According to (Allen, 2009) food and drink can play a pivotal part of an event, whether it is the main focus of the whole event (such as gourmet food and drink events) or can be something guests can interact with, whether it be in the form of edible centrepieces, or take home gifts.
Allen (2009) also suggests trying to incorporate the theme into the food and drink, the example she gives is for a Texas theme you could serve appetisers such as Hickory smoked Salmon and cocktails such as a Seven and Seven. The main meal, or buffet, would also carry the Texan theme along with the events entertainment.
For something completely different, Allen (2009) offers the idea of trying something different to wine tasting. This could be anything from whiskey samplers to custom cocktails. This breaks up the normal hum drum of standard events and leaves the attendees with a talking point and something to remember. Whatever the drinks choice, the venues supply of glassware should be questioned, especially if a specific type of glass is required. If they are in short supply, the organiser could be footing a bill for expensive, last minute hiring of glasses.
Allen (2009) also states that the service of food can be integral to an event keeping its momentum. If food is a buffet option, having more than one service station can help keep people moving. Along with drink and entertainment stations dotted around too, the event should be able to keep its buzz.
If there is no seating option for the event, so all guests remain standing, considerations should be taken as to which foods are served. Allen (2009) says to bear in mind that no food is served with dipping sauce or bones and all food should be bite size. Consideration should also be made as to whether guests will be given plates or just napkins. Whether guests are given plates for their nibbles, or if there is a full sit down option, the venues supply of crockery needs to be questioned. The last thing an organiser wants to be doing is hiring in extra crockery at a premium price.
The most important aspect of serving food, and to some extent beverages, is allergies, dietary requirements and intolerances. Allen (2009) states that the easiest way to gauge guests need is to include a section on allergies, intolerances and other requirements on registration forms. This gives the organisers a heads up to any special orders they may need to put in with the venue.
References:
Allen, J. (2009). Event planning. Mississauga, Ont.: J. Wiley & Sons Canada.
FdA Events Management 