subject: The Style of a Catering Service [print this page] The Style of a Catering Service The Style of a Catering Service
Price Difference
You will have added cost for the hors d' oeuvres, but having this available to your guests adds a wonderful touch to any occasion. Your guests will enjoy the variety of items that can be prepared and butler passed around. Who can resist a tidbit so warm and savory and presented on an elegant platter? Your guests will pick up a napkin and bite size hors d' oeuvres and enjoy this while conversing with your other guests. Many of the hors d' oeuvre s items can be presented on unique vessels, from distinctive spoons, rosemary stem, small cups or glasses that make it intriguing for your guests to try. Servers will continue to come around again with additional choices throughout the cocktail hour. Adding a table where food can be displayed beautifully will entice your guests to pick up a plate and enjoy items that not able to be butler passed. You guest will surly fill a plate and enjoy.
Food, Glorious Food... Buffet, Food Stations and Served Dinner
Stations can arrange from a variety of hot and cold foods that are beautifully arranged on tables and guest can help themselves with the assistance of servers. The buffet displays all have different elevations, dcor and colored linen. The food is served on gorgeous platters or elegant warming dishes. The displays are always attractive and it is great to hear "WOW!" comments from your guests.
Food Stations
They are different from traditional catering buffets because each station offers a completely different type of food and theme in different locations around the party. Mashed Potato Stations, Seafood Stations, Carving Stations, Desserts and Beverages can add a lot of excitement to an event. Stations work well in large areas so that you can draw your guests to other areas though out your event. I suggest a minimum of three different stations.
Plated Dinners
They are exactly that. The catering service wait staff serves your guests the various courses. There is more formality to this style of service and your guests do not have the opportunity to mingle with each other after the cocktail hour and once they are seated. If your seated event is to take place Off Premise, a temporary kitchen may be needed, if they facility does not have a kitchen or if the existing kitchen is not large enough to handle the plate up, service and clean up of what is required with a served meal. The chef needs to have adequate work area in order to properly prepare your dinners properly and the servers can bring piping hot food to your tables.
