We’ve said it before, but you’re going to hear it again and again. Before you begin your quest for guests’ food and refreshments, you’ll want to have a budget in mind.
Dinner is expected to take the
largest percentage of your total
wedding expenses often including
a gratuity of up to 20% so plan
accordingly.
Consider how many heads you’re
feeding and the cost per head.
You can have an event catered
anywhere from $10 a head to
literally hundreds per head.
Since many people often save for
years to have their perfect
wedding, choose your caterer
carefully. |
|
If you
are not previously familiar with
their work be sure to attend a
“tasting” beforehand. Bear in mind
that it is the main dish choices are
the ones that have a significant
impact on price.
Beef Tenderloin, Lobster, Veal, Lamb Or
Shrimp?
If you are dead set on having costly
meats such at beef tenderloin,
lobster, veal, lamb or shrimp, one
way to cut costs is have them as
part of the appetizers rather than
the main meal, or even as a side
dish or starter can cut corners.
Also, using fruits and vegetables
that are currently in season saves
dollars as well. Keep the quantity
of hors d’oeuvres to a minimum since
they typically take the longest to
prepare, because don’t forget labor
time equals money out of your
pocket.
Buffets Are Another Way To Save
Buffets are another way to
save, they typically offer a larger
selection, more food and less labor
of preparing and delivering each
individual plate. If you are willing
to have your guests compile their
own plates, this method is highly
recommended. Food stations are
another variation on this theme.
You
could take into account salad bar,
Chinese food or pasta items:
assorted pastas and assorted sauces,
meats and veggies. If you like the
serve-yourself idea but still want
to maintain some formality, have the
salads served and the cake served
personally. This way you keep the
timeline in order.
You get to say
when salads and dessert are
delivered whether your guests feel
like it or not. This method can help
keep a short or meticulous timeline
to your standards.
|
|
If even these ideas sound like they
may “break the bank”, consider
providing catering for the main dish
only and ask for close friends and
relatives to provide hors d’oeuvres,
salads, breads and side dishes.
This
allows for typically only one
caterer needed in the kitchen and
many fewer ingredients and much less
prep time. Remember to ask your
caterer about how the price is
related to the number of guests.
Some caterers have a “minimum
guaranteed” number of guests. Some
provide all flatware, china, and
stemware needed, some don’t. Ask
also if children’s meals will be
smaller and cost less. |
Some bars and
bartender services will allow you to
purchase your own liquor as well. If
this is a task you’re willing to do
it will save you additional money.
Cutting Costs Doesn’t Have To
Mean Less Food Or Less Fun
Entertain the
idea of serving lasagna, pot pies,
roast turkey or chicken, baked ham,
pulled pork, roast pork loin, or
pork chops, even a unique casserole.
For very small receptions, save
costs on all the halls and rentals
and services. Pick your favorite
restaurant and have the reception
there as long as they’ll permit any
conditions you have (such as live
band and dancing, etc.) Whatever you
choose your guests will be well fed
and have a delightful and memorable
evening with the newlyweds.
Compliments of
www.GreatLiveMusic.com
(Music for Minnesota Weddings)
©
The Ultimate Wedding Guide |
