Quote:
Originally posted by Eclipse
I got knocked off, but you posted exactly what I would have posted!!
One thing to add...
Presentation is a big thing with buffets. If you just have the cafeteria line looking silver chafing dishing lined up, it is not visually appealling. Use risers to vary the height of things, extra table linen draped artistically, food interspersed with pottery, flowers, etc. adds an air of elegance as well. The food should become a part of the display.
Regarding the costs, some buffets are more expensive than sit down dinners because of the variety and the fact that you usually have to have more food. With a plated dinner you have 1 chicken breast, scoop of rice and a scoop of beans; the caterer regulates the portion sizes. With a buffet, portion sizes are not regulated, so you have to get more.
|
I agree w/you 100% Eclipse on both points above. Presentatin is key, and budget your $ accordingly--what you save in catering staff costs, you might spend for extra portions/food (especially if you do the variety option).
Threaded Mode