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subject: How To Cater A Wedding [print this page]


If you are going to put on a wedding, as you can imagine, there is an endless list of detail which will be demanding your attention for the next several months. While all of the details are important, knocking out one big to-do whopper right off the bat is a good idea-get to the catering.

After watching the happy couple exchange vows and begin their married life together, your guests will be hungry. Many of the guests may have scaled back on eating in order to look good for pictures or just because they were so busy during the day.

Thus, it is important to feed them right. As you can imagine, when you're putting together such a large assortment of people, there are bound to be those that have certain ways or preferences of eating.

You may find that there are vegetarians or those that can not eat dairy. You might have a diabetic in the crowd or some other health restriction.

You are probably asking yourself, "do you have to make arrangements for everyone?" You should certainly try to have options for any sort of eating arrangement.

If someone is picky enough to the point of only eating a handful of foods, they can eat before or after the reception. However, if you want to be extra considerate, you might think about having at least one dish with no meat for those who are vegetarians.

In the case of those that don't eat meat, you might want to have a cheese lasagne available or other pasta dish. This is becoming widely popular to have two options anyways, so why not offer them?

Another way to cope with varied needs is to serve dinner in a buffet style. This allows each person to pick only what they want or what they can eat.

Buffet style cuts down on the cost of place settings, servers, saves time, and allows for people to have more control over their food choices. It also allows you, the planner, to have more options.

It is slightly more casual, but when it comes down to it, if you want to cut costs where you can, you aren't going to have a celebrity-style reception. Accepting that at the beginning of planning will make things much easier and less stressful for the remainder of your time!

A lot of wedding caterers rely on word of mouth (no pun intended) to get their services recognized. If you can, talk to other people that have gotten married in your town to see who they recommend.

Of course, you will still want to see them for yourself, but this list can be a great starting point. Many people do not know that you can arrange food tastings with caterers and restaurants which are free.

They will often allow you to sample just about anything you want. This is a fun way to get a feel for what kind of food you want, and what dishes are the tastiest.

Another way to find good catering is to talk to the reception hall coordinators. Many times they will either require the use of a particular caterer or they have a list of those that they recommend.

Of course, you will want to schedule an appointment with all of the catering candidates in order to do a taste test of their menu options. At that point, you can pick what you think your guests will enjoy.

A good meal is a great way to send your thanks to your guests for coming to your wedding. This is the part that shouldn't be skimped on for any reason.

Of course, that doesn't mean that you can't find moderately priced options. Try your favorite restaurant, for example.

If they're able to cater, then you may be able to get a better deal because you're buying food in bulk. Many restaurants offer very affordable catering-it doesn't hurt to ask.

Be creative. Having food that is special to the bride and groom, or has to do with their family heritage can make the experience personal and memorable.

Remember, when it comes to weddings food is not just food. It is a huge part of how your wedding is reflected and remembered.

Having a friend who is a cook is even better-so long as they don't mind working through the wedding. Talk to a few different restaurants and caterers today and find the perfect food for your event!

by: Ignacio Lopez




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