Candy Bar Tips 1. Color; 2. Strategize size (larger container means more candy). Look for jars that appear tall, have stems, etc. & put larger candies in them; 3. Quality & Quantity: 5 jars per 50 guests; 4. Max Cost Efficiency: buy the cheaper candy to fill the larger jars; 5. Pick Tools Wisely: choose wide-mouthed jars, use tongs that fit both the jar and the candy type; 6. Background: tie it all together; 7. Think outside of the "jar": have plates of cupcakes, maroons, etc. that match.
Take a picture of exactly how something is supposed to look (i.e. centerpieces, place sttings, candy buffett, etc.) then place it on the container that has all the pieces inside it. That way whoever is setting it up has no questions and knows exactly what the end product should look like.