Every planner knows that the bar bill can drive costs way up. Here’s some valuable advice from our resident F & B expert, Claire Gould.
Allow me to make this as plain as day: Set up the buffet as you would put food on your plate. In other words, use common sense.
I lecture and write about trends a lot, and planners always want to know: “What is in?” I can’t stress enough how important it is not to pay too much attention to food trends. They are subjective. For example, many people think mashed potato martini bars are hot. I think they had their moment four […]
When doing a buffet meal, here are some suggestions to enhance guest experience: If seating is for everyone, instruct banquets to set the tables completely instead of placing silverware in a napkin roll on the buffet. The room looks much nicer. Ask that banquets pre-set or serve the beverages instead of having drinks on the […]
After years of “red” or “white” being the choice at many events, the pendulum has swung back to hard liquor and boutique-designed drinks. Instead of the traditional lemon/lime, drinks are being garnished with everything from floating rose petals to a sprig of rosemary or thyme. Only the freshest of ingredients are being squeezed or puréed fresh before our eyes. How about a frozen rum drink with fresh puréed pineapple in a toasted coconut-rimmed glass with a rum-marinated cherry garnish?
How do you incorporate some of these new drink ideas into your events?