Tips for Wedding food service providers
Preparing food for guests is daunting enough, preparing food for a large number of guests especially when gathered to celebrate at a wedding is manic. The euphoria of the day won’t allow the couple to pay much attention to guests going without food, which responsibility automatically passes to the wedding planner and the food service provider.
After the wedding menu there a few other important considerations around food for the wedding and these include:
1. The Guest list
A credible vendor should plan to provide food and drinks according to the guest list submitted by the couple. And should have a prior conversation and even a potential agreement with the couple that any numbers beyond the agreed list won’t be served.
But that may not be so Ugandan!
When a Ugandan plans a wedding for 30 guests, the food vendor should provide for 50 or even more. It’s not quite the norm that they will stick to the guest list. Where the list is 50 guests, the food coupons, cutlery, food and drinks should be prepared accordingly butt because it’s a Ugandan wedding it’s also prudent to plan to provide services for a little more numbers than provided for according to the guest list.
The only challenge is when the couple is unwilling to pay for extra guests; they are not willing to even discuss issue or even consider any evidence that there were more guests. That’s where the agreement we talked about earlier comes in handy.
The vendor should endeavor to provide the package agreed upon. Usually vendors will provide their services according to what a couple can afford. Wedding Packages will sometimes be classified as silver, gold or platinum according to what can be provided. The vendor should be able to explain clearly to a couple what a package entails and indicate why trimming the guest list or increasing the wedding budget could afford the couple higher quality services.
3. Picky Eaters
The vendor also needs to consider whether any of the guests have dietary restrictions. Some wedding guests could be gluten intolerant (is the body's inability to digest or break down the gluten protein found in wheat and certain other grains.), have religious restrictions on certain foods, or have specific diets such as vegan or raw.
To get a grasp on who can and cannot eat what, the couple or their wedding planner should include a section for food restrictions on the RSVP meal card. It then becomes easy to understand and plan the alternative meals your caterer will need to prepare. The caterer on the other end
We have had the saying that the muzungu (whiteman) has the watch while Africans have time. It ‘s not uncommon to schedule a meeting at 2:00pm only for the Ugandan to turn up two hours after the agreed time.
Part of the plan for food vendors is on the certainty for when the food should be served and is usually agreed upon with the couple. The wedding food vendor then musters their resources to keep the food warm up until the time but the wise vendor may need to plan for two extra hours beyond what was agreed.
Most programs are never on time, meaning, the service provider may need to devise ways of keeping the food warm, hiring day waiters etc. for longer. These could incur extra costs which may never be reimbursed by the couple. This takes us back to the agreement earlier discussed.
There you have it!
Join us next time as we tell you about how to manage risks as a wedding vendor.