Graduation parties happen in numbers.  The same year you are throwing a Graduation Party for your graduate, it always seems like you and your circle of friends will also be invited to a half dozen other high school graduation parties.

One of the ways to help your graduation party stand out among the others is by incorporating something unique. Besides unique themes and decor there are many unique way of preparing and presenting the Food. Cooking fresh on site is always gets the taste buds tingling leaving the guests with something to remember.

A good rule of thumb is to plan to spend about 60% of your budget on food and drink about 25% on glasses and flatware and 15% on decor.

To Cook or Not to Cook?

A big decision is whether you want to prepare the food yourself or have the event catered. If you have lots of help, cooking can save you money and let you prepare the graduate’s favorite meals. But cooking for a big crowd can be overwhelming, time-consuming, and, let’s face it, not a whole lot of fun.

Hire a caterer if you can, this is one party you don’t want to miss! While catering can be very expensive, it need not be if you chat to the experts. If you’ve agreed on a theme, be sure to maximize the opportunity to find foods that fit the theme.

Food Ideas

Hawaiian Luau

All American BBQ

Mexican Fiesta

Mediterranean Affair

And of course don’t forget the dessert.

General tips on food

• Limit your menu to five to seven items to keep it simple.
• Single servings may consist of 6 oz of meat, one half cup of two side dishes and one dessert.
• A watermelon boat full of fruit can serve 75 people.
• 15 heads of chopped Romaine lettuce serves 75 side salads.
• People will drink 8 ounces of juice.
• If you offer two entrée choices, only serve 60% of each entrée.
• Have lots of disposable containers on hand to send leftovers home with your guests.
• Food can be left at room temperature for up to 3 hours, but must be refrigerated soon after that.
• Instead of serving one large platter that sits out for hours, it’s better to serve a smaller platter that gets refilled or replaced as the platter becomes empty.
• Serve or freeze leftovers within 48 hours.
• Have non-perishable back up items that you can bring out if you run out of your main menu items. For example: mixed nuts, chips and salsa, frozen mozzarella sticks, chicken wings, pizza, candy, cookies.

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