Everyone is trying to cut costs nowadays as the world economy continues to give us all the jitters, but cutting costs does not necessarily mean cutting standards. We all still need to celebrate certain milestones in our lives and this is most often done by throwing a party. The latest catering trends are a case in point, where almost every catering company has changed its focus from established but expensive favorites to menus showcasing cheaper but no less tasty ingredients served in imaginative ways.

So what has been ditched in favor of the new way of catering? Firstly, full bars are out, as the host has to pay for every bottle opened. If one guest asks for a special whiskey, for example, and the barman pours it for him and nobody else the entire night, the host will have to cover the cost of the entire bottle. Not having a full bar service also means saving on the wages of the barmen and the hiring of all the different kinds of glasses. The new way is to serve an alcoholic or non-alcoholic punch to get things going, and then offer both a red and a white wine with the meal. For very special occasions like weddings and anniversaries, champagne or champagne cocktails may still be on the menu. Not surprisingly, different types of bottled water have also become popular, especially with younger guests.

Expensive ingredients like filet mignon, foie gras and caviar are definitely out, while more healthy and/or organic options like chicken, fish and sea food are now the order of the day. Locally grown seasonal fruit and vegetables now form a major part of caterers' offerings, as they are much cheaper than imported, out of season, alternatives.

Full service events are not nearly as popular as they once were and have been replaced by buffets and strategically placed stands serving a variety of delicious finger foods. Not only does this reduce the actual amount of food to be prepared with large quantities having to be thrown away, but it reduces the cost of wait staff to a minimum, the hiring of tables, tablecloths and napkins, cutlery and crockery.

Desserts are always the most popular part of any menu, but more recently the accent has been put on fresh fruit options and small, individual sweet bites, as opposed to the rather dated full sized offerings like whole crme caramels, large servings of chocolate mousse or huge slices of cake. It is a known fact that most people only have one or two spoons of any dessert and the rest remains on the plate to be thrown away, so bite sized offering are much more economical and less wasteful.

Luncheons are always easier on the pocket than dinners, when one compares the same menu for both events. The number of daytime celebrations is on the rise and one of the reasons for this is that it is a natural limiter of guest numbers; and not that many people drink in the middle of the day, so alcohol costs are kept down to a minimum.

What if all these latest trends in catering do not appeal to you or you do not want to go to the bother of all the organizing? Simple - hire the most popular restaurant in your area!