Menu Planning
There are so many things to consider - it’s more than just picking some items off a menu. Considerations for:
dietary restrictions + allergies
favorite foods
dinner service style
timeline
time of year
the venue
your caterer
And that is just the tip of the iceberg. We’ve posted recently on social media and received some direct messages asking more in-depth questions about the above points - so we felt it was worth an expanded post to give more context.
dietary restrictions + allergies: You want to be sure that your menu accommodates any guests with dietary restrictions and allergies. We aren’t saying that you need separate, custom meals for all of your guests, but there are easy ways to accommodate this without wrecking your entire menu.
Appetizers - you can provide a couple appetizers that meet ALL dietary restrictions. An item that is both vegetarian/vegan AND gluten free solves a lot of problems!
Entrees - if you’re providing a buffet, have items marked with dietary notes so guests can self-select what works for them. Do a review with your caterer before finalizing, to ensure that your menu has some options for dietary needs - no one wants a “sides” plate.
Plated meals - we always suggest having one entree that covers your dietaries. Something that is both vegetarian and gluten free, that can easily be made dairy free or vegan by leaving off a few garnishes.
***Always ask for dietary restrictions or allergies in your RSVP
2. favorite foods: this seems like a no-brainer, but it needs to be said. This is YOUR wedding, so you should plan a menu around what YOU like. You can incorporate your favorite late-night treat, traditional foods/cuisine from your family heritage, nostalgic foods from your childhood - the sky is the limit! It is certainly OK to consider your guests tastes, but don’t get hung up on creating a menu for them. This wedding is a chance for them to celebrate YOU.
3. dinner service style: the way you are serving your meal will play a part in what foods you should serve. For example, there are some foods that are better served in a plated setting versus a buffet. And, there are some foods that are better in a smaller version served hors d’oeuvres / cocktail style. And of course, if you’re doing a family style meal - there are certain foods we’d suggest you stay away from based on the timing of this service style - you don’t want foods that need to be served piping hot. This is a good conversation to have with your caterer - asking what items they suggest you served based on your desired meal service.
4. timeline: this plays a big part in your menu choices. Each meal service style takes different lengths of time - and your timeline will somewhat determine what meal service style is best suited for your event. If you are having a later ceremony, we suggest skipping cocktail hour and going right into a cocktail style / heavy hors d’oeuvre setting so that guests can come in and start eating. Maybe you’re having an early ceremony and have a large break in between - you could host an extended cocktail hour and then a longer dinner service to help take up some of that time. And if your timeline is tight - you’ll want recommendations from your caterer on which meal service is best for your event to get dinner in and out the fastest.
5. time of year: this may also seem like a no-brainer but the time of year really plays a part in your menu. Not only do we always suggest seasonal ingredients, but the time of year (and a corresponding menu) will ensure that food is consumed and not wasted. Fried chicken in the heat of Summer isn’t a fan favorite (especially at an outdoor wedding), and a braised short rib with a thick sauce is really best suited for events happening late Fall through Winter. Your caterer can help guide you in seasonal items when planning your menu.
6. the venue: your venue also plays a big role in determining your menu - because it determines your dinner service. If the venue has a small kitchen (or no kitchen at all) you’ll be hard pressed to serve a plated meal as you don’t have the space needed to execute that service. If you have a small event room you might need to seat more guests per table, or use smaller tables all together. If that’s the case - a family style meal is not in the cards for you. And if the area where your “stuff” is happening is separate from your dining tables, you might not opt for a buffet as it requires guests carrying plates across the venue to their tables.
7. your caterer: not all caterers are made the same. We often tell our clients to compare “apples to apples” when it comes to invoices and service - but the same is true for dinner service. Every caterer has their “specialty” and some caterers prefer one service type over another. It could be based on equipment, staffing, experience, or a number of other things. Either way, you should check to ensure they have experience and are comfortable with your preferred service type before booking them. Always check reviews and references as well to find others who used this caterer for a similar meal service.
8. guest count: lastly, your guest count. While this ties in a number of items above - your guest count is also a consideration with your menu (and your dinner service type). Based on your guest count you might look at the venue to see - does it have enough space for family-style sized tables? Can I do a buffet? Does it have a big enough kitchen to serve a plated meal? Does my caterer have experience serving a plated entree in this venue and do they think they can execute a plated meal for this many people in the time we have allotted? And based on this type of dinner service - does my caterer feel this menu is appropriate for this number of people? For example, if you are serving fried chicken - your caterer will likely want to fry on site. Does your caterer feel comfortable doing that for 300+ people in real time? Or is there another crunchy chicken alternative they might suggest instead?
With experience, your planner can also help guide you through the menu planning process. This is not an item you should rush - careful consideration should be made for the food - no matter your budget, venue, guest count, or timeline!