6. Control the size of portions. A sit-down dinner is expensive, because staff is required to serve it, but food stations and buffets can also cost you a pretty penny, as you’ll need larger amounts of food. And, let’s admit, they don’t look very appealing to one when many guests have dug their way through. But there is a solution: just pass appetizers at the cocktail hour. It will be neat and less costly.
7. Your friend is paella, not filet mignon. It would be a smart and interesting decision to prefer some farm-to-table, unique ethnic or charcuterie-focused meals with vegetables, braised meats or curries to the traditional steak.
8. Reduce expenses where they are unnecessary. Professionals in corporate catering in Toronto prompt: many people don’t touch coffee. So you can serve it at the bar and save on costs for sugar, creamers and cups for each table.
9. Choose the venue well. If there already is a kitchen there, and they are flexible when load-in and load-out times are concerned, it’ll be reflected in your bill positively.
10. Make it simple and relaxed. In summer it’s easier, of course. Then one can use a minimum of decorations (for example, inexpensive charming flowers or finds from flea-market to decorate the stations). Make it more informal and save on staff: for example, place a wide-mouth bowl with homemade limeade, and also beer and vodka nearby. A sangria station is a good idea, too.