Catering
Discover mouthwatering catering options, menu ideas, and food trends for your wedding celebration, from appetizers to desserts.
Food is one of the biggest parts of a wedding budget and one of the things guests remember most. Your choices cover the style of service, the menu, dietary needs, the cake and dessert, and the drinks.
The guides in this section help you compare options, ask caterers the right questions, and plan a menu that fits your guest list and your budget. Read them before you book tastings, so you know what to look for and what to ask.
Cost of Renting Dishes, Plates, Cutlery, and Glasses For A Wedding
Choosing A Service Style
The way food reaches the table changes the cost, the pace of the evening and how much staff you pay for. Most caterers offer a few styles, and they're not equal.
| Style | How it works | What to weigh |
|---|---|---|
| Plated | Guests choose a dish ahead and servers bring it | Most formal and most staff, and you need meal choices with the RSVP |
| Buffet | Guests queue and serve themselves | Often cheaper in labor, but lines can take a while with a large crowd |
| Family style | Shared platters come to each table | Feels social, needs bigger tables and more food overall |
| Stations | Several food points around the room | Good for variety and mingling, needs floor space |
| Cocktail reception | Passed bites and small plates, no sit-down meal | Works for a short evening, and guests should be told to eat first |
What Moves The Price
Guest count is the biggest lever, and every extra guest costs a full plate plus drink and service. After that come service style, the number of courses, the bar and the rentals. An open bar is billed in different ways, either per person or by what's poured, so ask which and what the cut-off is.
Rentals are easy to forget. If the venue doesn't supply plates, glasses, cutlery, linens and chairs, they're added on top, and what it costs to rent dishes and glassware is worth pricing before you compare caterers.
Diets, Tastings And Final Counts
Ask about allergies and diets on the RSVP card rather than assuming, and give the caterer the list. Book a tasting once you've narrowed to two or three caterers, and bring your partner and whoever has the strongest opinions. Most caterers need a final guest count one to two weeks before the day, so set your own RSVP deadline earlier than that.
Remember the people working. Photographers, videographers and the band usually need to eat as well, and many caterers offer a cheaper vendor meal if you ask. Your own guests' appetite is also a rough guide to how much you'll spend on a gift, because gift amounts follow the cost of a plate.