(Closed) Reception food is so stressful!

posted 5 years ago in Reception
  • poll: How should we feed 100 people?

    Send people off to have dinner (providing a list of our favorite restaurants near by) - no alcohol

    Catered hor d'ouvres and dessert - no alcohol

    DIY hor d'ouvres and dessert - possibly beer and wine

  • Post # 46
    Member
    8988 posts
    Buzzing Beekeeper

    View original reply
    AimeeHoag:  It sounds like you’re open to the advice everyone is giving — that’s nice to see! Honestly, none of the poll options are acceptable. I second the people suggesting an earlier wedding — ask the caterers about a lunch or brunch menu. If you do a late-ish lunch, you could probably get some nice golden hour photos towards the end of the party. As someone else mentioned (and I think you agree) it would be really bad to make your guests go hungry so you can have pictures taken at a certain time of day. Also, your fiance really needs to come up with a budget. That should be the very first step of wedding planning. Good luck and have fun!

    Post # 47
    Member
    390 posts
    Helper bee

    Have you ever heard of heavy hordeurves (spelling check, don’t feel like looking it up haha)?

    My best friend did that at her wedding to save money, it was half the price and people were full. You choose from heavy foods, they stay out, people pick at them, it was an awesome option.

    She had mashed potatoes, pork loin, some vegetarian option, hot spinach and artichoke dip, some other dips, bread, veggies, it was really nice. 

    P.S. It was an evening reception with drinks, dancing, the whole shebang and nobody seemed to mind or even notice it wasn’t a “formal” dinner.

    • This reply was modified 5 years, 4 months ago by  adomke.
    Post # 48
    Member
    584 posts
    Busy bee
    • Wedding: May 2016

    Honestly, I’d say look for another venue. $65 per person without alcohol seems crazy to me (although I’m in the midwest). We’re paying more for our venue (around 3500) but we’re allowed to bring in whatever vendors we want, so I think we’re really making up the additional cost there. Good luck!

    Post # 50
    Member
    2968 posts
    Sugar bee
    • Wedding: September 2014

    View original reply
    AimeeHoag:  I know you don’t want to spend that kind of money, but I think you will be hard pressed to find another caterer that is going to include EVERYTHING you mentioned for that price.

    Have you reached out to the other caterers yet to see what they suggest or what they could offer you? Once you get an idea what each caterer has to offer you can try to negotiate the price down and essentially get them into a bidding war with eachother for your business. That is the only way I can see this working out to be less money.

    If not, will your venue allow you to provide your own appetizers such as salads, sandwiches, sides, cheese & meat platters, etc.. for the cocktail hour and then just use the caterers for the main course? I would also ask them if you will be allowed to bring in your own drinks and alcohol and set up a DIY table. This may cut a significant portion out of what their charges are if they let you do it…

     

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