Tips For Hiring A Caterer For Your Wedding

Mary Cleaver is a pioneer of the sustainable food movement and her catering company, The Cleaver Company, has long been at the forefront of bringing local food and green methods to weddings and events. I interviewed Cleaver recently and was able to tap into her 30 years of experience as a caterer and champion for delicious food. We've worked together on weddings and I knew her easy-going candor would be perfect for helping couples beginning to think about working with a caterer.

SJ: What should couples think about when deciding what type of meal they would like to serve at their wedding?

MC: The meal should reflect the type of food the couple enjoys eating most, and it should reflect their values and personalities. For example, if they are vegetarian, they should feel comfortable serving a vegetarian meal. I often advise couples to think about what they would serve if they invited guests over for a home-cooked meal.

MC: Some couples have given their wedding a lot of thought, others need guidance and ideas. We're here to help either way! Some of the most important details are the guest count, location, the date (and season), type of meal (cocktail party, buffet, or plated dinner), and certainly, the budget. It's very important to know what a couple is comfortable spending before getting too far into the planning. Dietary restrictions as well as food preferences are also helpful to know early on. (Photo courtesy of Laurie Rhodes)

Often this is the first big event a couple plans and we're here to aid in the process — for example, if a couple doesn't yet have a location, we'll start by talking about venue options. The venue is actually quite important as it determines the style and aesthetic of the event, and can affect the budget and menu as well — a venue with a full kitchen will require less rental equipment than a bare space, for example.

SJ: What are the key things to keep in mind to develop a successful working relationship with your caterer?

MC: Like any relationship, this one requires trust, mutual respect, and good communication! It's important for us to understand the whole picture and to be informed of new developments as they occur.

MC: Before we start designing the menu, we have a comprehensive conversation with the couple, either by phone or in person. I usually ask about their backgrounds, where they grew up, any family food traditions, or favorite foods. Often people have thought about their wedding (even if they don't realize it!) and I try to draw that out. We also talk about dietary restrictions and other needs or ideas. Once we start getting into menu specifics, I may suggest menu items that are more appropriate to the seasons and to our sourcing. (Photo courtesy of Mel Barlow)

MC: First, go by the season. If the event is in June in New York City, that means local asparagus; in July, strawberries and the first stone fruits; in August, it's tomatoes. We're lucky to work with producers from southern New Jersey all the way to northern Vermont, which extends the growing season for fruits and vegetables quite a bit. We also have wonderful New York State wines and local beers that we serve on tap at weddings, to eliminate bottles. We also filter and produce our own sparkling water using New York City tap water, which has eliminated the need for bottled water. (Photo courtesy of Laurie Rhodes)

MC: Just as you would for a dinner party at home, simplifying the menu by offering one entrée protein and a vegetarian option is a good way to start saving. Multiple choices for the main course increase the cost.

Another good way to save is to consider a cocktail party or a cocktail buffet with partial seating.  Choosing foods that are in season is also cost effective. A partial bar with wine, beer, and a specialty cocktail is less expensive than a full bar, as well.

In regards to spending, don't skimp on staff. It may seem like a good idea, but the flow of the event will suffer. Catering is, in many ways, performance art — so much planning goes into a wedding, and you want the event to go smoothly on the big day. Professional staff play a large and important part in making that happen — and making it look effortless! (Photos courtesy of Mel Barlow)