Location: Are you sure? It may look good, but will it meet all your needs seen and unseen? There are some things to consider avoiding any problems. First off is capacity -will it have the flow and space to accommodate your guest count? Next, is seating – are there sufficient tables and chairs available? Then, there is the kitchen – Will it accommodate the catering staff and enable them to expedite your event. Finally, one must consider the functionality of the space – is there sufficient space to accommodate all activities and plans for the event, especially in regards to changes in weather.
Menu: The theme and style at the location of your event may impact your menu choices. Some things to consider avoiding problems: Firstly, the time of your event plays a huge factor in what you can serve. Guests will expect lunch items for anything served before 2:00 PM. The same idea comes when guests expect a heaver offering for any food served at 5:00 PM. Are you serving alcohol? Guests will eat more. First and foremost, check with guests if there are any food sensitivities or dietary restrictions and let the caterer know they can be accommodated, leaving you free of any incurring illness.
Beverage: Alcohol; to serve or not to serve. Most events do involve alcohol. Here are a few things to consider avoiding any problems. Does your event facility and caterer have Liquor Liability Insurance? Are the bartenders Tips certified? Alcohol training and certification should be a priority for your bar. The knowledge of you bar servers will avoid alcohol being served to minors and reduce tragedy by serving guests in a manner that prevents drunkenness and drunk driving.
Know your crowd. Guests love to have fun, and you want them to unwind and relax, serving beer and wine only is a good way to save money and prevent alcohol related ussies often caused by liquor. Plan to serve one drink per person, per hour. Ask your sales representative for a beverage calculator to determine consumption amount.
Décor : this is where the instinct to “do it yourself” comes in you may have a sister or an Aunt or a Cousin who would love to help you. Perhaps you are “The Creative One” who would love to do your own decorations. Please consider that a host should attend to their guests and their guests solely, this is where processional vendors can help avoid any sort of mishap, revealing their work in their weight in gold.
Staffing: First impressions are everything. The host and the staff provided by the catering company will be an indirect reflection of the vent. If at all possible, meet with staff member captaining the event before the actual event even takes place. Is the captain friendly? Is there a spirit of servitude? Is the appearance of the captain professional? If so, you can rest assured because if the captain meets your needs then their staff surely will!
Guest/Host/Server: This concept is the trinity of every event. As a whole, it makes up the dynamics of your function to make it one memorable and cohesive event, however please remember each role has a very distinct role to play – here is how you can avoid any problems: