Catering Guidelines
Whether you're way ahead of the game or starting to feel the time crunch, we're here to provide you with the right product and the right service. We like to inspire your creativity. In this way, we hope to ease your stress and make your event a great celebration. After all, that's the way it should be, right? If you're looking for different ideas or searching for a professional caterer in New Brunswick, you've come to the right place.
Don't assume that your guests are expecting an eight-course meal. Sure, hors d'oeuvres during cocktail [photo] hour, a several-course meal, and full dessert bar in addition to wedding cake are nice, but it's not in everyone's budget to provide that type of reception menu. It's perfectly appropriate to only provide light or heavy hors d'oeuvres rather than a full buffet or plated dinner. Or if you like, do several food stations around the reception room, so that your guests have to get up and mingle while they nibble. Or, if the idea of serving a meal isn't really in your budget at all, an elegant alternative is to provide a dessert buffet and coffee/ tea bar in addition to your wedding cake.
If menu planning isn't second nature to you, don't worry. Any good caterer should be able to hear your ideas for a certain reception theme and offer a wide variety of menu ideas to help carry the theme through from hors d'oeuvres and appetizers to the main course and dessert.
Here are some guidelines for you to consider for your day!!
- Make sure the caterer is licensed or you may be liable if something happens.
- Find out how they dress.
- What is the estimated cost per person for a seated dinner? Buffet? Cocktail reception? What does the cost include?
- What is the staff-to-guest ratio? (For seated meals, the ratio is usually one waiter to 10-15 guests.)
- Have you worked at my prospective reception site[s]? Can you recommend other sites for weddings?
- Do you have a set menu with several choices? Can the menu be modified?
- Can the kitchen staff adhere to special dietary restrictions for some guests who may be diabetic, vegetarian?
- Can you supply me with a list of references? (Contact two.)
- How much advance time is needed to confirm a reservation?
- Do you set the tables? Provide linens? Clean up?
- What additional charges might be incurred other than the food, beverages, and rental of requested extras?
- What is the policy for payment? (Some caterers request cash, others accept checks or credit cards. Some include gratuities in the base or overall price, others do not.)
- How much advance time will you need to set up?
- Can you send me a confirmation letter including the wedding date and time, gratuity policy, decorating time, color schemes, menu, cost per person?
- Can I see available linens? What is the additional rental cost?
- How much food is enough? (Twelve to fourteen hors d'oeuvres Eight to ten per person is adequate. With buffets, offer a choice of two main dishes.)
- Will the hors d'oeuvres be hand served or on a buffet?
- Do you have a cancellation policy?
- Can you give me a ceiling on anticipated menu price increases? (Caterers quote final prices 90 days prior to the wedding. Due to rising food costs, an increase might be 5-10%.)
- What is the guarantee requirement for number of guests?
- When must I provide a final guest count?
- Will the Chef, who designed the menu, be on site that day?
Get all estimates in writing; contracts should state what food is to be served, and a provision to inform the caterer of the final number of expected guests at least two weeks before the wedding.
