Wedding Reception Catering

The food is the most important element when it comes to planning the reception. It is the number one item people will comment on and remember. When planning the wedding consider the theme and venue and be certain the facility can handle the menu you want to serve.

Wedding menus can be as simple or extravagant as the couple themselves. Season, location and number of guests play a part in selecting the appropriate menu. When planning the menu consider the following options:

• Buffets. The caterer will normally supply the china, linen and staff. Table rental will be an extra cost unless the facility provides them. Costs will be inclusive of food, labor and supplies plus tax and gratuities. When planning a buffet, keep in mind the appetites of your guests. If you have heavy eaters you will want to over order to insure you don't run out of food. It is important to insure proper staffing to change out chafing dishes so the line is always fresh. It is also a good idea to have the emcee release tables by table number to control the lines at the buffet. Buffets are normally a bit less expensive than a plated dinner.
• Plated. Platter dinners offer challenges of their own. Guests must RSVP with their menu selections 2-3 weeks before the wedding so the caterer can prepare the proper number of entrees. Traditionally 2-3 entrees are offered. Place cards must be used to identify who is getting what entree. Staffing for a plated dinner requires a higher guest/server ratio so food can be served quickly and doesn't get dried out in the hot boxes. You don't want to have some guests ready for dessert and others just starting their entree. It is important to have clearing stations set up for dirty dishes outside of the guests view. Separate staff should be scheduled to pour beverages during service.
• Bar Service. There are several ways to provide bar service. A hosted bar provides all beverages free of charge to the guests. With a cash bar, guests are responsible for paying for alcoholic beverages. Soda, tea and coffee are normally covered in the per person price. Some couples choose to provide a couple of beverages for each guest. Coupons or tickets are provided in the invitations. Coupons must be redeemed for the complementary beverages.

Before signing a contract with a caterer, be sure you understand the pricing and inclusions. Ask about over time charges and additional billing. Be clear about your service expectations. This will be the biggest part of the wedding budget and you want to be pleased with the final outcome.