Choosing the dishes is only part of planning a wedding bhoj, or feast. Guests also need to know when food is ready, where to queue and where to sit. Discuss the meal flow with the venue before the final guest count is due.
Match the meal to the programme
Tell the kitchen when guests are expected and which ceremony parts happen before the meal. Ask how changes in timing should be shared.
If guests arrive in groups, explain that too. A plan for one large sitting may differ from a meal served over a longer period.
Check the serving route
Walk from the guest seats to the food area. Ask where the queue begins and make sure it does not close a door or cross the main ceremony route.
Check where people return with their plates. The layout should leave room for guests and serving staff to pass without squeezing between tables.
Tell the kitchen about food needs
Ask both families about food restrictions and preferences. Give the kitchen a clear list before the event. Confirm how dishes are identified and who guests can ask for help.
Do not describe one menu as the normal menu for every Nepali community. Let the family choose the food it wants and ask the kitchen what it can provide.
Think about elders and children
Ask whether some guests would prefer help receiving their meal. Arrange a family contact who knows those guests and can work with the serving staff.
Check seating, water and places to set plates. A small child or a relative who cannot stand for long may need a different arrangement from the main queue.
Agree the numbers and changes
Find out when the final meal count must be confirmed. Ask how children, suppliers and family helpers are counted. Keep any extra-meal or minimum-charge terms with the quotation.
If the guest number changes, tell the venue in writing. Updating the seating plan alone does not update the kitchen order.
Plan the end of service
Ask when food service closes and how late arrivals are handled. Let the family helpers know so they do not send guests to a cleared buffet.
A good meal plan gives the kitchen clear information and gives guests a comfortable way to eat. Keep the timing, seats and people in the discussion alongside the menu.
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