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  • Planning a finger food function can be quite a big task

    There are many things to consider, from the number of guests that will be attending and the venue that will accommodate them, to the variety of foods to be provided and how they will be served. Other considerations include the time of day that the event will take place, along with the length of time it will go on for.


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  • Rules for Preparation, Presentation and Serving
    • Finger foods should include an assortment of dishes that appeal to different people.
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    • Finger foods should include an assortment of dishes that appeal to different people.
    • A mix of light and heavier dishes (to combat guest hunger), as well as sweet and savoury, are recommended.
    • Generally, catering should cover around 8-10 snacks per guest (assuming no further meal is to be provided), or only 6 (for cocktail functions that will be followed by a formal meal).
    • Food should be pleasantly presented on platters and trays.
    • For cocktail parties, where alcohol is to be served, check that the bar has been stocked sufficiently and that enough bar staff (i.e. 1 barman for every 75 or so guests) will be available to manage it. Alternatively, provide a drinks menu that includes both alcoholic and non-alcoholic options.
    • Ensure that the bar is stocked with enough ice for cooling bottles of beer or wine, or to add it directly the drinks
    • Sufficient glasses - specific to the drinks that will be served – must be available.
    • If offering hard liquor (such as vodka, whisky, gin, rum, tequila and brandy), mixers such as  soda, tonic, cola, ginger ale, dry lemon and orange juice must also be provided. Extra accompaniments, like lemon and lime slices, are also required.
    • The number of serving staff required will depend on what type of service is provided – if food is presented on trays and carried by waiters, it is generally assumed that 1 waiter will suffice for around 40 guests.
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  • Plan Menus for Finger Food Functions

    Planning a menu for a finger food function can be quite an extensive process, given that there are a greater number of dishes (usually more than six) to be prepared than a two, three or four course meal.

    Besides the usual menu planning considerations – such as budget limitations, dietary requirements, availability of ingredients and so forth – it is important to strike a balance in terms of the types of food items on offer. This extends to preparing and serving both hot and cold dishes, as well as a mix of savoury and sweet dishes. Just as importantly, it is good practice to have some more generously portioned dishes so that guests are not left hungry.

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