I said it in workshop #34 and I’ll say it again. Catering can be expensive. As the former GM of a catering & events company, I can understand both sides. It is a LOT of work to pack up every supply needed to cater a large event on site, especially when no prep kitchen is available. Add in the cost of kitchen staff to cook, service staff to set up/serve/clean up, vehicles required to transport, every ingredient needed for recipes, and every supply needed to display/serve the menu… yes, costs add up quickly for caterers.
Because food and alcohol costs are one of the largest costs associated with weddings, I’m going to talk about them OFTEN. I also see questions about wedding meals posted on social media forums OFTEN. Caterer vs. food trucks. Caterer vs. cook ourselves. Order subs vs. from a restaurant. Cook ourselves vs. potluck. That last one usually stops me dead in my tracks.
While the biggest perks of hosting a potluck style wedding meal are the cost savings and guests being able to showcase family recipes, most couples do not consider the logistics or the downside of this option.
Before notifying guests of your request to bring a dish to pass, consider my top 10 potluck questions:
- How will all hot dishes be kept warm and how will food that needs to be served cold, be kept cold after 1-2 hours of sitting out? (Foodborne illness really is a thing)
- Are you supplying power strips for crockpots?
- If guests are bringing chaffers, will they remember a sterno, lighter, and to put water in the bottom pan?
- Will you have backup supplies for guests that forget to bring serving spoons, tongs, spatulas, etc.?
- How will guests keep their dishes hot or cold during your ceremony, if the reception is not at the same location?
- Most crockpot dishes will serve 10-15 people. Are you asking your guests to make extra?
- Are guests being asked to label their dish so that others know what they are eating? (Which will also help other guests determine if there may be an allergen issue, etc.)
- What happens when the most popular dishes run out but half the guests have not eaten and are not interested in what is left? (Trust me, guests will not be thrilled if they supplied food for others, but did not get to eat anything they enjoy).
- Who is cleaning up and returning crockpots/pans/platters that guests forget to take home at the end of the night?
- Are you asking guests to bring something specific, to ensure you have the makings for a full meal? (Or will you end up with 14 pans of cheesy potatoes, 4 garden salads, 3 potato salads, 7 pasta salads, 12 pans of 7-layer dip and no protein?)
It my fave line…. “Just a little food for thought”!
Helping YOU say ‘I-DO’,
Your WedUcator