Went to a wedding last year where the food was so bad, people were hitting up a diner afterwards. The couple spent $28,000 on their reception. The chicken was dry, the sides were cold, and half the guests left hungry.
Then I went to another wedding where the couple served tacos and sliders. Cost way less, and people are still talking about how good it was.
After helping plan food for dozens of weddings in Middlesex County NJ, I’ve learned the menu can make or break your reception. And it’s not about spending more – it’s about being smart and personal when it comes to wedding catering.
Know Who’s Actually Coming
Wedding Catering Planning Can Be Stressful
Before you pick anything, think about who’s showing up. My cousin had a wedding with mostly older Italian relatives. Tried to do some fancy fusion menu. Half the guests didn’t touch it because they didn’t recognize anything.
Age matters. Dietary stuff matters even more now. Every wedding has vegetarians, someone who’s gluten-free, maybe kosher or halal needs. You can’t ignore this anymore.
Middlesex County is super diverse. I’ve worked on weddings that mixed Indian and Italian food, Korean and Jewish traditions, all kinds of combinations. The best ones honored both families instead of trying to please everyone and ending up bland.
Make It About You Two
What is the biggest mistake couples make? Picking “safe” wedding food because they think that’s what they’re supposed to do.
If you love tacos, serve tacos. Obsessed with Thai food? Do it. Just do it well.
I helped a couple who were all about comfort food but wanted it to feel upscale. We did fancy versions – short ribs instead of basic pot roast, truffle mac and cheese, really good bread. Guests loved it because it felt special but wasn’t pretentious.
Your wedding should taste like you, not like every other wedding people have been to.
Season Matters More Than You Think
Do not serve heavy cream sauces in July. Just don’t.
Summer weddings in New Jersey require lighter food options, such as grilled fish, fresh salads, and seasonal vegetables. Nobody wants beef stew when it’s 85 degrees.
Fall and winter let you do heartier stuff. Braised meats, root vegetables, warm comfort food. Spring is all about fresh ingredients after winter.
Also, seasonal food costs less and tastes better. Strawberries in December are expensive and taste like cardboard. June strawberries from local farms are amazing and cheaper. This applies to everything.
Cocktail Hour Is Critical
This is when people are starving and forming opinions about your food.
Plan for about an hour and figure 6-8 pieces per person. Mix it up – hot stuff, cold stuff, meat, vegetarian, both passed appetizers and stations.
Make sure there’s enough. Nothing worse than empty trays while people are still hungry.
If your ceremony runs late and people have been sitting for 90 minutes, they’re gonna be hangry. Better to have more substantial appetizers.
Plated vs Buffet vs Stations
Plated dinners look fancy but you’re locked into choices. Someone picks chicken, hates it, too bad.
Buffets give variety but create long lines and can look messy. Food sits out getting dried out under heat lamps.
Stations are my favorite. Multiple spots so no huge lines, people can customize, looks nice. Costs more than buffet but worth it.
For Middlesex County venues with diverse crowds, stations work great. Put out different styles – Italian station, Asian station, carving station. Everyone finds something they like.
Keep Main Courses Simple
If you’re doing plated, offer 2-3 choices. Beef, chicken, fish or vegetarian. Don’t need more than that.
Quality beats variety. One amazing chicken dish is better than three mediocre options.
Here’s the thing – complicated dishes that sound impressive on paper? Often terrible when you’re trying to serve 150 people at once. Simple food done really well always wins.
I’ve seen couples pick elaborate stuff that arrives cold or overcooked because the kitchen couldn’t handle it. Not worth it.
Sides Actually Matter
Most wedding catering treats sides like an afterthought. Big mistake.
Think about flavors. Spicy main dish? Pair it with something mild. Rich and heavy? You need something bright and acidic to balance it.
Texture variety too. All mushy food is boring. Add something crunchy.
And color – a plate that’s all brown looks gross even if it tastes good.
Handle Dietary Stuff Without Making It Weird
Don’t make people with restrictions feel like a burden.
For buffets, label everything clearly with allergens and dietary info. Include options that are naturally vegetarian or gluten-free that everyone can eat.
For plated service, the special meal shouldn’t look obviously different. Nobody wants to be the person with the weird plate everyone stares at.
Work with your caterer to modify regular entrées. Gluten-free guests should get a beautiful plate, not cafeteria food.
Dessert Doesn’t Have to Be Just Cake
Wedding cake is traditional but honestly? Lots of people don’t even like cake that much.
Dessert bars are huge now. Cookie tables, ice cream sundae bars, international pastries. Do what you actually like.
Late-night snacks are a game-changer. After hours of drinking and dancing, people want comfort food. Sliders, pizza, fries. Doesn’t need to be fancy, just needs to be there.
Drinks Should Match Your Food
Don’t serve heavy red wine with light fish. Don’t do craft cocktails if your menu is traditional Italian.
Bar packages are tricky. Full open bar with top shelf everything costs a fortune. Limited house brands might disappoint guests.
Middle ground works – beer, wine, and maybe two signature cocktails. Covers most people without breaking the bank.
Also, good non-alcoholic options. Not everyone drinks. Give them something better than water and Coke.
Actually Work With Your Caterer
Schedule tastings. Real tastings where you eat the actual food, not just talk about it theoretically.
Be specific. “I want Italian food” doesn’t help. “I love my grandmother’s Sunday gravy and want something that reminds me of family dinners” gives them something to work with.
Trust their expertise on logistics. Some food doesn’t travel well. Some dishes are impossible to execute in certain venues. Listen when they tell you something won’t work.
What Actually Matters
Your menu is a huge part of your budget and massively affects whether people enjoy your wedding reception.
The most memorable wedding menus I’ve seen weren’t the most expensive. They were the ones that felt personal and fed people really well.
Don’t just pick from the standard banquet menu every venue offers. In Middlesex County NJ, most places will customize if you ask. Take advantage of that.
Your wedding should taste like yours, not like every other wedding people have been to this year.
Bottom Line
Spend time on your menu. It matters as much as flowers or music or photos.
Food brings people together. When it’s good, people relax and have fun. When it’s bad, they remember – and not in a good way.
Think about who you are as a couple. What do you love eating? What brings back good memories? What would make your guests happy?
Then work with a good caterer who gets it. Skip the dried-out chicken and sad vegetables. Create something people will actually want to eat.
Your guests are giving up their Saturday and probably brought you a gift. Feed them well. That’s not too much to ask.
