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| Typical costs: | - An inexpensive catering choice might be a private room at a Chinese, barbecue or other casual restaurant, without alcohol, which can cost as little as $20 per person. Many restaurants charge a small room rental fee and do not charge for use of plates, glasses and flatware. This might include a simple meal served buffet or family-style.
- An hors d'oeuvres reception or buffet with no cocktail hour and a limited bar can cost $30 to $70 per person. This might include a hearty spread of hot hors d' oeuvres, and salads served either buffet-style or in stations, as well as a beer-and-wine-only bar.
- A cocktail hour and sit-down dinner at a fancy hotel, country club or resort with an in-house caterer can cost $125 to $350 or more per person, including service and gratuity. This might include passed hors d' oeuvres, a sit-down multi-course meal and an open bar.
- Whether you use an in-house or an outside caterer should not affect the final price much -- just the complexity of your bill, according to The National Association of Catering Executives. In-house caterers build in the price of flatware and stemware, which they will usually own, for example, while outside caterers rent it from a third party and itemize the cost on your bill.
- The average wedding caterer cost, including food and food service, drinks and drink service and cake and cake cutting fees is $12,790, according to The Bridal Association of America, which treats these as three separate categories. The average number of guests is 150, so it works out to about $85 per person.
- Catering costs tend to be as much as 30 percent higher in large cities and in the Northeast and on the West Coast.
What should be included: | - Most caterers will meet with the couple to discuss budget and menu options. Most caterers hold tastings for the couple, their wedding planner and, if they are paying, the bride's parents. Then the caterer will finalize the menu. On the day of the wedding, the caterer will cook the food, then arrive early with staff members to set up and finish preparing the food. Caterers handle the details of the meal, cut the cake, and clean and return rental items.
Additional costs: | - Some caterers add a 15 to 25 percent gratuity to their bill, and some leave tipping up to the customer's discretion. It is important to clarify before signing a contract whether tax and tip are included in the total.
- While in-house catering typically includes service, outside caterers usually charge for labor --around $15 to $25 an hour each waiter and $45 an hour or more for a chef. Passed appetizers add to labor costs because they require more servers.
- There may also be cake-cutting fees of $1 or more per slice and corking fees of $1 or more per bottle for wine and champagne. Caterers charge in different ways, so it is important to make sure any and all possible fees and charges are discussed upfront.
Discounts: | - Save on catering by holding a lunch reception instead of a dinner reception; prices are lower because portions are smaller, and guests tend to drink less alcohol at mid-day. BrideOnline offers more ideas for cutting catering costs.
- Some couples on a tight budget choose to self-cater their weddings. It is difficult and time consuming, but can be done.
- Tip: Discuss your budget ahead of time with a prospective caterer so you don't waste each others' time. If you are watching your budget, consider avoiding pricey add-ons such a raw bar or a specialty drink bar that features, for example, a variety of unusual martinis.
Shopping for a wedding caterer: | - Tip: Ask recently married friends and family or your wedding professionals, such as photographer or baker, whether they can recommend a good caterer. Interview several caterers before making a decision. The Knot.com offers a guide to finding the right caterer.
- Make sure your caterer is licensed as a food server by your local or county health department. BridalGuide.com offers a list of tips for checking a prospective caterer.
- WeddingChannel.com offers a list of items that should be included in a catering contract.
- Consider different food service options -- buffet, food stations or full-service, and ask how each will alter the final bill. WeddingChannel.com provides a description of each.
- TheKnot.com offers a list of caterers by location. It is a good idea to talk to several caterers before choosing one.
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Article updated July 2007 |
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Recent Posts |
| Amount: $4,011.78 |
Was this price reasonable
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| Posted by: Pat Nash in Lansing, MI. | Purchased: September, 2008 |
| Type: Wedding Reception | Number of Guests: 207 |
Labor for Bartenders and Servers was $1,695.00 (6 servers; 3 bartenders)
Plated Salads (Spring mix, feta cheese, mandarin oranges, nuts, dressing on side)
Buffet Dinner(Chicken in white wine sauce, roasted redskin potatoes, glazed carrots, rolls and butter)
Food was $9 per person
Extra charged items were: 110.00 for 2 cases of plastic cups; $5 1 bag limes; $20 lemonade/iced tea; (no charge) coffee (decaf and reg), cream/sugar; $175 Hot spinach artichoke dip and crackers; (no charge) Bruschetta and Foccachia bread; (no charge) Salsa and Chips; (no charge) Roasted Bean and Corn Dip with tortilla chips; $32 cocktail napkins; $111.78 6% sales tax. |
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| Amount: $5,000.00 |
Destination Wedding in Ireland
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| Posted by: happybrideanne in Ireland, Other. | Purchased: January, 2009 |
| Type: 4 Star Hotel Wedding Reception | Number of Guests: 70 |
Picked an EXPENSIVE 4-star hotel in a beautiful location. Their reception hall and a weekend wedding would have been ridiculously expensive! So, because I wanted that location, I booked a mid-week (Thursday) wedding (discounted day), and selected their restaurant instead of their banquet rooms. I checked out the mid-week menus first, and then started inquiring! Saved me a ton of money. I didn\'t have to pay for \"labor\" for bartenders/ servers, etc. because it was already included. My big costs were getting excellent food.
Private lounge room next to restaurant: Tea/ Coffee and biscuits (cookies!) reception for 1 hour before dinner.
In restaraunt--4 course Dinner:
Starter: Caprese Salad with homemade mozzarella or baked brie en croute with apples and pecans.
Soup: Lobster Bisque
Dinner: Honey Bourbon Salmon or Sirloin Beef in Red Wine Sauce.
Dessert: Baileys Chocolate Mousse in a Swiss Chocolate Cup served with a raspberry coulis.
With dinner: free-pour wine or sodas. (Worked out to an average of 1/2 bottle wine each--some non-drinkers, but not many, and each bottle was 19 euro).
Afterwards: Back to the lounge room. I put a tab of 500 euro at the bar (worked out that everyone could get a couple of drinks each). Served cake--less guests meant a smaller cake and significantly less cost. Cake-cutting services included. Had a musician friend play for us.
Perfect! :D |
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