Food & Beverage terms · Event planning encyclopedia

Why food and drink terms matter

Food and beverage is usually the largest single line in an event budget in Toronto and the GTA, and it is the line where vocabulary changes the price most. A quote for a buffet, food stations or plated service can describe the same menu at very different costs, because each format needs different numbers of staff, different equipment and a different amount of time. The terms in this category are the ones that appear on catering proposals, banquet event orders and venue contracts, and knowing them lets you compare quotes on equal terms.

Choosing a service style

Service style should follow the shape of the event rather than the other way round. A seated dinner with speeches suits plated service, because courses can be timed around the program. A networking reception works better with pass-around canapés and a few stations, which keep people moving. Family style feels generous and social but needs larger tables to hold platters. When comparing styles, ask the caterer how many servers each one requires for your guest count, how long each course takes, and how dietary requirements will be handled at the table. Dietary codes on the seating chart are the simplest safeguard against the wrong plate going to a guest with an allergy.

Alcohol, permits and venue rules

Bar terms carry legal weight in Ontario. Anyone serving alcohol must hold Smart Serve certification, and serving alcohol at an event in an unlicensed location requires a Special Occasion Permit from the AGCO. Licensed venues will run the bar under their own licence and often will not allow outside alcohol at all, or will allow it only with a corkage fee. Before you sign, confirm:

• whether the bar is charged per person per hour, by consumption or as a cash bar;
• what counts toward any food and beverage minimum;
• the service charge rate, and that HST at 13% will apply on top;
• last call and the time the bar must close.

For quantities, the food and drink calculator estimates canapés, protein and desserts for your guest count, and the bar and alcohol calculator estimates drinks, ice and bartenders. Read the F&B minimum entry before any venue contract, and the Special Occasion Permit entry if you are bringing your own bar.