- Catering or DIY{Dropdown}
- Catering or DIYBeginning Considerations
Decide on Budget
DIY can still be pricey, especially without access to wholesale
Plan to scale menu to size of wedding
Higher the number, more time-consuming it will be (cost higher)
Decide on buffet / sit-down meal
Check prices for both and decide accordingly
Tie in a theme and notify caterers
Notify caterers of theme to ensure food fits the theme
Check local and seasonal ingredients
Seasonal food tastes better and cost less!
Introduce new food ideas
Ideas includes unexpected twists on classic fare
Provide a mix of dishes from rich to refreshing
From rich and indulgent, to light and refreshing
Decide on number of items per plate
Offer 2-3 mini servings of dishes on single plate
Provide dietary restrictions options (optional)
Vegetarian, non-vegetarian, gluten-free, dairy-free
Serve hot and cold dishes
Depending how much storage is available
Develop a food storage plan
Storage is often a forgotten cost and consideration
- Catering or DIYCatering
Pick a venue that allows your own caterer
Some venues may require you to use their catering
Book caterer 6-12 mo. in advance
Begin search for caterer 12 months before wedding
Decide if cake is included
Find separate cake provider if necessary
Check for hidden fees
e.g. Champagne toast fee, overtime costs, etc,.
- Catering or DIYDIY
Stacked tomatoes & mozzarella
Impress your guests with gourmet restaurant appetizer
Decorated deviled eggs
Classic appetizer with a twist
Clam dip
Cupcake cake
Serve tiered display cupcakes instead of an expensive cake
Polenta toasts with herbed ricotta & bacon
Wonderful gluten-free appetizer can be made well ahead
Wedding singature cocktail
See link for "Dancing in the Moonlight" recipe
Cheese selection served on silver forks
Easy to make stylish cheese selection of your own choice
- Catering or DIYDIY Planning
Estimate serving quantities
Bites per hour, per guest (calculation depends on situation)
Create Food Prep Plan
Depending on whether time/storage is tighter
Prepare as much in advance as possible
Create a list of make-ahead items and prepare in advance
Avoid making anyone sick
Avoid really spricy food, raw meats, exotic animal products, etc.
Assign tasks to helpers
Make sure everyone knows what they are responsible for
- Catering or DIY{Dropdown}
- Catering or DIYBeginning Considerations
Decide on Budget
Plan to scale menu to size of wedding
Decide on buffet / sit-down meal
Tie in a theme and notify caterers
Check local and seasonal ingredients
Introduce new food ideas
Provide a mix of dishes from rich to refreshing
Decide on number of items per plate
Provide dietary restrictions options (optional)
Serve hot and cold dishes
Develop a food storage plan
- Catering or DIYCatering
Pick a venue that allows your own caterer
Book caterer 6-12 mo. in advance
Decide if cake is included
Check for hidden fees
- Catering or DIYDIY
Stacked tomatoes & mozzarella
Decorated deviled eggs
Clam dip
Cupcake cake
Polenta toasts with herbed ricotta & bacon
Wedding singature cocktail
Cheese selection served on silver forks
- Catering or DIYDIY Planning
Estimate serving quantities
Create Food Prep Plan
Prepare as much in advance as possible