With all the incredible options New Orleans has to offer, catering at a wedding is sure to leave a lasting impression. But all these choices can be overwhelming! Rocio Valdiviezo from The Lakehouse / Hospitality NOLA and Lindsay Ross from Dickie Brennan & Co. Catering and Events offer some practical advice for couples planning a truly memorable meal.
The first step in choosing a caterer is often a tasting. “Always do one!” Valdiviezo enthuses. He adds that couples should ask to see food as it would be plated and served at the wedding. As couples not only consider the appearance and flavor of the food, they also often take into account cultural traditions, allergies, or dietary needs. As Ross advises, they should ask if the menu can be customized to accommodate these considerations.
This customization often speaks to the overall vibe of the day. Whether the couple envisions a plated dinner, buffet, or cocktail-style reception, Ross suggests they confirm that a caterer has experience with that setup. Similarly, Valdiviezo observes that a caterer should be able to bring a couple’s vision to life. From a traditional New Orleans spread, something more contemporary, or perhaps a mix, think about what kind of meal feels the most “you.”
Both experts emphasize that these discussions should happen early in the planning process. Valdiviezo advises choosing a caterer well in advance. “Ideally,” he says, “you should book catering six to nine months ahead, and for peak New Orleans wedding seasons even earlier.” Echoing this thought, Ross notes that “March, April, October, and November are the most popular wedding months, especially for Saturday evenings. Top caterers can book out as far as two years in advance during these times.”
After finding a caterer and ensuring they are indeed available on the wedding date, the next step is the contract. Ross and Valdiviezo concur that, among the many details that should be included, the contract should list the menu and service style; all costs, fees, and taxes; a clear deposit and payment schedule; and a detailed cancellation policy.
Ross adds that the contract should also include a Force Majeure clause. Commonly known as an “act of God” clause, Force Majeure covers unexpected events like hurricanes or pandemics. Valdiviezo reminds couples that the contract should also include health and safety compliance. Regardless of the menu, location, or setup, a caterer is required to follow regulations concerning food service.
One of the most common regulations is an insurance policy. Both Valdiviezo and Ross note that a venue may have specific rules regarding insurance and licenses. The venue may have other quirky policies as well, and it will be important to communicate those to the caterer.
Ross and Valdiviezo both advise open lines of communication between a couple and their caterer. With everyone on the same page ahead of time, the pages of their wedding album will be filled with Pinterest-worthy plates of food that tastes as good as it looks.
