by Edited by Lisa A. Grimaldi11/26/2012
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When serving cheese at receptions, Nadine W. Fox, principal planner and president of Gastonia/Charlotte, N.C.-based Seminars and Soirees, recommends ordering for just 40 percent of attendees. "This is approximately the number of attendees who eat cheese nowadays, so there's no waste," she says. To further trim costs, use domestic cheese instead of imported.