Monday, January 25, 2010

Cater To Your Guests (Pt.1)

Catering, rather it's provided by your reception venue or if you have hired a private catering company, the cost is going to be approximately 50% of your wedding budget. Try to make use of your monies wisely and keep your guests in mind when making decisions. I've made a few suggestions, what I consider helpful suggestions when planning your reception menu:

  • Make sure to have a tasting so that you can make notations about the look, seasoning and presentation of the menu.
  • Be sensitive to your guests dietary restrictions. Consider adding "Please advise of any dietary restrictions" to your reply card.
  • Personalize parts of the menu to reflect your background and ethnicity.
  • Consider choosing 4-5 different hors d'oeuvre options during cocktails and for dinner serve three or four courses.
  • Spice up the cocktail hour with passed hors d'oeuvres, stations and/or tasting tables. Also note that cocktail receptions can be more cost-effective than serving a full sit-down dinner or buffet.
  • And wherever possible, make sure your entire menu hits on all the taste buds - sweet, sour, bitter and tangy (tart).

Until next time...WEDologize your budget!

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