|By Neeta (Neeta) on Thursday, November 07, 2002 - 05:11 pm: Edit|
First I would like to say what a great site this is. You have helped me countless times, so thank you. Sam and Carl you guys are terrific.
Okay now for the question.I received a message on my answering machine from a lady who wants hor d'oeuvres for 200 people. She also mentioned bacon wrapped scallops, quiche, meat balls.
I am going to suggest cold and hot, maybe 4 different kinds of each. The reception is at 8:30pm lasting around 1 hour. would averaging 6-8 per person be right for that time of night. Buffet style for the cold and maybe serving hot. I don't like the idea of hot hor d'ouevres on a buffet, they don't seem to last long.
Another thing would you serve per person or per item?
Hope someone can help with suggestions. I thank you in advance.
|By Sam (Sam) on Friday, November 08, 2002 - 11:32 pm: Edit|
I'll answer your last question first...in my humble opinion, it is better for both the client & the caterer to sell by the person; then you control how many you are going to prepare & serve, the client establishes the # of ppl, then the client doesn't feel you have "oversold" him/her OR the client doesn't feel you have left him/her the ultimate decision of # of pcs; since that should be the caterers job & expertise....that being said it is highly unusual in my experience to have a wedding reception w/ food served only for an hour & I would figure no less than two pieces of each hors per person.... hope this helps....sam sears, cec
|By Chefhdan (Chefhdan) on Saturday, November 09, 2002 - 01:57 pm: Edit|
8:30 TO 9:30 IS Pretty late for a buffet, most of your guests will have probbably already eaten. I would find out from the client where these people would be before the reception, (trapped in a full mass ceremony etc.) Sometimes, late buffets like these can go either way. It's been my experience that you should lead the client to the number of pieces to buy and then sell them per piece by the 50ct. That way, you won't be questioned about leftovers or running tight. I agree with Sam's count of 2pc per each, 16pcs per person within one hour should be plenty, but get the clients feel for his/her guests. You haven't said what type of event the reception is for and that can be a key factor on the production count.
|By Neeta (Neeta) on Saturday, November 09, 2002 - 08:55 pm: Edit|
Hi thanks for your help. The reception is for a wedding, I though it was late too. The ceremony is at 7:00 and the dance at 10:00, so I'm it will be closer to 1 1/2 hours. I was thinking a having 4 tables set up for cold hor d'oeuvres and serving the hot hor d'oeuvres.This way there won't be too much of a crowd around one table. Would 5 different cold and 3 different hot hor d'oeuvres be enough of a variety?
Thanks again for your help.
|By Ladycake (Ladycake) on Sunday, November 10, 2002 - 09:39 pm: Edit|
My .02? I think you are on the right track. Your numbers are good. If a dance follows, you might ask the hostess if she wants any leftover cold items left on the tables for munching???