Let’s talk food!
This is one of my favorite topics since I am such a foodie! Lately I have been getting a lot of questions from my clients regarding the catering portion of their wedding. I thought it might be a good idea for me to do a post on it. So here we go:
IMAGE SOURCE HERE
- On the mainland, you can expect to spend one-third of your wedding budget on food alone; and for a destination wedding in Hawaii, you can expect to spend at least one-fifth of your budget.
- What’s “+ +”, you may ask. It’s pronounced as plus-plus… which means tax and service charge.
- A 15% to 20% service charge will be included in your final catering bill.
- Sometimes service charge is also known as a gratuity, so make sure you know the difference between a gratuity and a tip - which is a reward for exceptional service
- Although vendor meals are not required, a lot of vendors do include it in their contract. It’s common to include a vendor meal for vendors who are working through your reception, such as a DJ or band members, photographer, videographer, wedding consultant and their staff.
- A buffet dinner is not necessarily more economical than a plated dinner. Buffets sometimes may cost more as there is no control over the portion of the food and it requires more preparation and more food, so that they don’t run out.
- Nowadays, more and more couples are doing family style where all the guests share the food on the table, or different food stations.
- Hors d’oeuvres should be limited to about 4 to 5 pieces per person during the cocktail hour. You don’t want the guests to be completely full by the time the dinner reception starts.
- Final guest count is usually required one week prior to the wedding. This will be the minimum number of people or meals that you will be charged. If your guest count drops after you give your final head count, you are still financially responsible for the previous guest count.
- If anyone in the party requires special dietary requirements, the caterer needs to know way in advance.
- It’s always good to provide one meat dish, one seafood dish and one vegetarian option.
- For liability reasons, most caterers do not allow guests to pack up leftovers; but you can always check with them at the end of the reception.
I hope this answers most of your questions. If not, please post a comment.
Tags: Catering
August 1st, 2009 at 12:04 am
What is in that top photo Evonne? It looks beautiful but I can’t figure out what it is.
Also thanks for the tips. Not being a day of person I had no idea what ++ meant or that family style was acceptable at a wedding reception :)
August 1st, 2009 at 12:50 am
Stacie - the top photo is just a gazpacho.