Self-catering
Catering is often considered one of the most expensive items on the wedding budget. Here in Aroostook County we do not have a large number of caterers to choose from, and most are associated with a specific location. One option that you may be considering is Self-catering. Many people also feel that it is an excellent way to save money. With careful planning and budgeting this may be true.
One important consideration is time, energy and resources. How many people will be helping you prepare the food. Will you make it all the day before the wedding?
What about setting up the buffet table? This should be done shortly before serving, as the food should not be left to cool off or become room temperature. How do you handle that while at the wedding? Then what about refilling platters and servers as they are emptied? One excellent option is to self-cater and then hirer wait staff to do the serving, clean up and cake serving.
Recruit Family and Friends
You have made the decision to self-cater the reception. One of the first things you will need to do is recruit some family and friends to help make the food. Unless it is something that can be made and frozen most of the items will need to be made the day before the reception. Be sure that there is enough space to keep everything safely refrigerated.
Some Considerations
Before you start working on the menu there are a number of factors you need to take into consideration.
- How many people will be at the reception?
It is reasonable and possible to self-cater a group up 125. Once you get more that that self-catering becomes more difficult, and less financially realistic. If you are trying to save money consider setting a limit on the number of people that you are inviting.
You will need to know if you are feeding 25- 30, 50 –80 or 100 –125, so sit down as a couple and look at your list and what type of wedding and reception you want. Setting a firm number is important, and affects your menu and the amount of food you need.
Food Committee
Yes, you really do. The bride, mother of the bride, and bridesmaids cannot do it themselves! First, you just will not have the time. Think about 4 to 6 people, friends and relatives, that are reliable, good cooks and thrifty. They will need to consider a few things:
- Consider purchasing liability insurance for the occasion. It can be purchased for a single event, such as the reception.
- Know how many people will be there, and need to be fed.
- Set the budget. How much do you want to spend per person?
- You will need 3 full-time wait staff, cook and server, at the reception per 100 people. Obviously you cannot use any of the wedding party or immediate family. You may want to consider hiring them.
- You will need people to set-up the reception, and buffet, and a people to cleanup, take things down, and return any rentals.
- Go to the reception location, and inspect the kitchen. If there a stove or oven for cooking and keeping things warm. How large is the oven, how far apart are the racks? How many pans can you fit in at one time? Most importantly is there a freezer and refrigerator? If there enough space to keep the food cold for safety reasons?
- Now determine what the serving arrangements are going to be. For self-catering there are two reasonable options.
- Buffet style: For this all the food will be placed on a number of serving tables; the guest will then go through, and serve themselves. This requires wait staff to keep the buffet platters filled, and then to remove empty ones. Choose items that people can easily serve themselves with a spoon, fork or tongs. You should have extra plates on the buffet, so people can use a clean plate for seconds.
- Family style: This requires more wait staff, serving dishes, and larger tables. Like at home each table would have their own bowls and platters of food. The guest at that table would them serve themselves. Wait staff would place platters and servers on each table, and remove them at the end of the meal.
- Are you going to need to rent any equipment? Chafing pans to keep things warm? Punch bowls, fountains, buffet patters and servers?
- If you are using rented equipment a committee member will need to be assigned to pick up and return the equipment.
- What will you be serving for beverages? Will you have a bar? If so you need a bartender. A champagne or liquor punch is another option. If you are going non alcoholic then a good fruit soda punch would be perfect.
Menu
We are finally ready to start looking at the menu and food items. Do you want a regular meal; one or two choices of meat and a number of entrees? This is a very expensive way to go. Would you be happy with a variety of finger foods? Lets look at a couple of options. The menus I give below are just some examples. Remember these are just suggestions to give you some good ideas. If you have some family favorites add them to the menu.
Select meats that are boneless and easy to eat.
Light-colored punches are best incase of a spill
Avoid foods that drip a lot
Be sure to provide a number of entrees or foods that are vegetarian
Breakfast and Brunch Buffet
Be sure to rent a coffee make. One that provides hot water for tea is preferable. Purchase a variety of teas and herbal teas. Place them in a nice basket next to the hot water dispenser. Pitchers of juice, orange and apple for example, should also be provided. These can be places on a separate beverage table, to make access easier.
- Assortment of bakery items: bagels, muffins, Croissant, Danish, donuts, and rolls
- Fresh fruits and dips
- Fruit bowl
- Assortment of yogurts
- Specialty breads: pumpkin, banana nut, zucchini, cranberry…
- Platter of sliced sandwich meats, ham, chicken, beef…
- Platter of sliced cheeses, provolone, cheddar, swiss…
- Platter of vegetables for sandwiches, sliced tomatoes, lettuce, onions…
- Fresh strawberries dipped in chocolate
- Deviled eggs
- Baked brie
- Quiche
- Butter
- Cream cheese
- Mayonnaise
- Mustard
As you can see a breakfast or brunch buffet can be an easy way to go. The bakery goods can be purchased fresh for a low cost, and require no cooking time. Specialty breads are easy to make, and can store for two days if wrapped tightly. Quiche can be made a day in advance and then reheated to be served hot. They are pretty easy to make, but add a nice touch of elegance to the buffet. (If you are having an earlier breakfast leave out the sandwich items.)
Afternoon Tea
Be sure to rent a coffee make. One that provides hot water for tea is preferable. Purchase a variety of teas and herbal teas. Place them in a nice basket next to the hot water dispenser. Sparking water is also a nice option for a beverage.
- Variety of Finger Sandwiches – chicken, cucumber, tomato
- Scones
- Quiche
- Fresh strawberries dipped in chocolate
- English Trifle cake
- Shortbread / shortbread cookies
- Cream Puffs
- Baked brie
- Fruit platter or fruit bowl
- Vegetable platter and dip
- Specialty breads: pumpkin, banana nut, zucchini, cranberry…
- Bite size cheesecake
- Pettifours
Lunch | Dinner Buffet
A buffet is an excellent way to serve lunch or dinner. You can have an alcoholic punch or fruit punch.
- Sweat & sour meatballs
- BBQ smokies
- Shrimp + cocktail sauce
- Deviled eggs
- Finger sandwiches or mini rolls, chicken salad, cucumber, sea legs…
- Cheese & cracker platter
- Fresh strawberries dipped in chocolate
- Salad
- Fruit platter and dip
- Vegetable platter and dip
- Dinner rolls
- A vegetable salad, Caesar, tossed…
- Mini cheesecakes
- Pettifours
Carving table:
- Ham
- Roast beef
- Turkey breast
(These are options if you want something more substantial that what is listed above. I have used the above for buffets, and it really makes a nice presentation and goes over well.)
Lunch | Dinner Family Style Meal
With this you would select one or two meat options. The meat and entrees would them be placed on each table. Round tables are best for this, as they seat less and the food would be more accessible. Each large round table seats 6 to 8 people. With a home style reception I would recommend 6 per table.
Meat
- Sliced roast beef
- Sliced turkey breast
- Slice ham
- Baked lasagna
Potatoes
- Mashed potatoes
- Baked red potatoes
- Rice Pilaf
Vegetables
- Sweet peas
- Green bean casserole
- Baby carrots
Salad
Extras
- Dinner rolls
- Gravy
- Butter
- Dressings
Decorating
If you are catering your own reception you will also need to think about seating, tables and decorating. Does the reception hall provide tables and chairs? What do you plan on doing about plates, flatware and napkins? Will you rent or buy disposable? If you are going for disposable purchase a good brand, as less expensive brands are flimsy.
- Tables
- Chairs
- Plates, flatware, glasses, napkins (Disposable)
- Linen tablecloths and napkins
- Flatware
- Glassware
- Punch bowl or beverage fountain
- Salt and pepper shakers for each table
- Serving bowls
- Platters
- Ice
- Table decorations (candle holders, flowers…)
- Coffee maker
- Crock-pots
- Electric roasters
- Chafing dishes
We do self-catering consultation and help develop menus. Feel free to contact us with questions.
