So You Want Your Party Catered

by

Clyde FT Small

Despite the nail biting vagaries of the stock market, the economy in Southern California is robust, if not booming. Consequently, social entertaining, be it for clients or friends, has increased significantly in the past two years along with a societal evolution of sorts to conducting an ever increasing amount of this entertainment in the intimate surroundings of ones home.

Not only are more people hosting parties, but the parties themselves are more elaborate, both in terms of the food and beverages being served as well as the level of decoration and ambience and service provided. Because of this, more and more hosts are relying on caterers, event planners, and other professionals for assistance in presenting their parties.

Consider that once the date for the event has been set, it is still necessary to prepare and send out invitations, rese___ & #324;arch and decide upon the menu, do test runs of the selected recipes, decide upon the theme and decorating scheme, arrange for all of the rentals (plants, tables, chairs, linens, china, glassware, silverware, coffee brewers, etc.), decide upon the type of entertainment, make decisions about the type of service (a single buffet line, food stations, seated service, assigned seating or open seating), valet or no valet, the type of beverages to be provided, and, finally, but certainly not the least, the buying, preparing and actual serving of the food and drink to your guests. Oh! Don & #336;t forget the clean up after the party, too.

Slow down. Allow yourself to enjoy your own party and your guests. It is a given that guests are more comfortable, relaxed, and enjoy themselves more when the host is rested, at ease, and mingling rather than scurrying about and worrying.

With all of this (and more) in mind, here are some points to consider when hiring a caterer:

1. Most caterers are fully capable of ___D and willing to take care of every aspect of a party, many in fact preferring total control in order to minimize misunderstandings and miscommunication. This also allows the client the luxury of & #327;one stop shopping & #211;;

2. When comparing the costs of different caterers, extend each estimate to a grand total. For instance, some caterers charge a per cent of the food (typically 10% to 20%) for some of the rentals mentioned above, others charge a flat dollar amount per guest, while yet others merely & #327;pass through & #211; the cost of the rentals;

3. If alcohol is being served, be sure that your caterer has the proper liquor license to do so. Very few caterers or even restaurant/caterers have an off-site liquor license and therefore the insurance coverage to protect either the host or themselves. If necessary, insist that they s____ub-contract with a fully licensed liquor caterer;

4. Don & #336;t stint on the service. As a general rule of thumb, it is necessary to have a minimum of one waiter for every three tables of ten guests each in a buffet type setting. If it is full service, expect the waiter to be able to cover ten to fifteen guests with additional help for bussing. By the time all is said and done, expect to pay from $22 to $30 per hour (including gratuity) for each waiter with a four to five hour minimum. Don & #336;t be afraid to ask your caterer about the qualifications of his waiters or any member of his staff with which you or your guests will have contact;

5. While most caterers have menus from which to select, many of the better ones enjoy the creativity of working with their clients to prod___

uce a customized meal and event that is unique and more closely reflects the clients tastes and the needs of the particular affair;

6. When deciding on your menu, remember that most people are comfortable (and that is what you want your guests to be) with the familiar. Try to avoid dishes that prompt the question & #327;What is that? & #211;. This is not to say that you must serve macaroni salad and ambrosia. Just recognize the limits of most peoples sense of adventure;

7. If you are not personally familiar with a potential caterer & #336;s product, don & #336;t be hesitant about asking for referrals or to be allowed a brief and unobtrusive visit to one of his events;

8. Don & #336;t be afraid to negotiate or to shop around. While most caterers are in the business because they enjoy the cr____eative aspects of the work, they also recognize that they are in a competitive business and need to remain so themselves. For almost exactly the same party, prices can range from as low as $30 per guest to as high as $100 or even more.

The purpose of most parties is to gather a group of people together in a social environment for a few hours of relaxation and enjoyment. There is no reason why the host cannot and should not be as indulged as the guests. The few hours spent ensuring that one has the best caterer for the event will make that possible and will free up countless hours to follow other pursuits.

Clyde FT Small is the Proprietor of The Catering Company in Pasadena, specializing in catering all social and business events for 20 to 250.