Post # 1
I’ve seen a few lists of what I should ask, but is there anything you thought of after a meeting that you had wished you’d asked?
Anyone who has been budget conscious – I’ve already told the caterer we’re meeting that we’re trying to be budget friendly, but is there a ‘classy’ way of saying “I’d like to know what the cheapest possible options are, then we can go from there”? I’m trying to save as much money as possible, my FI wants steak and potatoes so this may be interesting.
In your meetings what did y’all find to be budget friendly – serving style and type of food? I’m thinking buffet because that seems cheaper generally, but we’ll see what she says?
We’ve considered just having family friends grill, but I think that would be more stressfull that I want.
Thanks for any input, you ladies are awesome!
Post # 3
@CoCoCourtney: We didn’t have a caterer, just a baker, but I did find this for you on HereComestheGuide! There’s a PDF you can check out. 🙂
Post # 4
@CoCoCourtney: buffet is typically more than a seated dinner.
with a seated dinner the food staff knows exactly how much each person is getting. with a buffet, people could take a lot more than 1 portion so much more food needs to be made to accommodate and not run out.
Post # 5
- Wedding: March 2013 - Callanwolde Fine Arts Center
I think the easiest way to approach this is to give the caterer the budget that you want to stick to and what you are thinking in terms of food and formality. They’ll develope a proposal for you from there and then you can negotiate the specific menu and costs.
Make sure you give them an accurate budget to start with though.
Post # 6
– tell them upfront what you can afford and what you want. They’ll tell you if it’s realistic.
– make sure to ask about their policy regarding tastings as well, I’ve found that this varies
– if there are must have items (my FH really really really wants late night poutine, he doesn’t ask for much so it has to be there) make sure they know what they are
– same goes for things you really don’t care about – make sure they know
Buffet was actually more expensive with every caterer I spoke with – same reasons PP mentioned, you’ll also end up with a lot of wasted food.
Post # 7
Thanks for all the responses! The plated/buffet thing totally makes sense and plated would also save us money on rental prices of plates.
Any idea how many servers we would need to hire to serve 150 people?