Continued from page 50 Catering Tabletop Rentals
Wine & Cheese Market
selection of prepared vegetables. Guests can then create their own dish based on the offerings before them – this station also provides an interesting vegetarian option! Another idea for a themed station pairs food and beverage: at our fish n’ chips station, a chef prepares beer batter cod, crisp French fries and a miniature stein of local lager to wash it all down. It is the perfect combination and our guests have really loved the concept!
540 661-0121 112 May Fray Ave., Orange
www.beggarsbanquetcatering.com
Each method of service has its merits and most often cost becomes the deciding factor. In general, a traditional buffet will cost the least. The extra costs associated with a plated meal include the necessary additional service and kitchen help. However, the bride and groom can be assured that their guests will be very well taken care and receive thoughtful attention throughout the night.
DJTobler.com Derek Tobler
Wedding DJ & Emcee 434 296 6689
82
TheWeddingPlannerMag.com
In choosing food stations, the added cost is typically found in the addition of kitchen staff and added rental-ware. The use of food stations is designed to keep your guests moving about the reception, mingling amongst themselves and providing portions that do not require a guest to sit down to eat. Therefore a partial seating plan can help reduce costs. Typically we suggest providing seating for about 60% of the guests to ensure that older attendees and children can find a place to call home for the evening. There are also a number of creative and sustainable disposable serving vessels that can allow for you to cut back on the need for additional plates, forks and knives. The various factors for each service style are compelling and we suggest meeting with your caterer to determine which of these formats they feel best suited to execute for this once in a lifetime celebration!
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92