Wedding Catering – The Food

Having chosen what style of wedding catering you will have, the next decision to make is the type of food you want and how you’d like to serve it.

Set menu

A set menu will be served to your guests at their tables. It can have as many courses as you desire, and can offer a range of options for each. Orders are usually taken when guests are seated, however, you may choose to send the menu with the invitations. Confirming your guests’ preference before the wedding can be a useful way of reducing the price per head.

A set menu is the most traditional option, usually has three courses and suits a lunch or dinner reception. The larger the range of choices provided, the higher the cost per head, so you may decide to have one set entrée and/or dessert with a red meat or white meat main. Alternatively, you could have your entrée and main served, followed by a dessert buffet.

Don’t forget guests with specific dietary requirements or vegetarians, and be aware that although you may want to be very creative, you will need to cater to the tastes of the majority of your guests.

Pros

• Guests can just relax and sit comfortably without getting up.
• Guests are able to be quite specific with their meal, eg. The eye fillet, but with no garlic.
• The food is served instantly, and is fresh

Cons

• Generally the most expensive catering option.
• Menu options may be limited, as all the meals need to be plated at the same time.
• Guests are seated in specific places and can’t move around.

Buffet

Buffets have changed drastically since the days of long queues with people holding plates. Most caterers now offer a wide selection of dishes, both hot and cold, and they can set up more than one station for food so guests don’t have to wait. You may also choose to set up different stations with different themes to accommodate a variety of tastes. For example, consider an Asian stand with a range of sushi, noodles, fried wontons and dumplings; an Indian stand with curries, rice, naan bread and chutneys; or a seafood stand with oysters, fish and salad. Generally, there are two options for buffets: finger buffets or fork buffets.

1. Finger buffets offer a range of bite-sized food that is easy to eat without having to be seated at a table or requiring cutlery. They are suitable for relaxed, low-key weddings or as a way to provide food for guests joining the reception after the main meal is completed. Finger buffets can be served either as a light meal or for a mid-afternoon or late-evening reception.
2. Fork buffets offer a wide choice of food, such as meats, salads, breads and hot and cold dishes. Guests will require cutlery and need somewhere to sit while they eat. You can usually expect the head table to be served at a fork buffet. Fork buffets suit breakfast, lunch or dinner receptions.

Pros

• A buffet is a more cost-effective option than a set menu.
• Food can be served over a period of time and left for guests to pick at late into the night.
• Guests can change seats without missing out on their meal.

Cons

• Guests may have to queue while waiting for their meal.
• It must be efficiently managed so that items don’t run out and guests aren’t disappointed.
• The food isn’t as fresh because it has to sit out and be kept hot.

Canapés

Canapés are a great option if you are on a low budget, but don’t want cheap food. You may choose to serve canapés at an afternoon tea or late-evening reception. By not providing a full meal to guests, you can keep the cost per head to a minimum while still enjoying the formality of a range of waited canapé. A general guide for quantities of canapés is to serve at least six different varieties over two hours or, for a four-hour affair, at least nine different kinds.

Pros

• Less expensive than either a buffet or set menu.
• Canapés suit either a laid back or sophisticated event.
• Can make for a short and sweet wedding celebration.

Cons

• As a full meal is typical, canapés need to be explained.
• Guests tend to drink more if a full meal is not served.
• Dietary requirements are difficult to cater for.