Finding the Perfect Caterer

When it comes to hiring the right person to feed your wedding guests, word of mouth is often the best course to follow. Recent brides who have “been there/done that” won’t be shy about divulging what worked, what didn’t, and whether the caterer embraced the No. 1 desirable quality of being a good listener.

When you stop to realize that what you’ll be serving at your reception accounts for almost 40 percent of your entire budget, it’s not an investment to be taken lightly or rushed into. Whether you contract with a licensed professional and his/her affiliated party supply vendors or book a restaurant or country club that provides everything onsite, the hefty deposit you’ll be asked for upfront is nonrefundable. Tread cautiously, ask for references, and don’t forget to insist on taste-test auditions. Yum!

The first consideration in scouting the market is to match your catering needs to the tone/theme of the wedding and the constituency of the guest list. A formal, sit-down meal served by white-gloved waiters evokes a far different ambience than a casual, outdoor buffet where everyone liberally helps themselves to whatever they like. In today’s health-conscious society, however, both of these reception scenarios require the sensitivity to provide enough choices so that no one is left out because of dietary, allergic, or religious restrictions.

In concert with the growing enthusiasm for “themed” weddings, it’s crucial to find a caterer who shares your vision and sense of whimsicality. A straight-laced traditionalist, for instance, is probably not going to do your swashbuckling, rum-swilling pirates tableau its best justice.

There has also been a recent upswing in the number of weddings and receptions that celebrate ethnic diversity. This has called upon caterers to expand their culinary repertoire as well as, on occasion, incorporate traditional family recipes into the menu. Bear in mind that not all of them may be amenable to this latter request nor welcome your Aunt Grace showing up on the big day and plopping down a Tupperware vat of her signature 3-bean casserole. (Since whatever is on the table is a reflection of the caterers’ expertise, you can appreciate their stance on this.)

Another popular practice lately is to schedule the reception after the couple has returned from their honeymoon. This resolves one of the biggest problems of booking a popular banquet hall on the same day as the nuptials, not to mention that the newlyweds are more relaxed and can actually enjoy some of that great food they’re paying for!

Brunches have become especially trendy in this regard and include waffle bars, omelet stations, and mini-bottles of champagne with sipping straws. Sushi restaurants are also noting a marked increase in the catering business they do for receptions, as are pastry shops and bakeries for dessert and coffee fêtes.