Three hundred guests, one drinks station and a photographer who needs everyone outside in twenty minutes. Here is how we plan it.
Start with throughput, not menu
Service capacity depends on the menu, staffing, station layout and guest arrival pattern. Share planned servings and your peak serving window so we can review the setup; additional stations and wait times must be discussed, not assumed.
Pick two moments
Welcome drinks and post-speeches are the peaks. Everything in between is a trickle you can staff lightly.
Keep the menu short
Four drinks, three toppings. Short menus move queues; long menus create decision paralysis at the counter.