Food Faux Pas
The Top Ten Function Faux Pas
All notes from Lina Layiktez CEVS, Event Planning Certificate Series except web address.
- Failure to include head table guests in guarantee
- Selection of heavy meals for breakfast and lunch. Heavy fare in the morning and lunch produces a drowsy afternoon delegate.
- Intolerance of dietary restrictions. Take advantage of on-line RVSP to include a place where clients can advise you of allergies, etc. Make sure caterers and on-site event coordinators are in this communication loop.
- Ignoring those who would appreciate a greater choice of non-alcoholic beverages.
- Scheduling a pre-dinner reception without a specific end time.
- Accepting inadequate function space. Interesting chapter on capacity formulas is here: http://www.meetings.com/Solutions/dsp_Guide.asp (Published by Convene Magazine)
- Disregarding ambience (total environment should be color coordinated)
- Unrehearsed programming. You may not need the whole cast, but even the simplest programs benefit from a timed agenda.
- Skimping on lighting and sound.
- Unfamiliarity with the audience. Develop an audience profile so you can adequately select the right food, programming and entertainment (even lighting and décor). Retain attendance and consumption data for the next time to entertain the same crowd.