The Heartlanders Co. Eats Drinks + 1. Not having a budget in mind. Go into your initial meeting with a budget already set in your mind and ask about options that fit within that number. Your caterer should be able to work with you to come up with a menu that pleases your taste buds and your budget. 2. Thinking a buffet is cheaper. With a seated meal, there is a set amount of food prepared and served; you are only charged for those meals. With a buffet, caterers often cook too much food and welcome guests to seconds, which can cost you more money. 3. Not thinking about the kids. If your menu consists of courses like shrimp scampi or ri- sotto, kids probably won’t be apt to try it. Offer options like mac and cheese, chicken tenders, or pizza to satisfy the children at your wedding (and their parents). 4. Not offering a filling vegetarian dish. Your RSVP card should include a space for guests to mark any dietary restrictions they have. However, many guests may pre- fer a vegetarian option, but don’t mark it down as a dietary need. Be sure to offer at least one hearty dish that isn’t meat-based. Serving soup or pasta will fill up your vege- tarian guests without breaking the budget. 5. Serving too much food at the cocktail hour. The cocktail hour is meant to be an appetizer and hors d’oeuvres course, not a main course. You should have a limited amount of food to be served so that guests don’t ruin their appetites for dinner. 6. Requesting out-of-season dishes. Order- ing side dishes or ingredients that aren’t in season can do some major damage to your budget. Talk to your caterer to see what other options they recommend or similar tasting recipes. 7. Ordering too much dessert. Not every guest will eat cake as they’ll be busy out on the dance floor. Though we recommend ordering at least one piece of cake for each guest, if you opt to have a dessert station with cookies, cupcakes, candies, and other treats, you can offer less cake. 8. Not planning for leftovers. Before your wedding day arrives, brainstorm some ide- as for what you can do with any leftovers. If you’re having a buffet service, ask your ca- terer if they’re responsible for disposing of the extra food or if you can keep it. If you’ve already paid for it, you should take advan- tage of the extra food by passing out any leftovers to your guests, wedding party, do- nating it, or freezing it for yourself. Catering by Verba's . . . . . . . . . . . . . . . . . .p. 135 Famous Dave's Catering . . . . . . . . . . . . . p. 143 Old Carolina Barbecue Company . . . p. 137 8 CATERING MISTAKES Find more local vendors at TodaysBride.com LOCAL WEDDING CATERERS 46 | TODAY'S BRIDE 8-12 MONTHS UNTIL "I DO" Catering Cost Range*: $15 to $100+ per person *May be included in the price of your venue. CATERING