This month I am going to talk about décor — which requires a different form of taste than what I usually discuss. This one we experience with our eyes, not our mouths.
Last month I was with a friend in a restaurant, and the décor of the restaurant was not even close to what the chef was presenting from a culinary prospective. As a result, the business was making two separate statements, neither one of which helped create a memorable experience. This same concept happens with events. When there is a theme involved, make sure that your décor and F&B are working together harmoniously.
When I am working with a client who has a decorator working on the theme, I tell the decorator to create their schema first, because I will come in behind them with the culinary. I feel it is easier to write the culinary presentation around the décor because décor companies have a limited inventory. Culinary is much more flexible. By molding your menus to fit the themes, you give your customers most cohesive event and experiences money can buy.