Chicken and beef are the most popular selections for a large event although there are many main dishes to choose from. Ask your caterer for their specialty.
If you have a special type of food you would like to serve at your reception, select a caterer who specializes in preparing it.
Things to consider: Assign someone to work with the caterer especially on the Dday to ensure everything is done according to your wishes.
Caterers have various ways in which they compute for the charges. Most base their costs per head count. You will be asked to pay a deposit of which the remaining money is likely to be due just weeks before the event. Some caterers will ask for 90 percent when you confirm the final head count.
Tips to save money: Depending on how certain you are on the number of your guest that are likely to show up, give just 85 to 95 percent of your final guest count to your caterer. This way if all your guests do come, your caterer should have enough food for all of them and at the same time if some do not show up, you will
not have to pay for so many unused plates. If you give a complete count of your guests to the caterer and some guests do not show up, you will still have to pay for their plates. This is especially true with sit in receptions, in which case the facility or caterer will charge extra for each additional guest.
To regulate the amount of food consumed in a buffet meal style, have the catering staff serve the food onto guests’ plates rather than allowing guests to serve them. Select food that is not too time-consuming to prepare, or food that does not have expensive ingredients.