Crafting a menu is both a science and an art. How did you learn to balance guest preferences, dietary needs, and logistics?
You called it a ‘science and an art’ — I lean on a single versatile base (e.g., roasted veg jus) with two finishes, one dairy and one dairy-free, so the line plates from one core while covering most dietary needs and smoothing logistics. It keeps stations lean and speeds service, though I rotate the base each season so it doesn’t feel samey; do you pressure-test that mix before the event?