THE ULTIMATE WEDDING CATERING GUIDE FROM ECEP MEMBERS

Planning a wedding menu is not just about tradition—it’s about creating an experience that reflects the couple’s journey and delights their guests. From plated dinners to action stations and creative dessert bars, we gathered insights from four top catering professionals, all members of ECEP -- Lisa Ware of Catering by Michaels in Illinois, Alex Sutherland of Vestals Catering in Texas, and Laurie Schell

of Bingemans Catering in Canada and Bridget Bitza from Butler's Pantry in Missouri.

Here is the ultimate wedding catering guide!

A plated wedding dinner by Vestals Catering

Plated vs. Buffet: Which is More Cost-Effective?

The question of whether plated meals or buffets are more cost-effective depends on several factors, including staffing, portion control, and equipment needs.

Lisa Ware of Catering by Michaels emphasizes that plated service is often the most cost-effective option. “Since each guest receives a pre-portioned meal, there is less food waste and fewer additional costs for extra plates and linens,” she says.

Alex Sutherland, Vestals Catering, offers a different perspective, noting that buffets require fewer staff members. “Compared to plated service, which demands a larger team to serve meals quickly and efficiently,” she says.

Laurie Schell from Bingemans agrees that buffets can be a great way to provide variety. “However, she notes, “food stations with too many customizable options may require more strategic planning to keep service efficient.”

Bridget Bitza from Butler’s Pantry highlights that labor costs have become a significant component of the overall bill. While caterers are proud to offer competitive wages, a plated dinner tends to be more expensive due to the additional staff required to ensure a seamless dining experience, whereas a buffet typically requires fewer team members to manage.

Interactive Dining! A Tomahawk station by Cru Catering at the Third Annual ECEP Symposium, Charleston 2024

Food Stations: Interactive Dining with No Guest Limits

Food stations—such as taco bars, pasta stations, or sushi setups—offer a lively and interactive experience for wedding guests.

Ware loves action stations because they allow couples to tell their culinary love story. While they require more staff and space, they can accommodate large guest counts when properly scaled.

Sutherland highlights that stations work especially well for events with 300+ guests. If the guest list is extensive, doubling up on stations ensures smooth service and prevents long wait times.

Schell advises that slow-service stations, such as carving or custom pasta bars, may require multiple setups to maintain efficiency but can elevate the guest experience.

Bitza notes that stations create a fun and less formal environment for guests. However, highly interactive stations with attendants (such as pasta-to-order or oyster shucking) may limit the number of guests who can partake at any given time.

Asian Tuna Tartare, a simple, well-executed bite offered from Vestals Catering

Appetizers: Balancing Budget with High-End Options

The right mix of appetizers can create an unforgettable pre-dinner experience without breaking the budget.

Ware recommends a mix of 5-7 appetizers, balancing higher-end options (like sushi) with cost-effective choices (like vegetarian canapés). She also notes that charcuterie and oysters work better as grazing stations rather than passed appetizers.

Sutherland believes that simple, well-executed bites—like their best-selling bacon-wrapped apricots—resonate best with guests. To manage costs, he suggests pairing expensive appetizers with lower-cost crowd-pleasers.

Schell suggests offering a signature high-end appetizer like oysters or sushi, while filling out the menu with affordable but delicious options such as stuffed mushrooms or arancini.

Bitza emphasizes visually interesting appetizers with great flavor combinations. "A strategic way to afford premium options like sushi or oysters," she suggest, "is to shift some of the dessert budget." Desserts often go largely untouched at events, she notes.

Global and Indigenous offerings from Bingemans Catering

Global Flavors: Bringing Eastern Cuisine to Western Weddings

Cultural and fusion cuisine is an exciting way to personalize a wedding menu.

Ware champions integrating international flavors, from bao buns to a Shanghai beef tenderloin entrée with lemongrass and five spice.

Sutherland takes a Texas twist, featuring fusion dishes like brisket fried rice and beet hummus crudité bites.

Schell recommends interactive experiences like a ramen station or an Asian-inspired signature cocktail, such as a Thai basil mojito.

Bitza is excited about the trend of incorporating Eastern flavors into Western weddings. "Dishes like marinated meats and noodles present approachable yet unique flavors that surprise and delight guests," she says.

Photo: Cooked Goose Catering

Grilling: An Outdoor Experience with a Regional Twist

For outdoor or rustic weddings, live grilling and smoked meats add a dramatic culinary element.

Lisa Ware points out that grilling works best in climates with consistent weather and at venues that allow open-flame cooking. While it’s a dream setup, it often requires a backup plan.

Alex Sutherland embraces Texas-style ranch weddings with live grilling and high-quality oak-smoked meats, emphasizing the sensory appeal of guests arriving to the aroma of a sizzling grill.

Laurie Schell highlights Brazilian Churrasco as a unique and interactive option, offering guests a dynamic dining experience.

Bitza says that Butler's Pantry has introduced grilling on-site during cocktail hour, allowing guests to see, hear, and smell the food as it cooks—enhancing their overall experience.

Catering by Michaels offered adventurous guests a mousse station. Like a caviar bump, they received a bump of mousse on the back of their hand which they could finish off with any number of accoutrements.

Dessert Trends: Beyond the Wedding Cake

The traditional wedding cake is no longer the only dessert star at the reception.

Lisa Ware believes that wedding cakes should be symbolic rather than the main dessert. She loves when couples opt for interactive dessert stations, such as made-to-order choco-tacos or flambeed donuts.

Alex Sutherland recommends Vestals Catering’s famous itty-bitty ginger molasses cookies, which pair well with espresso martinis and coffee. For an interactive touch, he suggests a bananas foster station.

Laurie Schell encourages a variety of mini desserts, from tartlets to panna cotta, along with interactive stations like an ice cream sundae bar or s’mores setup.

Bitza notes that more couples are personalizing dessert stations to reflect their tastes. Whether it’s an ice cream tasting station or a DIY cannoli bar (or cart!), this is a great way to add fun and personality to the reception.

Final Takeaways: A Personalized Approach to Wedding Catering

All three experts agree: The most important factor in wedding catering today is personalization.

“Food should reflect the couple’s tastes and story,” Ware says. Her team weaves that narrative into the menu and signage.

The quality of ingredients is paramount, says Sutherland. She notes that freshly made, from-scratch dishes elevate the entire guest experience.

To create a personal experience Schell believes that variety, interactivity, and thoughtful execution make for a truly unforgettable meal.

Finally, Bitza emphasizes something all can agree on -- the value of engaging guests with dynamic food experiences that enhance the celebration is not to be underestimated.

By combining these expert insights, couples can create a dining experience that is delicious, unique, and reflective of their personal style. Whether opting for plated elegance, vibrant food stations, or indulgent dessert experiences, today’s weddings are all about making food an integral part of the celebration. And who doesn't love that?