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.
Strategic planning is how you decide, deliberately, what your guests will touch and who they'll become because of it.
Golf tournaments are great for connecting with donors, building relationships and securing fundraising dollars. Here’s
Discover the top trends shaping golf fundraisers, from sponsor engagement and event technology to player experience, imp
