Simple food, streamlined drinks can help trim catering budget

Romain Avril doesn’t usually cut corners. The chef, after all, has been working in Michelinstar restaurants across Canada and France since he was about 17.

But when it comes to catering, he knows there are plenty of tricks that can be used to serve a meal that gets everyone smiling and keeps your bank account far from depleted.

Catering a meal can cost anywhere from hundreds to thousands of dollars, depending on the type of food, number of diners and staff required. Extra guests, a round of steak or that decadent dessert can all add a few hundred dollars more to a bill.

To keep the costs of catering from skyrocketing, Avril says one of the easiest things to do is focus on what you’re serving.

“You don’t need caviar and truffles to make the best meal in the neighbourhood,” he says.

“Beef, lamb, shellfish, something like oysters or lobster, will make (the price) hard to swallow.”

Chicken and turkey are far more affordable, he says. Relying on seasonal ingredients or making the dessert yourself can also keep costs down.

Some catering services will offer discounts for higher quantities of food, people who book on off-peak days and customers who lock in an order well in advance, provide and set up their own linens, silverware and decor, and don’t request cleaning.

When setting a menu, remember that food isn’t the only thing that can add up.

“If you have an open bar, you can pretty much say goodbye to saving,” Avril also says, chuckling.

Skip the cocktails, which tend to cost more.

“When you’re drinking, you’re going to be spending a bit of money, but if you aim for beer and wine only and count three drinks per person that is usually enough,” Avril says. Three drinks per person is what restaurants usually plan for.

You can also restrict the number of bottles placed on a table during a seated meal or cut back on how often servers top up glasses.

If you’ve planned to cater a dinner and the price is higher than you hoped for, consider a breakfast, lunch or brunch instead, Avril suggests.