Wedding receptions are so much more than toasting the newlyweds. Many couples utilize this celebration as a time to showcase their personality. For those looking to steer away from a formal plated meal, but would like to liven up the traditional buffet line, creative food stations may be the solution. According to Cara Clinton Greer, event coordinator for Hart’s Turkey Farm Restaurant in Meredith, New Hampshire, food stations are “the boutique hotel of buffets. They feel personal, yet they accomplish the same thing as a buffet.”
Here are some tips to incorporate these mini-buffets into your wedding reception plans:
Define the Space Well
When it comes to your reception space, every detail counts. Before penciling in food stations, sit down with your caterer to discuss your needs. We recommend you create your event layout early, being sure to accommodate for catering staff, as well as lines of guests. Caterers often prefer different table lengths and widths based on their needs and your menu’s needs, so discuss needs with your caterer and relay the information to your tent provider. In addition, keep in mind that food stations should be placed a comfortable distance away from guest tables to avoid disruptions to those who are seated. Unlike a traditional buffet, the floor plan will need to accommodate more walking paths throughout the tent – potentially leading to the need for a larger tent space.
Create the Menu
From soup “shots,” to raw bars, food stations run the gamut from simple to sophisticated. When planning the menu, consider these suggestions from Hart’s Turkey Farm catering department:
- Potato Bar – Allow guests to create their own culinary masterpiece with garnishes such as bacon, chili, cheese, broccoli, scallions, chives, sour cream, and herbed butters
- Pasta Station – Select a variety of pastas and sauces to serve. From fusilli with creamed mushroom ragù, to a selection of gourmet meatballs, there is bound to be an option to suit any taste bud
- Cold Salad Stations – Add color to the table with a variety of veggies that will appeal to the entire crowd. Consider a Mediterranean orzo salad, Chick pea & dried cranberry tabouli salad, or black bean and corn salad.
- Carving Station – Wow guests with a slow roasted prime rib, pork/beef tenderloin, baked ham, or 35 pound roasted turkey!
Dress up the Space
Looking for a way to freshen up the floor plan? Consider using round tables to create a freer flow. In addition to food station tables, it helps to include a separate table dedicated to extra plates and silverware for guests to return to each time they visit a food station. When it comes to the final touches, consider floor length linens on all buffets and stations. This allows for easily accessible, under table storage for any waste or extra items such as napkins.
Plan for Success
As with any event, communication is key! In addition to relaying information between caterer and tent provider, pay close attention to how guests will be communicated to on the day of the event. Based on event experience, Greer “always recommends having either the wait staff or dj direct tables up to a buffet, so guests aren’t standing in a huge line.” She also suggests serving salads first, which allows guests to enjoy a portion of the meal while other guests are being served at the stations.
