If you want your meeting or incentive menus to work, your catering director needs key information about your event and your group. First, what are the goals of the meal and where does it fit in your schedule? For example, do you need a relatively fast lunch that allows attendees to make their afternoon tee-times, or is there a recognition portion of the luncheon agenda that deserves a delicious dessert to linger over? Tell the chef what has worked and what has not

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