Planning an event can be both exciting and overwhelming, especially when it comes to navigating the world of catering. With so many terms and options, it’s easy to feel lost. Whether you’re organizing a wedding, corporate event, or a private party, understanding catering terminology is crucial to ensuring everything runs smoothly. At All Occasions Catering, we’re here to help you master the lingo and make your event planning experience as seamless as possible.
Appetizers vs. Hors d’oeuvres
Appetizers: These are small dishes served before the main meal to stimulate the appetite. They can be served at the table or as part of a buffet.
Hors d’oeuvres: A French term meaning “outside of the work.” These are small, often bite-sized items served before the meal, usually with drinks, and are typically more intricate than appetizers.
Buffet vs. Plated Service
Buffet: Guests serve themselves from a variety of dishes set out on a table. This option allows for more variety and is often seen as more casual.
Plated Service: Guests are seated, and the meal is served to them by waitstaff. This is a more formal option and ensures portion control.
Canapés vs. Amuse-Bouches
Canapés: Small, decorative finger foods that are usually served during cocktail hour. They consist of a base (like a cracker or bread), a spread, and a garnish.
Amuse-Bouches: French for “mouth amuser.” These are small, chef-selected morsels served before the meal to give guests a glimpse of the chef’s style and the meal to come.
Family-Style vs. Food Stations
Family-Style: Dishes are placed on the table, and guests serve themselves, passing the dishes around as they would at a family dinner. This encourages interaction among guests.
Food Stations: Various stations are set up with different types of food. Guests move from station to station to get their food, allowing for a wide variety of choices.
Passed vs. Stationary Appetizers
Passed Appetizers: Waitstaff circulate with trays of appetizers, offering them to guests. This is ideal for cocktail hours and allows guests to mingle easily.
Stationary Appetizers: Appetizers are arranged on a table for guests to help themselves. This is often more budget-friendly and ensures a constant supply of food.
Dietary Restrictions vs. Preferences
Dietary Restrictions vs. PreferencesDietary Restrictions: Medical or ethical requirements that restrict certain foods, such as gluten-free, nut-free, or vegan diets. It’s crucial to accommodate these to ensure all guests can eat safely.
Dietary Preferences: Personal choices about food that guests prefer but aren’t necessary for health reasons, such as a preference for organic or locally-sourced ingredients.
À la Carte vs. Prix Fixe
À la Carte: Guests select individual items from a menu, each priced separately. This offers the most flexibility and variety.
Prix Fixe: A set menu with a fixed price, offering a limited number of choices for each course. This can simplify planning and budgeting.
Beverage Terminology
Beverage TerminologyOpen Bar: Guests can order any drink at no charge to them, with the host covering the costs. This is often seen as a generous option but can be expensive.
Cash Bar: Guests pay for their own drinks. This is budget-friendly but may not be as well-received by guests.
Signature Cocktails: Custom drinks created specifically for the event, often reflecting the theme or the preferences of the host.
More Catering Terms
Action Station: A live cooking station where chefs prepare food in front of guests, adding an interactive and entertaining element to the event.
Beverage Package: A pre-determined selection of drinks available for a set price per person, usually covering a certain duration of the event.
Breakdown: The process of clearing away and cleaning up after an event. This includes dismantling tables, chairs, and decorations, and cleaning the venue.
Corkage Fee: A fee charged by the venue for bringing in your own alcohol. This fee covers the cost of serving and handling the beverages.
Crudités: A selection of raw vegetables served with a dipping sauce. This is a popular option for appetizers or as part of a buffet.
Fork Buffet: A buffet where all the food can be eaten with a fork, making it easier for guests to eat while standing or mingling.
Front of House (FOH): The area of the event where guests are present, including the dining area, bar, and reception. Staff working in this area are responsible for serving guests.
Grazing Table: A table laden with a variety of foods such as cheeses, charcuterie, fruits, nuts, and breads, allowing guests to graze throughout the event.
High Top Tables: Tall tables where guests can stand around and place their drinks or small plates, commonly used during cocktail hours.
House Wine: The default wine offered by the venue or caterer, usually included in a beverage package or available at a lower cost.
Platter Service: Large platters of food are placed on each table, and guests serve themselves, similar to family-style service.
Rentals: Items that need to be rented for the event, such as tables, chairs, linens, and glassware. This can also include specialty items like photo booths or decorative props.
Sommelier: A wine expert who can help select wines for the event and may also be present to offer wine recommendations to guests.
Supper Club: A dining experience that is more casual than a formal dinner but more substantial than appetizers. It often includes multiple courses and is served in a relaxed, social setting.
Conclusion
Understanding these catering terms can significantly enhance your event planning experience, ensuring clear communication with your caterer and a smooth, enjoyable event for your guests. At All Occasions Catering, we are committed to making your event extraordinary. Whether you’re planning an intimate gathering or a grand celebration, we’re here to help every step of the way.
For more tips and expert advice, visit our blog or contact us directly. Let’s make your next event unforgettable!