FOOD FOR FÊTES
“The logistics may be complex, but the payoff is worth it when you see guests delighted and the brand elevated to new heights.” —Chris Sanchez
where people can take a break, chat, or just admire the space. The idea is to keep people moving, so seating should be more of a feature than the main attraction,” says Sanchez. Pifferrer recommends “seating for approximately a third of the guests at various high and low tables and lounge seating. This can vary depending on the needs of the guests.” He warns, “Sometimes, a client will push for seating for everyone, which we do not recommend. It confuses the guests to be seated at what they assume are dinner tables when no dinner will be served. It also makes it more challenging and awkward for the server team to pass bites to an entirely seated crowd. It just doesn’t work.” Sanchez encourages keeping the furniture casual. “High- top tables for 25–30% of guests are perfect for a cocktail reception. You want people mingling, not sitting down for a full meal. But make sure there are enough surfaces for guests to set down their drinks while they’re networking or heading to the next food station.” Fun for everyone Speaking of inclusivity, make sure to get dietary preferences and restrictions from guests ahead of time. “Inclusivity is everything,” says Sanchez. “Make sure your menu covers vegan, gluten-free, nut-free, etc., but don’t make those options an afterthought. Seamlessly integrate them into the menu, so no one feels left out. It’s a creative challenge, but when done right, it makes the event feel effortlessly luxurious and thoughtful.” This can even be the first step in planning the event. “Our first goal is to determine the client's expectations and needs,” says Pifferrer. “Is this a large meat-eating group? Are there many vegetarians? .... These factors will help us create a menu that meets the client’s various requirements.” Balancing the budget With so many factors, how should the budget be spread? “Prioritize food and beverage, because let’s face it, that’s where the magic happens,” says Sanchez. “Some clients opt for drink tickets to control costs, while others go all out with an open bar. I think it depends on the occasion—if you’re celebrating your team, cover everything. For industry events, you could offer a couple of drinks on the house and let guests purchase more if they choose. The key is to balance indulgence with a clear goal of the event. Beyond F&B, ensure there’s enough for entertainment, décor, and those little branded touches that elevate the experience.” Make sure that your clients’ expectations are realistic, too. “Corporate clients are sometimes under the impression that a cocktail party is a cheaper alternative to a dinner,” says Pifferrer. “This can be true, but it is only sometimes an even
At one event, LUX Catering & Events featured a customizable spritzer bar with beautiful glassware adorned with garnishes, playful ice spheres, and custom- branded acrylic stir sticks. Photo courtesy Billow & Mull
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SPECIAL EVENTS
WINTER 2024
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