The following article was written by Jaime Gilliam, Venue & Catering Manager for Revolution Mill Events, and was originally published in Triad Weddings in August 2018.

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Your wedding dinner is a celebration of the first meal shared as newlyweds and an expression of appreciation for your guests. Because of it’s significance and the variety of catering options available, you may find it challenging to decide what to serve for your reception.

Instead of worrying about the particular dishes to be served, begin with thinking about the style of meal you want. This decision will impact the structure of the reception and likely the food you choose, so it’s a great place to start. 

Let’s take a closer look at three key serving styles for wedding reception food: plated, buffet or hors d’oeuvres stations. 

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PLATED

TIP: Ask guests to initial their entrée selection on the RSVP card so you’ll know which entrée to indicate on their place card.

Guests are seated then served all courses by the catering staff. It’s common to offer salad, entrée and dessert (wedding cake or other) courses, but for more formal occasions you could consider additional courses along with wine pairing.

Plated meals are a good option for both intimate and formal gatherings. To provide more variety, you can offer several entrée options on your RSVP card or a dual entrée plate. 

A variation on the plated meal is family style, where platters of food are brought to the table and passed around by the guests. 

Considerations:

• Higher level of guest service
• Every guest will be able to eat at about the same time
• Reduced chance of spilled plates
• Guests can focus on conversations 
• Control over portion size so the food cost may be lower
• Some guests may feel underfed or not like the limited choices
• Tracking guest menu selections is necessary if offering multiple entrée options
• Takes longer for dinner service
• Generally the most expensive option due to the number of staff required for efficient service

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BUFFET

TIP: Talk to your caterer about their preferred plan for dismissing tables to help keep a smooth guest flow. They will work with your coordinator or DJ to efficiently move guests and prevent a long line.

A buffet is set in one central area and will display your food selections for guests to self-serve. There are many variations from casual BBQ to semi-formal. In the Triad, we have seen buffets as the traditional preference over the years.  

Considerations:

• Guests may select what they want to eat
• More menu item choices
• Guests can mingle in line
• No need for RSVP meal cards
• The most practical and cost effective way to serve a large crowd
• Fewer servers needed so you will save on staff costs
• No control over portions, however you could request buffet servers
• Guests must wait in line for their dinner
• Less elegant than plated table service
• Depending on guest count, some guests may finish eating before others have gone through the line
• Increased chance of spilled plates
• The food cost may be higher because a portion of each item will be provided for every guest

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HORS D’OEUVRES STATIONS

TIP: When selecting your stations, make sure your menu contains at least one protein, starch and vegetable to comprise a typical meal. Choose heartier items to fulfill guests during the dinner hour.

This style of service provides small plates of a variety of hors d’oeuvres spread out into multiple stations. Your guests will remember the fun interactive displays (think -  mashed potato bar, salad station or mac and cheese bar) and chefs cooking on site (think -  gourmet grilled cheese with soup shooters, carving station, fired ahi tuna or pulled pork tacos). 

Considerations:

• Trendy
• Exciting and entertaining for guests
• Promotes guest interaction and movement
• Can offer a large variety of menu items and flavors
• Don’t need to provide seating for all guests since this is cocktail party style
• With multiple stations, there will be less time waiting in line
• The cocktail party style may be too informal for some
• Depending on menu selections, it may not be as filling as dinner
• Multiple stations will take up more space than 1 buffet
• More expensive than a dinner buffet and may require more staff (i.e. station chefs)

If you are still struggling to figure out which service style would be best for your wedding reception, reflect on your vision for the big day. Your catering selections are the perfect place to express your unique personality. Consider the best option for your number of guests, those in attendance and your budget.  It’s an honor to create a memorable reception where you get to share a meal with all the people in your life that matter most!

The following article was written by Jaime Gilliam, Venue & Catering Manager for Revolution Mill Events, and was originally published in Triad Weddings in January 2018.

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Selecting your wedding venue is one of the first major decisions you’ll make as an engaged couple. Your venue sets the tone for the rest of your plans and will likely comprise much of your wedding budget.  Consider the following tips to help you confidently make your decision and reduce planning stress! 

KNOW YOUR NUMBERS

Know your approximate guest count, wedding date options and approximate budget before starting the search. 

ENVISION YOUR DAY

Your venue lays the foundation of telling your unique love story on your wedding day. Chat with your fiancé and other decision makers about the style and aesthetic you have in mind. Are there any essential features the space must have? 

RESEARCH AND TOUR

Use online resources and Triad Weddings to find local wedding venues. You should be able to narrow down options by the framework you set in the previous tips.  Each venue has its own character and charm, and a site visit will help you determine if it is the right fit for you. Save time and find out as much as you can about a venue before you go visit. Contact your top picks in advance to set up a personal tour. Document the details by taking notes and snapping photos to help you make comparisons.

ASK QUESTIONS

Gather as much information as possible! 

• How long is the venue rental?
• What amenities are included, such as tables, chairs and linens? 
• Are outside vendors permitted?
• Are there any décor or grand exit restrictions? 
• Are there enough parking spaces and restrooms to accommodate the guest count? 
• What is the rain plan?
• Does the venue itself photograph well and provide pretty portrait spots? 
• What will the overall guest experience be like?

 

CONSIDER CATERING

Since catering goes hand in hand with your venue, it’s important to consider options during the early planning stages. There are several benefits to choosing a venue with an exclusive caterer. The venue and catering team will work together seamlessly. You’ll typically have one point of contact to coordinate the venue, catering and rental details which makes things easier for you. However, if there is a certain caterer you’d like to work with or you have a specific vision in mind (like food trucks), you’ll want to look for a venue that allows outside vendors. 

COMPARE APPLES TO APPLES

The frustrating thing about the wedding venue search is that you’re usually comparing apples to oranges. All venues include distinctive services and packages, so as you research, try to organize the information in a way that’s easy for you to understand and compare. 

TRUST YOUR INSTINCT

As true with most decisions, if something feels right (or on the other hand, doesn't feel quite right) you should trust your instinct! Look at the big picture - while you may not like every single thing about the venue, if the pros outweigh the cons it’s likely a good fit for you.  Make sure you feel comfortable with the staff, as they are going to be the ones to ensure your day runs smoothly. Be sure to check out online reviews!  

BOOK IT

Request a contract and take the time to read it thoroughly. Confirm your agreement of date, times and details to be provided by the venue are in writing. Be sure to understand all the terms, fees, restrictions and cancellation policy. Now it’s time to sign the contract and pay your deposit to officially lock in your date! 

Congratulations, you can check this important step off your planning checklist!  Your remaining details will start falling into place now that you’ve made this big decision. 

Photo courtesy of Aura Marzouk Photography

With over 12 years of event management experience and impeccable attention to detail, Jaime has a talent for producing memorable occasions. She joined Pepper Moon Catering in 2015 to lead the Revolution Mill Events team along with managing sales and operations. From floor plans to flatware, Jaime works diligently to ensure every event is a wonderful client and guest experience. 

She is a graduate of Elon University in Business Administration and holds certificates from Cornell in Hospitality Management and the University of Georgia in Conference & Meeting Management.

Jaime says, “I have always been drawn to the hospitality industry and delight in taking a concept from start to finish. With each new event comes the opportunity to build long lasting relationships."

To get to know her a little better, we've asked her about a few of her favorite things. See her answers here:

• How did you get interested in event planning?
  Hospitality and event planning is in my DNA! When I was growing up my parents hosted many social celebrations and business functions. I can remember helping with the details from sending out invitations, selecting menus, planning seating arrangements, setting tables, welcoming guests, to helping the catering staff. I wanted to be involved with everything behind the scenes. Confession: I used to save up my allowance to buy all the bridal magazines!
   
•  What skills do you think are necessary for being an event planner?
  I think it's vital to be service oriented and very organized, while loving the details and having strong leadership skills. You have to know how to gracefully handle different situations and personalities under pressure.
   
• Favorite thing about your job: Every day is a new day! I love being able to work with a wide variety of event types and clients, which keeps things fresh. 
   
• What was your wedding color scheme? 
  We were married in 2006 and had a light pink and green color scheme. 
   
• Favorite feature of The Colonnade
  The windows and natural light they provide. 
   

• Favorite feature of Color Works Meeting Space? 
  Because Color Works is located in the middle of campus, I like that you get to experience the character of the Mill as you walk to the event space. 
   

• Favorite event planning tip?
  Remain flexible - things never go exactly as planned, but if you have a solid team of professional vendors you can rely on their experience to create a seamless event.
   
• Favorite menu planning tip?
  Stick with your theme. Consider your event theme when choosing, serving or displaying your food throughout the event. A beautiful outdoor wedding will best be remembered not only by the scenery, but also by the fresh and seasonal food and drink that accompanies it. 
   
• Favorite Pepper Moon Dish? 
  It's really hard to pick! But, probably the Short Rib Tart - it's the perfect blend of sweet and savory with a touch of tangy blue cheese.
   
• When you're not at work, where will we find you? 
  Usually at home enjoying the quiet of living in the country - cooking, exercising, reading, or gardening. The mountains are my favorite place to be!
   

Want to get in touch? Jaime can be reached via email at jaime@revmillevents.com or by phone at 336-362-6517. We look forward to seeing you at Revolution Mill Events!