Delivering event fare that's on-trend, on-budget, and appealing to a wide range of tastes and diets is no easy feat. Following are 16 fun and affordable ideas for amping up your meeting fare, from top catering executives Stephanie Edens, vice president, national sales, for Wolfgang Puck Catering; and Tony Porcellini, director of food and beverage at the Walt Disney World Swan and Dolphin Resort.
For more tips, view M&C's free webcast, "Great F&B on a Budget".
1. Donut display: Elevate the status of humble breakfast treats by creating a "donut wall." Display the delicious hole-y treats on an eye-catching peg board, which attendees can peruse before grabbing their favorite flavors. The concept also works for bagels.
2. Shucking stand: Oysters on the half-shell add a touch of luxury to an event. To help keep costs down -- and add some showmanship -- enlist a shucker to open the mollusks one by one. This will prevent guests from grabbing a plateful of the costly seafood, says Stephanie Edens.
3. Clambake with extras: This crowd-pleasing, all-in-one steamed dish makes a big impact without a huge price tag. Servers plate up a few clams and a lobster claw, and fill the rest of the dish with lower-cost mussels, potatoes and corn on the cob.
4. Cocktail salads: Offer your reception guests fresh greens, minus the waste and mess. Put some chopped greens like kale and spinach in small tasting containers (ask your F&B contact to supply or buy them at Amazon at $10 for 40), and dress up with other veggies, fruits and nuts. The size makes them affordable, there's much less waste than generated by a salad buffet, and the chopped texture makes it practical, easy-to-eat cocktail fare.
5. Mini meal in a pot: Provide hearty fare such as a beef short rib with a bit of flair by serving individual portions of meat with scale-sized traditional trimmings (carrots, potatoes, rosemary sprig) in individual, mini baking or casserole dishes. Similar mini pots (four for $16) are available at here.
6. Soupcons of soup: Savory soups, served hot or cold, are given a modern twist when served in shooter glasses (find them at Bulk Bar Products for $.46 per glass). These liquid canapés can be tied to the season (summer tomato, winter cauliflower). The best part: No spoons are needed, as guests down them like shots.
7. Bijoux juices: Juicing might be all the rage, but juicing stations can be costly and, if made to order, too time-consuming for large groups. To make them more budget- and time-friendly, Tony Porcellini recommends having several varieties of fresh juices made in advance. Serve them in shooter glasses to keep costs down and minimize waste.
8. Tea with 'tude: Iced tea is a popular and penny-saving beverage for lunches and breaks. Give this thirst-quenching drink a bit of oomph by infusing different tea varieties (black, green and herbal) with fruit slices (lemon, orange, pineapple, strawberry and mango) and/or herbs like cinnamon, mint, cardamom or vanilla.
9. After-school snack: Delegates will happily wallow in nostalgia with a low-cost, low-tech break of good ol' milk and cookies. To accommodate special diets, consider offering whole-milk, skim milk, soy or almond milk, and a gluten-free cookie, in addition to favorites like chocolate chip, sugar and oatmeal raisin.
10. Dumplings and dips: Simple dumplings are a surprisingly low-cost way to please attendees' palates. Offer a variety of the doughy pillows filled with veggies, pork or chicken. Serve with individual bowls of soy ginger and peanut dipping sauces, along with sets of chopsticks (and forks for less nimble-fingered attendees). Individual dipping plates ($10.64 per pack of 10) can be purchased at Amazon.
11. Bite size, right size: Today's health-conscious attendees often eat just a few forkfuls of cake or pie, if they eat any at all. The modern way to serve desserts with less waste (and calories) is to offer bite-size goodies, such as mini sorbet cups in scooped-out lemons or limes.
12. Fruit off the "vine": It's not what you serve -- in this case, whole pieces of wholesome fruit -- but how you display it that gives break fare an elevated status. For fresh appeal, display fruits in baskets, barrels or in macramé hanging plant holders suspended from low tree boughs and branches. CB2 sells similar holders for $25 each at CB2.
13. Sangria station: Stretch your cocktail budget with this fruit and wine drink, and add a festive flair to receptions and casual meals. Set up a station with large glass dispensers of red and white varieties, garnished with sliced fruit. No need for a bartender: Guests can help themselves.
14. Bounteous boards: Individual cutting boards elevate simple antipasto fare -- salami, prosciutto, cheeses, pickled veggies and bread rounds -- into portion-controlled mini works of art. Purchase sets of four for about $12 each at Amazon.
15. A nice cold brew -- of coffee: Not to be confused with iced coffee, cold-brewed java is made by steeping coffee grounds in room temperature or cold water for an extended period, making it extra strong. Make it the star of a break, offering it hot and cold.
16. Family-style formals: To update the traditional seated banquet, Wolfgang Puck's Stephanie Edens suggests going family-style, placing large bowls and platters of food (side dishes, main courses) on each table so guests can take as much or little as they like. "It appeals to the trend and desire for more variety, as well as more control of portions and selections" says Edens. "And it's more interactive and engaging than a traditional banquet format."