| Selecting the perfect menu and ordering the right | | | | the gas station for more ice in the middle of your |
| amount of food is crucial. Your objective for the | | | | event. Coordinating rentals is not a simple task and is |
| event should determine what type of food you | | | | best left to the experts. |
| provide and how it is served. When you goal is fun | | | | Similarly, cutting staff can seem like a way to reduce |
| cocktail receptions are the most popular choice. Food | | | | costs especially if the venue is smaller. Keep in mind |
| stations or mini meals circulated by servers work | | | | the number of staff required is dependant on the |
| best. However, there is nothing worse than being at | | | | number of guests and the menu not on the size of |
| a party and finding yourself with a plate of food in | | | | the space. A good rule of thumb for cocktail |
| one hand, a glass of wine in the other and no way of | | | | receptions is one server for every 20 - 30 guests |
| actually getting the food to your mouth. Add a | | | | and one (beer & wine only) or two (full bar) |
| handbag to the situation and a woman could starve. | | | | bartenders for every 80 - 100 guests. For buffet |
| High cocktail tables scattered throughout the venue | | | | dinners one staff for every 20-25 guests, and for |
| can help alleviate this situation. Finger foods are | | | | plated formal dinners one staff for every 10-20 |
| another option eliminating the need for a plate and | | | | guests. |
| fork. | | | | Recruiting volunteers can be a great way to keep |
| For more formal corporate events, or when there is | | | | your budget in line as long as their responsibilities are |
| to be a presentation, it is advisable to have your | | | | made very clear well in advance. Too often |
| guests seated at a table. Plated meals, where meals | | | | well-meaning volunteers pitch in enthusiastically at the |
| are delivered to the table, avoids the distraction of | | | | beginning of the event and then wander off to chat |
| traffic going to and from the buffet, and ensures | | | | with other guests leaving the skeleton staff with |
| that your guests are all served at the same time. | | | | more work than they can handle. If you want to use |
| Buffets, however, are usually less expensive and | | | | volunteers have a formal meeting in advance of the |
| offer your guests a wider variety of menu items. | | | | event and hand out a detail list of the tasks they will |
| Most corporate events will require renting at least | | | | be expected to perform and clear start and finish |
| some equipment, table wares, glasses, linen, tenting | | | | times. |
| and more. It may be tempting to lower your costs | | | | Clearly hosting an office party is a massive |
| by coordinating the rentals yourself and thereby | | | | undertaking and, if not planned properly, they can be |
| saving the make-up charged by caterers and event | | | | just as painful to attend. Choose an experienced |
| planners. However, although it seems a simple task, | | | | corporate caterer to help you plan an appropriate |
| getting it right is vital to the success of your event | | | | menu and work through the details of service, rental |
| and if you don't know what you are doing you could | | | | and entertainment. |
| end up in the kitchen washing glasses or driving to | | | | |