Day #26 - Catering Numbers

Planning for the meal you will be serving at your wedding reception is the 2nd most important process outside of booking the venue.  You need to have a budget in mind for your food and beverage and that is typically 40-50% of the overall wedding budget.  If you are going with a venue that requires you to hire an off-premise caterer, hire a company that is professional and has multiple menu options.

Below is a catering guide to follow for a 4-6 hour event:

Appetizers - 5-6 pieces per guest
Cocktail - 1.5 drinks per guest per hour
Cold drink - 1 drink per guest per hour
Entree - 1 serving per guest
Side dishes - 1.5 servings per guest
Wedding cake - 1 slice per guest
Cupcakes - 1.5 cupcake per guest
Cookies - 3 per guest
Candy - .5 cup per guest
Hot drink - 1 cup per guest
 
Until next time...WEDologize!

Photo credit - Rush Productions
Info from Today's Bride Akron/Canton

The Table Number Misconception (Day #30)

Honestly, in my opinion, it is not an option to opt out of having tables numbers on your reception tables.  They are soooooooooo important for the organization and seating of your wedding guests.  But every now and then, I get the very creative couples that want to name their wedding tables in place of using actual numbers.  Now although the idea truly adds a signature style to your wedding theme, it does make it a little difficult for your wedding planner, caterer and sometimes even your guests to locate their seats.

Picture this...the reception room is dimly lit with candles and/or up lighting and you have 100+ guests trying to find a table name written in a fancy font.  It's going to take a bit longer than if you used a number.  Plus numbers are what the caterers see most often so it makes the service run smoother.  But should you desire a table name, consider adding a number just below (or above) the name to avoid any confusion.

Until tomorrow...WEDologize!

(photo credit - www.rushphotovideo.com; table number by www.CT-Designs.com)