Buffet vs. Sit Down Dinner- Which Way to Go if You’re on a Budget?
Every once in a while I browse the Web on the topic of wedding catering to see what people are saying out there. Today I came across a site which reminded me of how many misconceptions there are being tossed around. Here's an old bromide I ran across this morning on a site offering advice on trimming the cost of a wedding reception: "…consider going with a buffet instead of a traditional sit-down dinner. While every catering price list is different, buffet dinners are traditionally cheaper than plated dinners." The common wisdom is that buffet events require less service staff- which admittedly can be expensive- so therefore are less expensive. I've always been suspicious of this bit of "common wisdom", so while I was writing Help I Need a Caterer, I decided to run the question by a couple other caterers and event planners. My suspicions were confirmed, as they agreed with me. While there is a need for more service staff with a formal sit down dinner, a caterer is able to control food portions in a way that is impossible on a buffet. We've all seen guests whose eyes are bigger than their stomachs, and pile their plates with food that ends up getting tossed. While the quantity of each dish needs to be increased on a buffet, I also feel the number of selections need to be increased. For example, clients usually want two main course selections, i.e.like chicken and fish or beef on a buffet, as well as a two or three vegetable selections. As a caterer, I don't know which item will appeal to guests more, so I have to make sure there is enough of each. The fact of the matter is, most people will want to taste both. But here's the real kicker that a colleague pointed out to me. Since guests will undoubtedly return to the buffet more than once, there's a need to rent additional plates and flatware etc., and rentals really do add up. When I'm a guest, I personally favor buffets- I'm more of a casual gal, I like choices, and I like to move around. But which is more economical? I think it's a toss up. The important thing is deciding what's your style, and most important to you. Tune in over the next few days as I look at more of those "common wisdom" assumptions. Bon Appetit, Gisele P.S. If you're planning a wedding, but have question about how to go about putting together your reception,watch for the relaunch of my E-book Help! I Need a Caterer. It 's full of practical tips on planning and hiring a caterer who'll help you create the perfect wedding reception- or any other special party. BTW, the E-book was recently featured in the L.A. Bride section of Valley Magazine....
read moreNeed to Trim Your Event Budget? Planners Weigh in on What’s Worth Keeping and What’s Not
Yesterday I catered a Mother's Day dinner for a new client who had never hired a caterer before. She walked into the kitchen as we finished up serving dinner and had started in on the clean up. " Wow- you even do the dishes" she said, "this is great". Of course, we left her kitchen completely clean, as we had found it. She commented that she had always handled all the cooking, cleaning, setting up, etc, of her past parties herself, but that she was always so tired she couldn't really enjoy the party. "That's exactly the reason to hire a caterer," I responded. The truth is that no one person can handle all the aspects of a successful event by themselves. A good service team is crucial to the success of a party. Biz Bash Magazine, a publication catering to the event planning industry, recently surveyed event planners across the country on the subject of where to spend and where to save in today's budgets. It's no surprise to me that over and over again, professional party staff landed in the "worth keeping" category. I find it frustrating that service staff is so often one of the first areas where clients look, when trying to cut costs. It's a recurring theme of mine, that catering is more than just great food. Here are some of the comments of top event planners across the country that landed in the "worth spending on" column: "Working with a fine caterer that has exceptional service is always a must, but absolutely in this environment. You can always work to pare down a menu, perhaps serve something simple yet elegant, rather than fussy… Having a great catering staff that allows your guests to have a wonderful and carefree time is always worth the money."- Kara Minogue, President, Kara Minogue and Company, New York "It's a mistake to cut service or staff. People don't remember if the steak was outstanding at an event. They remember if it was cold, or took a half hour to get a drink."- Kristy Pozulp, Events and Communications Manager, Diamond Management and Technology Consultants, Chicago "Your staff is a reflection of your company and provides one on one contact with your clients… When times are tough, well trained service staff is one of the best assets you have."- Hillary Harris, Director of Special Events, Warner Brothers, Los Angeles "Second only to food, drinks are one of the most important elements of a great event… and having capable bartenders is extremely important to the flow of the event. Guests don't like to wait around with an empty glass." -Lauren Farruggio, Events and Meetings Coordinator, The Boston Consulting Group, New York Bon Appetit! Gisele...
read morePassover Seder 2009
Wanted to share a little clip from my recent Passover job. It’s taken me a while to figure all this video stuff out, but here we are. Now that I have, there’ll be more video clips to share. You’ll see Sarah (complete with baby Chloe) in the first shot, whose seashore themed baby shower I wrote about last fall, with her new...
read moreNo Caprese Salad in Winter!- Part 2
Last time I mentioned Judith Jones, legendary publisher and pioneer in the area of cookbook publishing, and author of The Tenth Muse: My Life in Food, in my rant about Caprese salad. So here’s what she has to do with my opinion on serving Caprese salad in winter. Jones was involved, in the 1980’s, in developing a cookbook by Ed Giobbi, an artist, and an avid gardener and home cook. Alice Waters, the groundbreaking and seminal chef in the development of “California cuisine”, wrote for the book’s cover “what is so distinctive about the cooking in this book is that there is flavor and richness here that is the product not of manipulation, but of a profound respect for what comes from the earth and a true connection to nature and the cycle of the seasons.” Jones adds her own perspective writing “I certainly learned, as I made one inspired dish after another, how, when the seasons dictate what goes together, flavors and colors and textures play off each other and create a natural harmony that is always naturally delicious.” She even mentions basil in an example, stating that basil leaves… turn tough and slightly bitter if they have to endure too much chill. So I’m sticking with my story- no Caprese salad in...
read moreNo Caprese Salad in Winter!- Part 1
A few weekends back I was in the line at Trader Joe’s, and struck up a conversation with a fellow shopper. The line strung all the way back into the aisles (it was Super Bowl weekend), so he asked me if I could check to see if there was any basil where I was standing. There wasn’t. "It’s not really basil season", I said. He then went on to tell me he was out searching for ingredients for Caprese salad. He had been to a couple of grocery already looking for ripe tomatoes. “Use the cherry tomatoes” I suggested. Trader Joe’s has a great mixed medley pack of cherry tomatoes grown in Mexico, which are fairly good year round. “My wife doesn’t like cherry tomatoes” he responded. “ I found some Roma tomatoes at Pavillion’s that are pretty ripe.” “I don’t even make Caprese salad in winter, and I’m a caterer. I lost a job once because I refused to do it.” … bemused look from him. Now I’ve seen caterers serve Caprese salad with hard pink tomatoes out of season, but what’s the point? Perfectly ripe tomatoes (and seasonal basil) are the whole point of Caprese salad, right? Of course, I felt I was right (ahem!), but I’ve recently finished reading Judith Jones’ The Tenth Muse: My Life in Food , and now feel completely vindicated. Judith Jones is a legend in the world of publishing who helped shape modern cookbook publishing. If you have a cookbook by Julia Child, James Beard, Edna Lewis, Madhur Jaffrey, Lidia Bastianich or any of several others, Judith Jones was responsible for getting it to your shelf. if you are a “foodie” at all, you will want to read this book. So what does she have to with Caprese salad? Come back next time for the...
read moreOne More Word About Brunch
Sunday brunch is a favorite meal, and it’s a great value for catered parties, too.
read moreBrunch for a Wedding Reception- Part 2
A New York area bride and groom share about their great brunch wedding reception.
read moreBrunch for a Wedding Reception? Part 1
Brunch is a great idea for a wedding reception now in times where everyone is watching their bottom line.
read more“Cheap” Weddings
I keep running across articles and blog posts talking about cheap weddings, and frankly, it is just beginning to irk me. Listen, I know we’re in a tough economy right now, but do you really want to celebrate the start of your life together ”cheaply”. I don't think it's a helpful way to think about your wedding. Here’s an alternate dictionary definition of “cheap” : “inexpensive because of inferior quality.” So, how about an alternative way of thinking about your wedding-spending money wisely is good, trimming bloated costs is good. Simple, small- yes, they can be beautiful, but please, no “cheap” weddings. Ciao, Gisele...
read moreMore December Celebrations Beyond Christmas
Okay, obviously there's New Year's Eve. But I know there are those of you who prefer not to be out on a night like that. This year we are lucky enough to have a weekend to celebrate, or to recover from, all the ringing out of the old and in with the new year. I happen to love a leisurely brunch, so I vote for a “Hair of the Dog” Champagne Brunch showcasing an Omelet Bar with all the fixings, Fresh Salmon or Crab Cakes, and made to order French Toast or Waffles. To my mind, there's no better way to get the New Year off to a great start than sharing a wonderful time of feasting with family and friends. Bon Appetit!...
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