Post # 1
I need help with estimates of catering costs! Right now we are planning a wedding of about 150-160 in July/August of 2011, most likely at the Morris Arboretum or the Phoenixville Foundry. Some of the caterers we’ve been recomended are J. Scott, Festivities, Jimmy Duffy, Robert Ryan and Culinary Concepts. Can any one tell me their experiences with any of the above and the cost of the catering? Right now my budget is around $18,000 for food and I’m worried that won’t be enough for any of the above. Thanks!
Post # 3
I am a Wedding Coordinator based out of Phoenixville, PA. According to how i work, you should expect to spend about 45% of your total budget on catering which would include: Site fee, catering costs, including tax and tip, bar and drinks, wedding cake, valet parking, if needed.
As for the caterers selected, I like all of the them, but make sure when you choose your venue that they don’t have an exclusive contract with a caterer, especially if you don’t like them or don’t want to work with them.
Hope this helps!
Good luck and if you need some help planning or even for DOC…here is my website.
Site fee, if applicable
- Catering costs (including tax and tip)
- Bar and non-alcoholic drinks, punch, shots, etc.
- Wedding cake and sweets
- Valet parking, if applicable
Post # 4
Culinary Concepts was not very easy to work with…. I called and left a message as well as email and she constantly called and left messages on my voicemail without any details. She repeated that she wanted to have a “conversation” before providing me with ANY sort of pricing. I left her a message and she just stopped calling me back…… All of the other caterers sent over a proposal right away. Feastivities has been pretty on the ball so far but I would love to hear more reviews on them if anyone has any. My friend is using them and absolutely LOVED working with them! Best of luck!
Post # 5
I had a similar experience with culinary concepts, they were the exclusive caterer for a venue we had looked at early on in our planning. i don’t want to bash anyone on the internet but would be happy to share more details about my experience if you send me a message. 🙂 Best of Luck!
Post # 6
I don’t know anything about the caterers as I am getting married in a hotel who is catering my wedding, but $18,000 for food sounds like plenty! I think most caterers have a price per head, so keep that in mind when determining your guest list. A lot of brides cut back on invitees to save money, that is the easiest way to do it. So if you are heck-bent on 150, I’m sure you can make somehting work.
Post # 7
Hi congrats! We are having our wedding at the pheonixville foundry this july. I met with all of the caterers listed! I thought culinary concepts was easy to work with as was festivities but their prices were above our budget. I was stuck between robert ryan and jimmy duffy. They were offering us the same package at the same price so I chose based on who I thought would give us the best service. We went with Jimmy Duffys, I loved bernadette and she has been amazing to work with. I am so pleased with our menu and she has been so attentive. I hope that helps! If you need any more information please message me I would be happy to help! Take care!
Post # 8
I had a lot of issues with Feastivities including them jacking up prices and not answering my calls and emails.
I am going with Robert Ryan Catering. They have been INCREDIBLE! Answering all my emails within a day. SO flexible. Totally in my budget. And super friendly! Oh and the food is to die for. I called a few of the names they gave me and everyone I spoke to, along with everyone on weddingwire, had great things to say. I definitely reccomend them.
Post # 9
- Wedding: May 2011 - Bartram's Garden
We’re going with Shackamaxon Caterers.
Paul, the director, is very flexible and responsive. Our tasting was fantastic, and out of all of the caterers I contacted their menu was the most interesting and eclectic AND the most affordable.
We’re paying about $80pp for:
- Freshly made iced tea and lemonade before the ceremony
- Stationary and butlered h’ors d’oeuvres
- Three food stations (grilling station, Tuscan station and Meditteranean station, all include an entree, a salad, and sides)
- Full bar setup
- Hot drinks (coffee, tea)
- All staff (coordinators, chefs, servers, bartender)
- Tables, chairs, linens, glassware, silverware, dishes
- Setup and break down
That doesn’t include actual alcohol (we’re buying that ourselves) or dessert (my bridesmaid is making cupcakes)
Post # 10
- Wedding: May 2011 - Bartram's Garden
Also, with the crappy economy, I’m finding that a lot of vendors will work with you on pricing. Tell them that you have a budget of $xx per head and most of them will find a way to cater on your budget.
Post # 11
I would pass on J Scott- very exspensive and I felt pressured by them. They told me everyone else stunk and that I would only be happy if I used them….(really). I met with Robert Ryan and felt that he was enthusiastic and interesting as well as reasonalbe. As it is, the venue we are using has a caterer included but I would have gone with Robert Ryan and I would start there. He was going to do a nice lay out for about 80-90 per person.
Post # 12
For anyone like me who is looking at this thread for catering ideas….
Just in case this isn’t the first thing you come across: BEWARE
Shackamaxon Catering was shut down by the health department. Often these people come back under a differnt name, so check out the article to ensure that this is not your caterer!