Post # 1
We have chosen a venue that has a little kitchen with a fridge, stove, counters, etc. I just have a few questions about the logistics of DIYing food vs. catering.
My wedding will be small (I do not expect more than 50 guests, likely fewer). We come from a very small town with no real catering, so it would have to come from the nearby large city if we did cater. With my small guest list, I do not know if they would deliver and set-up without charging a large delivery fee (The city is about an hour away).That would mean that someone Would have to pick up the food the day of the wedding, bring it back, and help set it up.
I do not have a lot of help with the wedding food if I do decide to DIY. Mom and Mother-In-Law would pretty much be the only help i’d have (and Mother-In-Law is not the greatest cook). Also, My home is still about 30 minutes from the venue, so transporting the food and keeping it warm would be a little tricky. I know, I have plenty of time to figure it out. I just want to know what the bees have done to work out the food logistics!
Post # 3
Why don’t you just ask them about the fee? I had a small wedding (~55 guests) at my mom’s house, and the caterer, well, catered – brought everything there, set up, cooked some stuff on-site, etc.
Post # 4
I think DIY may be too much work to take on the day before/day of your wedding for you and both mothers. In my opinion, the delivery fee and cost of catering is 100% worth it if it takes all that burden off your shoulders.
Post # 5
@abbie017: 100% agree with this
Post # 6
We are DIY’ing our food but we hired a family friend, who is a chef, to deal with the food on the day of. Our menu consists of meat/salmon for bbq’ing, lots of salads (potato, greens, coleslaw), mac n cheese (can be made ahead of time), and lots of other stuff. All of it can be made ahead of time, and simply put together on site by the hired chef. We have also nixed anything that really needed to be cooked onsite (except the meat and fish on the bbq) or needed to be kept warm for a long time. The mac n cheese might be the only tricky thing, but we have family a 2 minute drive from the venue who I think would let us use their oven.
ETA: I think the key is to have a not so fancy menu if you are planning on catering your own wedding, and designing the menu on the equipment and space you’ll have available. If you can find someone to run the show on the day of, even if you prep all the food beforehand, it will still take a huge burden off your relatives.
I hope this helps a bit.
Post # 7
We diy’ing the food. Our strategy was to choose things we could freeze and defrost the day before. We are doing a soup bar so those will be cooked about 2 weeks in advanced and frozen. We tried to limit the things we’ll need to do the day before. We are also looking at hiring someone to take care of the food the day of for set up and clean up.
Post # 8
I told my Fiance that I found a few caterers that were really reasonable (Buddy’s BBQ, A local restaraunt called Calhouns, and Famous Daves…. We are having a laid back BBQ type wedding) and he seemed to be ok with those. He even asked how much they’d charge to deliver. So, we may be going that route afterall.
Post # 9
For anyone looking for advice on DIY catering, I found the site above really helpful. This bride catered for around 150 people for around $1000. She did pay someone to manage the food the day of the wedding, which I think is really important. I am just having a hard time finding someone to manage the food that isn’t a close friend who I want to enjoy the wedding.