quebec ingredients change dramatically through the year. We design menus that work with what's actually available when you need it.
Venue Adaptation
Full kitchens, warming stations, outdoor setups—we adjust menus based on real cooking and serving conditions.
What Clients Say About Working With Us
"We needed food for a corporate retreat with vegetarians, someone with severe nut allergies, and about six people who claim they 'don't eat anything.' Salvatore created a menu where nobody felt like they got the weird option. The food was genuinely good, and we didn't have a single complaint—which for our group is basically a miracle."
Émilie Brousseau
Marketing Director, Regional Tech Company