Styles of Service

CREATE CATERING: STYLES OF SERVICE

Light Hors d’Oeuvres

3-5 types of hors d’oeuvres / 4ish pieces per person

Hors d’Oeuvres

4-6 types of hors d’oeuvres / 6ish pieces per person

Heavy Hors d’Oeuvres – lighter meal

5-10 types of hors d’oeuvres / 10ish pieces per person

Fork Buffet – medium meal

Combines heavy hors d’oeuvres with a few small pre-plated selections.
The pre-plated dishes can be small entrees, sides, or salads.
The key here is that you can eat on your lap or standing up.

Family Style Dinner

Platters and bowls of food are set on the dining table and passed between guests. This generally happens in rounds – i.e. salads first, then entrées and sides, finishing with dessert.
Food Guidelines: 1-2 Salads / 2-3 Entrees/ 2-4 side dishes / 1-2 desserts

Plated and Coursed Dinner

3 to infinity courses for a sit down dinner with china, glassware, silver, and linens. This style requires more staff than a buffet or family style.

Buffet

Standard Buffet will have 1-2 salads / 2 entrées / 2-3 side dishes / artisan bread service / small bite desserts. This choice is slightly more costly because the chefs do not have portion control. Because sometimes uncle Frank takes takes more than his fair share of portions... But there is some savings on the service labor.