Eat, Drink, and be Merry!

Event planning is one of the most recognized task of a PR professional, as well as it is the most famous industry that most PR professionals want to join. As for me I would not want to plan events for the rest of my life; however, I do realize that hosting a successful event for my organization is going to go a long way for me.  A successful event is not planed and implemented in a week; it takes months, a group of hard workers, and a budget. The first steps are to: PLAN, PREPARE, AND THEN BE PREPARED FOR THE UNEXPECTED.

Great tasting food, fantastic service, and a memorable experience are guaranteed to mark your event successful.  Food and beverages are a very important part of an event; therefore, careful and precise planning should go in when creating a menu. The cardinal rule of menu planning is don’t run out of food! Have a balanced menu, not to heavy or non-fulfilling. There are four parts to menu planning: breakfast, lunch, cocktails, and dinner. Some basic guidelines are: breakfast should be a potential buffet; lunch should have a easier appeal; cocktails should be served one hour prior to dinner, include appetizers with an array of choices limiting to 8-10 items; lastly, don’t mimic hors d’oevers for dinner, preferably have a sit down dinner and avoid plastic cutlery.

Choosing an appropriate serving style for each of your courses is equally important. Some of the serving styles include: buffet, reception, action station, cafeteria style, family style, and preset.  In a seated meal call guest 15 minutes prior and start with serving beverages. It is important for staff to clean as they go to avoid clutter. Also, be prepared to handle leftovers; keep health regulations in mind to avoid any legal implications. It is always helpful to bring containers, zip lock bags, aluminum foil, and serine wrap. When setting tables, be certain to keep your center piece 10 inches or less, so everyone can see and interact.

Photo Courtesy: Google