FANDANGO Catering Offers Event Best Practices Tips

Following up on our free Event Getting-Started Guide blog post of this week, FANDANGO Catering offers some event best practices tips that are handy for all events and especially useful for events over 50 guests.

CREATE BETTER BUFFETS

Allow easy access--Set out two dishes of every food, placing each in the same sequence on either side of a long table so that people can form two lines and keep things moving.

Put things in the natural order--Put the plates at the beginning and utensils and napkins at the end. For more convenience for your guests you can roll the cutlery in the napkins (tying the bundles is optional but pretty) or, if pressed for time, put cutlery in a couple of large wineglasses or pitchers or on a tray.

Use various levels--Display foods at several levels using pedestals and cake stands or milk crates. All food flat on the table doesn't look as good as using different levels and the levels help people get a better view of what's available. Cover milk crates with the tablecloth and the pedestals and cake stands with cloth napkins. Some pedestals and risers are pretty enough that you don't need to cover them. Also, be sure not to place foods directly in front of one another to avoid food from one dish dropping or dripping into another.

Table decorations--Flowers or candles should not interfere with food and should be low if you are using both sides of the table for food. You might want to try votive candles and flowers or flower buds in shallow bowls. And if children are present make sure someone watches the candles or better yet, don't use candles at an event with children.

Condiments, salsas, and dipping sauces--Put these in ramekins or pretty bowls or teacups. To avoid waste fill only 1/3 to 1/2 full and refill if necessary.

CREATE A BETTER BAR AREA

Create a separate bar area that won't disrupt the flow of buffet traffic. Multiple beverage stations assure that guests can get a drink without waiting.

If not using a bartender, create a self-serve bar with galvanized tubs, colorful enamel buckets, or planters filled with ice. Place an assortment of drinks in each tub and lay out next to the tubs wine and bottle openers, glassware, and, if using, any drink garnishes, and lay a dish cloth or napkin folded on or next to the tub to wipe up condensation or drops from serving.

Put a wastebasket or other receptacle for cans and bottles nearby.

Enjoy!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
FANDANGO Catering
(281) 796-9841