Catering
Use this page to organize your catering plan - everything from your menu type, to courses, and cakes!
Are table linens, plates and cutlery included? Is there a set-up and clean-up fee, or extra fees for off-site catering? Will you need to offer vegetarian or kosher options,
or consider food allergic guests? Be specific, and include the price per plate agreed upon. Keep this handy for the Big Day in case of questions!
Photo: Janelle Rose
Photo: BHP
M e n u T y pe : _________________________________________
(Served by course, buffet, etc.)
Photo: Janelle Rose
Photo: Treasures I Seek
W edding C ake
Bakery or Caterer: ___________________________
Price per person:____________________________________________
Number cake to serve: ________________________
Fees for table linens, plates, cutlery:_____________________________
Design: ___________________________________
Set-Up & Clean –Up Fees:____________________________________
_________________________________________
Additional Fees:____________________________________________
_________________________________________
Number of Guests Projected:________________________________
Vegetarian, Kosher, Food Allergy Restrictions?_____________________
Menu:___________________________________________________
(Note a theme here if applicable)
Hors d’oeuvre & Cocktail Hour preceding dinner?
Type of Cake: ______________________________
Groom’s Cake Design & Type: _________________
_________________________________________
Cost of Wedding & Groom’s Cakes: _____________
Cake Topper/Materials Provided by: _____________
Cake to arrive at reception location: _____________
Hors d’oeuvre selections:
________________________________________________________
________________________________________________________
Course & time served:___________ Selection:____________________
Course & time served:___________ Selection:____________________
Course & time served:___________ Selection:____________________
Course & time served:___________ Selection:____________________
Course & time served:___________ Selection:____________________
Notes: If you are serving a buffet-style meal, use the lines above to list your
menu. Do you have a variety of dishes that appeal to your guests?
Dinner Beverage Selection:__________________________________
Wine, coffee, tea, punch, water, etc. Include wine selection for dinner.
Toasting Beverage Selection:________________________________
Time Served:______________________________________________
Champagne is traditionally served for toasting. Will servers provide, or kept
on ice at guests’ tables? Will you serve a dessert wine, coffee or tea?
Open Bar or Cash Bar?_____________ Time bar opens:_____________
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Use this space above to sketch your cake design.