Post # 1
We are doing one…. anyone else?
Are you DIYing or having it catered?
Any problems you’ve thought of or tips you know?
I’m trying to plan out everything and I know there’s a lot to think about when it comes to a buffet style dinner.
Post # 3
We’re doing one, too. We’re having it catered. I’ve thought of a few things, but the most recent one was plates for cake/desserts. I figured we need to ask if the catering company can bring extra plates so people don’t have to reuse their dinner plates…although I’m sure it’ll cost us extra. The other thing that was kind of tricky was the timeline – with a buffet, there are no courses so that mean figuring out the best way to do toasts so people a) don’t get bored and b) are actually sitting to listen to them. Also, we had to figure out how long we wanted to keep the buffet open (2 hours) to provide enough time for everyone to eat.
Deciding the food was pretty easy for us because we put together 4 different menus we liked, and went with the mid-priced one that had most of our favorites. I’ll keep thinking and come back if I come across something else we had to figure out.
Post # 4
From the weddings I’ve been to, can you try to have two identical sides so that it goes twice as quickly for guests? FSIL’s wedding with 150 people went fast than the Destination Wedding with 75 people just because she had two stations with the same selections. Much easier!
Post # 5
Depending on the size of your group, you might want to have more than 1 buffet, have a duplicate on the opposite side of the room to avoid lines. Also have it double sided and people can go through it twice as fast. Have a good variety, probably 1-2 salads, 2 entree choices and 2 side choices.