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Tips to help you have a successful event
 

Bars and Beverages for a party

The average guest consumes 4 to 6 drinks
during a four hour party.

One quart of liquor will make 20 drinks
(1 1⁄2 oz. Jigger)

One 750 ml bottle of wine will serve 5 drinks
(5 oz. each).

Allow at least 4 napkins per person at the bar.

One professional bartender can comfortably
serve between 40-50 guests.

Hors d’ oeuvres needed for a party

For a 45-60 minute reception, plan for 8-10
hors d’oeuvres per guest.

For a 45-60 minute reception before dinner,
plan for 5-7 hors d’oeuvres per guest.

If the reception is planned for 2 hours or longer,
plan 12- 18 hors d’oeuvres per guest.

Considerations for your choice of appetizers
include the size of hors d’oeuvres, the
appearance and the compatibility of flavors.

Seated-served meal versus buffet

The style of party determines the type of food
to choose. Some things cannot be eaten while
standing. Menus should be planned to work
in the environment.

The party space will affect the number you can
invite for a seated dinner since tables and chairs
must be available for all guests.

Seated dinners often require more organization
by the hosts. For large groups, tables should be
numbered. Table assignment cards and even
place cards may be needed.

Buffets can be focal points and themed but
require more food to look full and offer choices.
The traffic flow must work in the space since
people will be serving themselves.

Attendance

Have an RSVP deadline at least 7 days before
the event. Plan for attrition, not everyone you
invite will show up.

 

 

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