You Can Negotiate With Caterers

Depending on the type of venue you have chosen, you may need to find a caterer for your wedding. If that is the case, also keep in mind that no costs are fixed. A good catering company will be willing to give you multiple options in food, beverages and pricing to try and work within your budget. Optimally meet with three caterers: you'll get a wide variety of menu choices and pricing. Then choose two that you would like to have a tasting with (always ask beforehand if there are charges for tastings). Once you've had your tastings, you'll be able to negotiate on a full stomach. Choose the elements most important to you: presentation, quality of food, inventiveness of food, whatever it is. Let the caterer know what you liked about the tasting/menu and what you didn't (perhaps nothing!). Ask where to trim to save. Perhaps you can change the style of dinner service which will free up some serving staff or if you know that your crowd just wants alcohol and doesn't care about top shelf drinks, perhaps moving away from pricier bottles is a smart move for you. Or ask if you bring in your own cake is there a cutting fee. Or, if you just do stations and nothing passed during the cocktail hour, how would that affect the overall price per head. Don't be afraid to think outside of the 'traditional' catering box, be adventurous!


(courtesy of cnib.ca)

This post was originally published on June 8th, 2009

Wediquette: Vendor Meals

Right now I am planning on providing my vendors with a vendor meal. My catering company has told us the entree will be chicken with a starch and vegetables of the chef's choosing. At $25 a vendor meal, I feel like this is fine and providing our vendors with a good hot meal. We are providing a total of 8 vendor meals and the cost of providing 8 extra guest meals to our vendors would be expensive - are vendors okay with receiving something other than what we serve the guests?

Firstly, check each and every contract you've signed for your wedding day vendors - all of them should have a clause regarding a meal - which means you are legally required to provide them a meal. The clause should say something similar to this:

A meal is required for each attending member of the team. If no meal is provided, it is understood that the members of the team will have a one {1} hours leave from the event to purchase a meal.

Its obviously beneficial to you to have your vendors remain on site for the duration of your event, as they don't miss anything major, so enquire with your catering company about vendor meals. The meal that your vendors receive should be priced well below the price per head for your guests meal - typically $25 to $45 per vendor. While some caterers provide more of a 'boxed lunch', some cook a full entree - its really the caterers choice. If your vendors have any food allergies or restrictions, they must be communicated to the venue / chef when you provide them with the number of vendor meals that are required.

Keep in mind that you aren't responsible for feeding or paying to feed the waitstaff - that is normally the responsibility of the catering company itself.

And lastly, a hungry vendor usually means you aren't getting the best out of them, so make sure you feed your vendors!

Day 8: The Art of Negotiation: Catering

Day 8: 30 Days: A Guide to Stress Free Wedding Planning

Depending on the type of venue you have chosen, you may need to find a caterer for your wedding. If that is the case, also keep in mind that no costs are fixed. A good catering company will be willing to give you multiple options in food, beverages and pricing to try and work within your budget. Optimally meet with three caterers: you'll get a wide variety of menu choices and pricing. Then choose two that you would like to have a tasting with (always ask beforehand if there are charges for tastings). Once you've had your tastings, you'll be able to negotiate on a full stomach. Choose the elements most important to you: presentation, quality of food, inventiveness of food, whatever it is. Let the caterer know what you liked about the tasting/menu and what you didn't (perhaps nothing!). Ask where to trim to save. Perhaps you can change the style of dinner service which will free up some serving staff or if you know that your crowd just wants alcohol and doesn't care about top shelf drinks, perhaps moving away from pricier bottles is a smart move for you. Or ask if you bring in your own cake is there a cutting fee. Or, if you just do stations and nothing passed during the cocktail hour, how would that affect the overall price per head. Don't be afraid to think outside of the 'traditional' catering box, be adventurous!


(courtesy of cnib.ca)

Graciously Good Food ...

I was lucky enough to have lunch last week with Irene St. Onge, senior sales consultant from Gracious Thyme, a NYC based catering firm that specializes in elegant, yummy food. They have 20 years of experience in the catering industry and they've learned to create wonderful food that is classic yet unique and most importantly isn't drowning in excess anything! Simply delightful. They are the preferred caterers at some of the most prestigious locales in NYC, The Asia Society (where they run the cafe - go check it out, you'll love it!) and the New York Public Library to name a few. While they cater many a wedding, they are also available for just about any event that needs food, including small private affairs. What really struck me about their food wasn't just their high quality, ingenious parings (I have a fantastic curried chicken salad!), it was that Irene was such a nice person, indicative of all the staff that works at Gracious Thyme. They are so attentive to detail and really listen to their clients food desires. They truly are the definition of a great catering firm: amazing food, amazing staff. What more could you want?

Please visit Gracious Thyme online.

Bon Appetit!

(photos coutesy of Gracious Thyme)