For beginners, it would be grossly imprudent for a dish typically served at dinner to appear on the breakfast table. While very few hosts would make such a mistake, there are still foods that are at best avoided when you are hosting clients at an entertainment function. These depend on the average demographic of your clientele, the expected number of attendees, the length of the function, and what the venue is equipped to handle.
Cupcakes: While they are fun (who doesn’t love a good cupcake?), keep in mind that you are entertaining your clients. Something too simple a fare may cause them to cast aspersions on your judgement, and that can be hardly what you want them to think of you.
Barbecue ribs: This has been known to cause heartburn, something you don’t want your clients to have. It can also worsen acid reflux and burping for hours afterwards can be hardly what you or your clients want. Plus, it also reduces productivity, so if there are activities planned for later that require physical exertion, it can hardly be your choice when entertaining business clients. If it is the summer, you would do well to avoid it any cost – bacteria multiply faster in the 40-140°F temperature range, and since barbecuing is typically done outdoors, you might not want people being affected by bacteria salmonella or going down with food poisoning and remembering you that way.
Sandwiches: It is a great choice, but the wrong one when there are clients. You or your crew might not be able to make them on the spot if there are a large number of clients present. If they are prepared in advance, they could very well become soggy by the time they are served, leading to negative impressions all around.
Spaghetti / Long noodles: These are only good when served hot. That means you would have to serve them as soon as they have been prepared. Even if you brought it to the table as soon as possible, ten minutes makes a lot of difference. It is easier said than done to get the meal/snack beginning on schedule at function where your clients are supposed to be having fun and not forced to abide by a military-style timetable.
Just like sandwiches, you can’t keep it simmering over a low flame, so if any client happens to taste the spaghetti some 10-15 minutes after it has been prepared (highly probable with all the socializing that can be expected of such a function), he/she is in for a bad experience. Bet you don’t want that either.