Menu Planning
Menu Planning
weddings

Menu Planning

Planning a wedding menu to WOW your guests? Stop worrying and check out our list for great advice, whether you're hiring a caterer or are going to DIY!

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Angela Chan
Angela Chan
27th December 2016
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What to Consider
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Catering or DIY
Beginning Considerations

5

Decide on Budget

Decide on Budget
DIY can still be pricey, especially without access to wholesale
6

Plan to scale menu to size of wedding

Plan to scale menu to size of wedding
Higher the number, more time-consuming it will be (cost higher)
7

Decide on buffet / sit-down meal

Decide on buffet / sit-down meal
Check prices for both and decide accordingly
8

Tie in a theme and notify caterers

Tie in a theme and notify caterers
Notify caterers of theme to ensure food fits the theme
9

Check local and seasonal ingredients

Check local and seasonal ingredients
Seasonal food tastes better and cost less!
10

Introduce new food ideas

Introduce new food ideas
Ideas includes unexpected twists on classic fare
11

Provide a mix of dishes from rich to refreshing

Provide a mix of dishes from rich to refreshing
From rich and indulgent, to light and refreshing
12

Decide on number of items per plate

Decide on number of items per plate
Offer 2-3 mini servings of dishes on single plate
13

Provide dietary restrictions options (optional)

Provide dietary restrictions options (optional)
Vegetarian, non-vegetarian, gluten-free, dairy-free
14

Serve hot and cold dishes

Serve hot and cold dishes
Depending how much storage is available
15

Develop a food storage plan

Develop a food storage plan
Storage is often a forgotten cost and consideration

Catering or DIY
Catering

1

Pick a venue that allows your own caterer

Pick a venue that allows your own caterer
Some venues may require you to use their catering
2

Book caterer 6-12 mo. in advance

Book caterer 6-12 mo. in advance
Begin search for caterer 12 months before wedding
3

Decide if cake is included

Decide if cake is included
Find separate cake provider if necessary
4

Check for hidden fees

Check for hidden fees
e.g. Champagne toast fee, overtime costs, etc,.

Catering or DIY
DIY

16

Stacked tomatoes & mozzarella

Stacked tomatoes & mozzarella
Impress your guests with gourmet restaurant appetizer
17

Decorated deviled eggs

Decorated deviled eggs
Classic appetizer with a twist
18

Clam dip

Clam dip
19

Cupcake cake

Cupcake cake
Serve tiered display cupcakes instead of an expensive cake
23

Polenta toasts with herbed ricotta & bacon

Polenta toasts with herbed ricotta & bacon
Wonderful gluten-free appetizer can be made well ahead
24

Wedding singature cocktail

Wedding singature cocktail
See link for "Dancing in the Moonlight" recipe
25

Cheese selection served on silver forks

Cheese selection served on silver forks
Easy to make stylish cheese selection of your own choice

Catering or DIY
DIY Planning

20

Estimate serving quantities

Estimate serving quantities
Bites per hour, per guest (calculation depends on situation)
21

Create Food Prep Plan

Create Food Prep Plan
Depending on whether time/storage is tighter
22

Prepare as much in advance as possible

Prepare as much in advance as possible
Create a list of make-ahead items and prepare in advance
26

Avoid making anyone sick

Avoid making anyone sick
Avoid really spricy food, raw meats, exotic animal products, etc.
27

Assign tasks to helpers

Assign tasks to helpers
Make sure everyone knows what they are responsible for
28

Complete groceries shopping

Complete groceries shopping
Store all ingredients in storage and prep according to plan
29

Drinks can be organised to pick up/purchased later

Drinks can be organised to pick up/purchased later
If storage space is tight then pick up on 1-2 days in advance
30

Deliver food and drinks to venue

Deliver food and drinks to venue
Allow a few hours for the process depending on wedding size
31

Ensure all equipment needed are available

Ensure all equipment needed are available
Equipment for heating food / consult venue manager in advance
32

Prep food and drink

Prep food and drink
Present food nicely on plates/bowls
33

Clean up and pack leftovers

Clean up and pack leftovers
Ensure cleaning equipments and containers are available