When it came to choosing the food for her wedding reception, Abby (Hardwick)
Clark says she was somewhat intimidated by all the choices and worried about
satisfying her 240 guests.
But after a taste test of herb-crusted pork prepared by Conn’s Catering of
Springfield, Ill., she knew the meal would go over well with her guests.
“We knew it was sort of a nontraditional selection,” says Clark, 25, of
Chicago. “We just thought, ‘It’s so good. Let’s go for it.’”
Clark’s wedding was one of about 2.1 million that took place last year in the
United States, according to the 2005 American Wedding study by the Fairchild
Bridal Group, which publishes magazines such as Modern Bride, Brides and Elegant
Bride.
The average cost of a formal wedding is more than $26,300 with $8,364 spent
on the reception and $1,153 spent on the rehearsal dinner, the study shows.
Catering a reception can be a large part of a bride’s budget. From a traditional
buffet style to a sit-down meal, brides have plenty of entree, appetizer and
dessert items to choose from when it comes to serving their guests.
Despite the exotic items and elaborate presentations in many magazines,
brides and grooms more often seek a traditional menu of chicken or beef, says
Stacey Porter, a wedding consultant and owner of Savvy Expressions Wedding and
Event Planning in Urbana, Ill.
Nelson’s Catering in Springfield provides food for more than 100 weddings a
year, says Sheila Brooks, Nelson’s marketing director. The grilled items, which
are Nelson’s most popular, are marinated and then grilled on a 20-foot-long
stainless steel grill.
The menu at about 80 percent of Nelson’s weddings consists of grilled chicken
breast, served with fresh pasta salad, garden salad, potatoes, rolls and drinks,
Brooks says. The cost of the meal is $7.95 per person.
If the bride chooses to add a second entree, it’s usually lasagna. This
pushes the cost up to $10.35 per person.
About three-fourths of Nelson’s clients choose a buffet-style meal. Customers
can expect to spend between $1,500 and $2,000 on food when serving 100 to 150
guests, Brooks says. She added that her company’s prices are mid-range.
Although most people choose a full dinner, “more often people are opting to
do (just) hors d’oeuvres,” Porter says.
Because of the increase in appetizer-only receptions, Brooks says, Nelson’s
created specific appetizer menus featuring chicken wings, egg rolls and
meatballs, among other items.
Common hors d’oeuvres also include stuffed mushrooms, chicken strips and
shrimp cocktails. Guests often munch on veggies and dip.
“Cheese and crackers are normally a standard,” Porter says.
Yet brides looking for a cheaper way to feed their guests might not want to
take an appetizer-only route.
Brides should allow for about eight to 10 servings of each appetizer, Brooks
says. The more appetizers to choose from, the more expensive the food gets;
Nelson’s appetizers range from $6.80 to $12.50 per person.
“Those people who think that it’s cheaper, it doesn’t necessarily come
through that way,” Brooks says.
One way to control the number of appetizers is to have a butler serve them,
says Court Conn, owner of Conn’s Catering. With butler-passed appetizers,
customers can limit their guests’ intake to an hour as opposed to an appetizer
buffet, which may be available longer.
Having appetizers served on silver platters by caterers wearing white gloves
“gives a nice touch” to any wedding, Conn says.
Conn’s Catering offers choices of hot hors d’oeuvres, such as smoked
bacon-wrapped water chestnuts with a sweet orange glaze sauce, and cold hors
d’oeuvres, such as sushi served with wasabi and pickled ginger.
But Conn says he sees chicken as the most commonly served meat because it is
“safe”; brides don’t have to worry about guests who don’t eat red meat or pork.
Conn’s average cost per person for a served and plated meal is about $40. The
cost of the facility, setup, cleanup, linens, glassware and other charges are
factored into this average.
Brides are changing the way desserts are served, Conn says. Occasionally,
guests are served individual cakes or are offered individual desserts.
“It used to be wedding cake at every single (wedding),” he says.
Patrick Groth, chef and owner of Incredibly Delicious agrees.
In addition to smaller cakes, Groth says, some brides serve desserts such as
fruit tarts, hazelnut creme puffs or Key lime mousse in chocolate shells.
Dessert prices range from $1.95 to $4.95 each.
Groth says many factors are considered when choosing desserts, such as the
time of day the dessert will be served, whether the meal is sit-down or buffet
and whether there will be alcohol at the wedding.
Clark advises brides to pick something they like and choose a menu as soon as
it’s convenient.
“Once it’s down on paper, it’s another thing that’s off your plate.”
