$2238.38 for morning coffee break

Tips:

When in doubt - order a smaller amount and increase beverage order when you are on-site
• If you are meeting multiple days - check with hotel staff to see how much you used on day 1 and increase/decrease* your order accordingly for the following days (*if hotel allows you to decrease)
• If limited budget - you can place a minimum order and let the staff know they can continue to replenish up to a specific amount and to check with you before replenishing anything over the set amount
  ***Based on example above - order 8 gal regular, 6 gal decaf, 2 gal hot water/tea & hotel can add up to 7 gal as needed
• Ordering by the gallon or by the dozen is usually more cost effective than paying per person - use a comparison to see how it prices out (costs can increase quickly if ordering per person!)
• If ordering per person check on any stipulations (limited to 30 minutes of service, etc.)

• 50% of attendees will stay for cash bar after a meeting
• Consumption per attendee typically averages 1.5 drinks per person for a 1-hour cash bar
• 80% of attendees will stay for a host bar
• Consumption per attendee typically averages 2.5 drinks per person for a 1-hour host bar
• WINE = Estimate 5 glasses of wine per bottle
• WINE = Estimate 3 glasses of wine per person for a 2 hour reception
• WINE = Estimate ½ bottle of wine per guest at a seated dinner
• These numbers might be different for you -know your audience & your group history!

Tips for Food

• Foods that require the use of plates, forks, etc. tend to be more expensive - true "finger foods" are usually less expensive
• People tend to eat less if they don't have plates to load up!
• Butler Service is where servers are passing trays of food - another way to control consumption (if people have to ask what each item is before they choose it also slows consumption a little)
• Have trays/food set out on a time schedule rather than all at once - also decreases consumption
• If reception is scheduled right after a meeting - consumption tends to be less
• If people have an opportunity to go back to their room, change clothes and rest - they are more relaxed and will enjoy the food/beverage more (and consume more)
• The tighter the space for the reception - the less people consume
• Salty, greasy, spicy and sweet foods create thirst that guests will quench with additional drinks
• Seating for 20%-25% of the guests is optimal (if you don't want to encourage guests to sit and eat)

Tips for Bars:

• Bartender fees are standard costs and are usually based on a set amount of time per bartender
• Bartender fees will sometimes be waived based on a minimum dollar amount in sales at the bar

On average, guests will eat seven hors d'oeuvres during the first hour of a reception. Additional Guidelines:

Bars (Host and Cash) Guidelines

Number of Drinks per Bottle: