The Ultimate DIY Wedding Catering Guide

As wedding celebrations get more intimate, many couples are choosing to cater their own.  Cooking for 250 people may seem overwhelming, but for 10 or even 30, it’s entirely doable with the proper planning and reasonable expectations.

“These days, less is more,” says Madison Lorne, a planner who focuses on elopements and other intimate weddings. “You do need to plan ahead, keep your kitchen crew very small, delegate tasks, and you’ll get through.”

Whether you're doing all of the cooking or recruiting friends and family to help, this guide covers the highlights — from the pros and cons to budgeting and preparation tips.

Pros and Cons of DIY Catering

Ari Lane with her partner Mason handled the catering for their micro-wedding in Portland. “Dessert was a little ad hoc as well -- my sister, who is a pastry chef, had to cancel two days out from the wedding,” says Lane. “Looking back, I would have simply ordered something simple from our favorite bakery.”

Pros

• It’s meaningful and personal. “One of the best parts was cooking family recipes with loved ones,” says Lorne. “It makes a special day even more special.”
• You show love through food. “In our family, love equals food,” says Lane. “I would swing the doors open and it was so fulfilling to be able to bring out a plate to each guest that was created by me.
• Big savings. It can save you thousands of dollars to cater your own wedding, with the right planning.

Cons

It’s a lot of work. “It’s no joke,” Lorne admits. “You’re going to be exhausted, stressed, and likely not have too much downtime before the ceremony.”

Poor planning can cost you. Purchasing ingredients from fancy grocery stores or failing to factor in serving gear can drive up costs in a hurry.

Professional Catering vs. DIY Cost Comparison

A caterer could charge between $50 and $400 per guest, depending on the menu, number of guests and service style. In Lorne’s view, drop-off catering is at the economy end, and full-service events (with a staff and drinks) at the luxury end.

“If you DIY it, you could spend as little as $20 per guest,” Lorne says. “But remember, time is money — this will be an investment of hours.

How to Cater Your Own Wedding: Start to Finish Tips

Build a Detailed Timeline

Write out everything, from when you’re going to the grocery store, to what hits the oven and when. Always build in extra time — something will inevitably drag on.

Design a Manageable Menu

Don’t overcomplicate things. Opt for reliable crowd-pleasers you’ve made before.

Lorne suggests:

• Starters: Breads home-made flatbreadsCharcuterie board with grapes and dried fruit
• Braised: Short Ribs (excusable with timing), Roast Potatoes, Veggie Slaw
• Dessert: Something easy or purchased, unless you have a pastry pro on deck

Practice your menu in advance and check that you have all the equipment you need.

Prep in Advance

Reverse-engineer from your timeline. Think through:

• Where you are going to cook and keep the food
• Ways to get it to your reception
• If dishes will travel well (pasta and chicken will, soufflés will not)

“Storage almost killed us,” Lane laughs. “Our refrigerator was bursting, and we needed to beg space from a neighbor!”

Start Cooking Two Days Before

Delegate responsibilities to your trustworthy relatives and be clear in your communication. “Everybody should know their job and what they’re required for,” Lorne said.

Heat and Serve on the Wedding Day

Decide how and when you will need to heat, chill or serve everything. Get your serving logistics prepped in advance.

Delegate the Final Steps

You should not be plating food in your formalwear. Assign a couple of people to food service and cleanup work — or better yet, hire a cleanup crew for after-dinner cleanup.

Safety First: Health Precautions

Even at tiny weddings, food safety concerns. Follow these best practices:

• Check temperatures. Everyone in food prep should be temperature tested on the day.’ All those above 100.4°F should stay home.
• Keep the team small. “Request that the entire wedding party not get in on the act,” Lorne advises. Fewer hands mean fewer germs.
• Skip buffets. Rather, do many small app displays with servers doing the passing.
• Hire extra servers. It discourages crowding, especially at the bar or drinks table.
• Use single-use utensils. Who wants to clean sticky cups? Put a bottle of hand sanitizer on every table.

DIY wedding catering can be an utterly beautiful bonding experience — if you’re prepared. With reasonable expectations and mindful planning, your homemade meal can make for a memorable wedding meal.