CATERING ON A BUDGET AND MAKE IT COUNT PART 2

There are ways to modify your budget and still have a wonderful memorable venue for any social event . As I covered in Part 1 of "Catering On A Budget" it's usually all about the food. So begin by creating a menu around your theme. For example, if your doing Italian , then jot down a few choices for appetizers ( like bruschetta or rice balls) then maybe add a soup, and a variety of salads along with your entrees etc. Furthermore, always have a few food choices on your menu, remember not everyone will want to eat meat so consider at least one vegetarian dish. I advise that you should be conscientious when it comes to your guests but of course, not at any cost. Start by go to the drawing board literally, to create a sketch of the space and where the serving tables should be placed. You want your guest to enter and navigate through their meal smoothly and preferable in one direction. I advise, if at all possible setting up two tables vertically or in a horseshoe fashion. Also you might decide to have separate serving stations for a few of  your entrees. Be aware that this could effect your budget as your  guest weave from one station to another there will be waste. Now, an easy tip to to save on cost can be accomplished simply by placing your high end entrees (like expensive cuts of meat, poultry and fish ) and place them towards the middle of your serving tables. So that when your guests pass through the line they will automatically fill their plates with foods like whole grains breads, pasta, vegetables, soups and salads. Futhermore, by the time your guest reach the main entrees most of them will have already plated thier dish and that means you can refill your main entrees as needed.
Now were you shop for your items will make a difference in taste, smelland  overall appearance. So you might want to try going to the locals markets or even street vendors for more variety and choices. Remember when you purchase anything in bulk you may find out that sometimes there are discounts when purchasing your product in large quantities. So be proactive and ask, even if it's the local supermarket! Also, you can find some great deals at bargain outlets and wholesale warehouses. Keep in mind, to be flexible with your menu items. For example, you wanted  a grilled vegetable platter but while shopping you discover green beans and  mushrooms are being sold at a phenominal discount. Well, maybe  you should rethink your entree and instead consider a grilled bean salad sauteed in garlic olive oil with a balsamic vinegarrette with roasted mushrooms instead? Be willing to adjust your ideas to fit your budget throughout the entire course of our planning stages And remember this tip, you might want to take a chance and purchase your product at a farmers market towards the end of their busy day. On most occasions, the vendors will discount their prices on their items before they decide to discard the perishables. When you are buying in bulk for like meat or poultry it is always advisable to purchase those items a day in advance to the event, for optimum results. I also want to mention that there a wonderful restaurant depots that are a great vehicle to purchase food at retail prices. Unfortunately, most require a membership unless you can find a vendor that might be able to assist you for a nominal fee. Finally, it is always advisable to purchase your product from local merchants. This can save you time and also allow you to form key relationships, which in the long run, your contacts can be your best cost effective tool!  And finally, if  you need my assistance please feel free to email me your questions to info@bostonfooddesign.com.

In closing, let me mention the importance of dressing up your tables. If at all possible, try not purchase throw away items like aluminum pans, or paper products for your venue. Unless they are really high end products it could really affect the overall presentation. I advise to using formal serving utensils, chafing dishes and chaffers which can be rented for a reasonable cost because as far as I am concerned presentation is a must. Now for a real professional appeal create an item identifier at the front of your food tables listing for your menu items. Also, item identifiers and place holders in from of each dish can add as sense of elegance and are relatively cheap to purchase. You can check out card shops, dollar stores or nick knacks stores. Visual effects on your table are just as important as the quality and taste of each dish. When you prepare your event think of color. I advise for most occasions white linens, with accents of color, either in the napkins, mats or in colorful identifiers, This format will provide the best results and  remember, you want your entrees be the main attraction! Finally use height differential in placing your food and decorative items, this is key, it will draw the eye up and make your catered event pop! So consider this, your event is a work of art. First, start off with a blank canvas, then sweep over huge brush strokes of creativity mingled with imagination. Now sit back and quietly observe as your masterpiece unfolds right before your very eyes. Finally, take pride on what you have just accomplished and remember this, always enjoy the process!
Stay tuned for my next blog on volume cooking for the educational sector. So here we go, it's Mardi Gras time!


Signing off for now ,

Chef Sam