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As Seen On: Park Place Magazine
May/June 2009 | 1 of 1
Keep it Simple
Consider non-traditional venues such as art galleries and museums. A number of local museums offer great
space alternatives. It is also a way of giving back, since funding for these great locations has been cut, specialevent rentals can help them exist. It’s added entertainment for your guests, part of the site fee is tax deductible,
and you don’t give the impression of overspending like a hotel ballroom would. In today’s economic climate, less
is more—which is also easier on the wallet. The more glitz the less acceptable the space is perceived to be.
Comfort food is big. It has been for several years, but more so now. Stay with the basics, guests love them and
they are budget friendly. Presentation is key: A great caterer can even make mini grilled cheese sandwiches look
fabulous!
Simple food presented creatively can have a real wow affect. For instance, a salad of mixed greens with grape
tomatoes can be presented on a rectangle plate, artistically placed with a few adornments (edible flower petals
are a lovely burst of color, or fresh berries are great for summer). Even the dressing can be placed to complete the
look.
Get the “service” into the act. If you are planning a themed event, speak with the catering manager about staff
uniforms. It should not be written in stone that the uniform is a tux and bowtie for every event. Ask the caterer to
be creative with the uniform look for your event. Recently we catered an event with a '50s diner style theme. The
staff wore white dress shirts, red ties, white aprons, and white diner caps. It added to the overall theme and the
guest experience for only pennies.
Look carefully at the menu offerings. For years the only meats have been filet mignon or tenderloin of beef. Ask
your caterer for other cuts—grilled sliced hanger steak or flank steak are great for barbecues. Even marinated
sliced London broil is a good alternative.
Diana Crisci
Ome Caterers
Whippany