How Will Convention Center Catering Look in 2007?

From breakfasts to luncheons, cocktail receptions to black-tie galas, Bennett Fass, Executive Chef and Director of Culinary Standards, ARAMARK Convention Centers & Cultural Attractions, offers his expert thoughts on five culinary trends that will change the way you think about convention center catering.

* Sustainable Cuisine – Increasingly, convention center caterers are experimenting with and exploring the use of menu items that support a more environmentally friendly approach to food preparation. As clients and customers become more environmentally conscious and educated about the health benefits of eco-friendly cuisine, executive chefs have started to incorporate sustainable ingredients, organic produce, and locally grown and sourced items into their menus. The use of “green” menus, as well as biodegradable service-ware reflects the convention centers commitment to the well-being of the environment and the customers’ health.

* Formal Menu Tastings – In an effort to increase customer satisfaction, it is becoming more important to standardize the tasting and menu development process. A formal tasting increases the comfort level between the customer and culinary team by encouraging positive communication and extreme confidence in the menu being developed. To foster this relationship, more pre-event menu planning sessions and tastings are being held in specially designed tasting rooms -- an elegant and intimate dining area adjacent to the main kitchen. During the tasting it is important for the executive chef to provide complete menus and a variety of menu combinations, so the customer can fully conceptualize the look and feel of the meal. A successful tasting will ensure every aspect of the meal meets everybody’s expectations come the day of the event.

* Display Cooking – Action stations, such as a Salad "Bar" with chefs tossing salads and mixing dressings in shakers or individual bowls or a Sizzling Wok station featuring Kung Pao beef and orange zest chicken with Jasmine rice, allow guests to interact with the chefs, while watching their food be prepared and plated in front of them. Within reception settings, this is an excellent way to engage guests in the culinary experience and to ensure they receive the portion sizes and accompaniments they desire.

* Smaller, More Complete Portions – In many convention centers, a served sit-down menu of elegant tapas-style options, including a protein, starch and vegetable, has replaced full, three-course meals. By offering smaller, yet complete portions as an alternative to a standard entrée, chefs are able to provide a wider selection of interesting menu items that satisfy a range of guests’ tastes and appetites.

* Full-Service Package Solutions – A guest’s dining experience should mirror the experience of the entire event and include a wide array of details that excite their senses and enhance their overall enjoyment. As event planners look to create more interesting dining environments, catering sales and operations directors are beginning to serve as a single-source provider to help planners conceptualize the complete look and feel of the event. The more caterers can do to assist with the planning, including theme, centerpieces, décor, menu and entertainment, the more successful the event is likely to be.

“These culinary practices and trends represent an evolution in the continued growth of the convention center catering business,” said Fass. “We are continually challenging ourselves to develop a wide range of customizable, innovative and fresh dining options that create tasteful, lasting memories.”

Food Glorious Food

The most enjoyable events are often those in which the food is divine. Oliver Twist said, “Please Sir, can I have some more?” And although it is doubtful that you will be serving gruel at your next catered event, you’ll want your guests feeling pleased.

If Woody Allen is on your guest list, be certain to alert your catering service when you sit to menu plan. Allen has made it very clear, “I will not eat oysters. I want my food dead. Not sick, not wounded, dead." Perhaps Woody Allen would prefer to eat your mother’s fruitcake; some caterers will prepare ‘family favorites’ upon request. According to Harper's Index, 1991, the ratio of the density of the average fruitcake to the density of mahogany is 1:1.

Henry miller wrote, "Americans will eat garbage provided you sprinkle it liberally with ketchup." Well, maybe not exactly garbage but Richard Nixon liked ketchup on his cottage cheese.

President Franklin D. Roosevelt’s catering service knew that the English adored their sausages when hot dogs were served to King George VI of England during his 1939 visit to the United States.

Jimmy Carter is pleased that It takes about 550 peanuts to make a 12 ounce jar of creamy peanut butter. People who become hysterical when peanut butter sticks to the roof of their mouth have 'arachibutyrophobia'. If someone attending your catered event has a tendency to suffer from this condition, be certain to alert your caterer about this dietary restriction.

If you are planning to request that your catering service provide ice cream at your event, remind your guests not to eat too quickly because they may get a very painful headache. This is caused by blood vessel spasms which are triggered by the intense cold from the ice cream. The resulting headache is much the same as a migraine - the spasms interrupt the blood flow and cause the vessels to swell.

Quiche is a popular item to serve at events. Depending on how many guests will be attending your event, it is good to know how large a quiche can be: The largest being a quiche made in Paris, November 22, 1997. Chef Alain Marcotullio used 125 quarts of milk, 1,928 eggs, 156 pounds of bacon, 134 pounds of butter, and more than 140 pounds of flour to make the world's largest quiche. It baked for over 18 hours and fed more than 125 people.

Shelly Phegley

Catering director adds drama to Houston event planning

With degrees in theater and business, Paul-David Van Atta puts his education to good use as director of catering at the 1,200-room Hilton Americas-Houston, which opened one year ago.

Van Atta's parents always told him to have something to fall back on because he was planning a career in theater. Now, his job capitalizes on all of his training.

"We are charged with creating an experience," he said. "If you take that approach, you will always be successful. Everybody has a marble foyer--you're competing with the content."

He first entered the lodging industry at the front desk, earning money to make ends meet while in school. In four years, Van Atta worked his way up to director of sales and marketing of the 200-room property.

"My hotel experience captivated me," he said.

Van Atta is especially happy with his current position.

"Houston is unparalleled in gala activity, second only to New York," he said. "The production events here are phenomenal."

He attributes the event culture to the sophisticated, wealthy community that expects a high caliber of experience.

Fund-raisers are a significant portion of his business.

"Houston gets it," Van Atta said. "If you're sitting at a fund-raiser waiting on grants to come in, you're not going to prosper. You've got to be innovative to make this happen. And you do it through events--auctions, silent auctions and dinners. Nothing is over the top."

For the first big event at the Hilton, Van Atta worked with Emily Crosswell, a Houston philanthropist, on a Texas Children's Hospital fund-raiser, which included a gospel choir and fireworks show.

"It set the standard for me working in this market," he said.

And it all has to do with the "wow" factor.

"We are always looking for the 'wow,'" Van Atta said. "Hearing somebody's ideas and theme and expanding on that."

While he admits that the job is hard work, Van Atta said he loves the challenge of creating the experience with his dedicated staff.

"It's amazing that you can put together a team from all different backgrounds and different experiences and still be able to mesh and hold on to the staff through all of the growing pains and creation of systems," he said. "I've never worked with a group with more dedication to the end result. It's not a job, it's an ambition."

Catering Contract - Using catering experience to open a restaurant

Hungry for the restaurant of your dreams but can't raise the capital? Some entrepreneurs are opting for a catering service. "But you still need to plan and do the research, because there are various markets you can go into," says Pamela Moore, owner of the award-winning Somerset Catering Co. in Fort Worth, Texas. Moore began her business with her husband, Maurice, in 1994 and specializes in weddings, receptions, party planning and business meetings. She also runs a Southwestern Bell corporate cafeteria and three concession stands at the Texas Motor Speedway.

Like any other business, a catering service has to be carefully marketed, advises Peter Rainsford and David H. Bangs, Jr., authors of The Restaurant Start-Up Guide: A 12-Month Plan for Successfully Starting a Restaurant, 2nd Edition (Dearborn Trade). They offer these tips on developing your business:

* Determine who can use your catering service, then learn who your competitors are and how they market their services.

* Decide what will make you stand out. Prices alone won't do it.

* When discussing your services with a potential customer, include menu samples in your presentation.

* Network constantly. Ask customers for referrals and endorsements. Give them brochures, business cards and pictures of events you successfully catered. And don't forget the handwritten thank-you note.

* Use ads, direct mail, fliers, the Yellow Pages and the Internet to spread the word.

* Show customers why the per-person cost is $15 or $50 or $150.

* Repond promptly to a potential client's inquiry. It demonstrates your proficiency.

Women-owned businesses get fewer than 10 percent of institutional investment deals. They generally obtain equity capital from "angel" investors, family members or friends, says The National Foundation for Women Business Owners (nfwbo.org or [202] 638-3060).

Catering Boot Camp!

If you dream about putting hors d'oeuvres on little toothpicks for large parties, you might want to check out your local Catering Boot Camp seminar. Produced by Bill Hansen, founder of Bill Hansen Catering and LeadingCaterers.com, a website for caterers and consumers searching for catering services, the boot camps are one-day seminars held all around the country, detailing the ins and outs of the catering business. "We walk [participants] through a step-by-step process," says Hansen. "It's not a cooking school--we talk about how to start, menu ideas, where to buy insurance. Cooking is only about 20 percent of the catering job."

Hansen's workshops give aspiring caterers the skinny on how to staff an event and gauge how much food to order, as well as the logistics of serving a large group of people at once. Topics like selecting linens, knowing your on-site facilities and timing an event are discussed. Hansen even touches on the legalities of serving alcohol at events and discusses developing a marketing plan and website. The bevy of information offered at the Catering Boot Camp should help dispel the most common catering myth: "That [catering] is an easy way to make a living," notes Hansen. "It's hard work, and [people] overlook the number of details involved."

The cost runs $295 for one person, and $200 for a second or third person in your company. For the dates and registration information for your nearest Catering Boot Camp, check out LeadingCaterers.com. While catering's still a tough gig, Hansen says, "It's a great time to be a caterer, [with] the amount of business that's out there. People are booking events on a shorter and shorter fuse ... and they're shopping [for caterers] 24/7."--N.L.T.

Air Catering War to Break Out During May Holiday

(SinoCast Via Thomson Dialog NewsEdge)SHANGHAI, Apr 24, 2006 (SinoCast via COMTEX) --With the May Holiday drawing near, wars among China's domestic airline firms and foreign counterparts become fiercer. The coverage is not only limited in the ticket price, but also spread into air catering.


China Southern Airlines Co., Ltd. (China Southern Airlines), leader of China's airline firms based in Guangzhou, declared on April 19 that it would hold an Air Gourmet Festival on about 6,000 domestic and foreign flights. From May 1 to 7, Shanghai passengers will have the opportunities to taste many kinds of Guangzhou's famous foods provided by China Southern Airlines.

In May Day Holiday, China Eastern Airlines Co., Ltd. (China Eastern Airlines) will also provide 2,000 kinds of foods for passengers.

Besides, Hongkong Dragon Airlines Ltd. (Dragonair) co-operate with a top-class restaurant to supply delicious air catering.

Foreign airline firms also involve in this campaign. Deutsche Lufthansa AG, a world-leading airline, achieved agreement with enlisted Hong Kong firm Shangri-la Hotels and Resorts on its air catering.

From www.nbd.com.cn, Page 1, Friday, April 21, 2006
info@SinoCast.Com

Retail sales of China’s lodging and catering industry up 14.2%

Apr. 27, 2006 (China Knowledge) - The retail sales of China's lodging and catering industry rose by 14.2% year-on-year to RMB 254.12 billion in the first quarter this year, according to the Ministry of Commerce.

During the first three months of this year, there were 220 new foreign-invested lodging and catering enterprises. Contractual foreign funds came up to US$540 million, up 7% and utilized foreign funds was US$180 million, rising by 75.4%.

The retail sales of the sector came to RMB 94.35 billion in January, RMB 82.57 billion in February and RMB 78.15 billion in March, up 16.1%, 9.8% and 16.8%, respectively.

Copyright 2006 www.chinaknowledge.com

Catering Contractor Banned After Fraud Uncovered

JEDDAH, 29 April 2006 — The Ministry of Health has blacklisted the catering company that was involved in the embezzlement of public money by presenting exaggerated bills for undelivered meals to hospitals in the Makkah region, an official source at the ministry said.

The catering contractor’s fraudulent practices were first brought to the ministry’s attention by Abeer Al-Masoodi, who worked as a dietician at the company.

Responding to the allegation that the whistleblower’s complaints were initially ignored by ministry officials, the source said involvement of any government official in the scam has not been proved. “The ministry will announce the findings about the role of the related officials in the issue without concealing anything,” the source said.

12 Useful Catering Tips

1 As far as wedding expenses go, your catering or food bill is typically your largest expense (45-50% of most wedding budgets). Therefore, choose your caterer carefully. Spend plenty of time with your caterer talking about your budget, the style of reception you'd like (i.e. buffet, food stations, sit down dinner or cocktail reception) and the types of food that you'd like to serve.

2 If you are unfamiliar with the caterer, always schedule a "tasting" to sample their culinary skills and take note that the food is attractively presented too.

3 Check References! Many brides ask for references but never call them. Make at least TWO reference phone calls. Don’t by shy, remember -- brides love to talk about their wedding!

4 When hiring your caterer, be sure to ask about the dinnerware or china they will be using. Some caterers will include all the dinnerware in their price - but they may be chipped, scratched and worn out. So, ask to see samples to make sure that the place settings nicely compliment the rest of your wedding decor.

5 Service is an extremely important element when choosing your caterer. Be sure to ask about the ratio of servers to guests. Now, this can vary depending on the type of reception you have (seated dinner versus buffet). One good rule of thumb is to have one server for every 8-10 guests.

6 When determining a final head count for your caterer, you should include a meal for your entertainer (DJ or Band), photographer and Wedding Day Coordinator. But, always confirm with these vendors that they do want a meal before you include them in your head count. And, make sure to separate these from your guest head count because your caterer will usually charge you less for "vendor" meals.

7 If your caterer is providing meals for your DJ, Band or photographer, be sure to ask your caterer where the meals will be served for them and confirm that they will be eating somewhere "out of sight" from your wedding guests.

8 Ask your caterer to prepare a "leftover basket" that is a sampling of all the food at your reception. It's likely that the bride and groom will not get a chance to eat and enjoy all of the wonderful food at the reception. Even if you're leaving the next day on your honeymoon, it makes for a great late night snack.

9 Be sure to ask your caterer about "guaranteed numbers". Many caterers will quote prices based upon a minimum or "guaranteed" number of guests. Many base their figures on a minimum of 100 guests. If your final guest count is less than a hundred, there may be an additional fee.

10 Find out what decorations (if any) are included in the caterer’s price. Ask to see pictures of their table displays. Some caterers that do buffets or food stations will include floral arrangements and other decorations. As your wedding plans progress, talk to your caterer about your color theme so that all decorations and floral arrangements will coordinate.

11 A recent trend when doing buffets or food stations is to have a menu board. This is where the names of the entrees (and sometimes a brief description) and items served are scrolled elegantly onto a piece of paper displayed on a board or in a picture frame.

12 Be careful on how many hors d'oeuvres you order. Do you really need eight different varieties? You'd be surprised - some caterers will suggest this! If you are doing hors d'oeuvres - four different varieties is usually sufficient.

Inexpensive Catering Ideas

Many of us cannot afford a lavish four-course sit down dinner or a full buffet feast for their wedding or event. In numerous cases, the food and beverages are the biggest expenses of a wedding or party. You need to consider the time of the day of your wedding. The time of your event plays a central role in the type of menu that you are planning. Your guests will anticipate different types and amounts of food depending on the time of the day of your affair.

General Meal Times:
Breakfast 9:00 a.m. to 11:00 a.m.
Brunch 11 a.m. to 2 p.m.
Lunch 12:00 p.m. to 3:30 p.m.
High Tea/Snacks 2 p.m. to 4 p.m.
Dinner/Cocktails 5 p.m. to 8 p.m.
Passed or Stationary Hors d'oeuvres 8 p.m. and later
Dessert 9:00 p.m. to 10:30 p.m.

If you can't obtain a fully catered event here are some money saving party ideas. Never forget to serve beverages and wedding cake if you are getting married. Even the simplest of foods can seem special when presented with flair. Furthermore, time of year and the temperature should be a large factor in menu planning. More often than not buffets are more inexpensive than sit-down meals because the caterer has to provide less waitstaff.

Hors d'oeuvres Reception or Deli/Party Trays Reception
This type of reception/event is appropriate between 11 a.m. and 5 p.m. or after an evening wedding. Provide light finger foods such as chips and dips, fruit and vegetable platters, cheeses, and crackers. Write "Light Hors d'oeuvres Reception Following Ceremony" on the invitations. If you would like to include more substantial foods that are more filling include meat and cheese trays, shrimp cocktails, oysters, egg rolls, sausages, chicken wings, and tea sandwiches. Include "Hors d'oeuvres Reception Following Ceremony" if you are serving appetizers with meats.

Decadent Dessert Reception or Dessert Party
This type of reception is suitable between 1 p.m. to 4 p.m. or after an evening wedding. Serve an extensive assortment of rich desserts such as cheese cakes, tarts, tortes, cookies, pies, cakes, pastries, cobblers, biscotti, ice cream, sundaes, and candies. Serve coffee, tea, and other beverages. Add "Dessert Reception Following Ceremony" to your invitations.

A Salad Luncheon/Reception
A salad luncheon reception is wonderful if your wedding is late morning. In addition, this type of meal is cheaper than a sit-down meal or buffet. Offer a wide selection of salads such various pasta salads, potato, rice salads, Chinese salads, coleslaw, fruit salads, gelatins with fruit, and green salads. Provide a few salad dressings, fruits, and breads. Include “Salad Reception Following Ceremony" in your invitation.

Hors d'oeuvres and Cocktail Reception
This type of reception or party is similar to the one above in regards to time and menus. However, you are serving hors d'oeuvres, cocktails, and non-alcoholic beverages. Include "Hors d'oeuvres and Cocktail Reception Following Ceremony" on your invitations. Request your caterer to include bartending staff.

A Simple Cake and Punch Reception
You can "Let them eat cake" as long as your event is not during a normal mealtime. Have a simple but elegant cake and punch reception. It must be planned for the mid morning, for the mid afternoon, or for after an evening wedding. In addition, you may include some candies, cookies, and nuts to the menu. Be certain to include "Cake and Punch Reception Following Ceremony." This will inform the guests ahead of time not to expect a full meal.

A Tea Reception
A tea reception is inexpensive and it should be held between 2 p.m. and 4 p.m. Tea and coffee is served with a variety of "tea sandwiches" also known as "dainties." The crusts are cut off of these small sandwiches. Tarts, scones, and pastries may be served, as well. Make sure that you add "Tea Reception Following Ceremony" on your wedding invitations.

Other Cost Considerations Location/Rental Equipment
Does the site include tables or chairs or do you have to rent them? Do not forget that you many need to rent tents, linens, and kitchen facilities. You many cut costs by using paper and plastic goods instead of glassware, china plates, cloth napkins, and silverware.

Waitstaff/Duration of the Event
How long is the event? If the event runs over you may have to pay overtime charges. How long do you have the reception site/facilities for? Does the time of the rental of the site and the waitstaff include the time of the set-up and clean up? Ask you caterer to start cleaning up while your guests are still there. If you cannot afford waitstaff consider ordering drop-off food or self-serve buffet food. Or you can have your friends pick up some deli trays or take out food and set up the food with their assistance.

Bon Appetit!

Low Cost Catering Tips

Many people cannot obtain a lavish four-course sit down dinner or a full buffet feast for their wedding or event. In most cases, the food and beverages are the greatest expenses of a wedding or party. You need to contemplate the time of the day of your reception or party. The time of your reception or party plays a substantial role in the type of menu that you are planning. Your guests will anticipate many types and amounts of food depending on the time of the day of your affair.

Most Common Meal Times:
Breakfast 9:00 a.m. to 11:00 a.m.
Brunch 11 a.m. to 2 p.m.
Lunch 12:00 p.m. to 3:30 p.m.
High Tea/Snacks 2 p.m. to 4 p.m.
Dinner/Cocktails 5 p.m. to 8 p.m.
Passed or Stationary Hors d'oeuvres 8 p.m. and later
Dessert 9:00 p.m. to 10:30 p.m.

If you cannot purchase a fully catered event here are some low cost party ideas. Do not forget to serve beverages and wedding cake if you are getting married. Even the simplest of foods can seem special when presented with flair. Furthermore, time of year and the climate should be a large factor in menu planning. Generally buffets are cheaper than sit-down meals because the caterer has to provide less waitstaff.

A Tea Reception
A tea reception is inexpensive and it should be held between 2 p.m. and 4 p.m. Tea and coffee is served with a variety of "tea sandwiches" also known as "dainties." The crusts are cut off of these small sandwiches. Tarts, scones, and pastries may be served, as well. Make sure that you add "Tea Reception Following Ceremony" on your wedding invitations.

Hors d'oeuvres and Cocktail Reception
This type of reception or party is similar to the one above in regards to time and menus. However, you are serving hors d'oeuvres, cocktails, and non-alcoholic beverages. Include "Hors d'oeuvres and Cocktail Reception Following Ceremony" on your invitations. Request your caterer to include bartending staff.

A Salad Luncheon/Reception
A salad luncheon reception is wonderful if your wedding is late morning. In addition, this type of meal is cheaper than a sit-down meal or buffet. Offer a wide selection of salads such various pasta salads, potato, rice salads, Chinese salads, coleslaw, fruit salads, gelatins with fruit, and green salads. Provide a few salad dressings, fruits, and breads. Include “Salad Reception Following Ceremony" in your invitation.

Decadent Dessert Reception or Dessert Party
This type of reception is suitable between 1 p.m. to 4 p.m. or after an evening wedding. Serve an extensive assortment of rich desserts such as cheese cakes, tarts, tortes, cookies, pies, cakes, pastries, cobblers, biscotti, ice cream, sundaes, and candies. Serve coffee, tea, and other beverages. Add "Dessert Reception Following Ceremony" to your invitations.

A Simple Cake and Punch Reception
You can "Let them eat cake" as long as your event is not during a normal mealtime. Have a simple but elegant cake and punch reception. It must be planned for the mid morning, for the mid afternoon, or for after an evening wedding. In addition, you may include some candies, cookies, and nuts to the menu. Be certain to include "Cake and Punch Reception Following Ceremony." This will inform the guests ahead of time not to expect a full meal.

Hors d'oeuvres Reception or Deli/Party Trays Reception
This type of reception/event is appropriate between 11 a.m. and 5 p.m. or after an evening wedding. Provide light finger foods such as chips and dips, fruit and vegetable platters, cheeses, and crackers. Write "Light Hors d'oeuvres Reception Following Ceremony" on the invitations. If you would like to include more substantial foods that are more filling include meat and cheese trays, shrimp cocktails, oysters, egg rolls, sausages, chicken wings, and tea sandwiches. Include "Hors d'oeuvres Reception Following Ceremony" if you are serving appetizers with meats.

Other Cost Considerations Location/Rental Equipment
Does the site include tables or chairs or do you have to rent them? Do not forget that you many need to rent tents, linens, and kitchen facilities. You many cut costs by using paper and plastic goods instead of glassware, china plates, cloth napkins, and silverware.

Waitstaff/Duration of the Event
How long is the event? If the event runs over you may have to pay overtime charges. How long do you have the reception site/facilities for? Does the time of the rental of the site and the waitstaff include the time of the set-up and clean up? Ask you caterer to start cleaning up while your guests are still there. If you cannot afford waitstaff consider ordering drop-off food or self-serve buffet food. Or you can have your friends pick up some deli trays or take out food and set up the food with their assistance.

Cheap Catering Ideas

Many of us cannot afford a lavish four-course sit down dinner or a complete buffet feast for their wedding or event. In various cases, the food and beverages are the largest expenses of a wedding or party. You need to consider the time of the day of your reception or party. The time of your event plays a central role in the type of menu that you are planning. Your guests will anticipate distinct types and amounts of food depending on the time of the day of your affair.

General Meal Times:
Breakfast 9:00 a.m. to 11:00 a.m.
Brunch 11 a.m. to 2 p.m.
Lunch 12:00 p.m. to 3:30 p.m.
High Tea/Snacks 2 p.m. to 4 p.m.
Dinner/Cocktails 5 p.m. to 8 p.m.
Passed or Stationary Hors d'oeuvres 8 p.m. and later
Dessert 9:00 p.m. to 10:30 p.m.

If you cannot acquire a fully catered event here are some cheap party ideas. Never forget to serve beverages and wedding cake if you are getting married. Even the simplest of foods can appear special when presented with flair. In addition, time of year and the corresponding temperatures should be a large factor in menu planning. Usually buffets are cheaper than sit-down meals because the caterer has to provide less waitstaff.

A Salad Luncheon/Reception
A salad luncheon reception is wonderful if your wedding is late morning. In addition, this type of meal is cheaper than a sit-down meal or buffet. Offer a wide selection of salads such various pasta salads, potato, rice salads, Chinese salads, coleslaw, fruit salads, gelatins with fruit, and green salads. Provide a few salad dressings, fruits, and breads. Include “Salad Reception Following Ceremony" in your invitation.

Hors d'oeuvres and Cocktail Reception
This type of reception or party is similar to the one above in regards to time and menus. However, you are serving hors d'oeuvres, cocktails, and non-alcoholic beverages. Include "Hors d'oeuvres and Cocktail Reception Following Ceremony" on your invitations. Request your caterer to include bartending staff.

A Tea Reception
A tea reception is inexpensive and it should be held between 2 p.m. and 4 p.m. Tea and coffee is served with a variety of "tea sandwiches" also known as "dainties." The crusts are cut off of these small sandwiches. Tarts, scones, and pastries may be served, as well. Make sure that you add "Tea Reception Following Ceremony" on your wedding invitations.

Hors d'oeuvres Reception or Deli/Party Trays Reception
This type of reception/event is appropriate between 11 a.m. and 5 p.m. or after an evening wedding. Provide light finger foods such as chips and dips, fruit and vegetable platters, cheeses, and crackers. Write "Light Hors d'oeuvres Reception Following Ceremony" on the invitations. If you would like to include more substantial foods that are more filling include meat and cheese trays, shrimp cocktails, oysters, egg rolls, sausages, chicken wings, and tea sandwiches. Include "Hors d'oeuvres Reception Following Ceremony" if you are serving appetizers with meats.

A Simple Cake and Punch Reception
You can "Let them eat cake" as long as your event is not during a normal mealtime. Have a simple but elegant cake and punch reception. It must be planned for the mid morning, for the mid afternoon, or for after an evening wedding. In addition, you may include some candies, cookies, and nuts to the menu. Be certain to include "Cake and Punch Reception Following Ceremony." This will inform the guests ahead of time not to expect a full meal.

Decadent Dessert Reception or Dessert Party
This type of reception is suitable between 1 p.m. to 4 p.m. or after an evening wedding. Serve an extensive assortment of rich desserts such as cheese cakes, tarts, tortes, cookies, pies, cakes, pastries, cobblers, biscotti, ice cream, sundaes, and candies. Serve coffee, tea, and other beverages. Add "Dessert Reception Following Ceremony" to your invitations.

Other Cost Considerations Location/Rental Equipment
Does the site include tables or chairs or do you have to rent them? Do not forget that you many need to rent tents, linens, and kitchen facilities. You many cut costs by using paper and plastic goods instead of glassware, china plates, cloth napkins, and silverware.

Waitstaff/Duration of the Event
How long is the event? If the event runs over you may have to pay overtime charges. How long do you have the reception site/facilities for? Does the time of the rental of the site and the waitstaff include the time of the set-up and clean up? Ask you caterer to start cleaning up while your guests are still there. If you cannot afford waitstaff consider ordering drop-off food or self-serve buffet food. Or you can have your friends pick up some deli trays or take out food and set up the food with their assistance.

Bon Appetit!

Money Saving Catering Ideas

Many individuals can't acquire a lavish four-course sit down dinner or a complete buffet feast for their wedding or event. In various cases, the food and beverages are the largest expenses of an event or party. You need to consider the time of the day of your event. The time of your event plays a substantial role in the type of menu that you are planning. Your guests will anticipate many types and amounts of food depending on the time of the day of your affair.

General Meal Times:
Breakfast 9:00 a.m. to 11:00 a.m.
Brunch 11 a.m. to 2 p.m.
Lunch 12:00 p.m. to 3:30 p.m.
High Tea/Snacks 2 p.m. to 4 p.m.
Dinner/Cocktails 5 p.m. to 8 p.m.
Passed or Stationary Hors d'oeuvres 8 p.m. and later
Dessert 9:00 p.m. to 10:30 p.m.

If you can't purchase a fully catered event here are some money saving party ideas. Don't forget to serve beverages and wedding cake if you are getting married. Even the simplest of foods can appear special when presented with flair. Additionally, time of year and the climate should be a large factor in menu planning. Mainly buffets are more economical than sit-down meals because the caterer has to provide less waitstaff.

A Salad Luncheon/Reception
A salad luncheon reception is wonderful if your wedding is late morning. In addition, this type of meal is cheaper than a sit-down meal or buffet. Offer a wide selection of salads such various pasta salads, potato, rice salads, Chinese salads, coleslaw, fruit salads, gelatins with fruit, and green salads. Provide a few salad dressings, fruits, and breads. Include “Salad Reception Following Ceremony" in your invitation.

A Tea Reception
A tea reception is inexpensive and it should be held between 2 p.m. and 4 p.m. Tea and coffee is served with a variety of "tea sandwiches" also known as "dainties." The crusts are cut off of these small sandwiches. Tarts, scones, and pastries may be served, as well. Make sure that you add "Tea Reception Following Ceremony" on your wedding invitations.

Decadent Dessert Reception or Dessert Party
This type of reception is suitable between 1 p.m. to 4 p.m. or after an evening wedding. Serve an extensive assortment of rich desserts such as cheese cakes, tarts, tortes, cookies, pies, cakes, pastries, cobblers, biscotti, ice cream, sundaes, and candies. Serve coffee, tea, and other beverages. Add "Dessert Reception Following Ceremony" to your invitations.

Hors d'oeuvres Reception or Deli/Party Trays Reception
This type of reception/event is appropriate between 11 a.m. and 5 p.m. or after an evening wedding. Provide light finger foods such as chips and dips, fruit and vegetable platters, cheeses, and crackers. Write "Light Hors d'oeuvres Reception Following Ceremony" on the invitations. If you would like to include more substantial foods that are more filling include meat and cheese trays, shrimp cocktails, oysters, egg rolls, sausages, chicken wings, and tea sandwiches. Include "Hors d'oeuvres Reception Following Ceremony" if you are serving appetizers with meats.

Hors d'oeuvres and Cocktail Reception
This type of reception or party is similar to the one above in regards to time and menus. However, you are serving hors d'oeuvres, cocktails, and non-alcoholic beverages. Include "Hors d'oeuvres and Cocktail Reception Following Ceremony" on your invitations. Request your caterer to include bartending staff.

A Simple Cake and Punch Reception
You can "Let them eat cake" as long as your event is not during a normal mealtime. Have a simple but elegant cake and punch reception. It must be planned for the mid morning, for the mid afternoon, or for after an evening wedding. In addition, you may include some candies, cookies, and nuts to the menu. Be certain to include "Cake and Punch Reception Following Ceremony." This will inform the guests ahead of time not to expect a full meal.

Other Cost Considerations Location/Rental Equipment
Does the site include tables or chairs or do you have to rent them? Do not forget that you many need to rent tents, linens, and kitchen facilities. You many cut costs by using paper and plastic goods instead of glassware, china plates, cloth napkins, and silverware.

Waitstaff/Duration of the Event
How long is the event? If the event runs over you may have to pay overtime charges. How long do you have the reception site/facilities for? Does the time of the rental of the site and the waitstaff include the time of the set-up and clean up? Ask you caterer to start cleaning up while your guests are still there. If you cannot afford waitstaff consider ordering drop-off food or self-serve buffet food. Or you can have your friends pick up some deli trays or take out food and set up the food with their assistance.

Bon Appetit!

Low Cost Catering Ideas

Many folks can't obtain a lavish four-course sit down dinner or a full buffet feast for their wedding or event. In multiple cases, the food and beverages are the largest expenses of a wedding or party. You need to contemplate the time of the day of your reception or party. The time of your event plays a critical role in the type of menu that you are planning. Your guests will expect distinct types and amounts of food depending on the time of the day of your affair.

General Meal Times:
Breakfast 9:00 a.m. to 11:00 a.m.
Brunch 11 a.m. to 2 p.m.
Lunch 12:00 p.m. to 3:30 p.m.
High Tea/Snacks 2 p.m. to 4 p.m.
Dinner/Cocktails 5 p.m. to 8 p.m.
Passed or Stationary Hors d'oeuvres 8 p.m. and later
Dessert 9:00 p.m. to 10:30 p.m.

If you cannot purchase a fully catered event here are some low-cost party ideas. Don't forget to serve beverages and wedding cake if you are getting married. Even the simplest of foods can appear special when presented with flair. Furthermore, time of year and the climate should be a large factor in menu planning. More often than not buffets are more economical than sit-down meals because the caterer has to provide less waitstaff.

A Simple Cake and Punch Reception
You can "Let them eat cake" as long as your event is not during a normal mealtime. Have a simple but elegant cake and punch reception. It must be planned for the mid morning, for the mid afternoon, or for after an evening wedding. In addition, you may include some candies, cookies, and nuts to the menu. Be certain to include "Cake and Punch Reception Following Ceremony." This will inform the guests ahead of time not to expect a full meal.

A Salad Luncheon/Reception
A salad luncheon reception is wonderful if your wedding is late morning. In addition, this type of meal is cheaper than a sit-down meal or buffet. Offer a wide selection of salads such various pasta salads, potato, rice salads, Chinese salads, coleslaw, fruit salads, gelatins with fruit, and green salads. Provide a few salad dressings, fruits, and breads. Include “Salad Reception Following Ceremony" in your invitation.

A Tea Reception
A tea reception is inexpensive and it should be held between 2 p.m. and 4 p.m. Tea and coffee is served with a variety of "tea sandwiches" also known as "dainties." The crusts are cut off of these small sandwiches. Tarts, scones, and pastries may be served, as well. Make sure that you add "Tea Reception Following Ceremony" on your wedding invitations.

Hors d'oeuvres and Cocktail Reception
This type of reception or party is similar to the one above in regards to time and menus. However, you are serving hors d'oeuvres, cocktails, and non-alcoholic beverages. Include "Hors d'oeuvres and Cocktail Reception Following Ceremony" on your invitations. Request your caterer to include bartending staff.

Hors d'oeuvres Reception or Deli/Party Trays Reception
This type of reception/event is appropriate between 11 a.m. and 5 p.m. or after an evening wedding. Provide light finger foods such as chips and dips, fruit and vegetable platters, cheeses, and crackers. Write "Light Hors d'oeuvres Reception Following Ceremony" on the invitations. If you would like to include more substantial foods that are more filling include meat and cheese trays, shrimp cocktails, oysters, egg rolls, sausages, chicken wings, and tea sandwiches. Include "Hors d'oeuvres Reception Following Ceremony" if you are serving appetizers with meats.

Decadent Dessert Reception or Dessert Party
This type of reception is suitable between 1 p.m. to 4 p.m. or after an evening wedding. Serve an extensive assortment of rich desserts such as cheese cakes, tarts, tortes, cookies, pies, cakes, pastries, cobblers, biscotti, ice cream, sundaes, and candies. Serve coffee, tea, and other beverages. Add "Dessert Reception Following Ceremony" to your invitations.

Other Cost Considerations Location/Rental Equipment
Does the site include tables or chairs or do you have to rent them? Do not forget that you many need to rent tents, linens, and kitchen facilities. You many cut costs by using paper and plastic goods instead of glassware, china plates, cloth napkins, and silverware.

Waitstaff/Duration of the Event
How long is the event? If the event runs over you may have to pay overtime charges. How long do you have the reception site/facilities for? Does the time of the rental of the site and the waitstaff include the time of the set-up and clean up? Ask you caterer to start cleaning up while your guests are still there. If you cannot afford waitstaff consider ordering drop-off food or self-serve buffet food. Or you can have your friends pick up some deli trays or take out food and set up the food with their assistance.

Bon Appetit!

How to Interview a Caterer

HOW TO INTERVIEW A CATERER

by Frances King

A Complete Guide To Helping You Select A Caterer for Your Wedding or Special Event.

Here are a Number of Great Tips and Some Sample Questions to Ask Your Prospective Caterer.

Many people discover that their catered event is the biggest expense of their wedding or party. The cost of your wedding reception or party includes the food, beverages, kitchen staff, waitstaff, rentals, the decorations, and the cost of the reception site itself. About 50% of a couple's wedding costs are the reception. It is very important to know how to interview and to choose a caterer.

Site/Availability

When you are selecting a facility such as a winery, hotel, country club, park, resort, reception hall, or restaurant you need to know whether the site includes the caterer. Some reception/facility sites have their own in-house caterer and they do not allow outside caterers to provide the food on their site. The site that your choose should match the formality of the event, the theme of your wedding/event, the type of food that you want to provide, and your budget. You may want to reserve a site where you have the freedom to choose your own caterer.

Is your event/wedding reception indoors or outdoors?

This is important to know what facilities are available at your site. Some facilities do not have sinks, kitchens, ovens, stoves, or barbecues for the caterers to work out of. In terms of the weather and the menu, the food may need to be kept hot or cold.

Pick a date! Once you have figured out if you need to hire an off-premise caterer, then you need to find out if they are available on the day of your event or wedding. The caterer you want could already be booked for an event on the same day of your affair.

You should try to book your caterer at least 6-12 months in advance of your event.

Budget

Now you need to decide if they can work within your budget!

What is your budget for your catered event?

Most caterers require an initial deposit to hold the date of your event. Is there a deposit required? What is the initial deposit and when is it due?

Are installments or payment plans available?

When is the final payment due for the catering?

Is there a gratuity or service charge? How much are the taxes?

How many hours of service does the caterer include in their overall cost?

How much extra will it be if my event runs overtime?

What does the caterer include in the price (e.g., set-up, clean up, staff, food, rentals, etc.)?

Experience

How long has the caterer been in business? Ask them about their experience, background, and culinary education.

Have they catered weddings or your type of event previously? Have they handled the amount of guests that you have invited?

Can they handle small or large events? What is the number of guests of the largest event that they have managed?

License/Liability/Health

Are they licensed?

Are they insured?

Do they have health permits?

Alcohol

Do they have a liquor license to purchase alcohol? If no, are they willing to serve your alcohol? Does your caterer provide bartender(s) to serve your beverages? How much extra is this service?

Is there a corkage fee for serving my own wine?

Is champagne service included for my wedding toast?

Are the beverages served at the bar, buffet style, and do the waitstaff refill drinks at the tables?

Ice; don't forget that you may need ice for the keg, bar, carafes of water. A good rule of thumb is ½ of pound of ice per guest. You may need extra ice in really hot weather.

Rentals/Equipment

What rentals are needed for your event?

Is the rental equipment provided through the catering company or through a rental company?

There are many details to consider such as tables, and chairs, plates, napkins, table linens, chaffers, glassware, sternos, silverware, serving pieces, tents, etc. Some people choose to use plastic flatware and paper plates in order to save money.

Rental costs add up quickly if you rent extra silverware such as salad and dessert forks, bread/butter knives, dessert spoons, along with the basic table setting of forks, knives, and spoons.

There are many different grades of silverware, tableware, glassware, etc, and different colors of linens to choose from. You need to make some choices and find out the price differences for your rentals.

Your caterer can help you figure out what items that you need to rent.

Request to see samples of equipment to make sure it is what you want, that's it's not old, chipped, or in poor condition.

Most caterers charge you for rental equipment. Some caterers include the cost of rentals along with their food prices per guest.

Head Count

Prices are usually based on the number of guests that you plan to invite to your wedding or event. The caterer will need an initial head count or a rough idea of the amount of your guests.

When does the caterer need to know the final head count? When you send out your invitations, keep in mind that the most caterers want a final count 1-2 weeks before your event.

Does the head count include other wedding/party vendors, such as the DJ, Band, Wedding Consultant, and Photographer?

Is there a price difference for the children and the wedding/party professionals?

Is there some place else for the vendors to eat, out of site from your guests.

Menus

Do they have set menus or can they customize menus according to the theme or style of your event?

Can they provide special menus such as vegetarian cuisine, kosher cuisine, or are they able to accommodate guests with food allergies.

Service

What methods do you want your food/beverages served?

Are the hors d'oeuvres passed around to the guests by the wait staff or are the hors d'oeuvres stationary (sitting on a table)?

What style do you want your main meal served? Types to consider are buffet, seated or sit-down, French, Russian, and family styles. Ask your caterer about different styles of service that they provide. Specify what services are included and what details that they do not handle.

Serving Styles:

1. Seated or standard sit-down service is when the food is plated and portioned in the kitchen and the guest is served the plate of food while sitting down at the table.

2.Russian Style is where the food is plattered and the server portions and serves each guest a portion of the entr?e, starch, and vegetable, served with a fork and spoon.

3.French Style is when the food is plattered tableside. The platters are presented to the guests and the guests pass and serve themselves. This requires more space and service can be slow.

4. Family Style is when the food is in bowls and on platters in the middle of the table and the quests help themselves.

5. Buffet style is when the people stand in a food line.

Does your caterer provide servers or is the buffet self serve?

Does the catering include wedding cake service or do you have to hire someone to cut and serve the cake?

Dress code for the waitstaff. Is it formal or casual? The attire should reflect the formality/theme of your event. The staff may wear tuxedo shirts with bow ties and blank pants or skirts. Butler style is when the waitpersons where white gloves. If you are having a Hawaiian theme party, ask your caterer to have the waitstaff where Hawaiian shirts.

Ratio

What is the staff to guest ratio? Generally, there should be at least one server per 30 guests for a buffet and one server per 20 guests for a sit-down dinner. However, it depends on how formal or complicated the event is. The ratio may be reduced, depending on these factors. A lavish six-course, sit-down dinner may require one server per 10-12 guests. Discuss the staff to guest ratio with your caterer.

Food

Does the caterer use fresh ingredients/produce or does he/she use canned or frozen ingredients?

Who are their food/produce suppliers?

Do they bake their own breads/desserts or do they contract out to bakeries/chefs?

Generally speaking, the price of food includes all of the ingredients, preparation, and transportation of the food to your site.

Discuss portion sizes and the amount of food that needs to be prepared.

Contract/Refunds/Cancellations

· Request a contract or proposal.

What are the general terms of the contract?

What is their cancellation policy?

Is your deposit refundable if your wedding/event is cancelled?

Read all of the fine print including their cancellation policy, price per person, service charges, and taxes.

After you read the contract make sure all parties that are involved sign it. Be ready to put down an initial deposit.

The contract should include:

1. The date, time, location of the event, and hours of service provided by the caterer.

2. The date that you need to provide the final head count.

3. The list of services provided (e.g. buffet, sit-down meal, bar service, wedding cake service, etc.)

4. The menu that you have selected.

5. The fees, including an extra expenses, a payment schedule, and when the final balance is due.

6. The name of the caterer handling the event.

7. Finally, your contract should include the caterer's cancellation policy.

Customer Service

Talk to your caterer on the phone. Request the menus ahead of time. Then, schedule an appointment and meet with your prospective caterer in person.

How does your caterer deal with you?

Do you feel comfortable with your caterer?

Does your caterer communicate with you effectively and is he/she helpful?

Your caterer should be available by appointment and by phone to answer any questions that you may have.

Tasting

Will your caterer provide an initial tasting/consultation? Some caterers will ask you to come in for a free tasting. Others will charge a fee. Some caterers will ask you to come into their restaurant if you want to try the food. However, some caterers do not provide tastings at all. They will give you references and show you pictures of their presentations of food. Be aware that preparing a meal for a few people and a few hundred is very different in the quantity, holding, and the transportation of the food.

Judging the food at the caterer's kitchen is not always a true example of the food that is served at an event.

If you do go in for a tasting, ask your caterer is the tasting for free or does he/she charge a fee for the sampling?

How many people can I bring to the tasting?

Don't assume that you can bring 5 or 6 people to a tasting. Tastings are expensive and complicated to provide for the caterer. Ask if you can bring someone along, such as the bride or groom.

Request to look at pictures of events that they have done in the past.

References

Request references from your caterer. Ask your friends, family, or colleagues for recommendations of caterers that they have employed for their events.

Some caterers will provide you with letters of references or phone numbers of clients that are willing to share their past experience with your caterer.

Ask the client questions about the quality of the food, if they were satisfied with the waitstaff/service, and ask about the overall presentation of the event.

Leftovers

What is your caterer's leftover policy? Do not assume that all of the leftovers are automatically yours. Most caterers make extra food for unexpected guests and to feed their staff. You are paying per person, much like a restaurant. However, some brides/grooms/hosts do not have time to eat during their reception/event. Therefore, some caterers will provide a leftover basket of their food. The couple can have a romantic picnic for two on their honeymoon and enjoy themselves when all of the commotion is over with.

Good Luck And Bon Appetit!

How Catering Works

Over at How Stuff Works.com they've put together the 411 on what catering is all about! Check this nicely presented article/presentation and learn how catering works!

Presentation: How Catering Works

How To Choose A Caterer!

Most people have never thought of entertaining on a grand scale, and the thought of providing food, alcohol, entertainment, etc. for a large number of people can be daunting for the uninitiated! When throwing a party, it should reflect your tastes, personality and sense of adventure, and selecting the appropriate caterer can make the entire process effortless. Tales of nightmarish events are plentiful, and you don't want to be remembered as one of them! However, do not fear. The catering industry in Toronto rivals those in other large U.S. cities and the services we offer are world class. But how do you decide which caterer is best for you?

Research!
When polled, event professionals agree: word of mouth is the best way in which to find your caterer of choice. When doing your initial fact-finding, ask friends or business associates whom they have used in the past. Large companies often have an in-house event planner who will be in the know. Ask your florist, DJ, or rental company for recommendations. Industry professionals tend to associate only with organizations who excel at what they do. Also, venues in your area are a great source of information. Call them and ask for their lists of approved caterers. You can be sure that venue-approved caterers have been qualified and meet the high standards of the venue. When attending events, ask questions: Who is catering the event? How is the food? Are the service staff friendly and polite? Did you have to wait for service? Moreover, bend the ear of your host/ess and inquire about the caterer's service during the planning process: Was the planning enjoyable? Was the consultant enthusiastic? Remember, the experience of a party is not simply how it appears at the actual event, the planning process should be enjoyable as well. Web-sites allow you to get a quick introduction and feel for the company, but be aware that the skills of the web-designer may actually enhance or mask the company's actual abilities. Finally, consistency is one of the cornerstones for your selection as it is your assurance that you will get the best service time after time!

The purpose of all this preliminary research is to narrow the field to those caterers you wish to interview for your event. Decide on a select few who seem to fit your needs. Asking for too many estimates creates an avalanche of unnecessary work for yourself!

Caterer Styles
Understanding your caterer's area of specialty and his limits is paramount to ensuring a successful event. Caterer expertise can be divided into the following three categories:

Luncheon Caterer: Providing good, simple food, with a limited selection of cuisine.
Gourmet Caterer: Increased knowledge of food , more creative, able to provide cocktail, sit-down and buffet meals, somewhat limited in coordinating and providing related services such as consultations, rental equipment, wait-staff, etc
Full service event caterer: Specialize in a vast array of foods and services, coordination, décor and can handle large number of patrons with ease.

By selecting the caterer in the right category for your event, you will ensure yourself a higher chance of success.

The Initial Contact
Once you have decided upon the caterers you wish to interview, you should assemble some information: First, you should be able to communicate to your potential caterers your goals for the party. Are you celebrating a special occasion in a warm, intimate style? Do you want a funky, fun atmosphere? Are there important clients you would like to impress? Second, have some sort of a budget in mind before approaching your caterer. This is not easy to do, but developing a range is paramount. The cost of a reception varies wildly by caterer and type of event, but ultimately it is the size of the party, venue choice, type of food and service that will determine the price. Your catering consultant will discuss your budget with you and let you know if your expectations are realistic. A good caterer will make your money work for you. Third, be ready to answer some specific questions related to your proposed event. Your caterer will need some details so they can prepare an accurate estimate for you. Make sure that all potential caterers are given the same information so that you can compare equally. Questions they may ask you will include: What is the venue for your event? Is it an elegant black-tie affair or a fun filled birthday celebration? Is there equipment available for the caterer use at the venue (i.e. tables, chairs, kitchen amenities)? Will you require a tent? What kind of bar do you wish to have? Are there any guests with specific needs, allergies, or tastes? All these will affect your budget. Most caterers will (and should) provide you with a detailed estimate, which will outline the breakdown of services and clearly state the costs that can fluctuate. Once you have the estimates, you can determine which organization has understood your ideas for your event. Remember that the initial estimate is simply a preliminary proposal, and may be altered in any way to suit your individual needs and budget.

Keep in mind, though, that catering is a very seasonal business. During certain months, caterers are extremely busy working on events. Caterers do their utmost to provide the best service and they require ample notice to develop a custom proposal with your unique needs. Frequently, they have to gather information and estimates from other suppliers in order to give you an accurate estimate. For obvious reasons, December is every caterer's busiest month and while we have good intentions of getting you the information you require with speed and accuracy, a little patience goes a long way…

Your Consultant
Your entire experience should be a positive one, beginning with the first contact with your catering consultant. Are your ideas received with enthusiasm? Are they asking relevant questions? Do they provide alternative suggestions and ideas? Are they excited about your event? A lot of your time will be spent with your consultant, and you should feel at ease and most importantly, LISTENED TO for your ideas to be properly interpreted and to ensure a successful event. A consultant worth his or her salt will have a personal stake in the success of your event. You should have full confidence in their abilities.

The Interview
At this stage of the game, you have probably gathered estimates from your chosen caterers. The next step is to meet with your consultant to get an up close and personal feel about their services. From the estimates, you will be better equipped to ask detailed questions. Don't be shy about asking for client references and request photos, if they have them. Is your consultant confident, personable and enthuastic about planning your party? Your meeting with them should be a positive one, if you leave feeling doubts or apprehension about the caterer, then keep looking.

The Tasting
Caterers have mixed feelings about tastings. Some offer them, and some do not. It is widely held, though, that a tasting is offered only once your party is booked and you wish to taste the menu that you have confirmed with your consultant. The tasting is more of a finalizing of the event, not a sales point as it is very expensive to produce, as well as time-consuming. It is not meant as an "evening out", so please do not invite your family, friends, co-workers, etc. You should keep your decision-making team to a minimum, or it turns into a catered party that will be charged accordingly.

Once you have met with the various caterers, you can make a confident decision about who will be best able to cater for you. Remember that catering is an art. Going to unknown venues, working in ill-equipped kitchens, being creative, dealing with weather conditions, etc., all of these factors requires good organization, skill and talent. Toss in time AND budget restraints... this will demand someone who has experience and knowledge, as well as a love of food and parties!

Once you have chosen your caterer, listen to their ideas. They have done this before and can offer beneficial advice on creating a successful party. They are professionals who take the "Art of Partying" seriously. Finally, execution of a catered event does not rest solely upon the quality of the food served. It is the successful fusion of planning, service and food.

Bon appetit! And good luck choosing the right caterer!

Catering Trends - Whats Hot!

I found this great article on Catering Trends, hope it can be of help!

In a world where "everything old is new again", and the latest fad is old next week, how do we keep up, much less be innovative and cutting edge? Unlike the restaurant industry, caterers must have style and flair but must do it on a grand scale, which poses certain logistical problems…what may be presented in a restaurant may not work for a party of 800! In the following article, we will examine Toronto's food, drink and décor trends.

Read More HERE