Planning Food & Beverage

Here are some quick and simple tips for helping you to account for your food and beverage needs.

• There are 20 cups of coffee in a gallon. As a general rule, order 70% regular and 30% decaf.
• There should be one server for every 30 to 50 people.
• Host bar: the organization pays for the drinks.
• Cash bar: attendees pay for the drinks.
• On consumption: the organization pay for only what is consumed.
• Guarantee: The final number of people that you tell the facility/caterers that will be attending and will need a meal.
• One liter of liquor serves 22 drinks at 1 1/2 ounces per drink, or approximately 7-8 people.
• One bottle of wines fills 5 glasses.
• Calculate 2 drinks per person for a one-hour cocktail reception. Remember that most people discard of their glass before ordering their new drink.
• Have on hand bottled water, club soda, tonic water, soft drinks, fruit juices in addition to the alcohol behind the bar.