If the meeting is simply meant to get people together and meet, I would advise keeping the food simple. If the event is a conference, choose days that typically are not peak business times for hotels and event venues, such as Sundays or Mondays. Have a professional meeting planner review all contracts so you know exactly what you have agreed to pay, especially if the meeting has a low turnout. Guaranteed minimums can be avoided or reduced if negotiated properly. Be creative when planning the menu. For example, forget the dessert during lunch and serve it during your afternoon break; use smaller coffee mugs during breakfast and breaks; and if serving alcohol, limit the selection to only beer and wine.