- 5 years ago
- Wedding: October 2013
My Fiance and I took my parents to dinner at a restaurant really close to our venue when my parents came to check out all the wedding stuff. We had a great time and were really impressed with the restaurant. Part of the reason we chose that restaurant was that we are still looking for a restaurant to have the rehearsal dinner at, and we mentioned this to our waiter.
Near the end of our meal the manager approached us and chatted us up. He invited us to give their coordinator a call and that they would be interested in also catering our wedding. I wouldn’t say he was pushy, but he was very insistent that he wanted our business.
We’re unable to meet their minimum for their private room for their rehearsal ($4000 minimum for 20 people?!?), but we can afford to have them cater our wedding. Their coordinator is supposed to send the contract out this week.
Somewhere in our communication I mention the venue’s policy regarding their prep kitchen; they have ovens, microwaves, a fridge, and a freezer for bags of ice, but won’t allow actual cooking in their kitchen. Pretty much just warming up food, last-minute-prep and plating. The coordinator e-mails me back and says that this “might be an issue” and that she’ll check with the chef and let me know.
I thought our venue “prep” kitchen and policy was pretty standard. If they already do catering on the side (and their website lists this), why would this be a problem?
I’m going to wait to see what the coordinator says; I’m just annoyed that almost every single question I’ve asked (including a general budget range) has to go back to the chef. I would have thought that this information is stuff that the coordinator should already know.
Anyone else have trouble with an outside caterer being unable to conform to a venue’s policies?