Wedding Planner’s Take On Food During The Event

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A wise advice from a wedding planner, the catering should be the starting point of a couple budgeting for their wedding day. Catering companies nowadays, including wedding catering in Sydney, charges the couple on a “per head” basis rather than a fixed rate which has its pros and cons.

According to Alyssa Brown, a wedding planner, there are a number of simple menu that a couple could integrate in their wedding banquet so they don’t have to spend so much but maintains the quality of the food they serve.

If you want to impress your guests, you can serve prawns, lobster and oysters but it is not only expensive but unnecessary since many people would love to have simpler items on the menu. There are many alternative to a seafood starter such as grain salads, pasta or lasagna. With these, the main course does not have to be bigger thus the couple could serve lamb or chicken.

Alyssa added that for a wedding, two courses consisting of a starter and main are already plenty. There is no need to go all out with canapés, pudding or cheese as it only takes out a lot of time from the real fun which should be guests dancing. If the couple wants to have a champagne reception, it is safe to choose only between three and four hors d’oeuvres. To save the most money, serve vegetarian options only.

If you are having a late night feast, Alyssa recommends opting for cheaper comfort foods, like grilled cheese, pizza and quesadillas, since guests are already too drunk to give a care on what they consume. These are also good options to soak the alcohol they have taken.

Alyssa explained that buffet are usually more expensive compared to sit-down meal because there are no food wastes and meal preparations are easier. If you are to hire a wedding catering in Sydney, make sure to choose one that cares about your budget and your purpose of serving good and filling meals. At the end of the day, it is not the cost but the quality of food that counts.

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