F & B: 10 Ways to Save Money and Increase the Wow Factor at Your Next Event

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At a reception, rather than having premium hors d’oeuvre items available on a buffet, have them passed. It increases the elegance while controlling your costs.

Vegetarian options are usually affordable and can be truly outstanding. If this is a new concept for your group, try starting with a Meatless Monday menu and gauge the response.

Want to impress your guests with organic grass-fed beef but it’s out of your price range? Try asking for a lesser-known cut and serve smaller portions. The same holds for fish – ask your chef for a recommendation for a local specialty that may be more affordable and can contribute to creating a sense of place. Just remember to check with a sustainable seafood certification, such as Seafood Watch, Ocean Wise or the Marine Stewardship Council.

If you are opting for a high-priced ingredient, serve a small portion as an appetizer rather than as the main course.

Opt-out of a traditional dessert, and replace it with squares of brain-friendly dark chocolates, possibly even customized with your event or company logo.

Instead of a full bar, offer beer, wine and a signature cocktail. It can be designed with the event colors in mind, or might be the favorite of the guest of honor. Check as well if you are able to bring in your own wine and beer for a corkage fee.

Depending on your venue, you may be able to host a food truck fair where participants can taste their unique and often exceptional offerings. As an added bonus, having a variety of food trucks can help you to easily and affordably meet the dietary needs of your event attendees by having kitchens to each requirement.

Limit the number of rental requirements by using in-house linens, selecting a single glassware type for multiple beverages, or setting up a coffee station rather than having cups and saucers at every place setting.

A great way to reduce food costs (and food waste!) is to simply reduce the amount of food served to reasonable portion sizes and limiting the number of courses. A recent report from the Center for Disease Control found that restaurant portions have increased 4 times since the 1950s, leaving lots of room to cut back on quantity. In fact, A 2012 study by Nordic Choice Hotels found a close to 20% reduction in food waste by using smaller plates, without affecting guest satisfaction.

Allow your chef to customize parts of the menu based on what is in season. For example, the recent California drought affected produce prices and having the flexibility to adapt menus helped the chef control food costs.