Planning an event is tough. What makes it even tougher (besides finding a venue, inviting guests, etc) is that the events industry uses a lot of confusing jargon.
Since a few of us at VenueBook were unfamiliar with the events industry when we first started, we had a lot of learning to do. So over the next few weeks we will be breaking down the industry jargon and helping you become a master of all things events (or atleast advance from your basic knowledge). This week we are starting with what I like to call "WTF appetizers." This post will look at the four main types of pre-dinner bites into an appetizer guide, so that next time someone asks you for canapé suggestions you don't have to open Google to answer them.
Finger foods are meant to be directly with the hands rather than with utensils. Examples of finger foods include: mini sliders, sweet potato bites, mini meatballs, etc.
Typically served before the first course of a seated meal and should complement the meal. Play with flavors - you don’t want appetizers that repeat the ingredients of the main course(s).
This word is French for “outside of art” but translates to “outside the meal”. Hors d'œuvres are usually one bite items served either stationary or passed separate from or prior to the meal.
A type of hors d’œuvre, a canapé is decorative food consisting of a small piece of bread, puff pastry, or cracker topped with some savoury food. Like any hors d’œuvres, canapés are meant to be eaten in one bite.
Now that you understand the different types of appetizers...you're on your way to conquering the events industry.
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