How to Decide Which Meal to Serve at Your Wedding

Whether you're planning a formal dinner, a light lunch buffet or tea and crumpets, many factors come into play when determining which meal to serve for your wedding.

Instructions

STEP 1: Determine the time of day of your reception. Morning weddings, for instance, call for breakfast or brunch; evenings can vary from cocktail buffets to elegant sit-down dinners.

STEP 2: Consider the length of the reception - brunches are considerably shorter than a sit-down dinner and won't provide as much sustenance if you'd like the celebration to continue well into the evening.

STEP 3: Take into account the reception site - will that rented recreation hall be large enough to set up food stations?

STEP 4: Set a budget for the meal. Keep in mind that average costs per person are $80 to $100 for dinner, $75 for brunch or lunch, $60 for cocktails, $50 for tea and $12 for dessert only.

STEP 5: Consider the atmosphere you want to create - choose a meal that will best reflect your personality as a couple. A cocktail reception provides enough elegance for a large, formal crowd; hors d'oeuvre, buffet and food stations will get the guests to get up and mingle. Or how about an ethnic meal to please the palate?

STEP 6: Consult your wedding planner, on-site caterer or location staff for advice and to ask about any restrictions that exist at the site.

STEP 7: Finalize your guest list. Knowing the head count will help you and the caterer make decisions regarding the extent of the menu.

Tips & Warnings

--Save money on the bar tab - guests drink less at breakfast than they do at dinner.
--Master the art of potluck, cater the event yourself, or choose a nontraditional catered theme and throw an old-fashioned Western barbecue. All of these options will save you money and get everyone to join in on the fun.
--Other cost-savers include serving lighter fare such as brunch, cocktails, dessert or a late-night diner-style snack.
--Buffets do not necessarily translate into less costly receptions - you will need more food to satisfy guests with larger appetites, as well as to maintain a nice look on the serving tables. It could also mean a bit more work for you, and lines for the guests.

 

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