9/3/09

In-House Caterers

By Kelli Zeigler


If you're lucky, the reception site will have an in-house caterer that fits your budget, serves great food, and knows how to work with you. All hotels offer such services, as do most country clubs. There are several advantages to an in-house caterer, the main one being that you don't have to go through the trouble of finding one yourself. The in-house caterer is already familiar with the particulars of the room, which can carry many advantages (for instance, linens and dinnerware that really compliment the overall atmosphere.)

But the in-house picture is not all roses. In-house catering is usually more expensive than independent catering, often charging you for lots of little extras; often things you don't want or need)as part of one all-inclusive package.

Fun Sites to check out
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How to Plan a Stress Free Wedding Reception


Adorn Brides

By Kelli Zeigler

Planning your Dream wedding reception does not have to be as stressful as you may think;

Here are some general guidelines to help plan your reception while keeping your sanity. Some of these suggestions are so obvious you may just forget to even consider them

* If you plan to have more than fifty guests think twice before you decide to have a receiving line.

* Have a realistic concept of a budget and guest count and know your reception site before asking for a proposal from a caterer. Be up front from the beginning as to what your budget is; if you really don't know, then allow the caterer to present you a proposal based on your dream wedding, with suggested ways to pare it down if necessary.

* Note that hotels nearly always charge a city and state tax on the entire bill, along with a service charge, and they also tax the service charge; technically, though some call it a gratuity, legally it is a service charge and not a tip. Don't forget to figure this extra cost in your contract agreement before signing any contracts so you will not have any surprise expenses later on.

* Provide seating for your photographer/videographer in the room where dinner is being served so they do not miss something important while eating back in the kitchen somewhere.

* Figure that each guest will have from tow to three drinks during the reception. That does not mean they are drinking a lot; some people set their drinks down to dance or go to the washroom, and return not remembering where they left their drink.

* If you are having a buffet, make certain there is enough seating at least for the guests not able to easily juggle a drink, plate, napkin, and silverware.

* Provide some food and non-alcoholic beverages for your musicians. Musicians who are treated to a meal are in a better mood, which can translate to better music.

* A full bar isn't necessarily more expensive than a wine/champagne/beer/non-alcoholic bar.

* In addition to the bar, have some drinks (wine.champagne and non-alcholic )beverages served butler-style for those who find it difficult to go get their own drinks.

* Be specific on your RSVP card about the kind of reception you are having.

* Always find out specifically who on the catering staff will be coordinating the the reception with the band, photographer/videographer, and wedding consultant. Make certain all these people are in communication with one another and go over the schedule for the event in advance.

* Some food items (especially for a reception) are cost out according to rate per count (that is number of pieces per item)

* Don't be too creative with your RSVP cards when offering a choice of entrees (most people do not know that boeuf is French for beef. You don't have to go to the other extreme and just say "meat"; most people know the terms filet mignon or rib eye. Remember to offer a vegetarian choice.

Here are some fun sites you might want to check out


Additional Wedding Advice:

You can catch some great wedding planning advice at Merry Brides on Twitter. Stop by for some quick planning ideas.

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