Post # 1
Okay, catering contract signed – estimated total is just under $19,000 for 100 people (including all rentals, food, and staffing).
That number is TERRIFYING. I have confirmed with them 100 times that we can still change anything and everything and in theory could cut that number in half still up until 10 days before the wedding when final numbers are due.
This is one of those ‘Holy Shit this is actually happening’ moments…(referencing a thread by another bee at the moment).
Post # 3
@MsGinkgo: My catering contract says I promise to spend AT LEAST the $15K I signed up for. Does yours have a provision like that? Yes, a big, scary number indeed! Hopefully it’ll be AWESOME!
Post # 4
@LilRhodyGem: we have no minimums thankfully – that’s one of the reasons we chose this caterer. There’s no guest requirement, there’s no minimum spend amount either. We give them our total guest count and their meal selections 2 weeks before with final payment.
Post # 5
@MsGinkgo: Barf. Our catering contract is sitting in my email inbox, waiting to be signed right now. I completely understand how you feel!
But good job for getting it done! It feels nice to check a big item like that off the to-do list.
Post # 6
@ImmaBee: it does, but I’m constantly going to be convinced we made a mistake until it’s over and everything was perfect (and I know it will be…) I’m just one of those people who second guesses everything.
Post # 7
@MsGinkgo: ……………. what kind of menu are you having??
Mine is posted somewhere around here. Ours for 130 people is $4400!!
Where are you guys located?
Post # 8
@Chrysoberyl: we’re in Toronto, Canada – biggest city and one of the most expensive places in the country. Our FOOD is only about $4000, then there’s staff and rentals (chairs, linens, flatware, dishes etc). Our venue is just a venue with tables, we bring EVERYTHING. So the $19,000 is the majority of the wedding.
We’re having passes hors d’ouvres, three cousrse dinner with a choice of chicken, beef, salmon or vegetarian, and desert (although I think we’re going to cut the plated desert in favour of cupckaes as it will be much cheaper). We also have a late night braised beef poutine included.
Post # 9
Geesh! I bet you’re having some awesome food!
Post # 10
@MsGinkgo: WOW! That really is a lot of money!! What big wedding budget you must have! I would be nervous too!
Post # 11
@MsGinkgo: LOL! Its pretty scary hah! We have to go with a certain catering company with our venue…I told Fiance I felt like we were signing our lives away.
Post # 12
@tiff-tiff-tiff: lol – you would think but that’s about 80% of our total budget right there.
@jenilynevette: I hope so!!
@hazyleyedbeauty: we had 6 to choose from and these guys were the most reasonable believe it or not, no cake cutting fees, no minimums, no corkage fees everyone else had all kinds of crazy charges.
Post # 13
@MsGinkgo: Aw geez.
And yes our 4400 is for heavy hors d’ouvres, service and cake cutting.
Since we’re doing it in my church we have tables, chairs, linens, plates. etc.
I’m sure you did your research and found a damn good deal though.
My wedding is a month after yours..
Paying for something like that really makes it real, doesn’t it??
Post # 14
@MsGinkgo: yeah, that’s a ‘shit just got real’ number! I’m also in Toronto and almost cried when starting our venue search, my favorite one was a 20k minimum spend. Needless to say we did NOT go with that one, for 60 people.
At least yours is covering mostly everything involved! As excited as I am about getting married, I cringe everytime I sign a contract.
Post # 15
Is $19k just for catering/supplies (food, plates, staff) or does it cover things like decorations as well, as around here some “catering” companies offer a couple of “full service” packages? Either way, some of these numbers are making my head spin.
Post # 16
I can relate. Ours was about $20K for 150 guests, plus vendor meals. That included venue rental for the ceremony and reception, tables, chairs, linens, flatware, glassware, all food and beverages (however, this included NO alcohol, except for a choice of a champagne toast or cider), table numbers, staff, service fees, and taxes.