Event Planning - Catering Food/Beverage (Part II)
- Sean Spence
- Dec 6, 2024
- 2 min read
Full Meal
Will you be offering a buffet line or plated service for a full meal?
Buffet
Buffet lines are quicker, more efficient, cost-effective, and typically provide people with a wider variety of choices.
Plated Service
Plated service is more elegant and involves less effort for the guests, but it is time-consuming, demands more staff, and often presents more chances for errors (such as a guest getting something she doesn't want, a server spilling on a guest, or a server dropping a platter of Chicken Kiev).
Boxed Lunch
Undoubtedly, the simplest version of "plated service," the boxed lunch, provides a cost-effective option that is quite suitable for a less formal luncheon event.
Ordering from the Menu
The main challenge with letting your guests choose from the menu is that it reduces your control over timing, and the process takes significantly longer (as guests place their orders, food is prepared, and everyone is served).
If you allow guests to order from the menu, a method to manage expenses and simplify the process is to collaborate with the venue to design a special limited menu for your guests.
Hors d'oeuvre trays, Stationary or Passed
Hors d'oeuvre trays are always a great choice, offering 5 to 10 different varieties so guests can sample a range of delicious options. Whether they are placed on a table or served by staff, each method has its benefits: one is more economical and requires less effort, while the other is more elegant and convenient for guests. Your decision mainly depends on your budget.
Hors d'oeuvres
Heavy or light? Include some raw vegetables (in moderation) and perhaps some sliced fruits if they are ripe and sweet. While people enjoy heavy, fatty foods, it's important to provide a bit of balance.
Bar Service
Cash bar or hosted bar? Or a mix of both? Events that provide one or two drink tickets usually work effectively and help control expenses.
Dessert
If unsure, choose chocolate
Food Choices
There are countless variables that influence what you can serve. Here are some general guidelines to consider when making your decisions.
Currently, three issues frequently emerge as potential challenges and merit consideration.
Vegetarian
Ensure there is always a vegetarian option available. This can be managed during the invitation or registration process. Additionally, you could prepare a fixed number of vegetarian meals (approximately 3-5 percent) and allow attendees to collect "I'm a vegetarian" place cards upon arrival, on a first-come, first-served basis.
No Gluten
Individuals can usually manage this themselves. If it holds significance for you or your guests, it can be addressed similarly to vegetarian meals.
Pork
Either avoid serving pork or ensure there's an alternative available. For some, a well-prepared pork dish is delightful; however, for others, it's best avoided entirely. It's simply not worth the trouble.
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