Post # 1
So we all know the usual tips for saving on caterering such as doing a lunch recption. cocktail only etc. But what about tHose who are set on a dinner? What did some of you ladies do to save on that.
A colleague suggested 2 things:
Have 30 minute cocktail “hour”
Instead of butlet passed, make it stationary
Any other tips?
Post # 3
Lots of places charge less for plated vs buffet. (But which one is cheaper depends on the place.)
Post # 4
i always thought buffet was cheaper, however 2 caterers quoted me less for plated. that was surprising. I asked both these caterers to suggest things that could bring down the cost, neither of them were eager to help so I won’t be hiring them.
Post # 5
My only suggestion would be to find a venue which lets you do your own catering, and then order in your own cheese selection, alcohol, and make your own desserts. Then just pay an external caterer to serve a starter and a main (or just a main, if your starters are of the type which can be prepared beforehand and stored in a convenient place).
Obviously, you cannot make your own main course and serve it hot and fresh to your 100+ guests… but if you have a little skill in the kitchen then you can easily prepare your own desserts, hors d’oevres, amuses etc and ask them to be served on the day (fridge/freezer storage space in your venue permitting).
Do you think this could work for you?
Post # 6
I went with buffet (even though there is just one option per guest) because it’s cheaper than table service (more waiters, etc).
I saved on catering by only going with 1 main course. I wish I could provide my guests with more options but it was just not in my budget. However, they will get appetizers and dessert along with the main meal. And cake. We’re also having a “cocktail” hour for guests to enjoy a few snacks while we mingle and take pics.
Post # 7
Thanks ladies. I appreciate the repsonses.
Post # 8
I am serving food as heavy hor d’ourves at stations instead of a plated dinner or classic buffet, but it’s really not coming out any cheaper that way. But we are doing okay considering the caterer we chose provide all the tablecloths, napkins, etc. That saves us a little money on rentals. We are also providing out own liquor. The caterer is providing a bartender and barware/equipment for a flat fee. The caterer is also providing serving dishes for our s’mores bar. We’re providing the ingredients for the bar (I’m a bit of a foodie, so I wanted to put this together myself).
For rehersal dinner I am self-catering lasagna. I’ll have probably 13 people at the rehersal dinner. I will make homemade lasagna a few weeks before the wedding and freeze them. I do this fairly often anyway, so this wouldn’t be a stretch. We are renting our venue for Friday night and Saturday night, so we’ll have access to the professional kitchen to cook the lasagna. Throw together a salad, some garlic bead (probably also homemade), and a desert and I’ll knock out the rehersal dinner for less than $100.