As an additional operational control, weekly catering menu meetings bring together key management personnel to review upcoming functions. Communication between production and service staff is necessary to successfully carry out a number of catering functions within the same time period.
Identifying possible logistical problems for multiple functions, such as shortages in service staff, timing schedules between functions, and availability of table-service equipment, linens, tables, and chairs, is an important goal of menu meetings.
ž Purchasing is another area where menu meetings are often highly effective. Function sheets are reviewed with the chef, purchasing agent, maitre d’hotel and sales staff. Current fluctuations in the prices of main menu items such as beef and fish can be recognized and steps taken to restructure menus to account for increased food costs.