This episode of #Funkesays focuses on choosing food vendors. It is very important that you select the right food vendors as a wedding without good food is a disaster. Also, mistakes can be made such that some guests are left without food or the food is served cold.
Here are things to consider when selecting your starter, main course and/or dessert vendors:
Selecting your canapes, starters or small chops vendor(s)
- A wedding in Nigeria must have small chops
- Find out if the vendor provides food tasting
- Will they provide the cutlery, etc.?
- How many waiters will be provided?
- Do you care about what the waiters wear? Perhaps you might want them to match your theme. If so, let them know on time.
- When is the setup time and the closing/departure time? Do they depart after the last guest departs? Do they leave all the food there for guests to still consume?
- When do you want the food to be served – at the beginning, during or towards the end?
- How many serving stations or food points will they have? Is it 2-point, 3-point, etc.?
Selecting your main course vendor(s)
- Same things as for the starter vendor(s) apply
- Have a food tasting
- Provide the vendor a variety of what you want
- Choose your menu according to your event, theme or culture.
- How many stations or food points? Is it adequate?
- Will they bring the cutlery, chargers, etc.?
- Are they going to bring champagne glasses, wine glasses and/or water glasses?
- How many waiters will they bring and how are waiters allocated to tables. Ideally a waiter to 2-3 tables?
- Is there a menu card so that people can tell the waiter(s) what to serve? It is important to have enough menu cards on the tables.
- Is it a plated service or buffet service? For buffet, guests get up for their food and for plated, guests remain seated while served.
Selecting your desserts vendor(s)
- Desserts can include waffles, sweet stations, yogurt and fruit desserts.
- How many waiters?
- What kind of desserts will be served?
- Are the items proportional to number of guests? Make sure desserts are enough to go round. Don’t anticipate that many guests will not want dessert.
It is important to communicate effectively. Provide the right date and time to get to the venue. Also, provide the time to serve the food. Sometimes a vendor might go to the venue on the wrong day. Clarify and document every single discussion. Make sure you planner follows up on all the details. If possible, follow up so many times to avoid any mistakes.
Watch the great video to learn more
About #FunkeSays
#FunkeSays is a vlog series from Funke Bucknor–Obruthe of Zapphaire Events and Decor by Furtullah. She is an esteemed event planner in Nigeria and author of “The Essential Bridal Handbook”. She shares information from her handbook via the series. To stay updated, follow @FunkeSaysvlog on Twitter.
