catering
Q & A with Tori Jessop, assistant event manager at Cozy Caterers
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COURTESY OF COZY CATERERS / TORI JESSOP
When to book: Fall has been trending as the industry’ s busiest season for the past few years, so if you dream of a fall wedding, book your caterer right after you say“ Yes!” Trends are also starting to tip their hat to spring once again and in 2018 it’ s shaping up to be a busy season as well. No matter the date, we highly recommend that you book your caterer at least a year prior.
What are some things couples should keep in mind when exploring their catering options? First and foremost, you should feel comfortable with whomever you select because you will be working with this person for the next year. When you are trying to decide which catering company to hire, keep the following questions in mind: Are they friendly?; do they understand my vision?; are they working for me or just for themselves?; how long has their coordinator been catering weddings?; do they have local venue knowledge?; and will they answer my questions at 3 a. m. to set my mind at ease? Pricing is also usually a significant deciding factor. What’ s included? What’ s not included? Are there additional fees? Food is one thing, but there is so much more to catering like rentals, labor and bar service. The bar part of your wedding can be very expensive, so check into the beverage package options.
What details should couples already have lined up before their consultation? Aside from choosing a wedding date, your venue is the most important first detail. From there the location usually dictates your theme( i. e. beachy, rustic, vintage) and that’ s an important detail for us because we try to incorporate it throughout your menu and decor.
When it comes to the menu, should couples pick“ crowd pleasers” or apps and entrees that they know they will personally like? The menu should reflect the couple. We are huge foodies and we wouldn’ t want a couple to not love the food from their wedding menu.
We tend to ask:“ When you go out to eat, what type of restaurant do you go to and what do you order?” and“ What is your family heritage?” These questions help us develop a menu that includes your favorites with a nod to both of your families. We will never forget one of our recent weddings where the groom only wanted Rhode Island Hot Wieners. We made that happen and even paired them with Rhode Island Yacht Club Soda. He was a very happy man on his wedding day.
What other trends have you noticed? Couples have been opting for classic comfort food over plated entrees and they are incorporating food trucks and food stations into their menu. We love getting everyone up and mingling together so food stations are a favorite of ours. We recently catered for a couple who wanted to share their world travels with their guests, so they had food stations inspired by Spain, Belgium and Ireland— the guests and the couple loved it. Dessert is also a new trend … Sorry mom, but the wedding cake is just a showpiece nowadays. Yes, you still want the cake cutting photo, but the rest of that cake is fake! Now, couples usually go for dessert buffets like cupcakes, pies, cannoli’ s, s’ mores and assorted cakes as well.
What else do you provide besides food? We have always been fullservice caterers. We developed a special package, the Midtown, which helps take the stresses of planning away; it’ s all-inclusive and offers more than just your food and rentals. You will also receive an ice carving for your cocktail hour, floral centerpieces for your guest tables and a wedding cake; all for a per person price depending on your entree selection. We also have relationships with a ton of industry service providers such as florists, bakers, DJs, transportation, food trucks and yes, even port-a-johns, and can help ensure that all of your details are covered come wedding day. ◆
34 | RHODE ISLAND MONTHLY ' S ENGAGED 2018