Budget

Specialty coffee catering is more upscale than standard coffee service. Determine the client's available dollar budget as to recommend standard beverage service, espresso bar service, or deluxe espresso bar service.

Anticipate capacity needed per hour

The main determining factors in figuring the needed capacity are number of guests, length of time that guest will be at event, other beverage services available simultaneously to guest, and the time of day. Rules of thumb:

1. If espresso is the only beverage service available expect at least a 65% consumption rate (National average of population that drinks coffee)
2. Average guest will consume a drink every 1.3 hours (3 drinks over 4 hours)
3. Consumption is highest in the morning, late afternoons and after meals

Client's Marketing Goals

Determine what type of atmosphere and/or theme the client wants to create (formal, European, West Coast casual, etc.). Variables for consideration:

• Copper dome - for European look, West Coast casual, seasonal
• Advance planning/integration into Client's exhibit
• Younger demographic groups prefer Iced Specialty Coffee Beverages
• Iced consumption increases in warmer months
• Uniforms/cups/clients use of personalized products - mugs, printed napkins, etc.

Successful Logistics

• Book as early as possible to reserve equipment and staff
• Instruct client to carefully order electric in advance through Exhibitor Services
• Fax or email Catering Event order to Old City Coffee (fax 215.629.4879)
• Fax floor plan if available to 215.629.4879
• Remember that Exhibit Companies are third party intermediaries. Please make sure that they communicate all options well in advance to the client to avoid last minute decisions or uncertainty
• General considerations: are there enough housekeeping/trash provisions for the space?
• Does client want condiments set up in a remote location
• Does client have a preference as how to pace the service? For example, does the client want to schmooze attendees in line or move them through efficiently.