Most people have simple tastes, so cater to popular choice.
Your careful planning will be appreciated, even if the menu is
the usual melon, chicken and chocolate pudding.
Most venues and professional catering companies offer a choice of set menus and charge per head. If possible, have a meal in the hotel restaurant to determine the quality of the food and the standard of service. Or, if you are employing caterers, taste sample food before you make final decisions.
Ask if you can vary set menus to suit the timetable or theme of your day - your suggestions may be welcomed, especially if it makes lighter work for the catering staff. For example, serving a good variety of canaps, along with the welcome drinks, will satisfy the hunger of your starving guests as they wait for everyone to file past the receiving line. It will also give the bride and groom time to freshen up before the formal meal. In sufficient quantities, the canaps may serve as the first course should you decide to do the speeches first thus allowing the nervous speechmakers the opportunity to relax and enjoy their main meal. Fillings should include meat, fish and vegetables. For example, spiced sweet potato, tiger prawns with ginger and lemon, sausages cooked in honey and Worcestershire sauce, olives in cheese pastry. Warm cups of soup could also be served in the colder months.
You may decide you want to have the "cutting of the cake" before the meal so that it can be served as the dessert course. Or, for example, if you have an Italian theme, maybe the sweet course could be self -service ice cream from a canopied ice cream stall.
These can be either finger buffets, fork buffets or, seated buffets. A seated  buffet is where the guests have an  assigned seat and are served one or more courses with the others being self-service and the catering staff replenish the table on-going. For any buffet always have two food tables to prevent the long queues and provide a separate table for drinks and for empty plates.
When catering for evening buffets, order one buffet meal between two otherwise, as on most occasions, there will be loads of food left over.
A barbecue is perfect for summer weddings either as the main course or as the evening buffet.
The food served at your favourite restaurant may be perfect for your reception. Maybe you could negotiate a deal with your venue for a reduced hire charge for the room on the basis that you arrange for outside catering. On balance it could save you money and the venue will still make the same profit margin.
Its important to plan your menus carefully, keeping them simple and trying them out beforehand. Prepare as much as possible before the day. Youll also need to consider where food will be stored or frozen, remembering to defrost it in plenty of time. Arrange to hire crockery and equipment well in advance.
(Remember that fish and chips were good enough for Kate Winslet or maybe your local Pizza Hut or McDonalds can cater for your day!)
- Before you book, have a meal at your chosen venue
- Ask to sample food especially if you are having something unusual
- Are vegetarian meals, etc charged extra?
- Do you want a childrens menu?
- Will caterers provide their own equipment?
- How many staff per guest?
- Will you be charged staff overtime rates?
- Do the charges include VAT and corkage?
- For outside catering, are delivery charges included?
- For catering staff, are tips included?
- Get a written contract and receipt for your deposit
- Give final numbers to your hotel or caterers as soon as possible
- Give a copy of your Seating Plan to your caterers showing any special dietary requirements
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