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Showing posts with label Food / Catering. Show all posts
Showing posts with label Food / Catering. Show all posts

Wedding Catering Serving Styles Guide - Buffet, Seated Dinner, or Finger Food Reception



By: Cori Russell

Before you begin choosing between filet and chicken, consider how you´d like to serve them. The most common options include seated meal, buffet and passed-tray (appetizer) reception. To help you decide, we´ve compiled all you need to know about these serving styles.

Things to Consider:

The time of day during which your event takes place -
If your reception will be held during brunch or cocktail hours, a 5 course meal may not be necessary. If your reception will occur during dinner hour, you should serve more than just appetizers.

The formality of your event -
While it´s perfectly acceptable to have a buffet at even the most formal of events, tradition still tends to dictate that a sit-down meal is the most formal. If you envision guests dressed in white tie, sipping French champagne and serenaded by a full orchestra, a seated meal may be the way to go.

Your guests -
Always take into account the nature of your guest list. Elders or more traditional guests may feel more comfortable at a seated dinner, while younger guests may yawn at the idea of being forced to sit still for a few hours. Also remember that an extremely large guest list may not be conducive to a buffet, as hungry guests may be forced to wait in line for a turn at the table.

Personal preference -
That said, it´s your wedding. There really are no rules these days, so if you have your heart set on a particular serving style - go for it!

Serving Styles - An Overview:

Seated Meal -
Overview: At a seated meal, guests are seated and served by a waitstaff at tables pre-assigned by you. This style is the most traditional and typically the most formal. The types of sit-down services include: 1. plated service - where the full meal is pre-arranged on individual plates before served to guests; 2. Russian service - where wait staff serve courses from platters onto plates already on the table; 3. French service - where two waiters serve guests from the platter, one holding the platter and the other serving.

Buffet -
Overview: At a buffet, guests select their food from either one long table or stations strategically placed throughout the room. (think pasta station, seafood station, Chinese wok station) An advantage is that you can serve a varied menu from which guests can choose what they like. Having a buffet-style meal does not mean that you have to sacrifice sophistication. A buffet can be formal when served by stylish wait-staff or more relaxed with self-serve stations.

Finger Food Reception -
Overview: At this style of reception, there is no full meal. Instead waiters circulate the room, offering trays of hors d´oeuvres to standing guests. This style of service is ideal for a cocktail reception, which is often a shorter duration than a full reception.


*Recommended Reading --Great menu ideas!!!!

Cori Russell is editor for Elegala.com and Gala Weddings Magazine. Elegala.com is a complete Weddings, Wedding Planning resource with a national directory of wedding venues and services, how-to guides, photogalleries, checklists, and expert advice to walk brides through every step of the wedding planning process.

**Please be sure to check out our sister site for more great wedding advice: Fun Weddings
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12 Questions to Ask Your Catererr


By Kelli Zeigler

No matter what type of caterer you need, there are a few key questions you should ask before you make any commitments.


    What types of meal service are offered? Sit down? Buffet? Russian? Sit down and buffet are the most common services, but at an extremely formal affair you might want Russian-style service. With Russian-style, the food is brought out on large platters by waiters trained in this service . The waiters either serve each person from the platter, or hold the platter while guests serve themselves. No matter how simple or fancy the service, if you want it , you had better make sure your caterer can deliver.

    Is the catering service covered by insurance. If you are counting on them to serve liquor, do they have liability insurance to cover any accidents that could occur after the wedding as a result of drunk driving. It should go without saying that the caterer must have a liquor license if liquor is served by the staff.

    What will the ratio of staff to guests be? Will there be enough people to man the tables? Will those people be dressed appropriately for the occasion in uniform?

    Do they specialize in any special cuisine? Are there several meal options.

    Will they make provisions for guest with special dietary needs? What will the extra costs be? Try to plan ahead for guest on vegetarian, low cholesterol, or kosher diets.

    Will meals be provided for the disk jockey (or band), photographer,, and videographer? Don't forget they get hungry too.

    Does the caterer off hors d'oeuvres? At what cost? What is the price difference between having them served by Waiter's and waitresses and displaying them on a buffet table?

    Can the caterer provide the wedding cake? Will there be an extra cost to cut the cake? How about a sweet table(with lots of cavity causing desserts)? At what price?

    Can you inspect linens, dinnerware, and other related items? You don't want brown tablecloths unless you ask for them.

    Does the caterer's fee include gratuities for the staff, or will you be hit with that bill later? What about the cost of coat room attendants, bartenders, and other's who may be working at the reception?

    What is the refund policy, in the unlikely event you should have to cancel. Better to be safe than sorry.

    What does the caterer do with leftover food? Since you paid for it, you may wish to have it boxed up for yourself, or perhaps given to a local food bank.

Last word of advice...NEVER sign contract without making sure every solitary detail is listed with exact fees. Read the contract carefully, otherwise you may end up paying more than you planned to.

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Chocolate Fountains Add Sweetness to Wedding Receptions


By Benjamin Cohen







There's so much that goes in to planning a wedding reception. Choosing the venue, the menu, the music, the cake...it's all enough to make a bride-to-be go crazy.

If you've been toying around with ideas for food but haven't gotten anywhere, why not consider having a Chocolate fountain at your reception? Chocolate fountains have grown in popularity over the past few years, and they're showing up at all kinds of events from bridal showers and wedding receptions to corporate events. It's an attractive addition to just about any special event.

With a spread of fruit and other dipping foods to go with it, it would be a place for your guests to gather other than the bar, and it would be a nice contrast to other finger foods. When they're running, chocolate fountains look like liquid chocolate sculptures, which make them like edible centerpieces. Plus, they're fun, relatively easy, and will be a hit with kids and adults alike.

If you like the idea of having a chocolate fountain at your reception, here are a few ideas of what you can do with it.

Guess what: you can do it yourself

You may be looking at your wedding budget and wincing at the cost of hiring a chocolate fountain company for your reception. Fear not. Like most things with weddings, you can save yourself a lot of money if you do it yourself instead of farming it out.

You can find chocolate fondue fountains for sale online at sites like Liquidationexpress.com, and you can find the chocolate to melt inside them the same way. Look for chocolate with a minimum of 34 percent cocoa butter to make sure that it will run smoothly in the fountain.

If you're worried about spills and such, ask a friend to watch the fountain for you. That way you'll have somebody you trust over there, and you'll be able to enjoy your receptions without worries.

Appetizer or dessert?

Chocolate fountains can work as an appetizer or a dessert, so your decision on when to do it depends on what kind of food you're having at your reception. If you have lots of heavy hors d'oeuvres at the beginning of your reception, you might want to save the fountain for the end. If you've got relatively light finger foods, then you can use your fountain at the same time.

What to dip?

The wonderful thing about chocolate is that you can dip just about anything in it. Well, you may want to avoid tortilla chips, but anything that typically tastes good with chocolate, you can serve with your chocolate fountain.

Fruits like strawberries, bananas, pineapples and kiwi, or snacks like cookies, pretzels and marshmallows are all good ideas. Steer clear of juicy fruits like watermelon, or soft things like cake, which may crumble when dipped and ruin the flow of the fountain.

Get thee to a chocolate fountain!

You don't have to break the bank to have an elegant, tasty chocolate fountain at your wedding reception. With a little planning ahead, you can do it yourself and have that little extra sweetness on your special day. No doubt, friends and family will be gushing over it for months and years afterward.


Recommended Products






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Everything you need to create your very own scrumptious Chocolate Fountain



The Chocolate Fountain Headquarters








Additional Wedding Advice

http://merryweddings.livejournal.com
http://windsor.weddingwindow.com
http://funweddings.blogspot.com
http://merrybrides.blogspot.com

About the AuthorBenjamin Cohen is the president of LiquidationConnect.com, which provides consumers with fun, unique, affordable gift items. If you want a chocolate fountain at your reception, we have a wide selection to fit just what you need. To see our complete line of chocolate fondue fountains, visit http://www.LiquidationConnect.com today.





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    Alcohol and Wedding Receptions-Everything You Will Need to Know

    New wines to try each month


    By:     Jean Bachcroft

    Sure you want your guests to enjoy themselves at your wedding reception, but if you don’t want to break the bank or the law here’s what you will need to know, including how to calculate how much to buy.

    Unquestionably, one of the hottest topics that must be dealt with when planning a wedding reception is whether to have an open bar or a cash bar. Why does this particular topic tend to be so controversial?

    Well, for one thing, some people will tell you that it would be rude to invite guests to your reception, then ask them to pay for their own drinks. On the other hand, an open bar—at which your guests drink for free, perhaps into the wee hours of the morning if they last that long—could leave you with a bill that will forever remain etched in your memory.

    Both points of view are well taken. It’s true that one wouldn’t ordinarily invite people to dinner or a party with the expectation that they will pay for what you serve. But it is equally true that people tend to be overly indulgent, not to mention downright wasteful, with alcohol they aren’t paying for. They will take a sip or two, set their glass down and begin talking, then walk away. Later, instead of returning for their glass, they will head for the bar to order yet another drink. So, what’s the answer?

    Options, Anyone

    There really isn’t a correct answer, but there are options. You could:

    *Serve free champagne punch. Since it is relatively light in terms of alcohol content, your guests aren’t as likely to become obnoxious, even if they’ve had more than their fair share.

    *Have an open bar for the first hour or two. This approach will prevent you from feeling, and looking, like a cheapskate but will allow you to keep your bank account in the black.

    *Have each table set to include the allocated bottles of wine or champagne. For example, a table seating six to eight people might be decked with two bottles of wine or champagne. Since you can expect each bottle to hold between 4 and six glassfuls, everyone will have one to two glasses for dinner and the toast. (Obviously, you will want to have the toast as early as possible to avoid an embarrassing situation in which guests will be forced to hold up empty glasses.)

    *Use the open-and-shut-case approach. This requires purchasing beer kegs or cases of good-quality beer, plus several cases of good-quality wine. Since you have purchased the supply in advance, you will determine just how much is being spent on drinks.

    For guests who insist upon drinking until the cows come home or would like something stronger, make a cash bar available.

    *Have waiters and waitresses serve drinks from a tray. This approach is not only stylish, it is also quite cost effective because you remain in control of how much is consumed.

    Choose a few different drinks to be served, including beer and wine. Then have the staff circulate throughout the reception area at pre-scheduled intervals. Perhaps the waiters and waitresses might offer drinks when the reception starts, then just before or during dinner, then a few times later in the evening but not throughout the night. With tray service, you guest will not pay for their drinks, but this will still be a lot cheaper than having an open bar.

    At-home Receptions

    If you are planning to have your reception in a home or backyard and you will not be using a caterer, here is what you will need to know.

    In this situation, a cash bar is simply not one of the available choices. It is against the law to sell alcohol without a liquor license. (You wouldn’t want to spend your honeymoon in the pokey.)

    If the home is not equipped with one, you will need a rented bar (or a sturdy table or two, dressed to the floor or ground with linen). Plan to stock the bar or table(s) with beer, vodka, rum, whiskey, tequila, cordials (liqueur), brandy, gin, wine, sparkling juice, and possibly punch.

    Offering a sparkling white wine is also nice. If you are planning to serve champagne (Although only a sparkling white wine made in the Champagne region of France can be truly called champagne, people often refer to any bubbly by that name.), expect to pay more. A decent bottle (You will only disappoint the true connoisseur, and they are a dying breed.) will cost between $10 and $12 and will serve seven to eight glasses. Even at these prices per bottle, you may want to reserve it for the toast.

    Borrow or shop for a bartender’s guide (Mr. Boston Deluxe Official Bartender’s Guide, for example). For your mixologist, you might also stock such things as lemons, limes, celery, maraschino cherries, and olives. You’ll also want to have soda water, tonic water, sparkling water, coke, ginger ale, and a few other soft drinks, plus swizzle sticks and cocktail napkins. Last, but not least, remember to have an ample supply of ice (crushed and cubed) on hand.

    Standard Guidelines for Consumption

    Expect each guest to have four to five drinks at the reception. You’ll get twenty-five drinks from a fifth of liquor, providing you’re using a one-ounce pony to make them with one ounce of alcohol each. Using one and a half ounces of alcohol (that is, a one-and-a-half-ounce jigger), you’ll get eighteen drinks per fifth of alcohol. A single case of alcohol contains twelve bottles. Assuming that you’re using one ounce of alcohol to make every drink, then one case will yield 300 drinks.

    If you would like to serve beer on tap, half a keg will yield 260 eight-ounce glasses of beer. Seven cases of beer will yield the same amount.

    With regard to unopened bottles of alcohol, don’t be too concerned about over stocking. It is better to have too much, rather than not enough. Besides, unopened bottles of alcohol can usually be returned to the store.

    The Law and Your Liability

    Needless to say, it is against the law to serve alcohol to anyone under the legal drinking age. The sobering fact is that courts have consistently ruled that restaurants, caterers, and hosts are financially liable when minors who are served alcohol are injured, become involved in a car accident, or break the law.

    You can also be held liable for an adult who suffers an injury, become involved in a car accident, or step outside of the law after drinking too much in your home. Caterers and restaurants are subject to the same liability.

    Your best protection against legal liability involving alcohol is to plan ahead and react sensibly. If your reception is to be catered, discuss a plan of action with the caterer before hand. He or she undoubtedly will cooperate.

    Avoid serving salty foods since they make people thirsty. Foods high in protein—such as meat, fish, eggs, and cheese—will help to keep your guests sober.

    Once a person is drunk, it’s too late to reach for the pot of coffee. Giving your happy drunk coffee will only make him or her hyper and jittery. If you need to sober someone up, try to get the person to drink water, which will dilute the alcohol in their system and flush it out.

    By no means, let that person drive—no matter what they say. Instead, call for a taxi or find another driver to take the person home.


    Fun Links
    Wine Enthusiast top rated wines

    Personalized wines for weddings. Create a lasting memento with fine wines personalized for your wedding day.

    Planning an autumn wedding? See the elegant new fall favors at My Wedding Favors.

    Additional Wedding Advice:
    http://merrybrides.wordpress.com/ http://funweddings.blogspot.com/
    http://windsor.weddingwindow.com/ http://weddingsbyashlee.blogspot.com/ http://merrybrides.blogspot.com/

    About the Author :
    Jean Bachcroft is a former public relations director, founder of Bachcroft and Aloha Labels, and the publisher and editor-in-chief of Town and Country Shopping Bargains Magazine. For designer wedding, holiday, and year-round mailing and return address labels, visit Bachcroft Mailing and Return Address Labels and Aloha Return Address Labels. For bargains and bargain shopping articles, visit Town and Country Shopping Bargains     http://www.bestweddingarticles.com
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    Bartending/Bar Set-up Fee, Corkage Fee


    Article Source: Wedding Solutions


    BARTENDING / BAR SET-UP FEE
    Some reception sites and caterers charge an extra fee for bartending and for setting up the bar.

    CORKAGE FEE
    Many reception sites and caterers make money by marking up the food and alcohol they sell. You may wish to provide your own alcohol for several reasons. First, it is more cost effective. Second, you may want to serve an exotic wine or champagne that the reception site or caterer does not offer. In either case, and if your reception site or caterer allows it, be prepared to pay a corkage fee. This is the fee for each bottle brought into the reception and opened by a member of their staff.

    Things To Consider:
    You need to consider whether the expenses saved after paying the corkage fee justify the hassle and liability of bringing in your own alcohol.

    FEE TO POUR COFFEE
    In addition to the corkage and cake-cutting fees, some facilities also charge extra to pour coffee with the wedding cake.

    Things To Consider:
    Again, when comparing the cost of various reception sites, don't forget to add up all the extra miscellaneous costs, such as the fee for pouring coffee.

    SERVICE PROVIDERS' MEALS

    Things To Consider:
    It is considered a courtesy to feed your photographer, videographer, and any other "service provider" at the reception. Check options and prices with your caterer or reception site manager. Make sure you allocate a place for your service providers to eat. You may want them to eat with your guests, or you may prefer setting a place outside the main room for them to eat. Your service providers may be more comfortable with the latter.

    GRATUITY
    It is customary to pay a gratuity fee to your caterer. The average gratuity is 15% to 18% of your food and beverage bill.


    This article can be found in it's entirety at: www.weddingsolutions.com - Your one stop Bridal Guide
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    Catering - Budgeting Tips for Every Serving Style

    JewelryWeb.com Inc

    By Cori Locklin

    Before you begin choosing between filet and chicken, you'll need to consider how you'd like to serve them. The most common serving options include seated meal, buffet and passed-tray reception. When it comes to budget, each style has it's own important budgeting considerations and tips:

    Seated Meal:

    At a seated meal, guests are seated and served by a waitstaff at tables usually pre-assigned by you. This style is the most traditional and typically the most formal. The types of sit-down services include:

    1. plated service - where the full meal is pre-arranged on individual plates before served to guests.

    2. Russian service - where wait staff serves courses from platters onto plates already on the table.

    3. French service - where two waiters serve guests from the platter, one holding the platter and the other serving.

    Budget Tips: Don't assume a seated meal is a drain on your wedding budget. Costs are moderated by the fact that guests eat what they're served and cannot go back for seconds, making the amount of food consumed easier to manage. Costs also depend almost completely on what you choose to serve. One way to save cash is to decrease the number of courses. For instance, serve either soup or salad, not both. Chicken tends to be the most inexpensive of the proteins, and although beef is typically the priciest, you can cut down on cost by serving a triangle-cut sirloin. If you prefer seafood, consider farm-raised salmon which tends to be the most reasonably priced fish with the widest appeal. Other options include pork, lamb, pasta and vegetarian. If you must, rely on dinner rolls and other inexpensive sides to satisfy your guests' appetites.

    Buffet:

    At a buffet, guests select their food from either one long table or stations strategically placed throughout the room. An advantage is that you can serve a varied menu from which guests can choose what they like. Having a buffet-style meal does not mean that you have to sacrifice sophistication. A buffet can be formal when served by stylish wait-staff or more relaxed with self-serve stations.

    Budget Tips: Although you will save on the cost of wait staff by presenting your meal buffet-style, the total cost may not be less. People tend to eat more because they can return to the buffet as often as they wish, so you may have to order more food, which can cut into your wedding budget. Again, costs depend almost entirely on what you choose to serve.

    Passed-Tray:

    At this style of wedding reception, there is no full meal. Instead waiters circulate the room, offering trays of hors d'oeuvres to standing guests. This style of service is ideal for a cocktail reception, which is often a shorter duration than a full reception.

    Budget Tips: If cost and time are major considerations in your wedding planning, then a passed-tray reception consisting entirely of cocktails and appetizers may be the perfect option for your wedding budget. This style is typically the least stressful and the most wallet-friendly. Since these events typically run for only two hours, in addition to savings on food and beverage - location, staffing and other rental fees are also considerably reduced.


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