TM TM 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
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