Chicago Wedding & Party Resource 2017 Spring / Summer

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B A N Q U E T S , R E C E P T I O N S , S H O W E R S & P A R T I E S
C H I C A G O W E D D I N G & P A R T Y R E S O U R C E
20
Plan A Feast for the Ages
If you’re like most couples, when all the checks are written,
you’ll have spent more on catering than any other wedding
expense. Plan on devoting an appropriate amount of time
to plan this make-or-break wedding day detail.
CHOOSE YOUR CHEF WISELY
You’ll pay for food per person, so before you start
looking for a caterer, divide your catering budget by the
approximate number of guests to figure out how much you
have to spend per guest.
If you’ve selected a traditional reception site, your catering
decision should be easy. Most sites have on-site caterers or
work with an established few. If your reception will be held
at your parent’s home or at another site, ask friends and
family for recommendations. Be upfront during meetings
about what you can afford. Most caterers can work within
most budgets, but they’re not magicians or mind readers.
DON’T MAKE ANY ASSUMPTIONS.
A lot of what you’ve eaten in restaurants in your life hasn’t
been made from scratch. Restaurants and caterers often
use products from food service companies to save time and
money. Is your soup course going to be made fresh or will it
be purchased and heated through?
Your reception fare should echo the tone of your ceremony.
If you’re planning a lower-key wedding, plan on food and
drink that is less formal, more fun. Likewise, if your day
will be simple yet elegant, the service at your reception
should follow suit.
The fun parts of finding a caterer are the taste-drives – lots
of free noshing – but remember that caterers should be
showcasing not only the food but the overall presentation.
Pay attention to their focus on detail, and consider if what
they’re presenting is in line with what you envision for your
big day.
COUNT HEADS
If you’re planning a sit-down dinner for a large number of
people, be mindful of the time it will take to plate food for,
say, 500, and choose accordingly. Steer clear of foods that
might cool too quickly or become soggy while waiting to
be served.
Your caterer should offer a proposal which will spell out the
details of your event, and which will be a good jumping-
off point for paring back expenses, if need be. Get all the
details in writing: the menu, liquor, setup. All conceivable
charges need to be clearly mentioned. Avoid vague
proposals.
Don’t be afraid to send contracts back for fine-tuning
several times before inking the deal. Make sure everything
you’ve discussed and agreed upon is spelled out exactly,
however many interruptions it takes to tweak the contract.
DIY FOODIES
Intent on catering your own wedding? Do-it-yourselfers
should keep the following in mind:
Limit the guest list: Preparing and serving food for more
than 50 guests can be draining and stressful. Tackling a big
wedding isn’t smart for a first-time self-caterer.
Think of the setting: Handling your own wedding meal
means you have more options when deciding where to
hold the event. You may want to get a permit from a forest
preserve or a beach, or simply set up in a friend’s backyard.
Determine the limitations of the setting.
Plan for a buffet: Arranging a buffet is easier than serving
a sit-down meal. You put the food out and people help
themselves. But don’t skimp on the accessories just because
you’re cooking. Rent beautiful china and flatware.
Be aware of food safety: You don’t want your guests to go
home sick. Rent coolers to store food at the reception site.
Hire help: Pay for servers and a crew to clean up. Stacking
dirty dishes should be the last thing on your mind at your
wedding reception.
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