Wedding Planner

Whether you're planning a formal dinner, a light lunch buffet or tea and crumpets, many factors come into play when determining which meal to serve for your wedding.

1. Determine the time of day of your reception. Morning weddings, for instance, call for breakfast or brunch; evenings can vary from cocktail buffets to elegant sit-down dinners.

2. Consider the length of the reception - brunches are considerably shorter than a sit-down dinner and won't provide as much sustenance if you'd like the celebration to continue well into the evening.

3. Take into account the reception site - will that rented recreation hall be large enough to set up food stations?

4. Set a budget for the meal. Keep in mind that average costs per head are Rs.200 to Rs.250 for dinner, Rs.150 to 200 for brunch or lunch, Rs.60 for cocktails and Rs.12 for dessert only.

5. Consider the atmosphere you want to create - choose a meal that will best reflect your personality as a couple. A cocktail reception provides enough elegance for a large, formal crowd; hors d'oeuvre, buffet and food stations will get the guests to get up and mingle. Or how about an ethnic meal to please the palate?

6. Consult your wedding planner, on-site caterer or location staff for advice and to ask about any restrictions that exist at the site.

7. Finalize your guest list. Knowing the head count will help you and the caterer make decisions regarding the extent of the menu.

Tips:

• Save money on the bar tab - guests drink less at breakfast than they do at dinner.
• Master the art of potluck, cater the event yourself, or choose a nontraditional catered theme and throw an old-fashioned Western barbecue. All of these options will save you money and get everyone to join in on the fun.
• Other cost-savers include serving lighter fare such as brunch, cocktails, dessert or a late-night diner-style snack.

Warnings:

Buffets do not necessarily translate into less costly receptions - you will need more food to satisfy guests with larger appetites, as well as to maintain a nice look on the serving tables. It could also mean a bit more work for you and queue for the guests.