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Choosing Your Caterer

If your wedding reception is being held at a facility that does not provide catering, you should hire a professional caterer. Because a caterer is experienced in planning and working with large groups, they have the knowledge and expertise to ensure that a sufficient quantity of food will be available and that it will be properly refrigerated and/or heated on your special day.

  • Select your caterer between 9 and 12 months before the wedding.
  • Know the date, location, number of guests and budget BEFORE calling caterers. Then you won’t expend precious time and effort on a caterer who doesn’t have your date available or is too pricey for your budget.
  • Locally, you can expect to pay anywhere from $15 and up per person, plus tax and tip, which usually adds another 15% to 20% to the total cost of the plate.
  • Smaller parties, less than 100, are best served by a sit down dinner while a buffet service usually works better for larger groups.
  • Always ask for a taste test of the proposed menu items.
  • Save money… change the time of your wedding and reception. After a morning wedding you could provide a brunch reception, which would reduce the cost of the food as well as the alcohol.
  • Consider your guests when picking menu. Keep reception food recognizable.
  • Be sure to ask your caterer exactly what services are included in your price quote.
  • Your caterer should not only select, purchase and prepare the food, but also do the set up, serving and cleanup as well.
  • Most catering services also provide table linens, china and silverware as part of their service as well as cake cutting and serving.
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