Full service catering events are not nearly as popular as they once were and have been replaced by buffets and strategically placed stands serving a variety of delicious finger foods. Not only does this reduce the actual amount of food to be prepared with large quantities having to be thrown away, but it reduces the cost of wait staff to a minimum, the hiring of tables, tablecloths and napkins, cutlery and crockery.
Desserts are always the most popular part of any menu, but more recently the accent has been put on fresh fruit options and small, individual sweet bites, as opposed to the rather dated full sized offerings like whole crème caramels, large servings of chocolate mousse or huge slices of cake. It is a known fact that most people only have one or two spoons of any dessert and the rest remains on the plate to be thrown away, so bite sized offering are much more economical and less wasteful.
Luncheons are always easier on the pocket than dinners, when one compares the same menu for both events. The number of daytime celebrations is on the rise and one of the reasons for this is that it is a natural limiter of guest numbers; and not that many people drink in the middle of the day, so alcohol costs are kept down to a minimum.
No comments:
Post a Comment