Food Section

Eat, Drink and Be Wary

Considering how much of your cash will be heading to your caterer, it makes sense to know how to get the best deal you can.

In an industry worth an estimated 2.9 billion annually, prices will clearly vary from one vendor to the next. But even once you've gotten the big expenses—dinner, drinks, cake, etc.—out of the way, you'll find out that all those little "extras" can really add up: coat check, champagne toast, valet parking, premium-brand alcohol—which alone can send your final bill skyrocketing.

Word of Mouth

The first order of business, of course, is to find a good caterer, and here, not surprisingly, your most reliable source is, literally, "word of mouth." Talk to friends and family about whom they did—and didn't like, then visit the places themselves, and insist on a personal tasting. "Anyone who won't let you sample is not someone you want.

Do Your Homework

You also want to find out about licenses, insurance coverage, and who's liable in the event a wedding is held at your home. "Ask them as many questions as they ask you," says Molinari—what food will they be serving, who will be doing the serving, and for how long, what type of referrals can they offer, and does this include colleagues as well as satisfied customers? "Get some kind of history.

Fee Options

With most caterers, you will be required to pay a deposit upon signaling your willingness to use their service, with the balance due the night of the affair itself. Often you will have the choice of either paying a flat fee, which is preferable for receptions and cocktail situations before the function, where "you're working with prearranged amounts of food," says Molinari, or basic per- person charges, which are recommended for "a dinner structure."

Usually, you will be required to meet minimum guest guarantees, and you will be expected to finalize these figures, say, 10 days prior to the function, Molinari notes, although most caterers will leave a "window of opportunity" of, say, 10 percent to accommodate unexpected guests.

The Small Print

However steep these costs, note that there may be a number of expensive "extras" that will considerably inflate your bill before the final reckoning comes. For instance, since some contracts are signed as much as two years in advance, your bill may include price escalation clauses that allow for cost increases-even as high as 15 percent-over the lifetime of your contract.

About the Bar

Not surprisngly, creating the greatest, well, stir in the catering field is the subject of cocktails and alcohol, which can really cause your finances to fizz—or fizzle. Will you be serving a champagne toast or endless supply of Dom Perignon throughout the evening? Will there be a flat rate for bar services, or will you be charged on a per-person basis? (If you have a light-drinking crowd, paying by the drink-known as choosing a consumption bar-might be more economical.) Will alcohol be house or premium brand, and how much will that ultimately hike up the prices?

There are any number of what Molinari calls "bar menus" available, "ranging from wine service only to a complete full bar extending to after-dinner cordials." Spell out very carefully what you want.