Ask Liz: Self-Catering Rules

Take it slow. No, even slower than that.

Knee-deep in new project hell over here, so here’s a popular – column I wrote for The Broke-Ass Bride a while back. Click through for my answer and some VERY useful follow up tips in the comments. 

Dear Liz,
How to do your own food (with a bit of help from willing friends/family) for your reception??? Food item suggestions and logistical tips especially!
Signed,
Self-Serving

Dear Self-Serving,

Funny thing is, I talked to someone this morning who catered his own wedding, and he did not have fun with that. Logistically, it’s a nightmare. You have to buy the food (for 100 people), then store the food before you can cook the food (for 100 people), wherever that’s going to be. Then you have to figure out when you’re going to cook the food (for 100 people) before or in between getting ready to get married, getting married, and whatever you have to do after you get married – take pictures, talk to your guests, and generally enjoy your wedding without worrying about the food. Plus, how you’re going to serve it, where you’re going to serve it, and who is going to serve/monitor it? A buffet will not relieve you of that responsibility. And, even if it’s for less than 100 people, you still have to figure out when and where you are going to do all these things. It’s not less work, it’s definitely not less stress, it’s just less food.

So, the first thing you need to do, way before deciding on a menu, is address each of the above points, every single one. When, where, how and who? And, remember that everything is going to take more time than you think. And everything takes longer if you have less people to manage it.

Click here for menu suggestions and the rest of my advice. And the comments, don’t forget to read the comments! 

See you at the end of the aisle,

Liz Coopersmith

Where could YOUR wedding use some expert advice? Contact me to schedule your free consultation!