Catering on a Budget

Christine Bib offers this tip to hold down catering costs in Special Events Magazine's current issue.

Cut the amount of hors d'oeuvre in half and opt for chicken and pasta for your entrees.

Reason? Hors d'oeuvre are labor intensive. This drives up costs. Chicken and pasta are relatively inexpensive and they can be prepared elegantly.

Read the full article here.

--Ellen Zucker
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