if you want to have large numbers in a small area, suggesting people drop in between certain hours rather than all arriving at a designated time can ease the crowds. “”a cold fork menu is easier than hot and can be prepared in advance leaving you free to talk to guests.” for hygiene reasons, you do need to make sure food is refrigerated. drinks can take up a lot of room, so chill them well in advance then transfer them to ice-filled cool bags. canapés are particularly challenging if you have a small surface to work on so if necessary temporarily set up a dinner table as a work station prior to the party. anna’s top tip: don’t make the bar area too close to the front door as this always creates a bottle neck when guests arrive.
lin suggests: “if you can, hire crockery, cutlery and glasses from a company that provides a ‘return dirty’ service. they can replenish plates and do the serving, allowing you time to talk and mingle with your guests.” a time plan is a really useful tool to stay on top of your plans. the food, drink and home preparation will need a more detailed plan and it’s worth assigning times as well as days to these. providing a relaxed and fun event with a small selection of different but well cooked dishes is better than an overambitious spread which turns out to be hit and miss. lin says, “when working out quantities you do not need to multiply everything by 40 – the more people there are the less they eat! on the day of your party you’ll only need to combine the components and add dressings.
the most important piece of advice is something i’ve repeated a million times before: know your audience. keep in mind, demographics may or may not affect your food choices, but it’s ok to allow some stereotyping to inform your menu. that way, even if a guest doesn’t like one of your entrees, they’ve still other options. think about what time of year your event is taking place, and consider providing items that are only available during this time period. fresh peaches are a great treat during summer in the northeast, while yams are better suited for a winter menu. just as you need to plan for when your event takes place, you also need to account for where.
if your event only allows for a few minutes of spare time here and there, a box lunch or a few food vendors might be your best choice. if any of your guests have special needs or dietary requirements – such as religious restrictions, severe food allergies, or dietary needs – you need to be aware of them. it’s critical that you don’t offer food that may offend – or worse, harm – any of your attendees. a good first step to addressing food allergies is to ask your attendees and staff in advance if any special considerations must be made. your caterer must know the proposed set-up in order to plan prefect execution of the menu and service and clean up. providing plenty of food options frequently throughout your event is a wining strategy. it takes a very particular type of individual to excel in event management; the best event planners are quick… as an event management professional, gadgets only get you so far.
write a list of everything that needs to be ordered or arranged – flowers, helping hands, food, drinks, equipment, decorations. assign days and check them off 5 food and beverage planning tips 1. remember your audience. this may seem like a no-brainer, but we have seen menus that don’t match the audience way too yes, you have to plan food and beverage around your budget. but who says an inventive menu has to be expensive? you don’t have to offer lobster tail and caviar, food and beverage planning for events, food menu for events, food menu for events, catering events examples, catering requirements for events.
venue the venue is the backdrop of the event and, therefore, the best place to start planning. audience with every event, it is essential to, event food ideas, food at events, food menu for corporate event, how to cater an event. 5 things to consider when planning food arrangements for an eventknow your guest demographics.take note of the ages to attend.give attendees a choice.make the food dishes seasonal.coordinate meal with event timing. plan a catered event menu that will impress your guestsknow your guest profile. know your guest preferences. provide menu choices. anticipate special needs. incorporate seasonal and fresh items. consider ethnic or regional menus. select a menu that fits the event schedule. allow for a comfortable room setup.
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