Video- Project Block 12 Lecture.mp4

Please hire a Caterer… there I officially said it. Caterers and their Catering Crews are worth their weight in gold, seriously. And, I’m talking way beyond just the food they make.

Project Block 12 is a massive one, and kicks off our series of Vendor involved Projects, which go beyond styling the “pretty” and dive into coordination. Yes, your food service will have a “look” to it which you will take into consideration, but there is really so, so very much more to the Project.

Building your Worksheet

Image:

Unless you have a very specific idea of how you want your food served, you do not need an image. But what you should get, is a picture from the caterer on how they usually display their food. We once had a caterer toss out a linen as their brand decorations that was a very bad eye-sore for the whole wedding color theme.

There are a few more assignments that are a little “beyond” the worksheet you have so you may want to spread these out. Use your worksheet for ingredients such as menus, entree tags and even your plate rentals if needed.

Follow our Project Block 12 Pinterest Board for more inspirations!

Prior to Wedding:

On your Excel Spreadsheet, for Project 12, divide sections for Projects 12A, B, C, & D in the Prior to Wedding Section Fill in and mark with an X when done

1. CATERING STRUCTURE
   • 12A: Catering AREA– On your Site Map indicate where they will be in relation to picture backgrounds.
2. Ask them what they NEED for their area to be successful {rental prep tables, tents, etc.}
3. Make adjustments to your Site Map
4. 12B: BUFFET Line– On your Site Map indicate where this will be set up and how it will flow

1. 2 lines? Double-Sided? Single line?
2. Identify what you need to rent for it: Tables, Linens, Chaffers, etc. or if they bring it all
   1. Ask what theirs looks like
3. 12C: CHINA/CUTLERY– Itemize out how many pieces you need for each item. Do you really need spoons? Plan to either rent or buy.
4. List these as INGREDIENTS on the Spreadsheet.
5. BUSSING CONTRACT {Most important piece of entire system}
   • 12D: DISPOSAL– Indicate on your Site Map where the dumpsters are or where garbage bags will be tied and piled.
6. Designate a special crew to do this throughout the night and who will haul it off in the morning.
7. Indicate this person’s NAME on your Delegation worksheet

3. VENDOR MEALS & COUPLE’S TO-GO BOX
4. LEFTOVERS PLAN

Logistics:

Make sure to identify what your Kid’s Menu options are and give your caterer a head count.

Identify Vegetarian options and consider adding a Gluten Free {or a few} options to the menu or buffet line. It is always helpful to have tags and labels for the specialty options so that your guests can be as quick as possible going through the buffet lines.

Vendor Meals– Please remember to include your wedding professionals in your dinner head count. The very hard working people of the Wedding World need to eat too 😉

Packing the Couple’s To-Go Box:

This is a fun logistical piece that is often overlooked, unless you have a very experienced caterer! When dinner is over and the staff begins to clear off the food service, request that they pack the newlyweds a midnight snack in a cooler bag or to-go cartons so that you two can take it with you to the hotel. Chances are you’ll be hungry when you leave your wedding but you may not realize it until you get to your hotel and relax a little bit. It is a really nice treat to open up those to-go containers of all your wedding food that perhaps you may have missed during cocktail hour or were even too overwhelmed to eat at dinner.

Leftovers Plan:

It is very possible that after your wedding there will be leftover food. Where do you want all of that to go at the end of the night? You have a few options…

1. Talk to your caterer about donating it to a food shelter
2. Have your parents take it home for the next morning
3. Request that your caterer pack it up in meal portions {not tray portions} so that you can distribute it at the end of the night as your guests leave.
4. Send large trays of remaining entrees home with your wedding party or to a communal house where everyone is staying
5. Have it packaged up for transportation to the After Party.

Wedding Day Set Up:

On the wedding day hand over all of the ingredients and materials you have collected to your caterer. While you’re organizing at home:

• Check off when the Project is Done, Packed and Ready to Go.
• Check off when this Project is loaded into a Big Day vehicle
• Assign the Person who is delivering these items to your caterer, if not you.
• Name your Person in Charge. He or she will then take over the Worksheet and check off the remaining Wedding Day Set Up boxes as they are completed.

Video- Project Block 12 Lecture PART 2.mp4

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