5 Things to consider for your wedding catering
Wedding Catering Budget
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If you are having a “standard” wedding the catering starts with canapés on arrival after the ceremony, a plated starter followed by a main course either buffet or plated and a dessert whether it’s table served or buffet. You’re looking at a rough budget of about R550.00 excluding VAT and obviously, you need to keep in mind seasonal produce. Whether any items are imported, whether any items are considered more expensive or not. This is a one-on-one discussion that you need to have with your caterer as no one wedding menu is ever the same. A good wedding caterer can work with your budget to tailor-make a menu that suits your wedding budget and needs.
2)Booking Your Caterer
“You do have some brides that feel they have to do it one year in advance. We personally would say six months in advance is more than enough time. There are so many new trends, so many new magazines coming out, new recipes and things that might change your mind; so we’d prefer you do it six months before your wedding day. We always suggest doing a tasting where we would propose maybe three or four different menu items to the bridal couple and then they’ll come through to our kitchens and we’d do a full lunch for them and taste all the different dishes. They could then explain what they do like what they perhaps don’t like and we literally put together all the different aspects for their special day.” – Colette & Greg
Having a tasting is crucial! It may or may not come at an additional cost but this will set your mind at ease so that you know exactly what you and your guests will be served on the day. Also, be sure to read many reviews and before even putting a caterer on your shortlist!
“Seasonality plays a very big role in personalised menus. There’s a lot of clients that will contact us in the middle of July saying that they’d like a fresh fig on the menu. Unfortunately, some things are not available at the moment, especially with COVID happening. The import and export of products play a vital role so it is important to look at the season and what is available and obviously, we’re want to support small and local produce. If you can support a smaller company by buying something that’s freshly made or freshly produced or that is in season, I would definitely suggest that we go that route.” – Colette.
When meeting with your caterer it is important to collaborate with them as they know best about what is in season, available, and the best to use for your wedding menu at the time.
4)Personalise Your Menu
A great wedding caterer should be able to take the bride and the groom’s personality into account and incorporate that into the menu with little things like their favourite meals or something that they ate when they first met each other or something that holds a dear memory to them. “It’s quite nice if they’ve met each other and they first had a “braaibroodjie” together. We had a couple actually [who] wanted a cheese and tomato sandwich for their wedding.” – Colette
It is very nice to see your colour scheme on your wedding menu on the day as well. This can be done in the way your wedding catering is presented. Whether it is during canapés with little edible flowers that matches with your bouquets and table flowers or the side dishes during your plated main meals or buffet. You can even play around with garnishes, textures and colours during your dessert or you can bring in colourful plates that your food gets served in, speak to your wedding caterer about the options available. “It’s almost unnoticeable but it makes all the difference.” – Greg