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Top tips for catering for a small event

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Top tips for catering for a small event

Catering is a high-pressure business. You have to ensure that the food is delicious, looks good and that it is served on time. This can be tricky with the largest of crowds. But with a small event, it can become even more difficult. This is because you will have to cut down on food and drink portions, which can make creating a lavish menu a challenge. A small event also means that you might be cooking and plating food in a small venue, making logistics somewhat awkward.

If you will be hosting a small event, look for urns for sale in Cape Town that can be used for guests to make coffee and tea with, lightening your own catering load. Another way to make catering a small event easier is to use the kitchen appliances, such as a large urn kettle, available in the venue so you do not have bulky equipment taking up space. Below is some advice on how to cater for a small event.

 

Find out the number of guests

This is the most important step for any event that you will be catering. Finding out how many guests will be in attendance can help you to build your menu accordingly, especially if the numbers are smaller. If you will be catering for only 50 guests, you might have to push up your prices to gain a profit.

For an event that is only hosting 50 people, your menu will be drastically different to one that is hosting 150 people. You might look into designing a canape menu that has an array of delicious morsels for guests to enjoy or you could design a more wholesome and hearty menu if the season calls for it. A smaller event does allow you more creativity as you do not have to cook in bulk to feed the masses. You will also need less catering equipment for a smaller event.

 

Opt for self-serve

Your client might enjoy the grandeur of served, plated meals for their event. But if there are only going to be 50 to 60 people, buffet style or self-serve affair is much easier. This way people will be able to choose the food that they like and your waiters will not have to manoeuvre around a small dining area carrying food.

Speak to your client about offering finger-food platters on the table to make the event easier for everyone involved. If the platters are already within reach of the guests, they will not have to get up and down in the small space. It will also allow for more conversation between guests and interaction with one another as they share a platter. Having a hot water urn available will allow guests to make their own tea and coffee. Be sure that you choose food that will not make a mess and that is not easily dropped or spilled.

 

Find out about the space

Small events often take place in smaller venues. And this means that you might have limited space to move around in and to cook in if using the venue’s equipment. You will need to ask your client the dimensions of the venue and if there is a possibility for you to view it in advance to do some planning.

For example, a small corporate venue might combine the serving area and dining area, which means that your large buffet tables and chafing dishes might not fit. Look for a small electrical urn for sale that will fit into the venue. You will need to plan your menu and serving style around how much room you have to move around, which often means that self-serving or a buffet is best. You will need to ensure that there is enough workspace to make and plate canapes and to serve drinks to guests, so plan according to how much space you will have.

 

Have a time plan

Every event should have a time plan, and this is especially true of a small event or an event taking place in a smaller venue. If you have planned out your timings to the letter, there should not be any delays with food, drinks and clearing up after the event is over. You will also avoid any embarrassment as guests will not be left waiting for their meals.

Because small events are in small spaces, your skills will be on full display, which means that you need to run a tight ship and ensure that all food is out on time and according to your client’s schedule. This is vital if you wish to maintain your reputation in the catering and events industry.‚Äč

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