Preparing Food For A Wedding Reception

In this series of articles I am going to give you a lot of suggestions and suggestions to cater for your wedding reception. In this first write-up I'll give you five suggestions to consider when getting your reception catered inside a reception hall that offers food service as component of the package.

As food can take a big chunk of your spending budget it's essential to know precisely just how much you want to allocate towards the catering and obviously how many guests will probably be attending on the day.

Choosing the type of food you would like to serve your guests - taking into consideration their different diets - it's not unusual to possess a big percentage of your guests as vegetarians and or vegans.



There is absolutely nothing incorrect with an elegantly ready chicken breast for the wedding meal with probably a vegetarian or fish dish as an alternative. Remember beef tends to become much more costly than fish and poultry.

Consider the following common suggestions when planning your reception dinner:

1. Buffet meals aren't necessarily less expensive than served meals. In reality buffets need much more food and much more labor so the cost is usually higher. This might not be the case if the reception hall specializes in buffet-style meals.
two. Think about other primary entrees besides beef and chicken. Chefs can do a lot of very tasty dishes with pasta and prices are usually very affordable.
three. If you have a small quantity of guests - say up to 100 - consider piggy backing with another smaller group and having the same menu. This allows the caterer to purchase in bulk and obtain discounts.
4. Whenever possible order in bulk your self. And if you have any connections in the food business which will give you discounts let the caterer know that there are certain items that you could get at a decreased cost.
5. Negotiate home wine costs with dinner versus a specialty wine.
6. Bonus tip: Don't offer too wide a option. Maintain things simple with usually accepted great high quality food. Nobody is going to expect a full "a la carte" menu.

Keeping your food options little will permit for greater discounts. It's far simpler for a chef to plan for and cook 75 of one dish than it's to have 4 dishes obtainable and maybe need to cook 43 of 1, 20 of an additional, 7 of a third and none with the fourth.

I've observed wedding invitations that include the menu asking individuals to choose their choice (either chicken or beef or vegetarian - or whatever else is on the menu, including starter and dessert) and return it using the RSVP. This also provides the guests an indication with the standard of reception and what they are able to expect - which is always a good concept.

It works fine but means that on the day the guests have to stay with what they initially chosen.

I trust these 5 tips on preparing food for a wedding reception have offered you food for believed (pun meant) and that they'll help you when preparing your menu.