Event purpose dictates menu, location choices

Kameron Richerson of the Greater Springfield Board of Realtors has been hammering out the details of the group’s Nov. 30 holiday open house since the middle of October. The event, which also is a recognition reception for GSBOR members, will run 11 a.m.–2 p.m. Nov. 30 at the group’s office, 1310 E. Primrose St.

“It’s going to be right after Thanksgiving but before it gets crazy in December,” she said.

Richerson is using Partyworks Catering to provide plenty of hors d’oeuvres for the stream of people expected at the event.

When Partyworks owner Laura McCune sits down with clients to discuss what food they want to serve, the time of day and expected number of people are only a couple of the details she takes into consideration.

“People call and they don’t know if they want to do a dinner or heavy hors d’oeuvres,” said McCune, who has been in business for 20 years. “When you do a dinner, the guests don’t move around as much. For most of the corporate parties, we recommend heavy hors d’oeuvres and not to do a dinner because you can get satisfied food-wise just as well, and they also get a large variety of food for a similar price.”

Hors d’oeuvres can run from about $5 a head for simple foods, McCune said, but the average is between $8 and $9 per person.

A holiday party with a dinner will run at least $10 a head, though prices vary depending on the menu.

Richerson said the drop-in format and daytime hours will likely encourage a higher turnout to the open house, for which she’s sent out about 3,000 invitations to members.

“They’ll be able to come through on their lunch hour,” Richerson said. “We’re just trying to make it more available, rather than taking more time away from their families in the evening.”

McCune works with clients’ budgets and preference to help them decide what type of food is appropriate to serve for the event setting and how much should be ordered.

“It depends on the time of the day that you’re having it, whether there’s alcohol involved, whether the group knows each other,” McCune said.

For example, if it’s just office staff for a late-evening casual gathering with alcohol, more food will be needed because guests will be mingling and spending time together, she said. But if the party is earlier in the evening, includes spouses and doesn’t include alcohol, people may not stay as late munching on extra food.

McCune said that sometimes, the trend with party food is to step out and try something completely different, but that’s not the case this year, with most clients sticking with traditional fare.

“It’s been more comfort food,” she said. “For corporate dinners, a lot of times the trend is toward brisket, nothing extreme.”

Though the Board of Realtors chose to have its party at its office, some parties are thrown off-site. The Bear Creek Bed and Breakfast, located between Springfield and Branson, has a banquet room that seats up to 35 people and a pavilion that seats 100. Bear Creek is the setting for numerous corporate parties every year, including several company Christmas parties on the schedule for this year, such as one for Tri-Lakes Chiropractic in Branson.

Having an event at Bear Creek “gives people a chance to meet with each other and not be in a huge hotel setting,” said Rebecca Tate who owns and operates the bed and breakfast with her husband, Dennis. Most events at Bear Creek are catered by The Wild Fork, owned by Kathy Ehly.

“Basically, we sit down with them and ask them what they’re wanting,” Tate said. “Then we get a list of their preferences, and we take care of all the details. Everything is set up when they get here.”

Ehly said average age of attendees is among the factors she considers when helping clients decide what food will work best for their event, because different age groups have different food preferences.

The type and amount of food served depends on the goal of the event, Ehly said. If it’s meant to impress clients, a more traditional, served meal would be appropriate. But if the party is a lunchtime gathering for staff members, appetizers or lighter fare might be better.

“Every single party that you design is different,” Ehly said. “Every single person has a different party, a different style, a different pace.”[[In-content Ad]]