Monday, May 17, 2010
If you've decided that food is an important aspect of your event, you don't need to scale back on the food quality if you limit the number of guests attending your event. Every additional person at your event requires another meal, another place setting, another portion of a table and linen, another chair, etc. We recommend for weddings and other formal events that you budget $100.00 per guest to cover food, staff, and rentals. With a smaller guest count, you can go further with your budget and perhaps add in a special late night table, or passed hors d'oeuvres during the reception.
While cutting the guest list can be tricky, it is the fastest way to reduce your event costs and stay on budget.
Wednesday, May 12, 2010
On Saturday May 8, 2010, Select catered a sophisticated gala event on the stage at Centre in the Square fro 270 guests following a concert performance. The event featured passed canapés, cheese and fruit displays, wrap bites, and our premium coffee and tea station. Event decor and planning was completed by Straight Street Event Services.
Friday, May 7, 2010
Wednesday, May 5, 2010
Have you considered a brunch, formal afternoon tea, or late evening stand-up reception? There are plenty of alternatives to a traditional sit down dinner that can save you money without compromising on quality. The longer our staff are on site at an event, the higher the staff cost will be. Weddings in particular can add up quickly if your ceremony is planned for the early afternoon and your dance goes until after midnight. Our staff arrive before any guests are on site to set up tables and chairs, and we remain on site until the party winds down so we can take care of putting everything away. Trimming your wedding timeline is one of the best ways to drastically cut your costs.
Sunday, May 2, 2010
On May 1, 2010, Select Service catered the very first wedding ever held at the Lang Tannery in Kitchener. Located at the corner of Charles and Victoria in Kitchener, the Tannery is being completely updated and renovated to include retail shops and an event space. The wedding featured food stations, passed canapes, and a martini bar with an ice luge. The ice luge was provided by Ice Culture Inc.
The three food stations took the guests around the world as they sampled items from a Norwegian themed table with a mashed potato bar and gravlax platter, a Mexican table with black bean and beef quesadillas, and an Indian food station with butter chicken, basmati rice, and dhal rissoles. The late night tables include a market stall station with freshly cut vegetables, cheeses, and sliced deli meats with breads and condiments, and a French inspired desserts and coffee station with profiteroles, petit four sec, petit four glace, biscotti, and chocolate covered strawberries.