Corporate events require strict budgeting, according to event planner
Tammie Hawkins. It can be difficult to organize an event that is fun
and memorable for the employees and staff, without breaking the bank for
those in charge. There are, however, a few very simple ways to control
the costs of a corporate event, without disappointing the attendants.
The food and beverage output is one of the primary ways an event can
blow its budget out of the water. So how do you have an office party
with great food without overspending?
The easiest way to do this is to change the time of the event. Corporate events serving food are always more expensive if hosted during the dinner hours. Instead, have a lunch or breakfast time party. The attendants will still have plenty to eat, but the overall menu cost will be far less. Another smart option is to eliminate alcohol. While some employees may feel a few drinks are necessary to survive a corporate event, those are also the same people who usually cause trouble after consuming said drinks. Removing the cost of alcohol is a large savings to any menu budget, and keeps the chances of poor decision making at a minimum.
When planning the actual menu, regardless of the time of day, Tammie Hawkins says to only use ingredients that are fresh and easily accessible. If strawberries are not in season, it would be a giant waste of money to offer strawberry shortcake for your 300 employees.
The easiest way to do this is to change the time of the event. Corporate events serving food are always more expensive if hosted during the dinner hours. Instead, have a lunch or breakfast time party. The attendants will still have plenty to eat, but the overall menu cost will be far less. Another smart option is to eliminate alcohol. While some employees may feel a few drinks are necessary to survive a corporate event, those are also the same people who usually cause trouble after consuming said drinks. Removing the cost of alcohol is a large savings to any menu budget, and keeps the chances of poor decision making at a minimum.
When planning the actual menu, regardless of the time of day, Tammie Hawkins says to only use ingredients that are fresh and easily accessible. If strawberries are not in season, it would be a giant waste of money to offer strawberry shortcake for your 300 employees.
