I receive so many inquiries weekly saying something along the lines of the following:
“Hi! We are having around 100 guests at our wedding and we are in need of a caterer. Please send me pricing and menus.”
What’s wrong with this email?
#1: There is no date, time or venue listed.
#2: It is lacking details as far as what kind of food the client would like, if they need bar service, linens, dessert, etc.
I think people have gotten so caught up in the catering “packages” and that is just what they are used to. The problem with that is – that’s not Spice Catering Group. We don’t want to box our clients in to a pre-packaged menu for an event that is one of the most important days of your life. Just because one client wants a seated filet mignon dinner does not mean the next client wants the same thing. We pride ourselves on truly customizing each couples’ wedding menu.
So, where does one start in that process if we don’t have packages from which to choose?
- What time of year is your wedding taking place? Season plays a big role in your wedding menu. Spring and summer weddings are usually filled with lighter fare, lots of fresh vegetables and color! Think fresh arugula and watermelon salads, corn chowder shooters, and a beautifully garnished flank steak platter. People don’t want to be eating anything too heavy when it’s hot outside. On the other hand, for fall or winter weddings, comfort foods are wildly popular. Items like butternut squash risotto, lobster mac and cheese and stuffed chicken breast are in high demand.
2. Where is your wedding reception going to be held? The type of venue that you book for your reception is a key part in choosing your menu. We have been doing lots of BBQs at rustic venues like farms and barns. Items like BBQ pulled pork sliders and bourbon spiked brisket have been fan favorites at these venues. Going for more formal affair? Our pomegranate glazed salmon and filet mignon with a red wine demi glaze will serve perfectly.
3. Which service style do you prefer? Are you going for a plated dinner or buffet? Family style or stations? These decisions can also effect your menu. Items like a chicken roulade or braised beef ribs are best for plated dinners, as they are more presentation-focused. Buffet items are foods that will keep well under heat such as a chicken dish with a sauce, or cold or room temp sides.
4. What time of day is your wedding taking place? Time of day plays an important part in your menu because people are used to eating at a certain time. If your wedding is at peak dinner time, your guests are expecting to be fed well. Late afternoon weddings can be a little more relaxed. A Sunday wedding from about 1:00 pm – 5:00 pm, for instance, would be a great time to have cocktails and hors d’oeuvres. It is assumed guests would have had lunch and will have dinner after the reception. Do you love breakfast foods? Don’t rule out a breakfast brunch!
5. Are there certain cultures from you or your fiancee that you want to incorporate into your menu? One of the things we pride ourselves on the most is our ability to create a truly custom menu for your wedding day. If you don’t want the traditional meat and potatoes, we can do that! We actually really love working with clients who aren’t afraid to get a little eclectic with their menu. Our chef is so experienced that he can create just about anything you’d like. Although that special family dish may not be exactly like grandma used to make, he can come pretty close. In fact, we just catered a wedding where we recreated a samosas recipe. At the tasting, the bride commented on how it was the closest to how her family makes them that she has ever had.
Contact us today to talk about what is best for your wedding day! We can’t wait to create the menu of your dreams!