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.
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