<\/p>\n
Inspiration for the menu should always come from the event itself. <\/a><\/span>Click To Tweet<\/a><\/span><\/p>\n Keeping in mind the goal of the event<\/a> you are planning, choose wisely. Is this a casual BBQ for staff or is <\/span>it<\/span> a fancier garden-party style function? If finger foods, salads and burgers might be a natural fit for the former, the latter might include things like elaborate fruit and cheese skewers, <\/span>champagne and mini racks of lamb.<\/span><\/p>\n This being said, no matter the style of the event, aim for quality<\/span> whenever you can<\/span>. To take burgers as an example, you can find all kinds: the more <\/span>indulging <\/span>ones with fresh buns, quality cuts of meat and funky ingredients, the plain versions made with frozen patties and everything in-between.<\/span><\/p>\n If the food is good, there are better chances people will actually enjoy the event.<\/span> <\/span>But i<\/span>f you believe there will be a majority of big eaters, quantity and diversity may be what will have them leave the event satisfied. <\/span><\/p>\n Also, always consider potential food allergies and intolerances.<\/span><\/p>\n In order to decide on a <\/span>service <\/span>format, and ultimately, a menu, you will need to take into consideration the length of the event. If it\u2019s short, <\/span>an open bar<\/span><\/a> and a full sit-down meal<\/span> may not be wise.<\/span><\/p>\n Ultimately, s<\/span>ervice is just as important as what you serve. Inferior service can spoil any event, no matter how good the food. <\/span>I<\/span>t\u2019s all about timing. For example, if there is a speaker scheduled during a sit-down dinner, the service has to be on-point and on time. Otherwise, people won\u2019t be listening <\/span>and<\/span> they\u2019ll be annoyed that they didn\u2019t get <\/span>a<\/span> refill on their drink.<\/span><\/p>\n The type of food service at your event should match the desired atmosphere, overall vibe, and event goal. <\/a><\/span>Click To Tweet<\/a><\/span><\/p>\n Sometimes called tray service, butler service is usually used at receptions. Uniformed <\/span>food <\/span>service staff move<\/span> through the crowd with platters of bite-sized appetizers and napkins, offering <\/span>them to each guest. This is an effective and upscale way to present<\/span> <\/span>hors d\u2019oeuvres. However, it\u2019s not the most effective way to serve <\/span>large quantities of food to <\/span>a lot of guests.<\/span><\/p>\n Plated:<\/span><\/span><\/p>\n Plated service or a served meal is normally used for seated dinners or conventions. This is a more formal presentation; it requires the food service provider to have trained and plentiful staff in order to properly execute this style of service. Plated meals allow for synchronized timing when multiple speakers, awards, and entertainment are scheduled throughout the evening or between courses. This type of service provides for a much smoother and timelier event itinerary and show flow.<\/span> It\u2019s also<\/span> less expensive than providing food stations<\/span> <\/span>because the hotel already has the staff on payroll<\/span> and <\/span>can control food costs much more effectively<\/span>.<\/span><\/p>\n B<\/span>uffet:<\/span><\/span><\/p>\n The next <\/span>option is<\/span> a buffet<\/span> or<\/span> food stations. Guests<\/a> go to the food and select the items they w<\/span>ant<\/span>. <\/span>Using<\/span> food service personnel to serve the food, <\/span>instead of letting the guests serve themselves allows to control portions and reduce food costs, and offers a more professional experience.<\/span> <\/span><\/p>\n At the smaller food stations, you can incorporate <\/span>things<\/span> such as a chef-attended station, where food is cut or cooked in <\/span>front of the guests. I<\/span>t\u2019s always helpful to have a double-sided buffet service. It\u2019s also wise to have servers provide the beverages at the table, so no drink lines form with people holding their food plates in their hands.<\/span><\/p>\n All in all, <\/span>don\u2019t<\/span> skimp on the food and beverage portion of the event you are planning.<\/span><\/strong><\/p>\n Allow for a healthy food and beverage budget that is reflective of the size, style and goal of the event. If you\u2019re planning an over-the-top event, remember that the food will need to be <\/span>just as amazing<\/span>. Lastly, don\u2019t be afraid to be creative and to combine different s<\/span>ervice styles<\/span> whenever necessary.<\/span> <\/span><\/p>\nHow <\/span>W<\/span>ill <\/span>Y<\/span>ou <\/span>S<\/span>erve <\/span>I<\/span>t?<\/span><\/h1>\n
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\nB<\/span>utler-passed:<\/span><\/span><\/p>\n![\"\"](\"http:\/\/theeventu.com\/individuals\/wp-content\/uploads\/2016\/01\/greatevent.jpg\")
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\n<\/div>","protected":false},"excerpt":{"rendered":"