Successful events mean that everyone enjoys the food and beverages and the decor. Whether your event is small or large, there are a few things you can do to improve how your offerings look and how easy it is for guests to feel welcome. Below, some tips.
If you have a large or large-ish group and are using a food buffet, avoid long lines either by using a double-sided buffet or two different buffet/food station tables close together. You can also cut down on lines by having servers pass trays of food as well as having a buffet--though not all hot food, especially, works when served from a passed tray (but many upscale events do any hot food, from sliders and hot dim sum to entrees on plates, passed on trays; the trick is to keep bringing out trays of hot foods every 10-15 minutes so the food doesn't get cold). And if you lay out desserts in another room, make sure servers pass those also so you won't be left with a bunch of uneaten desserts. Lately clients in planning meetings have told us they prefer station-like event setups with desserts near the savory food so whomever wants to eat savory and dessert at the same time can do so--and you'd be surprised how many people like to do this!
Speaking of buffets, be aware that calling tables to a buffet is VERY time consuming and can irritate guests, who become impatient or feel "lazy" about getting up to serve themselves when they're quite comfy in their chairs. A buffet line takes around 25 minutes for 100 guests to pass through it; calling tables to a buffet takes 45 minutes to an hour for 100 guests to go through.
For a smaller cocktail-type event, you can create a wonderful, easy presentation if you buy a few large blooms like gerbera daisies or hibiscus or gardenias or camellias, cut off the blooms near the stems so they lay flat, and lay one large bloom on each serving tray; then in the other end of the tray lay long chive strands, stacked. Or lay two large blooms on a tray in opposite corners. See how easy? Moderne and stylish.
For a spring or summer beverage table or bar, lay tropical leaves on a tray, then put filled wineglasses or flutes on top of the leaves. Not into tropical? Put a small bowl of good chocolates or cookies on the tray with the filled glasses, or even just on your bar or beverage station table for guests to enjoy with our without your wines or champagne. It's a way of lifting the bar to the next level, the way good hotels put small gifts for guests in their rooms.
Another easy food presentation idea--Unusual small produce (from better food emporiums or farmers' markets) such as champagne grapes, crabapples, Seckel pears, mini eggplants...Pile in the center of your serving tray or, easier, put in a large martini glass in the center of your serving tray. Works for finger foods, dinner foods (the latter if you aren't using chafing dishes), even mini dessert displays.
Guests really DO like to sit down--We see people wanting to skimp on seating at their event. If you do this you'll see that people will leave faster then if you provide seating for at least half the guests. At a party we catered the hostess put many small tables with chairs in the backyard, lit with tealights in holders, and we passed trays while her bartender tended bar out in the yard too--her guests enjoyed sitting and table-hopping so much that they stayed until quite late! On the other hand, at a wedding we catered several years ago the couple decided to rent only a few tall cocktail tables and chairs and about half the guests left after around 30 minutes of a three-hour reception. Guests (especially if wearing high heels) really do like to sit down at a an event!
Warmly,
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
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