When it comes to your wedding day, or any special occasion for that matter, food & beverage is one of the most important elements. While several wedding & event venues in Colorado have their own in-house catering team, this post is specific to those that do not. The considerations below are certainly not the only ones you should contemplate, but they will assist in jump starting a productive and informative conversation with any off-site caterer. Catering friends: would love your special insight + input! Leave a comment with your thoughts at the bottom of this post.
Photo by Sarah Porter Photography
1. Full- Service or Limited. This is probably one of the biggest considerations when it comes to researching potential caterers. Full service caterers are on site a couple of hours, pre-ceremony, to assist with setting up tables, linens, folding napkins, placing menus, etc… A full-service caterer also provides bussing, tear down, clean up, and trash removal services. Whereas a limited service caterer is responsible solely for food service. They arrive shortly before the ceremony starts, get food out for guests to enjoy during cocktail hour, serve dinner, clean up the kitchen, then they’re out. Which, if you don’t have a wedding planner and service team, means you (or your guests) are throwing away table scraps, removing trash, sticking around after your reception to clean up, and breaking down tables.
2. Bar & Alcohol Services. If they can supply bar & alcohol provisions & staff, your interview process just got a whole lot simpler! By combining food and beverage service together, it is one less vendor to be procure & manage. Not to mention how much time it will save you with regard to computing the quantity
& types of alcohol needed.
3. Average Staff to Guest Ratio. How does that change based on service style (i.e. buffet, plated, family style, French style, etc…)? When chatting with the event designer, ask if staff costs will be broken down by line-item or grouped together. If staff is itemized, it makes it easier to determine appropriate tipping protocol.
4. In-House Pastry Chef(s). Often times if there is an in-house pastry chef, that team is also able to provide dessert service. But, make sure you’re aksing what their dessert capabilities are. They may specialize in bite-sized desserts such as cheesecake bites, tiramisu bites, cake pops, cupcakes, etc…not necessarily a full blown, intricately detailed wedding cake.
5. Sharing your Event Designer. On peak wedding & event weekends, it isn't uncommon for larger catering crews to work more than one wedding per day. However, it is important to ask if your sales representative/event designer is committed to another event the same day as your wedding. If he/she is committed to multiple events on a single day, it doesn’t spell disaster. It simply means that proactive communication, ahead of your big day, is all the more important. Avoid last minute changes to catering & rental orders and allow some grace in their response time in the days leading up to your soiree.
6. Average Price per Person. Again, there are varying inclusions among all companies. For instance, one caterer's price per person also includes rentals such as; silverware, china, glassware, linens, etc. Whereas, another caterer may not include those items in their per person price. When comparing costs, it is important that it's apple-to-apples. Along those same lines, ask if they provide complimentary tastings or if they charge for the initial tasting and place that amount towards your final invoice if you book with them.
The above considerations are a short sampling of things to keep in mind when researching & interviewing potential caterers. If you’ve already been through this process OR are a vendor in the events industry, I’d love to know what YOU think is important to consider with regard to food & beverage service!
Until next time,
Cheers!