10 ways to level up your food service for your wedding without breaking the bank

                  You have gorgeous florals, a dynamic wedding gown and your dream venue and everything for your wedding looks straight from a fairytale with so many Pinterest-worthy details.  The time has come to select what you will serve your guests.  This is honestly where decision and spend fatigue can begin, and what many couples don’t realize is, it can show.

                  I get it.  It’s not always the place people spend a lot of time contemplating, more so an overwhelming thought of how on earth you feed 150 plus wedding guests, especially when you have allocated so much on floral, photography, and everything else.  In my observation, the food budget tends to be ancillary or just the last item a couple decides on before wedding decision fatigue sets in.  While the couple has so many creative ideas to set their wedding apart, they tend to overlook that food and beverage can be what guests will remember.

                  Of course, most people think it has to be fancy or plentiful for folks to remember, but that is hardly the case with today’s modern weddings.  It’s certainly been a while since I’ve attended an event with a whole poached salmon on ice or carved fruit exhibitions.  Instead, today’s food wow factor tends to be in taste and interest, with younger generations favoring culinary creativity like tasty street food.   All that to say, if you don’t give what you’re serving at your wedding much thought, it likely shows, and worse than that, it can detract from all the areas you did splurge or give huge consideration.

                  Here are some inexpensive ways to up your food and beverage game without breaking the bank.  Remember, the key takeaway here is to give your food and beverage some thought and consider ways to get your caterer thinking like you.

1. Communicate well with caterer:  First off, look for a caterer or express to a caterer that you care about the presentation of your food.   If you’re doing a buffet, (very common in our area) your caterer should have clean, attractive chaffing dishes.  Even an attractive display of a large salad or breadbasket gives the buffet line some interest and not something reminiscent of a cafeteria line.  You will always get the very best from any wedding vendor when you are clear of your expectation.  Ask to see photos of their food presentation.
2. Skipping meat:  Best option for saving money but keeping the meal tasty is skipping meat.  If you can’t afford to serve two choices of protein or even one, don’t sweat it.  Taste is what people ultimately want.  You can always opt for a pasta bar.  Pasta is an excellent way to feed a crowd, but you should consider offering at least two varieties for those who prefer a red sauce or cream-based sauce.  Also, two types of pasta are nice as some prefer different pasta textures.  It’s always nice to have a gluten-free option on hand as well.  You don’t want to slow down a buffet line, but folks like options and additions.  Even fresh grated parmesan cheese on your tables or at the end of the line is a thoughtful touch or maybe even crushed red pepper.
3. Elevated serving platters: Another pro tip if paring down your food expense, is less expensive food can look like it’s elevated when served on attractive platters.  If you’ve ever ordered room service in a hotel, then you know this to be true.  When the cart arrives to your room with your eggs and toast under the silver dome, you are convinced it is just better.  Salads, fruits and veggies served on interesting platters gives a visual appeal that looks more expensive.
4. Provide your own serving items: Number three runs into number four, which is if your caterer can’t provide more attractive food displays, offer to bring your own platters or stands that can add appeal, particularly to a dessert, grazing or charcuterie table.  Caterers have an incredibly tough job, and their goal is to serve your food safely while taste good, which may have been prepared off-site and equals a lot of work.  Therefore, bulky glass platters or odd-shaped items don’t transport well and make cleanup more challenging.  So yes, this is a shortcut they will likely take, and understandably so. Talk to them about you providing these items, and discuss with your venue if they are willing to clean and put away for you at the end of the evening for a nominal fee.  Attractive displays make all the difference!
5. Get creative with your menu: Dare to be different and remember it’s your wedding.  We’ve had couples serve breakfast for dinner, Louisiana Gumbo, and Middle Eastern Fare.   Of course, comfort food is a safe bet, and we rarely see a guest turn down prime rib, but sometimes stepping out of the box is a nice change-up and something your guests will remember.  One of the most memorable dishes I had at a large party was Spanish paella that was prepared out in the open, and it tasted phenomenal, not to mention the festivity of watching it being prepared.
6. Offer something they don’t expect: If your menu is predictable, but tasty, add an item no one is expecting to your appetizer, dessert or end-of-the-night lineup.  The best was a couple who added Graeter’s ice cream to their cocktail hour. This was a perfect touch, especially if you knew their first date ended with Graeter’s ice cream.  What was also perfect about this was that it was served from a vintage ice cream cart and served well before other desserts, so it wasn’t a sugar overload.
7. Creative cocktails:  We haven’t touched on beverage too much, but your bar can be the standout.  At Weymouth Hill, one of our bar options allows for a his/her signature cocktail, which is the couple’s choice.  This is typically a garnished drink that looks different than the typical beer/wine.  Guests are always eager to try a new cocktail and feel special when one is offered.  Signage describing your cocktail is also helpful.  For the non-alcoholic side, yes, water, tea and lemonade are crowd staples, but consider something with some gusto, like a strawberry lemonade, hibiscus tea or lemon water.  Again, something that adds a nod that you thought about this.
8. Festive drink accents or individual edible items for guests: Our bartenders love when the bride or groom asks if they will use a personalized cocktail pick or drink accessory, and they are always happy to oblige.  We’ve had couples bring in edible florals for their cocktails, lighted faux ice cubes, and more.  We’ve even seen this transition from ditching party favors to individual edible items guests take home, such as a jar of honey, monogramed chocolate to over-the-top candy apples to name just a few.
9. Food stations versus buffet line: This works well if you have more of a cocktail-style reception, where not everyone is seated, and you have a lot of people mingling.  Food stations are in various spots around the venue space and offer something different.  I will say these usually don’t prove less expensive than a traditional buffet, but they are something different and give your guests options.  Think buildable food, like a loaded baked potato bar, street taco bar, Mediterranean bowls, sushi bar, sliders, or poke. Of course, you’d want a combination of food stations that fit together or a theme.
10. Pittsburg cookie table:  Okay, admittedly, I just learned the other day the name and the origin of this, although I was familiar with the concept.  This is a wedding tradition that began in Pittsburgh where family members all bake a homemade dessert, typically cookies or bars, and bring them for one huge dessert table.  Its roots are from difficult economic times when the couple could not afford to buy a cake, and this was the family’s labor of love or way of sharing.  Today, it’s still seen and is just a fantastic array of homemade goodness, and offers that personal touch to your wedding.

Implementing any one of these ideas can set your wedding apart, but doesn’t have to cost you a fortune.   Just don’t be afraid to ask, and certainly reach out to your venue if you are having trouble finding resources to see your vision through.