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Wedding menus

post #1 of 9
Thread Starter 

Do you have wedding packages?  if any of you'd care to share...tia

cooking with all your senses.....
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cooking with all your senses.....
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post #2 of 9

No, but I sure would like one!  I think. 

 

I actually have a thing against the "pick one from column A and two from column B" type menus.  It probably stems from the fact that I tend to always be looking for new ideas and am quick to discard the older ones.  This summer, however, I seem to have sold variations on the same menu over and over again.  It's actually sort of comforting to know what I'm doing from week to week and although I still have the anxiety/nerves/heightened awareness/panic from wedding to wedding, I am more at ease with my menu than I have been in the past 5 years.

 

Oh, maybe you weren't asking about menus specifically.  In that case, the answer is No.

post #3 of 9

After so many weddings all the nervousness should go away. I think of it as they are basically all the same. If you are confident in yourself everything else is fairly easy.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 9
Thread Starter 

I don't know Ed.....there's always something new in offsite catering......

 

1) staffing getting lost, or late, or ?

 

2) weather just not co-operating, too hot, too cold, too wet......

 

3) accidents....equipment malfunctions

 

4) People eliment....

 

Lentil, I've done the same thing.....not wanting to get in a rut.....but a several years ago a 3 events in 2 days, my love passing away that week.....it was great to have sold much of the same menu to multiple groups.

The learning curve is sometimes really large.....it's so much easier to sell:

 

1 or 2 entrees rarely 3

salad

veg platter (potential of another starch too)

rolls

 

 

cooking with all your senses.....
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cooking with all your senses.....
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post #5 of 9

hey shroomgirl....

 

im the banquet chef at Asbury Park Grove. We are an all inhouse wedding/corporate events center here in Charlotte, NC (with our primary business being weddings- without looking at the books, we probably did 65 weddings last yr).

 

You can check out our website if you like... tho we are in the process of getting a new site as well as menu updating and pricing. But it'll give you a good idea of what we do for menu/pricing

 

 

Dave

 

www.asburyparkgrove.com

post #6 of 9
Thread Starter 

Dave,

I looked up your site and found just $13 lunch options....

It's always a good idea to have wedding menus setup in different price ranges with opportunities to increase their menu....ie 7oz prime rib, if they want 10oz it's $x more pp, or late night snack options or "premium salads" or butler passed aps, you get the point.

cooking with all your senses.....
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cooking with all your senses.....
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post #7 of 9

Shroom- here ya go...if the link doesnt work. goto our webpage, click on "Weddings" at the top, then"download our package menu and fee list"

 

 

 

http://www.asburyparkgrove.com/packageInfo_091014.pdf

 

we have packages ranging from $16.95- $25.95 right now. But like i said we are in the process of updating/changing some things. I would anticipate pricing going up- just my gut feeling

post #8 of 9

The way you do catering in Carolina is way different then NY or Florida. Your highest price quoted is about 25.00pp mine is about $150.00pp in NY. In Florida Palm Beach as high as #300.00pp. In NY our facilities could handle on premise 7 weddings at one time our total about 1000 guest, with parking for about 700 cars. We had a full on premise wedding chapel and separate rooms for cocktail parties. We had separate bridal suites for the wedding parties.

Different kind of catering.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #9 of 9
Thread Starter 

Dave, your selections are  a lot to take in...even for someone that reads menus regularly.

 

You've given customers a chance to increase their spending....always a good thing.

But it's still almost overwhelming to see all the choices over multiple pages. JMTPC

cooking with all your senses.....
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cooking with all your senses.....
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