A welcome aperitif or the main reception?
An aperitif before a seated dinner serves a different purpose from a reception built entirely around small bites. The former should stimulate the appetite without giving away the whole menu; the latter needs a progression and an overall offering suited to the event's duration. Agree quantities and rounds of service with the caterer according to timing, guest numbers and subsequent courses: a single formula will not suit every occasion.
Variety does not mean adding more dishes
A thoughtful selection can be more interesting than a very long list. At the tasting, look at the whole menu: are there different textures? Do delicate and stronger flavours balance one another? Do the dishes repeat themselves or form a progression? Vegetarian alternatives deserve an identity of their own, rather than merely the removal of an ingredient. Aim for clear choices without making the service difficult to follow.
The most useful test: eating it standing up
Finger food should be enjoyable during a conversation. Try it while imagining a guest holding a glass: is the dish stable? Does it need cutlery? Could a sauce drip? Where will the empty container go? These details are not trivial. If a dish requires both hands or a surface, provide tables and a suitable style of service.
Timing matters as much as presentation
An attractive presentation is not enough if trays arrive all at once or leave long gaps. Ask how rounds will be spaced and how hot and cold dishes will be handled. Kitchen position, distance to guests and available space all affect the choices. A site visit also helps establish which dishes can be served under the planned conditions, rather than relying only on a photograph of the food.
Share guests' needs before finalising the menu
Communicate allergies, intolerances and other dietary needs early and discuss them directly with the caterer, including preparation and service arrangements. Identifying ingredients by sight or assuming a dish is suitable is not enough. Before confirming the menu, clarify how guests will identify alternatives and whom they can speak to during the event.
The best results come when flavour, presentation and practicality are considered together. To start planning your event, tell the Food & Sweet concierge about the occasion, the venue and the experience you have in mind: these are the starting points for a coherent proposal.