Good portioning suggestions so far
Much of what you folks have mentioned is spot on, and while this next bit is going to be quite long, it may give some other insights...
And while there is probably more to add, the following is a start...
While this perspective of things that impact food consumption at seminars and meetings is primarily from an engineer’s perspective, much of it will hold true for groups that exhibit more refined social skills.
The “General Audience” – Men eat more than women. Period. We don’t worry about anyone secretly monitoring out caloric intake, nor does it concern us that the food gets mixed together on the plate (it’s all going to the same place anyway, isn’t it?). And we’re more likely to go back for another lap around the food line…
The “Layout” – If there is a large amount of food placed out on the serving table, the logical mind of an engineer will tell him that the there’s plenty to go around, and a double plate armload of food is a “balanced” meal. During the construction of this heaping helping, the reminders of his mother’s voice saying, “Don’t be such a pig. Leave some for the others!” is conveniently ignored.
The point of this is, twofold. Smaller bits would encourage discretionary consumption, yet allow the oinker to sample some of everything that suits their tastes. Nobody really “needs” a whole full sized pastry, and a slice of melon, plus an entire bagel, and that delicious sticky bun, but if that’s the only serving sizes, that’s what will be put on a plate (or napkin or two). Additionally, having all the product out all at once encourages the mind set of “there’s plenty”. If the pickin’s look a little slim, the guilt factor sets in. If possible, smaller platters of food, which can be restocked/put out as the first one(s) empty out can give the impression of a somewhat limited availability.
The “Customers” – If this even is hosting a company’s customers from out of town, there are a number of variables that come into play.
Are they on a “per diem”?? That daily allowance must cover all meals, and what better way to leverage a better dinner that by grabbing a free breakfast??
Government attendees, or “civilian”?? Government folks are usually on a per diem, while the civilians usually have an expense report to file later. And while the “rules” for civilians are less stringent, they too have daily “caps”. This “cap” also includes alcohol, so that “free” breakfast can translate into a couple of “free” drinks later on.
Where are they staying? If their hotel offers a complimentary breakfast, secondary consumption will be down. If not, regardless of a per diem, my favorite motto, “If it’s for free, it’s for ME!!” applies.
Nationality plays into this too, but I don’t really have a fix on what unique foods trip their taste triggers. Some things are simply unique, and therefore a new “delicacy”.
The “Locals” (AKA The Weasels) – It’s funny how the word of free eats gets around the office hot line. If I’m holding a meeting with customers for a particular project, it amazes me how many weasels pop up that claim to be involved with the project and/or feel the need to be there for the introductions, which coincidentally is the first thing on the agenda, right after refreshments are provided. I’ve planned for 20 participants, and all of a sudden I’ve got 60. Short of a Taser, I’m not able to control the immigrants. Additionally, it’s not a good career enhancing practice to suggest to a VP of a completely unrelated business function that he (or she) shouldn’t be eating the food we’ve allocated to our customers. They just don’t understand…
Client/Host familiarity – If the attendees are comfortable in the host’s presence (and vice versa) the shroud of decency and manners may be not so tightly drawn. Sort of how the “Mother may I?” thing in your head goes away when you’re at a good friends house, as opposed to visiting someone for the first time. Our best behavior only lasts so long.
What to serve is always a balancing act. While hospitality is expected, an overly opulent array of food may suggest to a customer that the hosting company is entirely too lavish, and squandering the money being spent on a program. While this doesn’t exactly fit into the “Timing and Beverages” topic, it might be good to keep in mind when helping a host plan the catering…
As far as beverages, time of day does factor in, as well as the clientele. Good coffee is a must, be it decaf or regular. Two or three cups should be enough to get the motors running, and much more than that, and the “jangles” start up. Afternoon coffee is a crap shoot. Unless the weather is cold and dreary, then a little something to warm the soul is a really good thing. OJ is a staple, and apple juice goes fairly well with just about any food offering (well, to me anyway). Cranberry (straight) is a little bitter for some folks in the morning, but by midday or afternoon, it’s a nice refreshing drink. Cran-Grape, or Cran-Apple seems to be less biting, and may move well. Especially if mixed with some 7-Up. Ice water with lemon slices is also good…
The subject matter of the meeting or type of presentation will also dictate the gravitational pull of the refreshment table. Anytime the attendees have to participate (whether it be flipping through the pages of a briefing handout, or fondling examples of the product under discussion, or taking notes, etc.) the available time for idle hands is reduced, and therefore face stuffing is diminished. Not eliminated, just delayed to the “break”…
Bored = hungry/fidgety.
Actively engaged = preoccupied with matters at hand, and will only discover hunger when stimuli has ended (or growling noises are heard/felt).
I’m starting to ramble here, so I’ll quit while I’m still alive…
