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)

Wedding Tasting Etiquette

Depending on your venue, catering will either come with the price of renting the reception space or you will need to outsource a caterer.  Regardless of your decision, you should taste the food prior to serving it on wedding day to your guests. 

But what should you expect and what will you discuss at a tasting?

Well first, a tasting is just that...a taste. Do not expect to be served a full meal.  You will see the full presentation of the soup, salad, entree and possibly the hors d'oevures.  You may even get to sample the wines that will be served during dinner and cake should the caterer be providing the wedding cake. 

Next, bringing your entire family and friends to a tasting is not appropriate.  Most tastings can only accommodate 4-6 guests (couple and each set of parents).  Plus all those extra opinions will truly dull the experience.

Also, be very honest about how the food tastes.  That is the purpose of this meeting.  So if you feel it needs extra salt, let the chef know.  There are no repeats in wedding planning so you want to make sure you have voiced your opinion especially during the tasting.

Last, during your tasting experience, consider some of these questions:

• Do you like the look of the food presentation?
• Are hot dishes served hot and cold dishes served cold? 
• How's the plating of the entree?
• Are the hors d'oevures easy for your guests to eat?  
• Do the courses make sense for the season?
• When is the latest date you can make a change to the menu?

Until next time...WEDologize!

The 2nd Episode of The Wedding Planners

I'm so excited to share with you the 2nd episode of The Wedding Planners airing TODAY!  Thank you so much for all the views and positive feedback regarding the debut episode and I'm sure today's show will not disappoint!  We will be talking about Save The Dates and wedding invitations with Peggy Lambert of Erickson Designs; delicious catering options with Wendy Pashman of Entertaining Company and how to add that WOW Factor to your wedding with my former bride, Hareder McDowell.

The Wedding Planners and our in-studio guests

The Wedding Planners and entertaining maven, Wendy Pashman

The Wedding Planners and guest bride, Hareder (Jackson) McDowell

The set for the 2nd episode of The Wedding Planners

Make sure to check us out at www.thewedplanners.com and share the 2nd episode with your friends!  And many thanks to Rush Event Photography and Video Productions for producing and directing a fab show!

Until next time...Watch The Wedding Planners and WEDologize!

Wedding Day "Forget-ables"

There are plenty of good resources, both online and in print, that discuss lists, time lines, to-do's, etc. for planning your wedding.  But when planning out your budget, there are some things that couples tend forget or wait until the last minute to even consider.  Once you have booked all the BIG vendors (venue, photographer, videographer, florist, stationery designer, musical entertainment) make sure to note these items on your budget to-do list...I so eloquently named them...The Forget-ables:

Vendor meals.  It's customary, although not mandatory, to provide vendors that are on-site with you longer than 6 hours a "vendor" meal.  The vendors to include are: wedding coordinators, photographer, videographer and DJ or Band.  A vendor meal is not the meal + bar provided to your wedding guests, so make sure to ask the banquet manager/facilitator about meals for those services providers.

Snacks in the bridal suite.  Yes, the bride, groom, and their bridal party members are sure to need a little nourishment while getting all dolled up for wedding day.  Have some snacks, juice and water on-site so that no one becomes ill during this long, but wonderful day.

Gratuity.  It's up to you what you'd like to tip your service providers, but if they do a good job, consider blessing them with a token of appreciation.  Check out our blog devoted to gratuities.

Midnight Snack.  Many caterers offer midnight snack ideas for your wedding guests, but make sure to have a plan in mind for how you and your husband/wife will eat before calling it a night.  Trust me...you will be hungry.

Until next time...WEDologize!

(photo credit -  www.dscphotobiz.com)

Intermezzo? What is That? (Day#26)

 When hosting a 5-course meal for your wedding guests, there's soup, salad, intermezzo, entree and dessert. As you probably already know, I'm a dessert lover, but the intermezzo runs a close second :)

So what is an intermezzo? In music, an intermezzo is a composition that fits between other larger acts or musical work.  When using the term regarding food, this is the portion of the meal scheduled to clean the palette before the yummy entree arrives.  Ideally presented in the form of sorbets or a light wine, it's a refreshing change to the 1st and 2nd courses...and I love the intermezzo presentation!

Until next time...WEDologize!

(photo credit: www.kellyfinneganblog.wordpress.com; www.expoloringfoodmyway.com; www.kevineats.com)

All Things Mini...and Cute! (Day#20)

I know when I attend industry parties, the caterers are always trying to WOW us with the most unique canapes they can create.  Combinations I would never imagine joining hand-in-hand are being passed around on trays for us to try and hopefully enjoy.  But the same concepts might not work for your wedding guests with a variety of taste palettes.  So consider the overall experience of your guests, rather there are appetizers for the cocktail hour or late night snacks for the party-goers, make them unique, fun and appealing. Add your personality to the mini delights that are served!

A min version of the Chicago favorite

Imagine this cutie with a cup of Java

Mini grill cheese sandwiches and tomato soup.

A fun spin on veggies and dip...only from Martha :)

Now who could pass up tacos and tequila???

So now you can see that apperitzers are more than just bruschetta, chicken skewers and shrimp cocktail.

Until next time...WEDologize!

(photo credits - www.marthastewartweddings.com; www.japgar.wordpress.com; www.iowagirleats.com; www.callahancatering.com; www.wandering-albatross.tumbler.com)

Cater To Your Guests (Pt.2)

One Monday's blog I spoke about different ways to spice of your reception menu. Today I plan to discuss the different catering service styles and the cost factors involved. Let's begin...

• Sit-Down: Formal restaurant style service and the most traditional of reception services. Can become extremely costly based on your meal selection, especially if you have dual-entrees.
  
• Buffet: Tables of displayed food where guests can serve themselves. This service is thought to be the least expensive, but don't be fooled. The chef has to prepare enough servings of each item since the guests make their food selection at the buffet table.
  
• Food Stations: Multiple mini-buffets set up for the more contemporary bride who wants a modern and fresh look for their meal. You will need a lot of space for this style reception and is typically used for the less-conventional bride. GREAT idea for a cocktail reception.
  
• Family-style: Seated dinner where the platters are placed on the table and guests serve themselves. The least expensive service of those listed, but make sure you use larger tables at your reception to accommodate the platters of food.
  
• French Service: Staff will serve guests table-side from large serving dishes. Very costly because of the amount of staff needed.
  
• Russian Service: Staff will hold the platters table-side while guests serve themselves. As mentioned in French service, very costly because of the amount of staff needed.

Until next time...WEDologize!

(photo credit - WeddingChannel.com)

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!