When needing to feed a large group on a snug budget, your first thought may be “my family and I can cook”. Before getting too far ahead of yourself and adding immense stress to your plate during what is already a chaotic week, do yourself a favor and price out EXACTLY what it’s going to cost to cook for the group, then compare it to catering rates. Be sure to price everything atr “regular price”. It may be on sale the day you calculate costs, but that doesn’t mean it will be the week of your wedding. For the stress it will add to your day, ask yourself if the cost savings worth it.
When pricing out the cost of cooking, don’t forget to factor in the items that your caterer would have likely provided:
- Chaffers & Sternos
- Serving utensils
- Buffet linens
- Hot boxes/Cambros for hot food
- Coolers for cold food
- Signage letting guests know what is on the buffet
- Dinnerware (most include a high-end disposable option)
- Pans, platters, baskets, etc.
- Ice for under items that may need to be kept cold or beverages they are providing
- Urns to keep coffee hot
- Containers for leftovers (if your caterer permits- some states have very strict health code policies… ahem, the state I live in)
When pricing out the cost of your meal, also be sure to include the cost of prep items that may not be obvious ingredients, but still add to your bottom line:
- Spices & herbs
- Cooking oils or butter
- Salad dressings (often forgotten for salads)
Lastly, consider the logistics of cooking vs. having the cooking done by a caterer or restaurant that delivers:
- What can be pre-prepped and how far in advance?
- What must be cooked day-of?
- If you, a parent, or a wedding party member are cooking, when will you be getting dressed and ready?
- Who is transporting the food?
- How is it being transported if needs to be kept hot or cold?
- Who will be setting up the buffet?
- Who will replenish the buffet when trays/pans run out?
- Who is packing up leftover food, and in what containers?
- Who is breaking down the buffet?
- Who is clearing plates from tables if guests don’t throw them out on their own?
- Who is emptying the trash, if your venue does not offer this service?
Those that are tasked with helping prepare and serve food will not be as present and involved in festivities as you may like. They are now employees instead of guests. If you’re set on cooking for the masses, I always recommend hiring a few non-guests to handle the food on-site. Older children of wedding guests, church members, or catering staff that pick up side-gig work are all great options.
Helping YOU say ‘I-DO’,
Your WedUcator