Sta­tions that make your mouth wa­ter

Food sta­tions have be­come a huge cater­ing trend over the last year. Karen Short ex­plains

Business Day - Home Front - - HOMEFRONT -

MORE than 90% of our cor­po­rate clients are lean­ing to­wards the new and ex­cit­ing fash­ion of food sta­tions. This is prob­a­bly be­cause this is a unique and stim­u­lat­ing way of serv­ing food as it is in­ter­ac­tive for the guests and can be a fan­tas­tic way of man­ag­ing your bud­get.

Just what are food sta­tions? Try to pic­ture dif­fer­ent sta­tions or bars of food which are scat­tered around the room or in a cer­tain area. Each sta­tion of­fers dif­fer­ent styles of food and is dec­o­rated in its own unique way. For ex­am­ple there could be a pot pie sta­tion, a mac and cheese sta­tion, a steak bar sta­tion or even an ice-cream bar sta­tion.

Food sta­tions tend to be fun and cre­ate a won­der­ful vibe for the guests as they help them­selves to the ar­ray of food around the room, tak­ing in all the vary­ing tastes as they go.

If done prop­erly, they are not in any way sim­i­lar to a buf­fet. There are so many pos­i­tive as­pects about hav­ing dif­fer­ent food sta­tions at your func­tions mainly be­cause it elim­i­nates queues typ­i­cal of buf­fets.

Each sta­tion should have a chef ex­plain­ing the dif­fer­ent food to the guests, which also of­ten be­comes a topic of con­ver­sa­tion. They also en­cour­age peo­ple to min­gle and in­ter­act more as the ac­tion sta­tions and chefs form part of the en­ter­tain­ment.

Food sta­tions are also flex­i­ble in that any venue can be trans­formed. For ex­am­ple, an empty air­port or ware­house can im­me­di­ately be trans­formed into an ex­cit­ing venue by set­ting up a few beau­ti­ful sta­tions with fab­u­lous dé­cor.

This also means that the food sta­tions be­come a large part of the dé­cor in the room.

Each sta­tion could have, for ex­am­ple, large vases of flow­ers and dé­cor el­e­ments which make a state­ment. You could even theme your func­tion ac­cord­ing to the sta­tions by serv­ing food from dif­fer­ent coun­tries or by pair­ing the food with drinks, for ex­am­ple a Te­quila Sun­rise cock­tail would be served with a typ­i­cal Mex­i­can dish.

A va­ri­ety of food can be served which cuts out the stress of find­ing out your guest’s di­etary re­quire­ments prior to the func­tion.

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