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Experienced caterers, whether they are two-person gourmet specialists or hotel/private club catering staff, understand food and beverage needs. If you are having a hotel or country club reception, the catering manager will provide menu choices, services and costs depending on the number of guests and type of catering desired (from hors d’oeuvres to a formal meal). If your reception is being held at home, in a church hall or local club where the responsibility for food and clean-up belongs to the bridal party, a full-service caterer is your answer.
This process can be time-consuming, but a delicious chore. It is also a decision you do not want to put off too long.
Book 9-12 months before your wedding.
Caterer should provide printed descriptions, sample menus and price quotations.
Other services may include china, flatware, serving pieces and clean-up.
Obtain information in advance to review before you meet with them.
Request an itemized estimate.
After you have narrowed your choices, ask for a taste testing of the proposed menu. When selecting menu items, consider your guests. Remember to provide options for those with special dietary needs. Save the unusual dishes for your first dinner party and keep your reception food appealing to your typical guest.
Your caterer can assist you in selecting a menu that is appropriate for the time of day. Holding your wedding and reception during a different part of the day is one way to reduce your catering costs without reducing the number of guests. Brunch for a morning wedding will reduce the cost of food and especially, alcohol. In late afternoon or early evening, guests will expect a substantial dinner or meal.
When plans are finalized, request a detailed list of services to be rendered, and confirm the list with a contract and deposit.
Keep in touch with your caterer.
Notify immediately of any changes, especially if the number of guests changes.
Call to confirm quantities a few days before the reception.
Once a firm number is given to the caterer, you will be obligated to pay for that many meals or servings.
What are their payment terms?
Is a deposit required?
What are the cancellation policies?
How many servers are needed?
How are servers attired?
Does the price include tax and gratuity?
Can you test proposed menu items?
Are linens included in the price?
What type dishes and flatware will be used for the reception (plastic or china)? Are cake plates included?
How often will the buffet be refurbished?
Will the caterer’s staff cut and serve the cake? Is there an additional fee?
What beverage arrangements have been made? Will liquor be served? Does caterer have proper licensing? Will caterer serve? Cash or open bar?
Is the caterer familiar with the facility?
Will kitchen access be needed and when?
Who is responsible for table decorations, including the buffet table if one is used?
Is a going-away package included?
When is final guest count due?
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