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Keeping Your Restaurant On Its Toes

When you run a business like a restaurant, it can be easy to get complacent about the details. Your employees might be used to you checking in on them during certain times of the week, or you might get comfortable with your same old menu. Unfortunately, if your place stays exactly the same, customers can lose interest—which can be bad for business. I want you to know what you need to do to make your restaurant beautiful, functional, and relevant, which is why I made this site. Here, you will learn key strategies for perfecting your business, so that you don't end up with a mess on your hands.

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Keeping Your Restaurant On Its Toes

Gourmet Menu Ideas For A Small Wedding

by Julio Myers

According to a popular wedding planning website, the average cost of a wedding in America is over $31,000 dollars. While that's great if you can afford it, realistically, many couples cannot. Some can afford it but simply prefer to save money towards a home. Others still prefer a small, intimate gathering, where they truly have the time to spend with all of their guests.

With a larger wedding, oftentimes corners are cut at the reception as this comprises 40-50 percent of the overall wedding budget.  If you don't want to be limited to the usual choices of chicken or beef tenderloin tips, consider scaling back your guest list so you can have the gourmet wedding of your dreams. Here is a sample wedding dinner menu to get your creative culinary juices flowing and help you narrow your focus before you interview caterers.

Hors d'Oeuvres

If you will be having a cocktail reception for your guests, tray passed hors d'oeuvres are a must, especially if there will be a length delay between the wedding and the dinner.

Options to consider include:

  • Golden brown wonton cup with seared, sesame crusted ahi tuna on a bed of micro greens, drizzled with a wasabi sauce
  • Smoked salmon and cream cheese on a pumpernickel rye round, garnished with minced Bermuda onions, capers, and fresh dill
  • Cherry tomatoes stuffed with a garlic and bacon aioli topped with alfalfa sprout, an elegant play on the classic BLT
  • Medium-rare beef tenderloin on a miniature potato pancake, topped with a Béarnaise sauce
  • Pita chip with hummus and a Kalamata olive and feta cheese tapenade


This is the first course once the dinner begins. It should set the stage for the culinary theme to come.

Options to consider include:

  • Maryland crab cake on a bed of greens with a rémoulade
  • Tequila and lime marinated poached prawns, served chilled with a chimichurri herb sauce
  • Personal caprese pizza with a garlic sauce, fresh buffalo mozzarella, spinach, Roma tomatoes, and balsamic glaze
  • Seared fois gras with toast points and lingonberry jam


The main event should be nothing short of spectacular, ensuring your wedding will be an event your guests will never forget.

Options to consider include:

  • Beef Wellington is sumptuous beef tenderloin topped with a delicate liver mousse and mushroom duxelles. It is then wrapped in puff pastry and baked until golden brown outside and a perfect medium-rare inside.
  • Pistachio crusted salmon fillet with a side of seared sea scallops, served with a duo of sauces, lemon cream, and Hollandaise.
  • Grilled duck breast and quail stuffed with wild rice and sausage, served with a tart cherry sauce and microgreens salad

These are just a few of the many options to consider. When you interview potential caterers, ask them what their gourmet specialties are.