Adapting menus for different events is a bit of an art form, I think. It’s fascinating how food can change the dynamic of an event. I remember catering a sporting event once where the crowd was all about energy-packed snacks and easy-to-eat meals—think protein-packed salads and handheld wraps. Meanwhile, at cultural gatherings, there’s often a call for dishes that tell a story or reflect cultural heritage, like traditional paella or gourmet sushi rolls. The key is understanding the audience and purpose of the event. I typically start by considering the demographics of the attendees and the time of year—seasonal ingredients always enhance the experience. Then, I brainstorm which dishes might resonate best, keeping variety and dietary needs in mind. If you want to dig deeper, there’s a great resource that I came across. Anyway, keeping adaptability and creativity at the core of planning ensures each event has its unique culinary voice.