Trimming the Catering Costs

Trimming the Catering Costs
The actual costs of having a wedding catered, are the largest part of the costs in the wedding day budget. Depending on the choices of food, it can be as high as $40.00 to $50.00 dollars per plate. Times that by even one hundred guests and that is four to five thousand dollars. At some catering companies the per plate price does not even include the gratuity. Here are a few pointers and some ideas to present to your caterers.

Does the catering company have a hall or a facility? Sometimes the company either has their own facility or they work with a facility owner. If they do you can often get that portion of the cost lowered or packaged with the per plate food price.

If you are trying to pick out a menu that is cost effective you can opt for a pork loin roast, cut into medallions served with seasonal veggies and a gravy or applesauce. The cost per pound on Pork is considerably lower than beef. Just something you might want to discuss with your caterer. You could also suggest a beef roast carving table. This allows use of a less favorite cut of beef, slow roasted to perfection and sliced by a chef or server at a carving table. With out a doubt first class.

Another trick is to opt for a salad course. If you are having a served sit down dinner you can serve the entire table a bowl of fresh greens tossed in great balsamic vinaigrette. This will allow them to serve themselves and take as much as they desire. This is sort of a European twist. If you are having a buffet dinner, the salad portion will be a great extender. It adds class and fills people up for very little.

Now that we have brought up the subject of buffets, I will put my two cents worth in. In the events we take care of, I recommend a buffet as much as possible. It controls the costs to the Bride, Groom and families. It allows for variety, it is cheaper than serving a sit down dinner. I believe that a served buffet is equally as memorable as a sit down dinner. By served buffet I mean one that there are wait staff and chefs serving the food. A person can request as much or as little as they want. One on one contact is always perceived as pampering.

The other thing I recommend is staying orange for a veggie. Yes carrots, the most requested, most eaten vegetable. We never throw carrots away. We have tried green vegetables two thousand different ways and the trays still have food in them when we clear the tables. We serve carrots, in a simple maple butter and people can’t get enough.

This is just the tip of the catering iceberg. I will continue to write about these great subjects. If anyone needs any personal assistance feel free to email me. I am always available for questions when it comes to weddings. As for now this is Sandra Sable signing off. Come over to the forum and let’s talk weddings.

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