Busted! Don’t Believe These Catering Myths!
Whether you’re planning a corporate event or a birthday celebration, food plays an important role in bringing people together and keeping them engaged. Seasoned event planners understand that an inadequate amount of food at an event can leave more than a few people displeased but a well-planned catering service will add five stars to an otherwise average event.
When planning event catering, decisions like hiring a catering company, preparing the food menu, choosing the service style, and appointing staff have to be made a few months before the event, to ensure efficiency. However, while considering these aspects, first-time event planners often get influenced by the myths and misconceptions surrounding event catering and end up making avoidable mistakes.
At Oryan Catering, we understand the impact that delicious food can have on the success of an event and have debunked some of the most widely believed myths about catering so that your guests go home with a happy stomach.
Myth 1: Food is the most expensive part of catering.
Many components go into the catering of an event, and the total cost of catering includes expenses over food, staffing, bar services, rentals, etc. To ensure that you don’t go over your budget, try to cut on the cost of additional components, instead of cutting costs on food.
By hiring a catering company that uses its own equipment, you could save on the cost of rentals. Moreover, you could consult your caterer about the number of servers needed for the event, to avoid unnecessary expenses. Hiring professional servers who are smart-serve certified is also a sensible idea, as these servers are experienced and provide their services at a fixed price.
Myth 2: Having hors d’ oeuvres type service is cheaper than a full meal.
First-time event planners assume that small appetizers will be more pocket-friendly when compared to an extensive buffet. However, although hors d’ oeuvres service provides a wide variety of options and a lesser amount of food required, it is not necessarily cheaper. Cooking and serving hors d‘oeuvres is a labor-intensive task, to make hors d‘oeuvres for a room full of people, you need a lot of staff employed in the kitchen and on the event floor. We would advise that before choosing the serving style, you must calculate the total cost of catering to make an informed choice. To avoid the additional cost of serving staff, you could also consider serving appetizers in a buffet style.
Myth 3: It is better to cook less food than dealing with leftovers.
Event planners do not want to waste money on leftovers and often decide to get less food cooked instead. What they need to understand is that nobody wants to go home after a party and cook for themselves because the caterers ran out of food, halfway through the event. In addition, such a situation is bound to leave a bad impression of the host.
If you are on a small budget, it is better to cut cost on other, less impactful aspects. Your guests will not remember what the décor looked like, or the type of dinner, but they will remember if they were still hungry after the meal was served.
Besides, there is no such thing as too much food. If you still have leftovers after the event is over, you can donate it to the homeless.
If you’re looking to steer clear of these catering myths like these, reach out to Oryan Catering.
As the best full-service catering company in Guelph, ON, we have over forty years of experience in the catering, restaurant, and large institutional cafeteria services. We understand people and how they like their food at events including wedding receptions, corporate events, and a host of different cultural and religious celebrations and serve within a 100 km radius of Guelph with Brampton, and Mississauga to the east and Kitchener, Cambridge Brantford, to the west and points north up to Mount Forest.