• Football Party Foods
• Thanksgiving Tidbits ... Table Decor Ideas
• Double the Fun ... Two Parties Instead of One
• Hosting a Tapas Gathering
• Tips for Hosting a Party:
Key Questions to Ask Yourself When Planning a Party:
|
What is your budget?
• Food
• Purchased
• Home Made
• Beverages
• Rentals
• Flowers/Greens
• Décor
• Entertainment
• Hired Help
• Wait Staff
• Valet
• Sub Total then Add 5% for Overages
When would you like to have the party?
• The time of day and season of the year are important factors in menu selection, location and perhaps, rentals.
How Many guests would you like to invite?
• How many people can you reasonably accommodate? Keep in mind, the larger the group, the simpler the menu should be.
Who will be your guests?
• A good mix of people makes the party. Also keep your guests in mind when planning food and drink. Are there a number of dieters? Vegetarians? Heavy Eaters? People with food allergies?
Will you need help, either paid or volunteer?
• If so, how many, and who?
General Tips
• Invitation should set the stage and provide information as to what people should expect (and what they should wear and bring). Mail invitations approximately four weeks before the party, a little earlier for a holiday party as people get booked quickly.
• Match group size to party space.
• Consider the lighting and the music, both add to the over ambiance and enjoyment of the party.
• Spread food and beverage displays evenly around space to eliminate congestion and to encourage guests to mingle. Try to have food available in at least two locations.
• If possible, a two-sided buffet is better than one against the wall.
• Avoid placing anything near front door, bathroom or any busy area.
• Bar/beverages should be available upon entry.
Buffet Table
• Use wooden cutting boards at different heights for cheeses and such.
• Crackers in baskets, mix design, shape, texture and colors.
• Use sturdy boxes, oasis, books, cake stands to prop up baskets and platters, cover with linens.
• Use flowers and greens (avoid heavily scented flowers or plants), fruit, vegetables (ie pumpkins, squash, etc.) to add color and interest to buffet table.
Portion
• Hors d'oeuvres preceding a meal that lasts about an hour – 6 to 8 pieces per person.
• When hors d'oeuvres are the only food offered at a three-hour reception, there should be at least six tastes with 12 to 15 pieces per person.
• Plates – 1.25 to 1.5 per person – using smaller plate, means less food.
• Napkins – 1.5 per person.
• Full bar – for every eight guests, allow one quart of alcohol plus wine and mixes.
• There are approximately 16 drinks in a fifth of liquor.
• Allow one-half bottle of wine per person. There are approximately five glasses of wine per bottle.
• Buy one bottle of sodas and of mixes for every eight people.
• Buy two bottles of mineral water for every eight people.
• Allow one half pound of ice per person, this includes enough to keep wine and beer chilled.
• There is always a bar surplus left over, so be sure to purchase brands that you personally enjoy.
Food
• Create a balance between hot and cold dishes.
• Balance flavor, color and texture to create interest, variety and harmony.
• Use what is fresh at time - observe and celebrate the seasons.
• If the hors d'oeuvres/cocktail party is from 4:30 to 6:00, serve lighter fare. If it is from 6:00 to 9:00 provide enough to serve as a meal.
• For a large group, you may choose to set up themed stations such as a pasta bar or carving stand, but these types of foods will require using utensils.
• Mix good store bought items with those you make yourself.
• Add nibble items like nuts or olives.
• If you have the people resources, pass the more expensive food items (ie shrimp, filet) on trays as well as those items that should be served hot.
Beverage Service
• The most cost-effective approach to serve liquor to a group of twenty or more is a full bar.
• Hard liquor is much less expensive in quantity than even average wine.
• Use an all-purpose wine glass, unless you are serving champagne (and only serve champagne if you have budgeted for one of at least moderate quality).
• If you have someone available to serve, pass trays of pre-poured wine and mineral water near the entrance. This will satisfy a number of guests quickly and will help to avoid lines at the bar.
Most importantly: plan, be organized, make lists and be sure to enjoy your own party.
No comments:
Post a Comment