The Kid Table Doesn't Have to Be an Afterthought
Here's what usually happens: parents spend weeks choosing between the lamb and the beef for the adult menu, debate wine pairings, agonize over the dessert bar. Then someone says "oh right, what about the kids?" and the answer is always the same: schnitzel fingers, French fries, ketchup. Done.
I get it. Kids are picky. But after catering hundreds of events with significant kid populations, I've learned something: kids don't hate good food. They hate food they don't recognize. There's a difference. And there's a middle ground between soggy chicken fingers and the adult truffle-crusted whatever.
The Golden Rules of Kid Menus
Rule 1: Keep it recognizable. A 7-year-old doesn't want deconstructed anything. They want food that looks like food. Chicken that looks like chicken. Rice that looks like rice. Don't get creative with plating for kids — they don't care.
Rule 2: Separate components. Kids hate mixed food. Don't put the sauce ON the chicken — put it next to the chicken. Don't mix the vegetables into the rice — serve them separately. Let them choose what touches what on their plate.
Rule 3: Finger food wins. The easier it is to eat with hands, the more kids will eat. This isn't about manners — it's about getting nutrition into small humans who are more interested in running around with their cousins.
Rule 4: Smaller portions, more options. Kids eat small amounts of many things rather than large amounts of one thing. Give them variety in kid-sized portions.
Menu Ideas That Actually Work
The Elevated Schnitzel Plate:
Look, schnitzel is a classic for a reason. Israeli kids eat schnitzel like American kids eat mac and cheese. But there's schnitzel and there's schnitzel.
- Fresh-fried schnitzel strips (not reheated — this is the key difference)
- Two dipping sauces: honey mustard and BBQ
- Seasoned fries or sweet potato fries (not the frozen kind)
- Cherry tomatoes and cucumber sticks on the side
Cost: about 45-55 ILS per kid. Worth it because they'll actually eat it.
The Mini Burger Platter:
- Mini beef burgers (60g patties) on small buns
- Ketchup, mustard, pickles on the side
- Thin-cut fries
- Corn on the cob pieces
Kids go crazy for mini burgers. Something about the size makes it appealing. We've had kids ask for seconds and thirds on these. Cost: about 50-60 ILS per kid.
The Pasta Station:
- Penne or fusilli (not spaghetti — too messy for event clothes)
- Three sauce options: tomato sauce, olive oil and garlic, schug (for the brave kids)
- Mini meatballs on the side
- Garlic bread sticks
If you're doing a buffet, a pasta station is gold for families. Adults eat from it too. Cost: 40-50 ILS per kid.
The Kebab & Pita Plate:
- Mini lamb or beef kebabs on small skewers
- Fresh mini pitas
- Hummus and tahini for dipping
- Israeli salad (diced small)
This works especially well at outdoor events or less formal celebrations. Kids love eating with their hands, and pita + hummus is universally popular with Israeli kids. Cost: 45-55 ILS per kid.
The "Make Your Own" Concept:
For bar/bat mitzvahs where the celebrant's friends are the main kid audience (ages 12-13), we sometimes set up a DIY station:
- Build-your-own pita pocket with grilled chicken strips, vegetables, sauces
- Or a taco-style station with seasoned meat, toppings, fresh tortillas
The interactive element keeps teens engaged and they eat way more than they would from a plated meal they didn't choose.
Dessert: Don't Overthink It
The kid dessert that works 100% of the time: ice cream. Seriously. You can have the most elaborate dessert bar with mousse cups and miniature tarts, and every kid will beeline for the ice cream.
Other reliable options:
- Mini donuts (fresh, not packaged)
- Fruit skewers with chocolate dipping sauce
- Popsicles (especially at summer events)
- Cotton candy machine (yes, it's a mess — but kids remember it forever)
Timing Matters
Feed the kids first. I cannot stress this enough. Hungry kids are cranky kids, and cranky kids are loud kids, and loud kids ruin speeches. At most of our events, we serve the kids' food 15-20 minutes before the adult first course. By the time the adults are sitting down, the kids have eaten and are ready to go play.
The Cost Conversation
Most caterers charge 50-70% of the adult per-person price for a kid's plate. At Mordi's, kid plates typically run 50-75 ILS depending on the menu. Some clients try to skip the kid menu entirely and just let kids eat from the adult buffet. This works for kids over 10. For younger kids, you end up with wasted adult portions and hungry children. Spend the money on a proper kid menu.
The measure of a great event isn't just how the adults ate — it's whether the kids were happy too. A well-fed kid means relaxed parents, and relaxed parents enjoy the party.