How to Make Banquet Menu & Menu Development Planning & Design: Expert Guide

Creating a well-structured and guest-centric banquet menu is one of the most important responsibilities of any hotel’s Food & Beverage department. A thoughtfully planned menu not only enhances guest satisfaction but also ensures smooth kitchen operations, cost control, and consistent food quality.

Whether you are launching a new hotel, planning a banquet event, or upgrading your current offerings, this expert guide will help you design a practical, profitable, and attractive banquet menu.

1. Understand Your Market & Guest Profile

Before designing any banquet menu, start with research.

✔ Key Considerations:

• What types of events do you host? (Weddings, conferences, corporate dinners, birthday parties)

• Guest demographics (age, culture, food preferences)

• Budget expectations (low/medium/premium)

• Regional cuisine demand (North Indian, South Indian, Continental, Chinese, Fusion)

• Competitor menu comparison

Understanding these factors helps you create a menu that is relevant and profitable.

2. Decide the Menu Format

Banquet menus usually fall under these categories:

A. Set Menu (Fixed Menu)

• Ideal for corporate events, conferences, and group bookings.

• Pre-decided number of dishes.

• Helps in cost control and smooth production.

B. Buffet Menu

• Most popular in weddings and large gatherings.

• Offers variety to guests.

• Requires proper planning for quantity and replenishment.

C. Customised Menu

• For high-end events or VIP clients.

• Requires chef’s involvement and pricing flexibility.

3. Select Dishes Carefully

Menu selection should include a balanced range of items that match the theme of the event.

✔ Keep in mind:

• Include both vegetarian and non-vegetarian options.

• Keep dishes that are easy to prepare in bulk without compromising quality.

• Avoid highly technical or slow-to-prepare dishes for big events.

• Ensure flavours complement each other.

• Consider local favourites and seasonal ingredients.

Well-Planned Banquet Menu Includes:

• 2–4 Welcome Drinks

• 3–6 Starters

• 6–10 Main Course Dishes

• Assorted Indian Breads

• 2–3 Rice Items (Pulao/Biryani/Steam Rice)

• Salads & Raita

• Desserts (Hot + Cold Options)

4. Focus on Menu Engineering & Costing

Menu development is incomplete without proper costing.

✔ Important Steps:

• Calculate food cost for each dish.

• Add production, labour & wastage margins.

• Final price should match market rates and profit goals.

• Categorise dishes as:

  • High Profit

  • High Popularity

  • Low Profit

  • Low Popularity

Use menu engineering to highlight profitable dishes while maintaining variety.

5. Include Seasonal & Local Ingredients

Using local and seasonal produce:

• Reduces cost

• Enhances freshness

• Supports sustainability

• Creates a unique regional identity for your hotel

For example:

• Summer: Mango desserts, refreshing coolers, melons, salads

• Winter: Gajar ka halwa, soups, rich gravies

6. Design an Attractive Menu Layout

Your menu presentation should be clean, visually balanced, and easy to understand.

✔ Design Tips:

• Use hotel branding, logo, and colour theme.

• Keep fonts simple and readable.

• Organise menu sections clearly.

• Highlight signature dishes.

• Use high-quality food icons or minimal graphics.

• Avoid overcrowding—keep enough white space.

If it's being printed, ensure:

• High resolution

• Proper margins

• Professional layout

7. Coordinate With Kitchen & Service Teams

Good menu planning requires teamwork.

✔ Conduct:

• Tastings

• Portion-size trials

• Buffet layout planning

• Service staff briefing

• Allergen information brief

• Preparation SOPs

This ensures the entire team is ready for smooth execution.

8. Test the Menu Before Final Approval

A mock trial helps you identify:

• Portion control issues

• Plating quality

• Temperature retention

• Guest experience flow

• Service timing

This step is essential for high-volume banquets.

9. Keep Updated Versions of the Banquet Menu

Hotels should always maintain:

• Seasonal menu

• Corporate packages menu

• Wedding package menu

• VIP Customised menu

• Special festival menu

This gives flexibility to sales teams and helps meet varied client needs.

10. Review & Improve Regularly

Every 3–6 months, review:

• Guest feedback

• Sales report

• Popularity index

• Food cost fluctuations

• Ingredient availability

Continuous improvement keeps your banquet offerings fresh, modern, and profitable.