Catering ‘Service Charge’ Explained

It is the most commonly asked question – what DOES the service charge include?  It doesn’t always mean servers, which we know can be confusing.  Most catering companies (and venues) have a lot of odds and ends that cost them money to make your event happen, and in turn, will apply a percentage to your event in order to cover those costs.   In lieu of sending you a 4-page breakdown of every single item they are charging you for, the end result is the service charge line on your invoice.  Typically this percentage ranges between 18–20% for offsite catering, and 21–23% for exclusive catering at a venue.

Your service charge includes the following:

  • Serving Items
    This includes things like chafers to keep the food hot, large salad platters, bowls for dressings, large serving spoons and other items at the buffet line.  Some caterers will also bring stands to elevate displayed food – not only does it look cool, but it is actually practical in making the most of the table’s space.  Passed hors d’oeuvres need something to be set on when they are moving around, such as platters and trays.  All of these extra items can really add up, so instead of listing every single spoon, tray, and pan, they are included under the umbrella of the service charge.
  • Large Equipment & Delivery Vehicles
    When your food is prepped at the catering kitchen it still has to travel to you and most times your event isn’t around the corner. Large warmers/ovens and refrigerated trucks keep your food at the appropriate temperature so it tastes just as fresh as it did the second it came out of the oven. This equipment requires purchasing and maintenance, just like your daily driver, our trucks need gas and routine oil changes/maintenance.  The service charge contributes to these costs, ensuring your caterer is able to afford to properly execute your event.  No one wants to eat a wilted salad or ice cold chicken parmesan!
  • Behind the Scenes Staff
    Before your event, operations staff prep and load the trucks with all the rentals and equipment needed to execute your event.  They are loading dishes that were cleaned by dishwashers and food prepped by prep cooks.  It takes 6–8 hours of pre-production before your caterer even arrives at your event. Before you, your family or your wedding planner see the caterer set foot at your venue, there have been at least 10 people already involved in the making of your event that day.  Once the event is over, staff unloads the equipment, sends the dishes, silverware, and glassware to the dishwasher area and it starts all over again the next day.  These staff members receive a wage just like any other job and the service charge contributes towards these pre and post event production costs.
  • Event Staff – MAYBE
    This one depends on the caterer and venue.  Most offsite caterers will have a separate line item for labor, and this is partly due to the fluctuation in venue layout, dinner style etc. The floor plan/number of floors at the venue, number of event hours, travel time, style of dinner, rentals, and other extras like wine service influence the off-site labor calculation. In this scenario, they charge on the lower end for service charge.  When a venue has an in-house caterer, they may only charge for EXTRA staff, such as security guards, or additional chefs, bartenders or servers if the event’s menu or special services require it.  A lot of venues include a certain time frame for your event time with your rental (ie: 4 hours of the event included in rental, $250 per additional hour). This helps them balance the costs of staff with the service charge alone and they don’t need to charge anything more than the 21- 23% service charge. When they are the exclusive caterer, they are able to store things at the venue as well, which eliminates the back and forth transport of many items that your offsite caterer has to bring every time.

So there you have it, the mysterious service charge line in your quote or invoice explained.  Every caterer may do things slightly different so it never hurts to ask them about all they include in their catering quote.  No matter what the case, there is A LOT that goes on behind the scenes of your event.  We understand you don’t do this every day, and we expect questions so don’t be afraid to ask!

Wedding Catering FAQs

With wedding planning comes questions – and you are not alone if you have a long list to ask! Here are answers to some of the most commonly asked wedding catering questions.

  • How much is a wedding for 200 people?
    I am starting with this one because it seems like it would have an obvious answer, but it really doesn’t.  There is a common misconception when it comes to catering costs – in reality, there is not a flat rate per person for catering as a whole.  Whenever I get this question, I can only answer with MORE questions because there are so many factors that go into a quote.  Did you want a plated dinner, action stations or buffet? Any food for cocktail hour? Open bar, consumption bar, cash bar or bartender only? How many hours will your event be? Where is your event? The list goes on…
    Every caterer has their own style, not only with their cooking but with their execution. When you are looking for quotes, start with your date (or tentative date).  Ask the caterer if they are available that date, and ask them what they need from you to generate a quote.  If you don’t have answers to some of their questions, tell them what you think you would like, but that the detail is still flexible/TBD.  Vendors need a starting point in order to give you an estimate.  Telling them you are “unsure” to half of their questions will not get you the quote you want.  If they have to fill in the gaps for you, you may end up with a quote that is totally opposite of what you had in mind, and it could scare you away from an awesome vendor.
  • Do I need to include all guests in the head count?
    YES, 1,000% yes.  I can’t emphasize this enough.  If a guest is coming to your reception, they are assuming they are getting fed with everyone else and you should want to feed them!  You are hosting an important event; everyone that made it onto your guest list is important to you, and therefore you want to treat them as such.  There are two exceptions to this:
    1. “Cocktail Reception to Follow” – These are the only four words that will help you reduce the amount of food provided without disappointing guests.  When guests see this on their invite, it implies you will not be providing a full meal at the reception. In this scenario, you are ordering hors d’oeuvres by the dozen and/or a variety of displays that will each only feed around 75% of your guests.  All guests will still enjoy some items, but not every guest will be able to enjoy every item.  I get a lot of couples with the mindset of “when it runs out, it’s out”, and that’s okay as long as you are okay with some guests not eating a little bit of everything.  With this style, you want to make sure you are still covering at least 75% of your guest count.
    2. Action Stations/Specialty Items – We often get couples that want to feature an item that is special to them but know not everyone will even want to try it.  As long as your main meal has everyone included in your count, it is okay to have a partial count for the unique item. We want you to add your personal spin to things, after all, it is YOUR day!  Don’t be afraid to add in the cool Asian Taco Fusion Station – you just need to make sure everyone is fed outside of that.  You should also consider including a few extra people in the unique item count – you never know who may branch out and love the cool new food you just introduced to them!
  • Can I try the food before my wedding?
    Absolutely!  Every caterer has their own approach to tastings.  Some provide a private tasting, where you try only the items you are considering for your day. Others host group tastings or open houses.  With these types of tastings, you are trying a variety of items from their menu.  Some of it may be what you are considering for your event, or it may not. There is less customization with group/open house tastings; however, there is a bigger variety to help you try a little bit of everything.
    If you wish to try the food before signing with a caterer, ask them about their policy and potential pricing.  Just like the booked event tastings, caterers all have different approaches to tastings prior to booking. 
  • What is included in the service charge?
    The service charge is a percentage applied to overall event costs, which is why it can fluctuate as you tweak your menu and event details.  On average, the service charge is 18 – 22% of your total cost.  It covers all of the back-end costs that go into the event aside from the food itself.   Most companies do not charge for the large cooking/serving ware, tastings (after booking), walk-throughs, meetings, food/rental transport and delivery, insurance certificates, etc.  This fee offsets all of the costs to ensure your event runs perfectly!  Many believe service charge is the staffing and/or gratuity, but that is not always the case.  Labor typically is a separate charge and unless stated, gratuities are not included.  In my opinion, gratuities are never expected but always greatly appreciated!
    Sometimes it can be hard to stomach such a hefty charge – but consider all that is needed to feed your guests.  Imagine trying to cook Thanksgiving dinner in a field for 15 – 25 people. What would you need to make it happen?  Now multiply that 10 times.  It adds up faster than you’d expect!  Caterers are essentially restaurants on-the-go, and the service charge helps cover the “go”.
  • Do I really need the amount of staff you included in your quote?
    If a professional caterer recommends it, trust them! They do this all the time and know what it takes to execute your event.  If you have quotes from four different caterers, and one has double the staff that the others have for the exact same type of menu, it’s okay to ask that caterer how they calculate their staffing.  The same goes for a caterer who quoted far less staff than the others you are comparing it to – the last thing you want is an understaffed event.  Caterers typically staff 1 server for every 25 – 30 guests with a buffet dinner, and 1 server for every 15 – 18 guests with a plated dinner.  These ratios can vary depending on the timeline, venue layout, rentals provided and menu.  It never hurts to ask, but know that most caterers staff only what is necessary to make your wedding run smoothly.

So there you have it, five of the most commonly asked wedding catering questions!  I hope these answers and explanations help ease your mind and maybe even make your wedding planning a little less stressful.  It is easy to get overwhelmed by a vendor’s quote if you don’t understand what all the charges mean or all the work that is going into the task at hand.  It is important to not let these charges take away any of the joy or excitement of your special day.  A great caterer will be able to work with you and your budget in order to compromise on getting you what you want at a price you can afford.  Don’t be afraid to shop around for a caterer you can trust and feel comfortable with, you want to be able to enjoy not only your wedding day but the whole planning process.  Happy wedding planning!

3 Must-Haves for Your Summer Soiree

Summer is just around the corner and before you know it, it will be time to bust out the grill!  This sunny season is the perfect time to host your shower or engagement party right in the backyard or any outdoor location of your choosing.  To get you ready for your outdoor celebration, here are some delicious things you will want to add to the menu to keep people talking about your event for long after summer has ended!

Refreshing Hors D’Oeuvres
With summer comes the delicious, juicy fruit we have all missed out on for the past few months, and everyone knows you really can’t go wrong with fruit!  One of the best things about fruit, besides it’s delicious and refreshing taste, is that it can be enjoyed by everyone including vegans, vegetarians, dairy-free, and meat eaters!   A decorative fruit display is a great option if you are going more casual.  However, if you want to step things up a notch, there are endless possibilities for passed hors d’oeuvres. One of my most popular hors d’oeuvres (and a personal favorite) is watermelon cubes with crumbled feta, basil and balsamic. The flavors of this treat pair perfectly together, it’s a guaranteed hit!

Colorful Salad
Summer is all about pops of color!  Bell peppers, tomatoes, cucumbers, strawberries, grapes, pears and so on, the possibilities are endless. Strawberries & Spinach, Pear & Bibb Lettuce, and Tomato & Mozzarella are all delicious duos to consider!  You can also throw a twist on a traditional mixed greens salad and add new variety to it by mixing up the textures. I love adding grilled broccoli or mushrooms to the traditionally raw salad, not only is it delicious, but it ties in the summer grilling vibe.

Spiked Strawberry Lemonade
There is no doubt that you need the perfect summer signature cocktail to complete your summer menu!  Lemonade is an obvious choice, and you really can’t go wrong with a spiked strawberry lemonade. Below is the recipe for the delicious summer cocktail, you may even find that it tastes like everyone’s favorite pink Starburst, YUM!

Here is what you will need:
1¼ oz Spiced Rum
½ oz Simple Syrup (or one stevia packet if you want to reduce sugars)
1 Sliced Strawberry
1 Slice of Lemon
5 oz of Fresh Lemonade
Club Soda (optional)

  1. Muddle the strawberry, lemon, and simple syrup
  2. Add the spiced rum, lemonade and ice then shake
  3. Serve in a highball glass, top off with club soda (optional) and garnish with a lemon peel

Bonus Tip: If you want to go the self-serve route and make a big batch for your decorative drink dispensers, I recommend getting strawberry puree instead of using fresh berries to avoid blocking up the spouts.

So there you have it, three must-haves for your Summer Soiree.  Summer is a great time to host your celebrations whether it be your engagement party, bridal shower, or even the big day itself!  There are so many ways to have fun during the sunny months and the option to spend any or even all of your event outdoors is always great.  Take advantage of the sunshine and be sure to add the sweet and refreshing flavors that come with it into your event as well.  Happy wedding planning!

3 Items That Will Transform Your Wedding Menu Into A Winter Wonderland

It’s the most wonderful time of the year, and I don’t just mean the holidays. If you are planning a winter wonderland wedding and need some inspiration, look no further! Here are some delicious ideas to help make your winter wedding memorable.

1. Cocktail Hour – Soup Shooters
What better way to help guests warm up? Soup shooters are a delicious and fun way to get the party started!  The best part about them is how many options you have, just choose your favorite soups. I recommend something smoother and/or creamy like tomato or lobster bisque. Depending on the size of the shooter, it may not be ideal for something chunkier such as chicken noodle.  Consider serving a complimentary second bite, such as lobster bisque shooters and crab cakes, or topping the shooter off with a small bite, like a mini grilled cheese. Guests won’t be able to get enough of them!

2. Dessert – Hot Cocoa Bar
Nothing says winter more than hot cocoa! This is a fun twist on the traditional coffee bar, and it is an easy switch.  I recommend having the hot cocoa in a large coffee/hot water urn, this is much more beneficial than providing just the hot water with individual cocoa packets to your guests.  Not only will the already prepared cocoa stay hot and fresh in the urn, it will also be less of a mess than your guests mixing it themselves and not to mention, less expensive than those individual packets!  Provide delicious sweets such as marshmallows, peppermint sticks, whipped cream, and chocolate syrup for guests to garnish their drinks to their liking. This bar works perfectly with cake or by itself for the non-cake lovers too!

3. Bar – Burr Royale
A wintery take on the traditional Kir Royale, your guests won’t be able to get enough of this delicious drink!  Start by sugaring the rim of a champagne flute with blue sugar crystals. Pour ¼oz of blue curacao into a champagne flute, followed by 3oz of champagne. Garnish with a lemon peel and raspberry, or any other fruit that may go better with your color scheme, and serve. Depending on the brand of champagne, you may find the drink can turn out slightly green, so it’s never a bad idea to supply your bartenders with some blue food coloring just in case!

So there you have it, 3 tasty ideas to enhance your winter wedding.  These ideas are all simple and delicious, but most importantly, they won’t break your budget!  Wedding planning is all about being creative and incorporating the things you love into your special day so don’t be scared to stray away from the traditional hors d’oeuvres or desserts.  Your guests are sure to love your original selection of winter treats and stations.  Happy wedding planning!

Three Simple Ways to Cut Your Wedding Costs

It sounds easy enough, but the further along you get in wedding planning, the tougher this concept can seem!  Rest assured, there are some quick and easy ways to cut costs, and don’t worry, none of them involve cutting back on the bar package or dress budget!

  1. Friday or Sunday Weddings
    Before you write this one off, put yourself in your guests’ shoes. Would you miss your friend’s wedding simply because it was on a Friday?  Of course not!  You may leave work a little early to give yourself time to get ready and get through the traffic, but it is all worth seeing your friend’s special day. Your guests will feel the same way!

    Often times, venues offer a reduced rental rate for a Friday or Sunday wedding because they are not as much in demand as a Saturday date.  They may also lift any food or beverage minimum they apply to a Saturday event, which helps reduce your costs even more.  When you tour venues, ask them for their Friday and Sunday rates. You could be pleasantly surprised, and if your guests value you as much as you value them, they will make time for you any day of the week.

  1. Buffet Dinner
    Again, put yourself in your guests’ shoes. Would you be traumatized if your friend’s Sunday wedding had a buffet dinner?  Probably not.  The second you smell the delicious food, all you will care about is making room for seconds!

    With most catering companies buffets are self-serve, which greatly reduces your staffing costs.  When you first start to research and look over menus, you may see the food is a couple dollars more per person than the plated option, which could steer you away, but you have to consider the OVERALL catering cost that comes with plated versus buffet. Less staff on site means a smaller percentage of your budget is being pulled toward labor. Even if you think you are set on plated or action stations, always ask for a buffet quote to compare. You never know – it could end up being the perfect fit!

  1. Cut the Guest List
    This one is always tough, but it can be done!  There are two approaches to cutting the guest list, some find one way works better than the other, while others use both rules.  It’s really up to you and your other half to decide what the two of you feel most comfortable with. There will always be pressure from family and friends on this topic, and when that happens, kindly remind them that their input matters, however, the budget will always win!

    Rule #1: We both have met you
    It’s simple, have both of you met this person?  By ‘met’ I mean, longer than those 10 seconds at that one barbecue 2 years ago, it needs to be a significant person in your lives together.  There’s no harm in mentioning work friends, old college roommates, etc. that may have played a big role in a chapter of your life before you met the person you are about to marry, however, they need to be placed on the ‘maybe’ list until your guest list is more developed.  Include all of those close to you that know BOTH of you first, and then add in the maybe’s after that.  It’s all about compromise.

    Rule #2: Have we seen you in the past year?
    This is for your own interpretation. Depending on where your families live, this rule may bend a little, because of course, you want to include your grandparents who live 2,000 miles away!  This is a general rule of thumb and up to you to enforce as you see fit.  Just as in Rule #1, there may be people who are important to you that you just don’t see as often as you used to, and it’s okay to add them to the maybe list!  But if you want to cut your costs down, you have to start with the essential guests and add from there.

Wedding planning is hard, and budget tends to be the most difficult thing about it.  Making the final decisions on all aspects of your big day is tough and some require more thought than others.  It is important to step back and look at the big picture when it comes to making the tough decisions.  Is your day really going to be ruined if you trim the guest list a little or make a tiny menu change?  Stay positive and remember, there are always ways to cut costs, even if your budget is small, you can still pull off the wedding of your dreams.  Happy wedding planning!

3 Tips to Simplify Your Wedding Catering Plans

After you book your caterer, you should feel a big weight come off of your shoulders, you have checked one huge box off your to-do list!  While you should feel better about locking in such a crucial component to your wedding, the work really isn’t over quite yet.  As your wedding approaches, you will need to confirm the final guest count, menu, rentals, and event hours with your caterer. Sounds easy enough, but as you start to work on the final details, you will find there to be much more involved than you expected!  Here are a few ways to ease your stress and simplify your wedding catering plans.

1. Buffet Menu
Not only can a buffet be a little more budget friendly, it is also less stress for you. With a buffet menu, all you need is a final headcount. Unless you have opted for children’s meals for the little ones who may not eat the regular buffet, everyone will be enjoying the same thing, which means you don’t have to worry about anything more than gathering the final number of mouths to feed! This also allows a more relaxed seating arrangement if you are not too keen on assigned seating.  Just be sure to allow extra time and extra seats, as people may take longer to pick a seat and you could end up with a lot of tables with one open seat, which would force the last bundle of guests to separate from their date/party.

2. Plated with One Entrée Choice
If you hate the idea of your guests standing in a buffet line, plated is still an option! Instead of offering two different entrée choices, offer just one. This eliminates you having to mark all the escort cards with meal choices.  I still recommend including the ‘vegetarian’ box on your RSVP cards in order to make sure your non-meat loving guests are taken care of.  It’s a lot less sticker placing on escort cards too since vegetarians meals tend to be less commonly requested than the main entrée.

3. Online RSVP
Technology has come very far in every aspect of the sense, including weddings! Popular wedding sites, such as The Knot, offer free wedding websites that include guest lists and the ability to RSVP.  Instead of sending RSVP cards with your invites, just include a little note on an insert, or even the invite itself, that directs your guests to your wedding website to RSVP. The wonderful thing about the online RSVPS is you also have the ability to limit the number of guests so you don’t get any unexpected plus ones. The site calculates the number of yes’s and no’s for you, as well as entrees if you offer more than one option, which saves you some time.

Wedding planning is very time-consuming so why not simplify it wherever you can.  Your guests will be happy to celebrate your special day with you no matter what menu options they are given, so don’t think you need to try and please everyone with their favorite foods.  In the end, this day is all about you and your loved one so focus on making choices that fit your budget and you are both happy with.  I hope these tips have been helpful in saving you some time and stress.  Happy wedding planning!

 

Autumn Wedding Inspiration

Fall is a gorgeous time of year for weddings, there seems to be a romantic charge to the air as the weather begins to cool. One of mine, and many others, favorite things about fall is the seasonal harvest and by that I mean, the food!  This time of year brings us so many mouthwatering food options so why not use them to our wedding planning advantage?!  If you are looking to celebrate the season at your wedding, below is some fall foodie inspiration for all stages of the evening!

  • Hors D’oeuvres:
    Whether you are opting for passed hors d’oeuvres or plated displays, there are tons of delicious and fun fall inspired options!  For passed hors d’oeuvres think baked mac & cheese bites, deviled eggs, sliders, bourbon glazed meatballs, bleu cheese mousse stuffed figs, and bacon wrapped dates.  For appetizer displays, seasonal fruit is always a favorite, the display is not only delicious but will add a great pop of color. There are also endless rustic bread options that can include a wide array of apple butters, jams and honey.
  • Cocktails:
    Don’t forget the fall drinks for cocktail hour!  Anything with spice, maple or apple will put a delicious autumn twist on an ordinary cocktail.  For example, apple sangria, maple bourbon cocktails, hot buttered rum or anything with cinnamon.
  • Stations:
    Stations have become very popular this past year and there is plenty of reason for it. If you are looking for a mix and mingle or cozy and less formal atmosphere, this is a great way to mix it up! Some unique and seasonal stations include a chili bar, caramel apple station, or soup bar.
  • Dessert:
    Passing mini desserts can be a fun way to show off sweet fall flavors and provide an original end to the evening. It doesn’t get much cuter than passed mini caramel apples or mini pumpkin pies.  Other fall dessert displays include donuts and apple cider, brown sugar cupcakes, chocolate bourbon cupcakes, cinnamon rolls, rustic pies and mini pumpkin cheesecakes.  Keep in mind, you could also easily turn any of these dessert ideas into your favors instead!

These are just a few ideas to turn up the theme of your wedding and match your food to the season. While a lot of weddings concentrate on the décor for their theme, sometimes the food ideas can be what is most memorable and talked about for years to come.  Happy wedding planning!

Must-Have Flavors to Include in Your Fall Wedding Menu

Fall is finally here and with it comes a ton of tasty things many of us wait all year to enjoy! Here are some easy and delicious ways to incorporate a touch of autumn into your wedding day dishes.

Salad Flavors: Cranberry & Pumpkin Seeds
Nothing says fall more than cranberry and pumpkin! These items are the perfect addition to hearty greens like kale and spinach. Take a classic spinach and almond salad and add some fresh cranberries for a fall accent, or take it a step further and try our favorite Autumn Kale Salad!  For this delicious salad favorite, take fresh kale tossed in olive oil and lemon juice then top with shredded carrots and cucumber. For the finish, drizzle a semi-sweet dressing, such as champagne vinaigrette, and top it off with dried cranberries and roasted pumpkin seeds to add just the right amount of fall flair!

Entrée Flavors: Fig & Honey
Throwing in the sweetness of fig and honey will instantly transform your meal into a fall favorite! We love fig and honey glazed chicken accompanied by a quinoa and squash side. If you are looking for something a little less traditional, this dish can easily be converted into sliders which pair great with sweet potato fries.  Whether you choose a plated or buffet style reception, you can easily work these fall flavors into your menu and your guests will love them!

Dessert Flavors: Cinnamon &  Nutmeg
Whether you are looking for a second dessert option or something in lieu of cake entirely, choose something with cinnamon and nutmeg. These spices are the go-to addition to any autumn sweets recipe. A dessert we can’t stop dreaming about is Gingerbread S’mores! Simply substitute gingerbread cookies for the graham cracker, then get the marshmallows and chocolate ready! Since this involves high temperatures, your caterer will typically have an attendant at the station to assist guests, but it is well worth it, guests of all ages will be going crazy over this delicious dessert!

It is no secret that the fall season and weddings go hand-in-hand.  Not only is autumn the perfect wedding season but it is also amazing for planning a menu, the most delicious flavors and treats are in full swing during the fall months so be sure to take advantage of them.  Happy wedding planning!

Fun and Clever Ways to Keep Your Wedding Buffet Moving

If you are considering having a buffet style dinner service at your reception, one of the concerns you may have is how to manage your guests to ensure there won’t be a long line of hungry people!  There are a few ways to handle this task while keeping things interesting and a bit more interactive for your guests rather than just calling them up by a table number. Here are some fun ways to keep your buffet running smoothly and get your guests fed in a timely manner.

1. Play Your Favorite Tunes
On each table, instead of a number, put one of your favorite tunes. Have the DJ announce to the guests to listen for the song on their table to be played and when they hear it to “dance” over to the buffet line. This keeps your guests engaged, plus who doesn’t like music while they wait.

2. Centerpiece Specifics 
Instead of having the same floral centerpiece at each table, try mixing it up by featuring a different flower at each table. Have your DJ call out the names of the different flowers and whichever table has those on it gets to go. If you go this route, remember to keep it limited to flowers that most people will recognize; some good ones would be: roses, daisies, carnations, sunflowers, lilies, and tulips.  If you really doubt your guest’s ability to recognize flowers, you could always go by color, maybe different colored roses, or whichever flower is your favorite, on each table.
Keep in mind, you can make this idea work with any type of centerpieces you choose to have, straying away from the traditional florals is never a bad thing either!

3. Sing For Your Supper
Have your DJ pick a secret song with “Love” in the title then go from table to table and ask your guests to sing a few bars of a song that they think it might be. Whichever table has the guest that guesses the correct song gets to hit the buffet line first!

4. Relationship Trivia
This idea has a similar set-up to the previous but this time, instead of singing, the DJ will ask a question about you and your significant other. The first person to get the question correct earns their table the right to head to the buffet!

These are just a few ideas that will keep your guests engaged and entertained. Don’t be afraid to think outside of the box and have fun with it.  Make your wedding so much fun that your guests will even enjoy waiting for their food (now that’s impressive).  Happy wedding planning!

Creative and Imaginative Wedding Centerpiece Ideas

When you start tossing around decorating ideas for your big day, you will come to find that centerpieces are a must for your reception. Even if you are not into over-the-top décor, centerpieces are almost required for added ambiance on your tables. The most common, and often stunning, centerpiece is the classic floral arrangement. Today, however, I would like to offer up some alternative ideas that I have seen in the past in case flowers aren’t your thing or you are looking for a unique and creative replacement for your tabletop!

  • Edible Centerpieces – This one is my new favorite trend. It offers not only an inviting and original look for the table, but also an hors d’oeuvres option for your guests. This could be something like an antipasto platter, which if done correctly by a great caterer, can be both artistic and a great pre-dinner snack. Another option is fresh sliced fruit to provide great color for the table as well as an appealing spring and summer treat. Desserts can also be created as centerpieces, think a cupcake tower for a neat display done in your wedding colors.  Also, a great rustic or holiday tabletop idea can be cookie jars, pies or tarts.
  • Potted Herbs– This option is great for the spring and summer months when you and your guests are feeling the fresh summer vibe. This centerpiece idea comes off very sweet and shabby chic or rustic. Not to mention, this is a budget friendly option as well. These can be in pots, rustic jars, crates, the list goes on. Often they give off a pleasant aroma and you can even opt for herbs that compliment the dinner if you really want to take things to the next level.
  • Vintage Lanterns and Candles– Lanterns are a great base to work with. You can fill them up with candles from large to small, flowers, or succulents. These can save you on flowers and aren’t too difficult to play with if making your own DIY centerpieces. Floating candles or twinkle lights also give off the same cozy atmosphere.
  • Special Touches– Don’t forget you can also jazz up your table with all kinds of odds and ends. Think branches, pinecones, pumpkins, cinnamon sticks, cranberries, feathers and baby’s breath.

So while floral centerpieces are always timeless, there are also chic ways to change it up. The above are just a few ideas to get your creative mind thinking of ways to make your day even more distinguishable and memorable for you by adding your own touch and style.  Happy wedding planning!