CM
Chef Marcus
Jul 10, 2026•4 min read
Food can make or break an event. But navigating tasting menus, dietary restrictions, and headcount guarantees can be a nightmare for first-time planners.
Secret #1: Always pad your headcount by 5%. It is much easier to take home a few leftovers than to run out of entrees while VIP guests are still in line.
Secret #2: Signature cocktails save money. Instead of a fully open premium bar, offer beer, wine, and two pre-batched signature drinks. It speeds up the line and controls your budget.
Secret #3: Don't skip the vendor meal. A fed photographer is a happy photographer. Always include your vendors in your final headcount.