The Venue and & Catering are typically the 2 largest expenses when budgeting an event, particularly a wedding.
When planning a menu for a wedding, people like to make it personal. I think it is important to have preset menu ideas for guests but to leave some room for personal touch. For example, a couple might really want to do a traditional meal of salad and entree but make it personal by doing a specialized grazing board during cocktail hour and a s’mores bar for dessert.
Embracing cultural cuisines/traditions. It will be great having Rosetta as our caterer because it already lays the ground to explore international cuisines. Food can tell a story, like how the couple met or where they’re from.
When building our menu it is important to keep ingredients seasonal and local. How can we do this when we are booking out weddings a year in advance? Offer “seasonal selections” and set up tastings with the couples’ a couple months prior to their wedding date.
Menus
What dictates the price?
Service style Family style (large dishes & sides passed per table) Plated – should be executed upstairs Buffet – could work well for prepping downstairs, panning, and bringing them up to the second or third floor.
Guest count ($/head)
Catering typically includes -Cocktail hour apps (passed and/or stationed(grazing tables) –2-6 different apps typically -Salad/Bread Service -Main Cours -2 Protein options & side -Vegetarian/Vegan alternative & side -Dessert (or cake from outside caterer) –Rosetta will probably never have the bandwidth for wedding style cakes —We can offer cupcakes, donuts and smaller desserts etc. -One small cake for the bride and groom to cut is a possibility, but the product will probably be better from somebody more specialized. -Kids meal options
“Globally inspired menu” for Gala – February 4 -5-6 apps -2 stations -1 dessert
Review caterer reviews for food notes – guests enjoyed, menu selections, timing, food quality, presentation,
Pricing
Pricing for catering is typically priced per head per item/plate.
What are other caterers charging? Average $100/per person
Tastings
Tastings are offered for couple’s to narrow down their selections. Caterers typically charge for tastings.
Waiting to offer tastings until we have the program developed more.
To earn the business we can send the couple to Rosetta with a gift card to give them an idea of the quality. (Maybe $100)
Details clients look for:
Affordable pricing (let’s not compete on price with our brand and market position.
Presentation style
Taste
Seasonality
Food preferences:
Likes/dislikes
Cuisine styles
Certain dishes special to the couple
Allergies/dietary restrictions
Sustainability
As we are all aware, there is typically a lot of waste in the food industry? How can we limit as much waste as possible throughout our catering operation.
Service
Prep/cooking on the 1st floor. Plating on 3rd floor?
Prep/Catering Team
Favorite Styles
Plated salad with family style
Buffet- chafing dishes aren’t “beautiful”, what can we do differently, smaller portions that are replenished more frequently, get creative with serving vessels (lodge/le creuset pans), lots of height and props (whole fruits & veg, cheese wheels, florals, etc)
Logistically family style would be the easiest to execute.
Family style would reflect the community value of Rosetta (I have a different opinion, the brand value is craft. How do we create the best possible meal that everyone will remember for the rest of their life. The ideal brand presentation would be formal, seated, coursed extremely well executed food, I’m strongly against family style buffet meals for weddings, most buffet style meals look sloppy and don’t taste great because the food sits out. The five buffet weddings I’ve been to felt low to mid quality. We should compete in this market on quality and not price.)