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Food & Beverage - How to Plan the Perfect Menu & Beverage Services for Your Clients
presented by Georgia Barron
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Georgia Barron - Chateau by A Shot of Class
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 Georgia Barron is the owner of Chateau by A Shot Of Class. She is a wedding designer and special event producer. Her Chateau restaurant & special event location in the Town & Country Village (Sacramento, California) is very popular for weddings and private parties.
She and her talented chef & team will also bring their award winning catering services to your favorite location within a 100 mile radius of Sacramento. She has been catering weddings for over twenty years. She has an extensive background in all aspects of wedding planning. She can be reached at 916-977-1877 or www.ashotofclass.com
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PART ONE: Food & Beverages for Successful Wedding Receptions
Feed Them Well: Guests eat more at wedding receptions than at any other type of event we cater!
· Think of your guests! They have driven to your ceremony location & now
are at your reception location and you want them to stay to share your day
with you and have the energy to dance without going hungry (or stopping at
McDonalds on the way home)
· If you are on a budget, cut down your guest list before you cut down on
the food! Who are you inviting? If you wouldn&Mac226;t go out to dinner with them,
why are they invited to your wedding reception?
· Eating together is a celebration in itself; now plan the menu accordingly!
· Buffet or sit down: which is the best?
· Beverages: alcohol or not? Options
· Your job is to find out what your client likes & wants & then suggest what will work best for their event, based on
o Time of day
o Formality
o Season
o Location & logistics
· Remember the golden rule, "don't sell out". Use your intuition and knowledge. If your client wants to do something that just won't work, don't do it but give another suggestion for them to consider. If it doesn't go well, it will always be "the caterer's fault".
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PART TWO of Food & Beverages for Successful Wedding Receptions
· Appetizers: a must!
· Buffet Service: Displayed Beautifully but easily accessible/Multi Sided
· Sit Down Service: Single, Dual Entrees, Multi Courses
· Station Service: Rarely works
· Cake/Dessert
· Serving staff training
· Timing is Everything
· Beverages: wine & beer versus mixed cocktails
o No host bar service; what is proper
o The toast
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