1. Know your history. Chances are, not everyone who registers for a meeting is going to eat every meal. To avoid paying for unconsumed meals and drinks, look at historical patterns of how many people actually attend food functions, and how much they consume at breaks and at cocktail parties.
2. Control what's served. On breaks, food service workers will often refill empty coffee urns to the top, even if there are only five minutes left in the break period. At some $90 a gallon, that's a lot of money going down the drain. Make sure they check with planning staff first before refilling, particularly in the last few minutes of the break. Same thing with wine. Tell food service personnel to open one bottle of red and white per table and fill glasses only on request.
3. Order bulk breakfasts. For continental breakfasts, order in bulk, not per-person packages. The packages often include more food than is necessary. By ordering in bulk, you can cut it in half. And if it's a full breakfast, offer buffet meals, not plated.
4. Use house brands of wine and cocktails. This can save you a lot over the cost of premium brands.
5. Negotiate bartender fees. If you agree to a beverage minimum, negotiate to eliminate the bartender fees if you meet the minimum.
6. Use stand-up tables. For cocktail receptions, use stand-up tables instead of sit-down tables. People are more likely to network, and they are less likely to hang around and drink and eat all night €" saving you money.
7. Know that lines are OK. At cocktail receptions, don't be afraid of having medium-sized lines at the bar. Long lines are a no-no, but lines that are five or six deep encourage networking and discourage overindulging on cocktails.
8. Ask the chef. Meet with the chef to see if you can use the same menu as another group that was meeting in the facility. Asking the chef to preparing more of the same food in advance can result in cost savings. Also, check with the chef for seasonal or regional specialties, which may be less expensive.
9. Don't pay more for drinks. Whether it's a cash or a hosted bar, don't pay more for drinks than you pay in the hotel outlets (bars and restaurants).
10. Lock in the menu prices. If the hotel will not provide a specific menu in advance, at least agree that the menu prices will not increase more than a fixed percentage per year.
11. Order as much as possible €on consumption.€ Uneaten food and drink can be returned and not charged. This works well with soda and packaged foods like potato chips, but can also be done with perishables.
12. Ask about discontinued wine labels. If available, a discontinued label often can be a bargain compared to what's on the current wine list.
13. For coffee drinkers. It is a good idea to re-use the grounded coffee once. Using coffee grounds two times or more will not greatly affect the taste of the coffee. It is highly encouraged to do this using a filter that is permanent and avoid the paper variety. Keep the grounds refrigerated until using it the following day.
14. For bread lovers. Grocery stores sell bread that was made the day before at a much lower price. There is nothing wrong with eating bread that was made the day before since it still is good to eat. If you have a lot of space in your refrigerator, store a lot for bigger savings. If you will eat the bread, you can defrost it using your microwave oven. Re-heat it every 30 seconds to prevent the edges of the bread from getting too hard.
15. When buying from the grocery. Before going to the grocery, you should have already made a list of all the things that you really need. Prioritize basic goods and avoid buying things that you do not really need. Observe the prices indicated on the displays. Remember, branded products cost considerably more than store brands. It is also a good idea to keep the receipt of your previous trip to the grocery and make it as a basis for your purchases on your next trip. To have higher savings, buy more of the product. You can always store it in your refrigerator or in the house to minimize your trips to the grocery store.
16. When eating outside. If you are going to eat in a pricey restaurant, the best time for you to go there would be during lunch. Food during lunch usually costs less and this will be to your advantage. When staying at the hotel on your trips, it is a good idea to check if they also include breakfast in your total room charge. You should also find out where the locals eat. Chances are, they will eat where the food is great and the price is even better. When going around, carry with you some snacks. A chocolate bar, chips, and cookies will go a long way while strolling around.
Eating cheaply does not necessarily mean eating bad food. Look around and you will be suprised at the options you can choose from. Take time and consider your choices so that you will not only eat a lot but save some money also.
2. Control what's served. On breaks, food service workers will often refill empty coffee urns to the top, even if there are only five minutes left in the break period. At some $90 a gallon, that's a lot of money going down the drain. Make sure they check with planning staff first before refilling, particularly in the last few minutes of the break. Same thing with wine. Tell food service personnel to open one bottle of red and white per table and fill glasses only on request.
3. Order bulk breakfasts. For continental breakfasts, order in bulk, not per-person packages. The packages often include more food than is necessary. By ordering in bulk, you can cut it in half. And if it's a full breakfast, offer buffet meals, not plated.
4. Use house brands of wine and cocktails. This can save you a lot over the cost of premium brands.
5. Negotiate bartender fees. If you agree to a beverage minimum, negotiate to eliminate the bartender fees if you meet the minimum.
6. Use stand-up tables. For cocktail receptions, use stand-up tables instead of sit-down tables. People are more likely to network, and they are less likely to hang around and drink and eat all night €" saving you money.
7. Know that lines are OK. At cocktail receptions, don't be afraid of having medium-sized lines at the bar. Long lines are a no-no, but lines that are five or six deep encourage networking and discourage overindulging on cocktails.
8. Ask the chef. Meet with the chef to see if you can use the same menu as another group that was meeting in the facility. Asking the chef to preparing more of the same food in advance can result in cost savings. Also, check with the chef for seasonal or regional specialties, which may be less expensive.
9. Don't pay more for drinks. Whether it's a cash or a hosted bar, don't pay more for drinks than you pay in the hotel outlets (bars and restaurants).
10. Lock in the menu prices. If the hotel will not provide a specific menu in advance, at least agree that the menu prices will not increase more than a fixed percentage per year.
11. Order as much as possible €on consumption.€ Uneaten food and drink can be returned and not charged. This works well with soda and packaged foods like potato chips, but can also be done with perishables.
12. Ask about discontinued wine labels. If available, a discontinued label often can be a bargain compared to what's on the current wine list.
13. For coffee drinkers. It is a good idea to re-use the grounded coffee once. Using coffee grounds two times or more will not greatly affect the taste of the coffee. It is highly encouraged to do this using a filter that is permanent and avoid the paper variety. Keep the grounds refrigerated until using it the following day.
14. For bread lovers. Grocery stores sell bread that was made the day before at a much lower price. There is nothing wrong with eating bread that was made the day before since it still is good to eat. If you have a lot of space in your refrigerator, store a lot for bigger savings. If you will eat the bread, you can defrost it using your microwave oven. Re-heat it every 30 seconds to prevent the edges of the bread from getting too hard.
15. When buying from the grocery. Before going to the grocery, you should have already made a list of all the things that you really need. Prioritize basic goods and avoid buying things that you do not really need. Observe the prices indicated on the displays. Remember, branded products cost considerably more than store brands. It is also a good idea to keep the receipt of your previous trip to the grocery and make it as a basis for your purchases on your next trip. To have higher savings, buy more of the product. You can always store it in your refrigerator or in the house to minimize your trips to the grocery store.
16. When eating outside. If you are going to eat in a pricey restaurant, the best time for you to go there would be during lunch. Food during lunch usually costs less and this will be to your advantage. When staying at the hotel on your trips, it is a good idea to check if they also include breakfast in your total room charge. You should also find out where the locals eat. Chances are, they will eat where the food is great and the price is even better. When going around, carry with you some snacks. A chocolate bar, chips, and cookies will go a long way while strolling around.
Eating cheaply does not necessarily mean eating bad food. Look around and you will be suprised at the options you can choose from. Take time and consider your choices so that you will not only eat a lot but save some money also.