26 July 2026
An event menu should support the occasion rather than compete with it. Begin with the service style, programme length and number of guests, then choose dishes that the kitchen can deliver consistently at that scale.
Ask about dietary requirements early and avoid treating them as last-minute exceptions. Clear counts for allergies, vegetarian preferences and other needs help the food-and-beverage team plan safely and respectfully.
Variety matters, but an overly long menu can slow service. A focused selection of familiar Nigerian favourites, well-chosen international options, sides and alcohol-free drinks often creates a better experience than too many competing dishes.
The final menu, price and availability should be confirmed in the written event quotation. Keep that approved version with the programme so hosts, planners and service teams are working from the same plan.
Back to the Journal