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Bite Off Only What You Can Chew.

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September 1, 2011

In the excitement in planning the best party ever, be sure not to over order your food.  More than often, events will have an exhobitant amount of food leftover.  This is food that you paid for that no one will eat, or at least eat that day.  Basing your order off of your guest list is important.  It is key to prepare yourself for those extra guests that always show up--but even then, you probably only want to estimate about 10-15% of extra food.  Knowing your guestlist and gauging at if any of them are vegetarians may help you reduce the amount of meat you order--remember, non-vegetarians will still eat vegetarian food.

In addition to quantity, certain types of food tend to more expensive than others.  For example, duck and lamb tend to be more expensive than chicken.  Similarly, certain seafood is also more expensive.  Either replacing them with less expensive meats or serving them as appetizers may help you stay on budget.

Finally, serving food in a buffet style is far more cost effective than serving them plate-by-plate.  Not only will you have to have a smaller wait-staff, but also portions given out on plates tend to be larger than what the individual will actually eat at your event.

Hors D'oeuvres - Hot, Room Temperature, and Stationary ServicesMain Courses - Four main dinner courses to serve any appetiteDesserts - The perfect treat to complete your meal

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Outstanding food and great service.
"We all love you guys, your food is outstanding and above all you're just so much fun! It's been an absolute pleasure working with you over the last year or so."

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