I am an Event Coordinator for a country club in Illinois. We don't have the restaurant open, but we do private banquets and event. I have a chef that comes in for these. Although, sometimes it is hard to get a hold of him.
I'm not just in charge of the banquets set up, i also have to make the menu for that event and order the food.
I have absolutely NO restaurant experience. Since working banquets here, I bus now and then and will tend bar sometimes, but that's about it.
Does anyone have any advice to make creating menus for clients easier and low cost?