Food Stations at the Reception

posted 10 years ago in Food
Post # 3
Member
16 posts
Newbee
  • Wedding: October 2009

We are doing hors d’ ouevres and stations. Our caterer said to expect each guest to eat roughly 6 hor d’ouevres. As for the stations we are having a potato martini bar, roasted chicken, a fruit/crudite station, and an exotic cheese station. Anyhow…with the chicken station we are counting each person but for the other stations we are only counting 75% of the people.

If we would have gotten the beef station we would have to count each person for that as well.

 

Our caterer is charging by the dozen for the hor d’ouevres and by the person for the stations. For 100 people we are paying roughly $5000 (the food is only $3500 but the rest is from taxes and service charges. Price definitely depends on your location. 

 Good luck.

Post # 4
Member
1061 posts
Bumble bee
  • Wedding: September 2008

I was strongly considering an hors d’oeuvres reception, and not one caterer charged by the plate (they charged per person, like cassoftroy says). I think they’re trying to take you for a ride…

Post # 5
Member
35 posts
Newbee
  • Wedding: November 2008

we are having a sushi station, italian station, and a carving station. The venue broke it down per person. We’re cool with that

Post # 6
Member
1246 posts
Bumble bee
  • Wedding: June 2009

My caterer charges a flat rate per person for each station.

Post # 7
Member
4 posts
Wannabee

We’re doing two stations for our wedding – pasta station and a carving station with prime rib.  We’re paying by station for each person.  Meaning that we’re paying for each guest to eat at both stations, whether or not they actually do.  

Our location also has a minimum of $45 per person if using stations for dinner (before tax & gratuity) — so we basically looked at their stations menu and picked what we want that totaled at least $45.  The pasta station was cheaper than the carving station, for example.

We initially thought we wanted more stations and options for our guests, but later felt like it made things more complicated (and expensive) so we scaled back.  

We’re also doing passed apps during the cocktail hour and those were at a flat rate per person, per type of appetizer.  We weren’t able to say 100 of these, 50 of those, or whatever.. which I’ve been able to do for other events.  Good luck. 

Post # 8
Member
22 posts
Newbee
  • Wedding: October 2008

We are doing three stations: American Seasonal (fall wedding), Italian, and Spanish Tapas, although our caterer said that all their stations are fully customizeable, we were happy to go with some of the ones they already had in place.  We are being charged $48 per person total. 

Post # 9
Member
72 posts
Worker bee
  • Wedding: Small church ceremony, museum reception

It really depends on several factors: if your caterers charge per piece or per head; what time of day and how long your reception will be; and also what kind of food you are serving.

I remember having such a hard time figuring out the math betwen caterer proposals because some would charge per piece, some per person, etc. We are now having passed apps and stations, and both are charged per person. I’m happy with how this has worked out for us, price-wise. You can see my post on the food selections- it’s all Creole/Cajun food so it’s groups more along the lines of a meal (salad, entrees, dessert) 

Post # 11
Member
1 posts
Wannabee
  • Wedding: August 2010

I know this is a bit of an old post but I just wanted to comment for anyone thinking about having food stations in England for their wedding it might be helpful.

We are getting married on the 21st August 2010 in Durham England my fiancée is English and I am American, In England they traditionally have a sit down meal then a buffet on the night time we decided this was a bit to formal for us and not really what we wanted.

After speaking to five different venues we where at a bit of a loss as none of them offered anything different or exciting, I personally found myself very disappointed as they where unwilling to even consider doing food stations that I have seen easily done back home.

We where advised to find catering companies that may be able to help, I spoke to three and they did offer some new options but couldn’t do the food stations, eventually I found a company called Executive catering they didn’t do food stations but said they would put together some options for me.

After a couple of day’s they came back to me and said it was possible and they thought it was a good concept, we decided to have a pasta station and a Mexican station with a crepe station on the night, I’m really excited we are able to have the stations and if anyone else needs this service in the UK their site is http://www.foodstations.co.uk  

Post # 12
Member
1 posts
Wannabee
  • Wedding: December 2011

For those of you that have done the food stations already, can you tell me how you kept everything flowing? Did you have everyone sit down first, and then have the staff dismiss each table? Or did you just kind of let everyone go?

I’m hoping to just let people go because I really want it to be a laid back, Friday night in the city. But, I’m slightly worried about damage control if the lines get too long. We will have a cocktail hour in a separate room, which will gradually lead into the dinner stations in the main ballroom.

Thoughts?

Post # 12
Member
1 posts
Wannabee
  • Wedding: July 2015

I would love to know what you ended up doing. I was hoping to just let everyone go, and have more of a laid back atmosphere

 

Thanks!

Post # 13
Member
8 posts
Newbee

we had three stations at our wedding: scallop and risotto, hanger steak and whipped potatoes, and salad bar.  We had passed appetizers and cheese display for cocktail hour (four different kinds).  After our toasts, we had our dj announce that the food stations were now open for dinner and guests were invited to help themselves.  We had about 80/90 people at the wedding so the wait was not an issue with people dispersed over three stations.  The portions were scaled back so that two/three helpings probably made up a single regular plated meal.  The reception ended being casual and people told us that they had a lot fun and that the food was great.  FYI we ended up using disposable plates, forks, and knives.  No one batted an eye.  the wedding was held under a tent at a winery/garden in cleveland area.  If anyone needs help finding vendors around the Cleveland area eastside, just private message me!

  • This reply was modified 2 years, 7 months ago by  bridemub.
Leave a comment


Find Amazing Vendors