Post # 1
I am considering having different food stations at my reception instead of a typical buffet or plated meal. I saw a few threads regarding this topic dated about a year ago but I was curious of everyone recently has done this at their weddings or considered it. If you have, did people like the different stations? Did it cut down the lines you would find for a traditional buffet? What type of food stations did you have? What were people’s favorites?
Post # 3
I just got married last month and we did food stations. Everyone seemed to love them and there was never a line at any of them. We had an Asian station (sushi, noodles, chicken, and veggies), Cuban station (rice, beans, and steak), and a Carving station (turkey, potatoes, and veggies). The biggest hit was the Asian station and we ended up running out of sushi. We decided on stations because our family memebrs tend to be picky eaters and we also had several vegetarians and gluten free guests. Let me know if I can answer anything else for you.
Post # 4
I didn’t have it but I’ve attended events with multiple stations. It definitely can work, but there are a few best practices to consider.
1) Space them somewhat far away from each other. If you put them too close, then it’s like one big buffet line anyway.
2) Don’t make them all manned stations. Those tend to take a while because people are trying to decide fillings/toppings and then the server has to mix it and cook it. Self serve stations tend to be faster.
3) Make sure there are enough staff standing around to refill empty trays/platters and to keep an eye out on unsanitary people. They can replace dirty spoons/tongs and keep an eye out for bugs.
4) Keep in mind good food handling practices. If it’s really hot, I would shy away from sushi stations, for example, because the raw fish needs to be kept cold and if there’s low turnover, then the food will just sit.
5) I would keep plates small. That way, people are not tempted to hit up all 7 stations at once and load up their plate. If you keep the plates dessert/appetizer size, then they can only hit up about 1-3 stations (depending on the serving size) before they are forced to sit down and eat. This also helps prevent waste (from people getting more food than they can really consume because the plates are huge).
Post # 5
@Lizzie1116: My cousin and his wife did this at their wedding, and it was one of the things that made it hte best wedding I’ve ever been to. They had spent the year before (or maybe it was two years?) basically volunteering in a few different countries around the world, and they had 3 or 4 different food stations with food representative of each country!
I couldn’t tell you now what each of them were (this was maybe 4 years ago), but I can tell you that it was awesome.
Post # 6
We’re doing stations at our wedding.
Southern Style Comfort Food
peach glazed ham sandwiches on sweet potato biscuits
chicken and waffles
macaroni and cheese “cupcakes”
barbecue pork and slaw sliders
Sliders and Fries
mini BLTs with heirloom tomatoes and avocado cream
mini chicken cordon bleu sandwiches
sweet potato fries
Make Your Own Salad Station
a variety of greens, salad toppings, and dressings
Post # 7
I’ve only been to one with stations and there were some lines similar to buffets. They had passed apps during cocktail hour and then I believe there were only 2 stations (some carving one and a stir-fry one). I did find it similar to a buffet (I like buffets though!), especially the stir-fry one because you have to wait for your food to be cooked.
I’d guess there were only 100-120 people or so there so the lines weren’t horrible, but there were definitely lines.
I’d imagine the more stations you have the less the lines are at each. I liked it the same as a buffet. The stir-fry station was fun because you can create your own…but so many people used jalapenos there was jalapeno in the air and it made me cough…I had to get away from it!
I’d probably do at least 3 stations. There will still be lines, but depending on how many stations/areas you have and your guest # it shouldn’t be as long as one buffet line (though most buffets now do 2 lines).
Post # 8
We did 3 stations at our wedding, but since it was a small group (about 40) the lines to either of them weren’t too long. Our stations were:
Grill Station (with veg and starch)
Moroccan Lamb Loin with Pistachio-Pomegrante Relish
Cider Brined Pork Tenderloin with a Tart-Cherry Pinot Noir Reduction
Lobster Mac N Cheese
Potato Gnocchi and Chicken with Broccoli and Roasted Red Pepper with a Sundried Tomato Cream Sauce
Grilled Gourmet Sausage Station
Turkey, Red Wine Linguica and Chinese Sausage
(with condiments and breads)
Instead of cake, we did a mini pie station, which included apple, pecan, and pumpkin pies.