The Wedding Planner Magazine

Roanoke 6-1

A magazine highlighting the premiere wedding professionals in Charlottesville, Virginia and surrounding areas. Includes interviews, real weddings and numerous articles written by local and professional wedding planners.

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Page 48 of 73

48 THEWEDDINGPLANNERMAG.COM PLAN YOUR WEDDING Food Glorious Food Options Galore! T he grandest celebration of your life must have FOOD. Food is part of, if not the center of, every celebration for every culture. Three Basic Choices The options for feeding your guests are plentiful, and as this area rep- resents of large chunk of your budget, it must be given a lot of consid- eration and weighing of options. There are three basic ways to feed your guests: a sit down served dinner, a buffet, and food stations. Be- fore choosing one, consider the comfort of your guests. Stand and Mingle If most of your guests are accustomed to standing, socializing, and working a room, food stations are the way to go. This can be such a creative and beautiful display — with some stations placed centered and some placed near a wall — encouraging guests to move about and not form lines. There should be silverware and small plates at each station, and ample staff to clear these when guests put them down. Seating for all of the guests is not necessary with this scenar- io, and actually discouraged. Varying sized tables placed around the space with a number of tall bistro tables works best for this scenario. Creativity and flow are essential to a successful stations reception and it's best to work with your caterer and planner in creating the perfect space. Seated Options The two options that DO require 100% seating are the served and buffet meals. A served dinner is the most formal of the two options. It will require a full place setting for each guest and enough servers to make is possible for all guests to be served in a timely manner. Consider a duet plate with beef and chicken or fish so that all guests are satisfied with their meal. A buffet meal can be a fun and less formal option if done right. When it's not done right, it can cause guests to get irritable waiting for their table to be called or standing in line. Having the table designed so that guests can access it from both sides makes it a lot faster and efficient. Also, if you have a larger group, it's best to mirror the buffet table on both sides of the space for easy access. Whether it's a served dinner or buffet, you never want guests waiting too long to get their meal. Hire catering professionals who specialize in the type of meal offering you want. Pat Cori Photography Pat Cori Photography

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