by Ashley West-Albin

Budget-Arrange your budget ahead of time for food and base it on how much you want to spend per person. If you have a budget of $12/person, then you are looking for more of a chicken dish than filet mignon.

Accommodation-Ask not what your caterer can bring you but find out if they can accommodate you with what you want. It’s about what you and your fiancé want, not anyone else. Our job is to give you different options, but ultimately bring you what you want.

Guests/Server-It really depends on what style of serving you do. For a buffet 30 guests/1 server, for a sit-down dinner 15 guests/1 server.

To serve or not to serve?  It depends on the number and style of your guests.
Photo copyright Daniel Knight Studio B.

What to serve?-You must assess your guests before you make a decision. If you have a family that is not German, serving sausage and sour kraut probably isn’t a good idea because they won’t eat it! Also, find out how many kids will be attending. They love chicken fingers and foods like that.

Alcohol-Again, figure out what you want. You can have a cash bar, pay for beer and wine only or even put a dollar amount on how much you want to spend for liquor. A good idea is to put one person (not in the wedding party) in charge of food and one in charge of alcohol. Then, the caterer won’t have to come to you every time they need to know something. This should also be the person the caterer informs you are getting close to your dollar limit and give you the option to up the amount you wanted to spend.

Tips courtesy of Doros Hadjisavva, owner of Acropolis Greek Cuisine in Evansville