Nili Cohen Mintz Catering

Interactive food stations (sushi rolling, pasta bars), plant-based menus, Middle Eastern fusion with Asian influences, artisanal cocktail bars, and zero-waste catering with locally sourced ingredients are top trends.

Menu details, price per head, minimum guest count, overtime fees, service staff ratio, setup and cleanup responsibilities, cancellation terms, liability insurance, and the kashrut certification level.

Some halls allow it while others require in-house catering. When external catering is allowed, expect a kitchen usage fee or corkage charge. Verify this policy early in your venue search.

Compare price per head (including VAT), menu variety, service style, staff count, included extras (cake, cocktail hour), and reviews from past clients. Don’t just choose the cheapest—quality matters.

Choose a buffet over plated service, limit the cocktail hour, opt for seasonal ingredients, reduce the number of courses, negotiate a lower open-bar tier, and confirm your guest count accurately to avoid paying for no-shows.