Food Options--Initial Decision

AprilH81

I am trying to decide how much to push my venue for a food discount (or to include more for the same price) and need a second opinion.  

We have at least one vegetarian who will be attending and our venue has offered to fix a vegatarian plate (or any other dietary issues) for the same per person price as if they were eating at the buffet.  This gives me some piece of mind that I don't need to over think this too much but I tend to overthink anyway.

This will be a buffet lunch reception (in January) so let me know what you think.

-Fruit & Cheese Display during "cocktail hour"

-Breadsticks, rolls and butter

-Choice of Salad

-Two entrees (I will probably do one beef and one chicken)

-Two sides

I would like to add a potato soup (again, winter wedding) and the chef has agreed that this can be one of my sides OR and additional side at $2 per person.  I can mix up to three different veggies in one dish and count it as one side.  I would like to have a third side (mashed potatoes?  rice?) for those who may not want soup but I don't want to spend more money than I need to to feed our guests.

If you had a cup of coup, a salad, hunk of meat and some veggies would you be satisfied?  Should I add a starchy side?  There is also the option of penne with marinara & alfredo which I may add as an option for the kids.

alithebride

i'd prefer pasta as an option (as long as it is good pasta and marinara-at a buffet it's very very very difficult to keep the pasta and sauce right) over potato soup.

why not have one mixed veg, pasta and sauce (will there be a pasta station or just in a sterno?) and meat. what kind of meats are you having? i mean specifics-chicken breast boneless and/or skinless? how is the beef prepared?

alithebride

also unless the alfredo is made fresh (which is doubtful as it's a buffet) i'd choose another sauce.

AprilH81

alithebride said:

i'd prefer pasta as an option (as long as it is good pasta and marinara-at a buffet it's very very very difficult to keep the pasta and sauce right) over potato soup.

why not have one mixed veg, pasta and sauce (will there be a pasta station or just in a sterno?) and meat. what kind of meats are you having? i mean specifics-chicken breast boneless and/or skinless? how is the beef prepared?

We have many options on the entree, they have bone in and boneless chicken.  Carving station down to beef tips.  We haven't tried the food yet but most of the entrees are within 3 dollars of each other so not a huge cost difference.

My biggest question is whether I should pay an extra $2 per person for the third side.  With our guest list it would be less than $150 if we have 100% attendance, which is unlikely.  If I can get some other things included in the venue rental I would feel more comfortable splurging on the extra side.

The marinara & alfredo both come with the pasta, so I don't have to choose between the two.  It will be a buffet set up so who knows what the quality will be like.

NOLAbridealmost

I think your best bet would be

• 2 meat options (I'd probably go with a roasted turkey breast or roast beef carving station and a boneless chicken entrée of some kind) 
• Potato soup (I agree, that's filling and delicious for a winter wedding)
• Green winter veggie of some kind (Brussels sprouts?)
• And either another starchy side like potatoes au gratin or the pastas.  I personally think the pastas would provide a bit more variety alongside the potato soup and would be easily used as a vegetarian option in addition to the meats.

Good luck!

AprilH81

NOLAbridealmost said:

I think your best bet would be

• 2 meat options (I'd probably go with a roasted turkey breast or roast beef carving station and a boneless chicken entrée of some kind) 
• Potato soup (I agree, that's filling and delicious for a winter wedding)
• Green winter veggie of some kind (Brussels sprouts?)
• And either another starchy side like potatoes au gratin or the pastas.  I personally think the pastas would provide a bit more variety alongside the potato soup and would be easily used as a vegetarian option in addition to the meats.

Good luck!

That is my thought too, although we are leaning towards a red meat as our second option.

 

The good news is we have lots of time to work on the menu, I just wanted to get some initial feedback as to whether or not the extra $2 per person would be worth it to get the fourth side dish.  I'm thinking it wouldn't be worth it, but if fewer people RSVP I may go ahead.

JoanE2012

AprilH81 said:

alithebride said:

i'd prefer pasta as an option (as long as it is good pasta and marinara-at a buffet it's very very very difficult to keep the pasta and sauce right) over potato soup.

why not have one mixed veg, pasta and sauce (will there be a pasta station or just in a sterno?) and meat. what kind of meats are you having? i mean specifics-chicken breast boneless and/or skinless? how is the beef prepared?

We have many options on the entree, they have bone in and boneless chicken.  Carving station down to beef tips.  We haven't tried the food yet but most of the entrees are within 3 dollars of each other so not a huge cost difference.

My biggest question is whether I should pay an extra $2 per person for the third side.  With our guest list it would be less than $150 if we have 100% attendance, which is unlikely.  If I can get some other things included in the venue rental I would feel more comfortable splurging on the extra side.

The marinara & alfredo both come with the pasta, so I don't have to choose between the two.  It will be a buffet set up so who knows what the quality will be like.

If you can afford it, I'd pay for a third side.  Soup, veggie and another starch.  

Also, will you have a tasting?  I think that may help you decide if you prefer the 3rd side to be a pasta or a potato (au gratin, roasted, etc).

AprilH81

JoanE2012 said:

AprilH81 said:

alithebride said:

i'd prefer pasta as an option (as long as it is good pasta and marinara-at a buffet it's very very very difficult to keep the pasta and sauce right) over potato soup.

why not have one mixed veg, pasta and sauce (will there be a pasta station or just in a sterno?) and meat. what kind of meats are you having? i mean specifics-chicken breast boneless and/or skinless? how is the beef prepared?

We have many options on the entree, they have bone in and boneless chicken.  Carving station down to beef tips.  We haven't tried the food yet but most of the entrees are within 3 dollars of each other so not a huge cost difference.

My biggest question is whether I should pay an extra $2 per person for the third side.  With our guest list it would be less than $150 if we have 100% attendance, which is unlikely.  If I can get some other things included in the venue rental I would feel more comfortable splurging on the extra side.

The marinara & alfredo both come with the pasta, so I don't have to choose between the two.  It will be a buffet set up so who knows what the quality will be like.

If you can afford it, I'd pay for a third side.  Soup, veggie and another starch.  

Also, will you have a tasting?  I think that may help you decide if you prefer the 3rd side to be a pasta or a potato (au gratin, roasted, etc).

Yes, our tasting is next Saturday afternoon.  We can taste up to four dishes for free and $2 per person per dish for every dish above four.  I want to try a variety and we may try a few extra dishes but I don't want to go crazy and try everything.

ashleyep

I wouldn't do potatoes as another side if you're already serving potato soup. I guess you could, I prefer mashed potatoes to rice, it just seems like a lot of potatoes.