1) Shrink everything—Use bite-sized portions of comfort foods, says sales consultant Jennifer Kelly of Steven Starr Events, Philadelphia. Petite applewood smoked bacon BLTs and one-bite grilled cheese sandwiches and tomato soup “shooters” are popular. An added bonus: You’ll use less china and flatware. 2) Try “noshing stations” in place of passed hors d’oeuvres—This reduces service staff. How about a station of mini hard and soft ...

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