What, you’ve never had to feed 150 people before? If you’re not sure how to host the biggest, best dinner party of your life, start here.
STEP ONE: KNOW YOUR CATERERS
An in-house caterer:
If your venue has one, you can count on a reliable pricing structure that includes everything-staffing, rentals, booze, and cake. Bonus: Since the caterer has worked on site before, there will be fewer surprises, and the day should run smoothly.
A preferred caterer:
Many venues without a kitchen staff (museums, historic buildings) have a list of preferred caterers, and using an off-list pick may come with a hefty price tag. Upscale locations tend to prefer pricier vendors, but you can often negotiate.
An outside hire:
If you’re obsessed with a local sushi or barbecue place, you may be able to serve its food at your party. (Check whether your venue allows it and the restaurant has the the resources.) In rare cases, stealing a restaurants chef and staff means it’ll have to close for the night and it’s on you t pay every customer it misses out on at the restaurant.
STEP TWO: DECIDE HOW YOU WANT THE FOOD SERVED
Sit-down meal pros:
A plated meal brings structure to the reception. you’ll need a server for every 10 guests, which can get costly.
Buffet:
Pros-Self service cuts your waitstaff in half compared with a seated meal, and there’s less lag time on the dance floor.
Cons-If some dishes are more popular than other, you’ll end up with wasted food. Also, people don’t love standing in line for dinner
Cocktail party:
Pros-Small plates and stations lets you serve inventive dishes you love, and skipping the seating chart makes your reception all about the dancing.
Cons-A party longer than 2 hours can cost more than a sit-down dinner since the servers-you’ll need one per 25 guests-will be working for the whole party. Plus, you’ll pay for every passed tray. (You’ll want 12 to 14 hors d’oeuvres per guest.)
STEP THREE: ASK YOURSELF THREE QUESTIONS ABOUT THE BAR
How much do I want to spend?
Bar packages usually come in tiers. Well liquor costs up to 50% less than top-shelf booze and serving only wine and beer will shave off percentages. But there’s wiggle room; if your guests are vodka lovers, for example, you can add Grey Goose to a well-liquor package for a fee.
How long do I want it to be open?
The bar should be up and running when guests arrive at cocktail hour and shut down no sooner than an hour before the party ends.
How many bartenders should I have?
You’ll need one for every 30 to 40 guests. For a 150 person party, set up a main bar and one satellite bar. Add another for every 50 additional guests.
Looking for more advice when it comes to planning your big day? Here’s how you can throw a wedding like an A-lister without blowing your budget and don’t forget to check out our step-by-step guide to choosing your wedding wine and bubbly.
