Gian Piero Mazzi 
madeinitaly74@verizon.net
703-901-0242

Catering by Piero’s

Whether for a gathering of friends or a more formal affair, Catering by Piero’s will make your occasion spectacular!

With over 8 years of event planning in the Washington, DC metropolitan area, our team of experienced professionals is ready to work with you on a memorable event. No matter the details, we will be with you throughout every step of the planning process.

Things to Consider Before You Start

The Details

• • Determine your budget
• • Make the guest list - this will help estimate how many
     guests to expect
• • Set the date and time of the event
• • Buffett or Seated?
   

SEATING

Seated Meal
Works well at formal events such as weddings, galas, or where a presentation will take place.

Cocktail Reception
Works well for events with limited space, a short event time or where you want to encourage mingling and networking-consider having your guests stand and place some cabaret tables around the room as places to rest drinks.

Buffett
It works if you want to keep a certain budget with a more casual event. It can also be more interesting by adding live stations and professional attendants.

BAR FEATURES

Dry Bar
If you have a budget-conscious event, eliminating alcohol completely will help with the expenses. To add options, consider a specialty non-alcoholic drink, such as hibiscus and ginger iced tea.

Beer and Wine
Variety is the spice of life . . . except when you're waiting in line at the bar. Offering beer and wine as the only alcoholic options is cost-effective and keeps the bar line moving forward so that guests have more time to enjoy your event!

Full Bar
A special day deserves the best. Events with large crowds or gatherings for an exceptional occasion may call for a bar with full options for mixed drinks. Please let your Account Executive know if you would like to serve specialty drinks such as appletinis or mojitos as they require additional mixers.

FOOD PRESENTATION METHODS

Passed hors d'oeuvres
This option works for any event. Either as a pre-dinner appetizer or as the sole service of the party, they are easy to hold in your hand, offer variety to the menu and are easy to serve. However, keep in mind that it takes wait staff to pass the hors d'oeuvres, which may increase your personnel estimate.

Stationary hors d'oeuvres
Work well for open houses, auctions, or receptions where guests arrive intermittently or move around within the event area.

FOOD AND BEVERAGE QUANTITIES Meal Hors d oeuvres Drinks   Breakfast none necessary Lunch 1 to 4 per guest 2 per guests Dinner 4 to 8 per guest 2 per guests Hors d'oeuvres Only (no dinner following) 6 to 12 per guest 2 to 3 guests