The Catering of It All. . .

I find that most of the questions I get asked on a regular basis have to do with catering or food.  The questions usually deal with how to serve it, when to serve it, is buffet better than plated and so on.  

In this blog I will try to clear away all the muck and leave you with a basic idea of how to handle wedding day catering.  Please note that every catering company and catering venue has their own chosen set of rules and regulations so please read before you buy; I don’t care how much you love the room!

  

1.   Breakfast, lunch, or dinner; my dear?  The first hurdle to cross is what time of day is your wedding taking place.  Wedding food is no different than any other meal and needs to correspond to the time of day.  The later in the day your ceremony starts the heavier your reception fare should be.  
2.  Plated, Buffett, or Full Service?  Now that you have decided the when; how comes next.  The three most common types of service are plated, buffet, and full service.  Let us explore each.  

  

a.       Plated-this is when service staff will serve your guests a single plate containing a entrée, vegetable and side (or starch).  The pros to this option are the quickness and ease of service and you can almost guarantee everyone will start and finish their meals simultaneously.  The down side is that if you have a family of hearty eaters they will be left hungry or disappointed.  Also there may be guests who will not partake in any portion of the plated meal because it is not to their liking it all.  This option can be more accommodating if two or even three entrée choices are given.

b.      Buffet- this option is where several entrees, sides, and vegetables are lined up all-you-can eat style.  This is great but can (if not handled properly) result in a long never ending line. The positive of this option is there are usually food options for even the pickiest eaters and usually enough food for the hearty eaters to make two trips. 

c.       Full Service- this is a more upscale choice it combines the options of a buffet with the ease of the plated meal.  Often servers will come to each guest separately and ask them to choice from 2-4 entrees.  Then each guest is given their choice.  This style relies on apt training and swiftness of catering staff.  Since orders are taken it can result in a slightly longer wait time for food.  The option is also pricier because of the additional staff required.   

   

3.       And if none of that tickles your fancy- Other options for catering include cocktails and hors'd'oeuvres, champagne and cake and a breakfast buffet.  All of these are increasing in popularity for the budget bride as well as with individuals who are not celebrating their first marriage.  Just make note that these options are cost effective, but often much shorter than traditional style wedding receptions.  

Once again I hope this helps to make your wedding planning just a bit easier.  Don’t forget to check us out at www.blessedoccasionsevents and follow us on facebook: Blessed Occasions Events and Twitter: boevents