Home » Food & Beverage » To Plate or Not to Plate: Plated Wedding Receptions

To Plate or Not to Plate: Plated Wedding Receptions

To Plate or Not to Plate- for some brides, that is the question.  The food and beverage experience has definitely been put in the forefront for a successful wedding reception. A large consideration on what type of food service you present depends on the atmosphere you are looking to create. In our blog, we’ll explore different options and look at the pros and cons of each.

To Plate or Not to Plate: Plated Wedding Receptions | Oven Roasted Statler Breast of Chicken, Mango Papaya Chutney, Rum Guava Reduction with Roasted Yukon Gold Mashed Potatoes and Seasonal Vegetables | Photo by Revelo Studios | www.ReunionResort.com/WeddingBlog | #ReunionResort #OrlandoWedding #Wedding #Reception

Photo by Revelo Studios
Oven Roasted Statler Breast of Chicken, Mango Papaya Chutney, Rum Guava Reduction with Roasted Yukon Gold Mashed Potatoes and Seasonal Vegetables

The traditional go to for most weddings is a plated dinner; and nothing’s wrong with sticking to tradition! This type of dinner provides for tableside service of portioned meals for your guests.  The atmosphere leans more towards a formal affair with soft background music and the hum of your guests talking at their assigned tables about how fabulous you looked in your dress and how cute little Susie was throwing rose petals.

To Plate or Not to Plate: Plated Wedding Receptions | Filet Mignon with Wild Mushroom Demi and Lemon Scented Sea Scallops, Celeriac Yukon Gold Mashed Potatoes, Steamed Haricot Verts and Roasted Red Peppers | Photo by Rhodes Studios | www.ReunionResort.com/WeddingBlog | #ReunionResort #OrlandoWedding #Wedding #Reception

Photo by Rhodes Studios
Filet Mignon with Wild Mushroom Demi and Lemon Scented Sea Scallops, Celeriac Yukon Gold Mashed Potatoes, Steamed Haricot Verts and Roasted Red Peppers

One advantage to this option is a lower price point per guest. Believe it or not this is the most affordable option since the meals are portioned and the culinary staff knows what everyone wants to eat prior to the wedding day. This option, as touched on before, also allows your guests to relax at their tables while food is served right to them. The one main disadvantage to consider is it requires a little more work on your part. If you are planning on offering your guests a choice of entrée (chicken or beef, for example) you’ll need to keep count and also provide a way for the wait staff to know who is eating what. This is typically handled with putting some sort of “marker” on the place cards. Some brides place different colored gems denoting who is eating chicken, beef, vegetarian, etc. Other brides take this opportunity to get creative and come up with theme inspired denotation.

To Plate or Not to Plate: Plated Wedding Receptions | Place Cards with Entree Selection Markers | Photos by Rhodes Studios, La Dolce Vita Studios and Julie Brewer Photographer | www.ReunionResort.com/WeddingBlog | #ReunionResort #OrlandoWedding #Wedding #Reception #PlaceCards

Photos by Rhodes Studios (top) , La Dolce Vita Studios (bottom right) and Julie Brewer Photographer (bottom left)

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2 thoughts on “To Plate or Not to Plate: Plated Wedding Receptions

  1. Pingback: To Plate or Not to Plate: Buffet Wedding Receptions | Reunion Resort Wedding Blog

  2. Pingback: To Plate or Not to Plate: Brunch Wedding Receptions | Reunion Resort Wedding Blog

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