Arlie Davidson Catering is a detail oriented company “The passion is in the details”

Before you request a quote, please consider the following:

Your Budget

Guest List (Number of guests expected)

Location, there are a number of them. We can suggest one, or we can do it at your home

The Date and Time of event

Other important things to think about are:

Seating

Formal Sit Down Dinner or Luncheon served by our wait staff. Great for speeches, presentations, and formal parties where you really would like to impress the guests.

A Standing Reception Good for limited space or a short event time conducive to mingling and networking.

Partial Seating A cross of the above two. Good for older guests and longer events. This would consistent of a few tables and a standing area.

Bar Setup Options

Dry Bar It will cut down on your costs to do away with alcohol. Consider a well crafted non-alcoholic beverage like some flavored Iced Teas or Ginger Beer and Ale.

Beer and Wine Cost effective, quick service, keeps the alcohol light but satisfies everyone

Full Bar For special occasions and impressive events. Our bartenders can prepare excellent mixed drinks. Ask about our Special Martini List.

Food Presentation Suggestions

Hand Passed Hor ‘Dourves good for any event, great for a cocktail hour, or it could be the sole service of the party. Easy to hold, nice variety. Hand passed by our staff.

Hors ‘Dourves Station Convenient for an open house, or walk throughs, receptions where guests are arriving at different times.

Buffet Very popular and familiar to everyone. This choice will eliminate the cost of waiters.

Formal Seated Meal Traditional French Table Service. We bring the restaurant to you! 3+ courses served by our well trained staff. We can also prepare certain courses from a serving cart right at the table and serve it to you there, such as Caesar Salad Steak Dianne or Bananas Foster. This is Arlie’s finest service. He can arrange this for a romantic dinner for two, and on up to 60 guests depending on the dishes chosen and type of event.

Beverage and Hors ‘Dourves suggested average quantities:

Meal Hors Dourves Beverages
Breakfast N/A 2/guest
Lunch 1-4/guest 2/guest
Dinner 4-8/guest 2-3/guest
Hors ‘Dourves Only 6-12/guest 3-4/guest

This entry was posted on Monday, May 28th, 2007 at 6:23 am and is filed under Planning. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.