Thank-You and Job Well Done Portland PartyWorks

A Commendation For Portland PartyWorks 

For Going Above & Beyond Client Expectations

"I wanted to commend you and your staff on a job well done. The crew you sent to work our event was very professional but still interacted with the students to create an environment of fun and excitement. I got many positive comments back from guests who wanted me to be sure to tell you how great your staff guys were and what a great job they did.I wanted to personally thank them as well for their willingness to help us out with a bounce house that we had borrowed from someone. You get what you pay for, and when we discovered that it did not come with the inflator, we were devastated. They stepped in with an extra inflator and helped us get the bounce house set up. They didn’t have to do that, but they went above and beyond the call of duty to help us out when we needed it. Please commend them for their excellent customer service. We will certainly call Portland Party Works the next time we have an event!"
~North Clackamas Christian School

PARTYWORKS SUMO WRESTLING ATTRACTION

A BIG HIT AT THE NCCS EVENT 

Dear NCCS,
"It was our pleasure to assist you and help keep things running smoothly for you. We know how hard producing events can be and we are always willing to lend a hand to help out if we can. We don't consider customer service to end just because our name isn't on the label. Portland PartyWorks is your event coordinator from set up to pack up and all that happens in-between.
We look forward to working with you again in the future."
Sincerely,
Mike and the entire staff at Portland Partyworks

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More Extreme Fun

Budget Cuts That Won't Cheapen Your Event

Smart Planning Is Key: Negotiate Upfront for Discounts & Extras

THE GOOD NEWS: The boss grudgingly gave the okay for a Company Event
THE BAD NEWS: The budget is going to require EXTREME CREATIVE THINKING

Don't panic, you have plenty of time to put together an event with guaranteed smiles from bosses and employees alike. Everyone is stretching dollars these days and creative financing is more the standard than the embarrassing. The most important tool in your arsenal is PRE-PLANNING. After all, asking for reduced corkage fees will be a lot more attainable before the bottles are corked. Following are 15 tips to help ease your budget crunch and free up some dollars for the entertainment. Some of the tips might sound nagging (see 3), but in today's environmentally conscious society, waste is not only burning cash, its wasteful.

1. Try to limit your coffee breaks. Coffee breaks are the most wasteful type of F&B. If you have ordered a coffee break, give instructions that at the end of the break, dirty cups, and dishes are to be removed and that coffee, tea, and decaf are to be consolidated and left in place until lunch or until breakouts begin again. that way a few thirsty people can still have their thirst quenched, and you will have used your money's worth. Always pay "by consumption' instead of 'per person."   treat continental breakfasts the same. Consolidate everything for latter use.
2. Have large breakfast rolls (Danishes) cut in half when serving continental breakfast. They're easier to eat and discourage heavy consumption.
3. Have food stations attended by a waiter to discourage over-indulgence. People tend to eat less if they see an attendant.
4. Know the history of all of your events. track them carefully so you can give accurate guarantees.
5. Use drink tickets at all bars. The bars hosted and you pay only on the number of tickets taken in.
6. Limit drink tickets to two. And have attendees pay cash after using the two tickets. 
7. Buy liquor by the bottle. If you expect 300 or more guests to be in attendance at your party, and if the duration of the event is two hours or more. Estimate three drinks for each guest, per two-hour period. If your estimate reaches 900 drinks or more, you should purchase liquor by the bottle.
8. Insist on a measured pour for each drink. The number of drinks each bottle can yield is determined strictly by the size of the shot that is poured from each bottle.
9. Don't order shrimp unless it is in a "passed" hors d'oeuvre. When it's gone, don't reorder.
10. Avoid salty snacks. They Simply make your attendees thirsty and make them drink more.
11. Utilize leftovers. If you order a cheese display and it is relatively undamaged after the cocktail hour, have the cheeses sent to the presidential suite.
12. Explore food options. In some cities, you can actually have a sit-down dinner for less money than a reception. (as long as you have a cash bar)
13. Think about hosting only wine, beer, and soda. Provide other alcoholic drinks at a cash bar-especially today when everyone is trying to discourage chemical and alcohol dependency.
14. Shop Around. If you have a particularly expensive event, place it on a bid basis with three hotels who could handle the numbers. 
15. Don't over serve. 
16. Price compare using an Event Planner to help you. Often times they have discounts already negotiated.

Most important. Have fun, it's a party.