Thursday, July 29, 2010
TinkerBell Themed Birthday Cake
A delightful cake completed by Victoria and Kelvin for a July birthday. We used pastillage (a sugar paste that dries rock hard) to create the butterflies and the large petals around the top cake. The green leaves are made out of our house-made chocolate fondant, tinted green, and embossed with a leaf imprint. The TinkerBell candle atop the cake was purchased at a cake supply store.
Cost Saving Tip of the Week #7
Get all your rentals from the same place.
While it may be tempting to sort through rental company websites to pick and choose the best dishware styles and cutlery patterns to suit your event, you will rack up extra delivery charges. Rental companies often charge a flat delivery rate to transport your order to your venue or home (more if it's a Sunday or after hours), and having more than one rental company supplying to your event will add up. There is also the added stress of keeping track of the items that belong to Company A and what belongs to Company B to get it all back to them. If it's a particular chair you're after, or a style of tent, find the company that provides it, and get everything else you need from that company.
While it may be tempting to sort through rental company websites to pick and choose the best dishware styles and cutlery patterns to suit your event, you will rack up extra delivery charges. Rental companies often charge a flat delivery rate to transport your order to your venue or home (more if it's a Sunday or after hours), and having more than one rental company supplying to your event will add up. There is also the added stress of keeping track of the items that belong to Company A and what belongs to Company B to get it all back to them. If it's a particular chair you're after, or a style of tent, find the company that provides it, and get everything else you need from that company.
Friday, July 9, 2010
Outdoor country themed engagement party
On Thursday July 8, Select Service catered an outdoor engagement party with a feminine country theme. Guests were greeted with a refreshing drink station with classic Southern iced tea (with optional flavoured syrups) and pink lemonade. The menu included barbecued steaks and chicken, as well as a buffet assortment of salads. Dessert featured finger desserts, including mini tarts, cheesecakes, squares, and cookies.
Tuesday, June 22, 2010
Cost Saving Tip of the Week #6
Hire a professional.
As kind and considerate as it is for a friend to offer their services for your event, many jobs are better left to professionals who have the right tools, equipment, and experience to get the job done. Cooking in large quantity for groups is not something you should try out for the first time for your friend's wedding. Caterers are skilled at what we do, and our job is to make your wedding stress- and worry-free. Our facilities are health inspected regularly, we maintain proper temperature control from preparation to presentation, and we bring the right equipment to the event to cook everything on-site for maximum freshness and quality.
While hiring a professional may not save you money, it will save you your friendships, and you can sit back and enjoy your party.
As kind and considerate as it is for a friend to offer their services for your event, many jobs are better left to professionals who have the right tools, equipment, and experience to get the job done. Cooking in large quantity for groups is not something you should try out for the first time for your friend's wedding. Caterers are skilled at what we do, and our job is to make your wedding stress- and worry-free. Our facilities are health inspected regularly, we maintain proper temperature control from preparation to presentation, and we bring the right equipment to the event to cook everything on-site for maximum freshness and quality.
While hiring a professional may not save you money, it will save you your friendships, and you can sit back and enjoy your party.
Friday, June 18, 2010
Cost Saving Tip of the Week #5
Contrary to popular belief, buffet or family style will not necessarily save you money.
When discussing your menu, your caterer will explain the finer points of the main categories of service styles - buffet, plated, family style, or stand-up. We come across many clients who lean toward buffet or family style simply because it has a reputation for being a less expensive choice. When you factor in all costs for your meal, including service, food, and rentals, the buffet will not be your inexpensive option if you are booking with a reputable caterer. A properly planned buffet will include enough food for everyone to have a little of everything. At Select, we allot enough food for everyone to have a generous portion, and to go back for seconds. Yes, this means there is more wasted food, but your other option is to run out of food, and no good caterer should ever run out of food.
The service/labour cost is the other half of the equation. While you can potentially save on the cost of service for a buffet, the food cost is higher and ultimately makes it the same cost as a plated menu, where the portions are controlled. In addition to the service cost considerations, a buffet also requires more rental items - the tables and linens for the buffet, chafing dishes, platters, decoration, and serving utensils. Consider all of your service options and the true cost of each before making your selection. If budget is a concern, talk with your caterer about ways to trim the budget without sacrificing on quality.
When discussing your menu, your caterer will explain the finer points of the main categories of service styles - buffet, plated, family style, or stand-up. We come across many clients who lean toward buffet or family style simply because it has a reputation for being a less expensive choice. When you factor in all costs for your meal, including service, food, and rentals, the buffet will not be your inexpensive option if you are booking with a reputable caterer. A properly planned buffet will include enough food for everyone to have a little of everything. At Select, we allot enough food for everyone to have a generous portion, and to go back for seconds. Yes, this means there is more wasted food, but your other option is to run out of food, and no good caterer should ever run out of food.
The service/labour cost is the other half of the equation. While you can potentially save on the cost of service for a buffet, the food cost is higher and ultimately makes it the same cost as a plated menu, where the portions are controlled. In addition to the service cost considerations, a buffet also requires more rental items - the tables and linens for the buffet, chafing dishes, platters, decoration, and serving utensils. Consider all of your service options and the true cost of each before making your selection. If budget is a concern, talk with your caterer about ways to trim the budget without sacrificing on quality.
Monday, May 17, 2010
Cost Saving Tip of the Week #4
Limit your guest count.
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.
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
Gala event held at the Centre in the Square
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.
Subscribe to:
Posts (Atom)