(Closed) catering tasting this weekend!

posted 10 years ago in Food
Post # 3
Member
64 posts
Worker bee
  • Wedding: June 2008

i aimed for balance in the meal as a whole . if i had a seafood entree, i didn’t ask for a seafood appetizer. if there were cheese on the salad, i stayed aware from cheese sauces on the entree.

i also tried to be considerate of different diets–provide a healthy option/a veg option/a low-sugar option, etc. 

 i also had a eye for what i thought would hold up well in a mass catering situation. i would not serve seared tuna for example because it would be too hard for the kitchen to mass produce w/o some being over or under cooked.

 i also wanted to make sure "the older guest" were represented at the tasting because i suspect my FI and i have more adventurous palates than our parents’ generation. i picked accessible wines rather than my personal favorites.

oh, be aware that if you offer a filet mignon/steak 2/3 of your guests will select it. i was surprised when this happened to me, but it has happened to other girls too.

 i have complete appetizer & dinner menus here:

http://9ahchick.googlepages.com/thereception

Post # 5
Member
260 posts
Helper bee
  • Wedding: April 2008

To add on to what MissRuffles said.  Try to get something that looks like it will come out well in vast quantities.  I know we tried some items that worked really well when they served just 3-4 plates.  But when they ahve to do hundreds, it did not taste as well.  Also double check that they will cook the beef to desired temperature.  i.e. med-rare, well done, etc.  Some places won’t, and they’ll just make it all medium-well.

Post # 6
Member
508 posts
Busy bee
  • Wedding: December 1969

For catering, aside from food considerations above, check in on:

– where the food prep is done (mostly on-site, mostly in advance, a combo?)

– when do they need to know the final head count, what is the policy on adjusting the numbers up *or* down

– what their beverage policy is –  if you have to use them and if so, what are the pricing options (flat rate or consumption); if you can go with an outside vendor for beverages (or DIY), check if they charge a corkage fee

– still with the beverages, how often drinks/glasses are cleared

– how many servers will be assigned 

– if there is an extra charge for the bartender (if you’re having one)

– if there will be an onsite person dedicated to your event, when do they show up and leave and what are their responsibilities

– if you are having a buffet or station, find out what the refreshment rate is (how often they put out fresh food or replenish trays that are looking a bit slim)

– do they charge for cake cutting and, if so, how much

– check what the standard linen, china and flatware options are (there may be great choices, but there could be a hefty charge for premium/fancy linens or plates)

Esstentially, once you are satified with the food quality, you want to know if there are any costs other than what they are charging for the food and be able to take those into consideration when you make your decision.  The little things can really add up!

Good luck! 

 

Post # 7
Member
267 posts
Helper bee

I echo the warning of "if you offer filet, 2/3 of the guests will choose it!" It happened to me, only it was more like 3/4 of the guests. My mother says it’s part of the Asian wedding guest mentality– if it’s not a 12-course Chinese meal, they’re going to get their money’s worth some other way, gosh darn it, and that means filet! 😉

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