Focus holiday hosting on guest experience and crowd-pleasing food, ignore social-media pressure, and prioritize simple, satisfying choices over perfection.
The First Thing You Should Consider When Planning Outdoor Meals - Tasting Table
Plan outdoor meals around wind and warmth by choosing hardy, room-temperature-safe dishes, avoiding cream-based sauces, using reusable serveware, and minimizing single-use drink bottles.
Harvard University Dining Services plans and prepares nearly 3 million meals yearly for about 7,000 diners across 14 halls, balancing feasibility, preferences, and logistics.