Party Planning

It's funny how it happens... you start to think of friends and family you haven't seen in a while. Then you realize it's spring, and perfect weather for a cocktail party under the stars. Suddenly, you're compiling guest lists and thinking about getting a new outfit. Pause a moment, though, and look at the five basic questions you must answer to set the foundation of your event:

What is the purpose of the event?
You don't need a reason, per se, but it's fun to have a theme. If it's a reunion of college friends from Texas, maybe you're in the mood for fajitas and margaritas with a cowboy theme... if it's a lunch for the ladies, perhaps tea sandwiches and cookies.

When will it occur?
Do you want a morning brunch, an afternoon party to watch the Masters or a seated dinner?

How many guests will there be?
Is this going to be a gathering of your closets friends or a much larger affair?

Who are your guests?
Creating a guest list is critical; you want to carefully select guests for an intriguing combination of those that are outgoing and reserved, those that are in business and those that aren't, those that love music and those that always have their nose in a book.

What is your budget?
You don't need to spend a fortune to make your guests feel like a million dollars. Decide what you can spend and what is important to you, and make alternate plans for things that aren't at the top of your list. One of our event consultants would be delighted to help you answer all of these questions and plan your party. They are highly trained in all aspects of event planning, and have years of experience to help with etiquette questions. They know all the tricks of the trade and are just waiting to share them with you. Click here to contact Griffith Catering.

When planning your party, one of the most frequently asked questions is...

How Much Do I Need?

Hors D'oeuvres

The number of hors d'oeuvres you need often depends on how long the cocktail "hour" is. For evening events it can be anywhere from 45 minutes to 1-1/2 hours. The longer the cocktail hour the more food you will need to offer. Naturally brunches and luncheons require fewer hors d'oeuvres to be served.

When serving hors d'oeuvres the pieces should be bite size or possibly two bite, but no larger.

PM with no dinner following:
10-15 pieces per person (have some substantial meal type foods that can be served like hors d'oeuvres)

PM with dinner following:
3-5 pieces per person (lighter cheese and vegetable composed foods or a protein that you are not serving for dinner)

Late AM or Noontime with meal following:
1-3 pieces per person (lighter cheese, vegetable or puff pastry type foods)
Drinks

Plan on about 3 beverages per person at a party.

There are about 5 glasses of wine in a 750ml bottle. (Wineglasses should never be filled to the top so only fill 2/3 of the way)

One quart bottle of liquor will serve 21 1 1/2-ounces for beverages. (If you use a jigger when making a drink it will measure 1 1/2-ounces for you.)

There are about 10 8-ounce glasses of soda in a 2-liter bottle

Plan on an average of about 1 1/2 cups of coffee per person (don't forget the sugar and cream)

Breakfast

No hors d'oeuvres are needed before this meal.
Offer a drink such as: juice, champagne, mimosa, coffee or tea (plan on 2 beverages per person)
Offer an entrée dish (5 oz.), 2-3 side dishes (4 oz. each), bread or starch and dessert

Lunch

2-4 hors d'oeuvres can be served per person (but don't have to be)
Offer beverages such as; soda, beer, wine, mixed drink, coffee or tea
Offer an entrée dish (5 oz.), 2-3 side dishes (4 oz. Each), bread or starch and dessert

Dinner

3-5 hors d'oeuvres can be served per person. This depends on how many courses dinner is going to be. (The more courses there are the less the number of hors d'oeuvres you need)

Offer beverages before dinner, wine with dinner, and possibly an after dinner drink. Coffee can be served with or after dessert.

Offer bread, salad, soup and/or appetizer

An entrée dish (5-7 oz.), 2-3 side dishes (4 oz. Each) and dessert Extras

When serving dinner, sometimes an "intermezzo" is served between courses to cleanse your palate such as sorbet.

After dessert you can serve a truffle or candy tray.

Have nuts or cordial candies on the table

Serve water with a lemon slice.

Set out butter with fresh herbs.

Place homemade relishes and condiments around the table in small attractive bowls or plates.