Wyoming Weddings Guide for 2014 | Page 46

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: Blushing Crow Photo: BHP M e n u T y pe : _________________________________________ (Served by course, buffet, etc.) Photo: Ludwig Photo: Blushing Crow 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 proceeding 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:_ ____________ _ 45 Use this space above to sketch your cake design.