(Closed) Negotiationg menu items… SO not good at this! (long rant)

posted 8 years ago in Reception
Post # 3
Member
2866 posts
Sugar bee
  • Wedding: September 2010

At 8 at night I’d probably be pretty focused on getting some food. Since dinner is so late people will probably be hungry. If it were earlier then I could see people more interested in mingling.

I wouldn’t cancel the second food station but cancelling the appetizer would work since you’re going from cocktails straight into dinner.

Post # 4
Member
514 posts
Busy bee
  • Wedding: February 2011

You don’t want long lines when 8pm is the first food but maybe you can have 2 set ups of the same station so you can cut the cost of the 2nd station but not have everyone waiting in one long line. Also, remember everyone doesn’t eat everything so it’s not necessarily more food but more options.

Post # 5
Member
456 posts
Helper bee
  • Wedding: November 1999

Are the passed hors d’oeuvres big? would they fill people up?  i actually feel like cocktail hours with multiple stations can be wasteful when there’s a sit down dinner. people either fill up on them and don’t eat dinner or skip them and they go to waste. i’d stick with the passed stuff and 1 station.

BUT, i’d think twice before removing the app at the table, since people won’t generally fill up on the salad and i’d guess the app is more filling.  At a lot of weddings i’ve been to, the app is the best part of the sit down dinner!

good luck!

Post # 6
Member
1939 posts
Buzzing bee
  • Wedding: August 2014

I think because your dinner is being served so late, its really important that you have enough food to keep your guests comfortable. There is nothing worse than starving at a wedding. I would not cut out the 2nd station, although I think if you have 2 stations at cocktail hour, it would still be reasonable to cut out the appetizer.

Post # 7
Member
3526 posts
Sugar bee
  • Wedding: August 2010

Hi,
Question: Do you know for a fact that cutting out one cocktail station and seated appetizer will take out $5-$10 per person? If so, what is the EXACT figure?
Because like another poster said it’s not so much too much food but options.
We had a very similar menu setup to you and when choosing our hors d’œuvre we kept in mind all the different food needs of the majority of our guests. Chinese items for the older generation in my family, the many vegetarians, gluten free & vegetarians in our group, those who ONLY eat meat. For us, by the time you got to that we were at the # of hors d’œuvre that were offered to us.
We had hot and cold and cold were passed butler style while hot were served stations style.

As for removing the appetizer completely from the seated dinner, it’s in my experience that most seated entrees do NOT give you a lot of food and most people walk away hungry. SO I wouldn’t necessarily take away the seated appetizer AND one of the cocktail stations.

If you must take away something I would take away one or the other, not both. And then consider if the couple bucks per person is really worth it?

Have you considered doing a stations style dinner instead of seated entree. Usually this is cheaper than seated entree while still giving you more food. So in that scenario you could potentially eliminate a station and still have plenty of food and options for your guests.

We looked into eliminating some items on our menu and honestly for what it would save us it wasn’t worth it.

We had more food than what you’re talking about at our wedding (our dinner was stations style) and people ate A LOT. They chowed down on cocktail hour then dinner was immediately after and people still went up for seconds!
Especially with such a late wedding I’d imagine people will be hungry.

Post # 9
Member
3564 posts
Sugar bee
  • Wedding: August 2010

I don’t necessarily think you need a 2nd food station, since you’re having the fruit/veggie/cheese thing as well. But I would not take away the appetizer…people will be hungry by the time dinner starts. I also had a later reception start–cocktail hour was from 7:30 to 8:30 and reception started at 8:30. People were starving during cocktail hour and pounced on the hors d’s that came out, and I heard from tons of people that they loved the app and cleaned their plates. Always better to have too much food than not enough! Although I hear ya on not wanting to have unnecessary food and waste money 🙂

Post # 11
Member
2410 posts
Buzzing bee
  • Wedding: July 2011

You don’t need the second station, 1 station plus fruit cheese etc plus 6 diffrent passed hors d’oeuvres is plenty for a cocktail hour. More than enough IMO. Most weddings that I have been to that did more than this had a ton of food go to waste.

Post # 12
Member
606 posts
Busy bee
  • Wedding: April 2011

Ok I might be the only one that thinks this way but here it goes….. when I go to a wedding with a schedule that is so late I usually eat before I go.  I am probably the only one but thats what I do.  I would go with one station and remove the appetizer before the salad.  I feel people do not like to eat lots(and heavy)of food so late at night (starting at 9pm probably served around 9:30-9:45).  You already have chease, fruit, and cocktails to start with, save the money.  I feel $5-10 a person is a substantial amount to save when most will likely not be eaten.  Good Luck!

Post # 13
Member
3526 posts
Sugar bee
  • Wedding: August 2010

@15happyyears:

Good point about the late hour actually and people not eating as much.
For us we tend to eat something small before going to any wedding. Just because we’ve been used to being offered minimal and crappy food.
That’s a problem in and of itself, no?

What time is your ceremony? Is there a gap or right before? If there’s a gap then there probably is a really good chance most people will eat prior. If not they will most likely be at your ceremony or en-route during dinner time.

Post # 15
Member
241 posts
Helper bee
  • Wedding: June 2010

I wouldn’t cut either if you can afford it–New Yorkers eat late, but starting dinner at 9 is really quite late. By 8, your guests will be starving and you want to offer as much food as possible. As a guest, my number one concern is not getting enough tasty food. Also, people will be drinking, and you need food to offset the alcohol. Once again, many people will be starving by 8 and you don’t want them drinking and only eating a little bite of cheese or vegetables (in case they don’t like the station or its hard to get to). Also, I find that when people serve passed hors d’oeuvres, the waiter only comes by me a little bit and I sometimes don’t like all the choices.

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