The quality of food and service for your event is essential. After customizing your menu, the time comes to make a decision on how dinner service is to be executed and there are several options. Let’s touch the three most popular.
Stationed service has by far become a front runner when planning an event. It usually gives guests the opportunity to sample a variety of different types of cuisine and return, if they want, for more. I recommend a three station minimum. One of these can certainly be your salad course, which if on a budget, can minimize your expense. Guests will be dismissed table by table and can try one station and then come back or just hit them all at once. Note that with stationed service, you will require one chef per station to execute it properly and one server per 18 guests. Service time ranges based on the number of stations but expect this to take more time overall so plan for it in your timeline.
We also have a presented buffet. The presented buffet is a nice middle option that will get your guests up and moving and yet still offer a nice level of service. Guests are dismissed table by table and arrive at the buffet table. They are greeted by a server who informs your guests about the menu. The buffet is manned by our chef & service staff and can be decorated to bring your event design to the buffet table. Each plate is created by the chef to ensure aesthetic continuity and keep service performance up. Most clients opt for a dual-entree as 90% of their guests want to try everything. Should someone opt out of one protein (fish, beef, or chicken), they are offered a larger portion of their choice. Having a presented buffet in place of a traditional buffet certainly increases efficiency and lowers your food cost. Plan for one Server per 18 Guests. This type of service can accommodate your guests in approximately 13 minutes per 100 Guests.
A seated service is a nice way to raise the service level for your guests and put an elegant touch on your evening. It typically will not raise the price save the fact you will need more service staff to execute efficiently. Plan to have one server per 15 guests as a rule. Seated service can take 13 minutes per 100 Guests pending your entree choices. Should you opt to offer your guests a dual entree, 13 minutes. If you opt to offer them the choice of entree, bare in mind you will have more leg-work calculating how many of each you require. Also, inevitably, guests move which could slow service. One trick that works well to alleviate this is to color code their name cards. I reccommend this over small stuck-on indicators because as the lights dim, decoding them can slow efficiency. Regardless of your desired service, know that you will be in great hands.