Wedding food at the restaurant

Alright, ditch the stiff lecture style—let’s talk real advice, no sugarcoat, no drone.

the restaurant in Isfahan

First off, weddings… they’re wild. Honestly, if you’re a  and you wanna nail it, you have to get that weddings are not the time to run your usual Friday dinner routine. People are about to cry, laugh too loud, and dance like nobody’s filming (until they see TikTok).

So, yeah, job one is: actually listen. Not that fake “oh sure, we’ll make it special” stuff, I mean really listen to what the couple’s dreaming of. They want a garden party with Persian tiles? Or are they going full-on Great Gatsby glam? You’ve gotta get inside their heads. Sometimes people want so many options it’s like, okay, are you feeding an army or throwing a food festival? Get a person on the couple’s team—like, one human, not just a phone number—so they always have a go-to for their frantic “OMG, we need vegan, gluten-free, AND sugar-free” panics.

Food. Listen, magic happens in Esfahan kitchens—saffron, biryani, *khoresht-e mast*... the whole shebang. But nobody wants a “one size fits all” menu. Give ‘em a tasting night, let them taste that new wild fusion you tried with duck and pomegranate, and guess what? They’ll love you for making them feel like royalty (even if they reject half your ideas). And yeah, . One sad scoop of rice isn’t cutting it. Make it look good, stack it, sprinkle stuff, light a fire under it if you have to (okay, maybe don’t set off the fire alarms). Persian sweets towered like they’re about to topple—guests eat with their eyes first, trust.

Ambiance? Bro, you’re in Isfahan. Don’t tell me you’ve got boring white walls and call it a day. Drape some color, go wild with the tiles, fill the courtyard with orange trees or something—make it Instagram-worthy at least. Good music is not negotiable. If you can swing a live band, do it. If you can’t, get a DJ who won’t play “Despacito” for the millionth time. And oh, if the couple wants that one cousin to sing a love ballad—let it happen, just cross your fingers.

Now, service. If I get grim stares from the staff, tables left looking like a food tornado hit, or someone forgetting Auntie Fatemeh’s nut allergy, I’m out. Train your people so they know their stuff, can banter a bit, and keep things moving. Weddings run on a loose schedule—that means staff gotta adapt. Did the speeches go long? Don’t dump the soup on the tables like it’s nothing. Someone’s always late, someone always needs an extra chair, someone will spill red juice. Get used to it.

Final thing: It’s about making memories, not just filling bellies. Nobody remembers the napkins, but everybody remembers if the vibe was right and the food slapped and the staff made gran so happy she’s still raving about it next Nowruz. You wanna be “the best restaurant in Isfahan”? Bring the energy, put in the legwork, and honestly—have a little fun with it. Because if you look bored, guests will be bored. And hey, life’s too short for another cookie-cutter wedding dinner.