15 Tips How to have a good DINNER: DEVIL IN THE DETAILS

CHOOSING HALL
Predict the number of participants - staff and guests. Hall should not be tight or too loose, so that participants will feel comfortable. We recommend you rely on the value of 1.5 m for 1 person for a banquet.

SEATING MATTER
When we speak of seating, then we are pursuing two goals - comfortably accommodate optimally required amount and we introduce relevant offers to each other.
The most luxurious seating - is a round table, however, it "eats" the most space. Seating, instead of the maximum number of guests in the smallest space - called "wedding" (up to 20 people at a long rectangular table.).

ASSIGNED THEME
From the "black and white", "Provence", "sea", "rustic" to the most creative concepts. Subjects will be reflected in the program, invitations, seating charts and menus, decoration of the hall, the dress code for guests and waiters.

DEGUSTATION BEFORE THE BANQUET
You can order  your banquet menu degustation in a restaurant. Depending on your relationship with the location, this can be done as loyal financial conditions or as full cost.

HOW MANY WAITERS YOU WILL NEED
Discuss with the restaurant, how many waiters will serve your dinner. For high-quality VIP - service - 1 waiter for 2-5 people, high-quality - 1 waiter for 10 people, a standard - 1 waiter for 15 people. Only under these conditions, maintenance of your banquet will be efficiently and without a hitch.

REMEMBER ABOUT EXPERIENCE
As a rule, on the fact of previous events, we can conclude what your guests like the most (food, alcohol), read again previously banquets menu. However, don`t forget about the novelty effect.

KNOW YOUR GUESTS AS YOURSELF
Be sure to know your audience: men, ladies, their number. After all, ladies prefer lighter food, and men prefer more nourishing. Find out the special preferences of the guests in the kitchen: European, Ukrainian, Georgian, etc., the number of vegetarians.

"YOU" INSTEAD OF "I"
Make a portrait of a group, and remember that your personal preferences are not always the same as the preferences of the guests. So, if you like vegetarian food, sushi and other, it doesnt mean that the guests-men, farmers, for 40-50 years, will like it. Imagine that you are buying a birthday gift to another person and want to please him.

REMEMBER ABOUT THE SEASON
For the active program in the evening, and in the case of very hot weather menu shouldn`t be too heavy, and give preference to lighter alcohol.

OPTIMAL FOODS FOR 1 PERSON
Here is a sample menu calculation for 1 person for a 5 hours banquet: cold appetizers and salads - 500-600g, hot snacks - 150-200 g, hot main - 400 g, dessert - 50-100 g, total: 1 100 g to 1 person. If the banquet last for more than 5-6 hours, we recommended 1 300 g food output per person.
If you will have 5 hours day event, we recommend 1000-1100g food output per person.

OPTIMAL DRINKS FOR 1 PERSON
We recommend to use an average formula by which you can calculate the amount of drinks that will need to be ordered: 0,1L vodka + 0,3L wine + 0,05L brandy / whiskey + 1,0L soft drink - for one person. For a banquet we recommend chilled dry white wine, dry red wine. For soft drinks, you can stop the choice on mineral water and handmade Uzvar. Plus, you can add the juice of 0,2L per person.

CONSIDER THE PROGRAM
Consider the previous program of activities at the food based on 1 person. The formulas we are average, and often depend on how much food the guests was organized during the day. It happens so that the weight of the day, the guests ate "reinforced coffee breaks" or was a long break in the food, and then of course you need to revise the grammage, to avoid accusations in the direction of the location "We do not have enough food ...".

DISCUSS TIMING
Talk about event timing with restaurant administrator according to your program. It is very important to do before the event, as the restaurant can have a picture of your vision.

ADDITIONAL ACCOUNT
Before the event, agree with the manager of the restaurant what guests can enjoy at the expense of the organizing company, and when they will pay by themselves.

FOOD FOR A TECHNICAL STAFF
Think about food for a technical staff, MC, artists and organizers. It is important to take care of the audience that it won`t be a surprise at the event, and never let them drink alcohol.

Wish you a succesfull events and grateful comments from your guests!