One of the trends now is to overload guests with options during the cocktail hour. If your guests are being served dinner at the reception there is no need to serve many appetizers. One thing you can do is have the hors oeuvre's hand passed instead of having stations. This will limit the amount of food you need. A nice display of cheese, fruit and crackers would be sufficient.
Be sure to do a cost comparison. Passed appetizers have a higher labor cost than just a buffet table of appetizers. while a bride may pay less for the appetizer food, she may have a higher labor cost due to add'l staffing requirements.
ReplyDeleteIt is always a good idea to shop around to see what fits best in your budget.
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