180: Cocktail vs Plated vs Buffet: Which Catering Format is the Best Value for Your Wedding?

Most engaged couples pick a wedding catering format the same way they pick a venue: because it just felt right, or someone recommended it. But the format you choose shapes everything from the energy in the room, to how long they stay at your wedding and, maybe most importantly, how much you spend.

Josh de Haas from Chopping Board Catering, one of South Australia's most in-demand wedding caterers, breaks down every major catering format/style in plain terms. Shared platters, plated sit-down, cocktail roaming, food stations, and buffet, including what each one actually feels like, what it costs, and which one is right for your guests.

In this episode you will learn

•      the most popular catering formats and the honest pros and cons of each

•      why buffets have had their day (and what to do instead)

•      the catering format that suits big families, mixed generations, and tight timelines

•      what cocktail-style weddings get wrong (and how to do them right)

•      the TikTok food trend Josh's team gets asked for all the time (that they have to turn down)

•      how to get a generous, high-quality feed on a tighter budget, plus

•      what to ask a potential caterer before you sign anything. 

RESOURCES

Chopping Board Catering: www.choppingboardcatering.com.au

@chopping_board_catering on Instagram

Send Unbridely a 90-second audio message on Speakpipe: https://www.speakpipe.com/unbridelypodcast

*The Unbridely Podcast is sponsored by its listeners. When you purchase products or services through links on our website or via the podcast, we may earn an affiliate commission.*

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Unbridely acknowledges the Traditional Owners of the Land we record this podcast on, the Kaurna People. We pay our respects to their Elders past and present and extend that respect to all Aboriginal and Torres Strait Islander cultures.

Transcript

SPEAKER_02 0:00

Does your wedding food need to match your personality? And by that I don't mean spicy Kung Pao chicken for the extroverts and a bowl of comforting homemade soup for the introverts either. I mean the format, the way the food is actually served to your guests. Because here's what most people don't think about when they're planning their wedding reception. Every catering style or format has its own energy, its own personality. And if that personality doesn't match your people, you'll probably feel it on the day, even if you can't quite put your finger on why. The couple who books a plated sit-down dinner but has a guest list full of chatty, food-obsessed families who want to pass and share dishes and argue about who gets the biggest portion, they've chosen the wrong format. And then the couple who goes full cocktail style because it was delicious during the tasting, but has a lot of older guests who prioritize wanting to sit down together, eat at the same time, have proper cutlery and a cloth napkin and feel like, you know, they're sharing a special elevated meal same problem. While you can't, and repeat after me, ever please everybody. You can aim to please the majority of your guests and have a very different result. Today I'm sitting down with Josh from Chopping Ball Catering, one of the most sought-after wedding caterers in South Australia, and we're getting into all of it. Why food trucks can be absolutely brilliant for one kind of wedding and a logistical headache for another. How Josh has solved the age-old anxiety of the alternate drop. You know, that moment when you desperately wanted the steak but got the chicken and silently stewed about it for the rest of the night. And the catering format that gives you generous, delicious, abundant food for you and your guests without blowing your budget. Josh will teach you how important it is to make sure your catering is timed right with your formalities like speeches and your cake cutting and dances, and why the latest TikTok foodie trend doesn't work for weddings, plus what questions you need to be asking your potential caterers when you're trying to work out who to book, no matter where you are in the world. Let's get stuck into it. Unbridly is a community of pro-wedding vendors who believe in freedom and integrity in weddings, giving you options, solutions, tips and tricks to create the experience and memories that you and your fiance really want and deserve. Because we believe that weddings are a team sport with how-to, stories, and interviews with recently married couples. We find out what went right and what they've changed if they could go back and do it all over again. I'm Camille and welcome to the Unbridly Podcast. Hi Josh, how are you doing?

SPEAKER_00 2:59

Good, how are you?

SPEAKER_02 3:00

Yeah, super, super thrilled to like pin you down for five minutes. We're just saying before we recorded, you've had a hectic season.

SPEAKER_00 3:10

Yeah, it's been pretty solid wedding season, so starting to taper off now. So yeah, ready for a bit of R R.

SPEAKER_02 3:16

Yeah, absolutely. I was just saying to Josh, like, you seem more chilled than usual when he's like, this is what day off Josh is like. Relax, chilled, it's so good. But um, yeah, for those of my listeners who don't know you, could you yeah, say who you are, what you do, where you've come from.

SPEAKER_00 3:35

Yeah, so Josh from um chopping board catering. So been in the hospitality industry, pushing on three decades now, been out in the catering game for about eight or nine years, full time with chopping boards. So yeah, obviously mainly focus on wedding catering, but yeah, a lot of engagement parties, um, baby showers, all that kind of stuff as well is definitely all mixed in there. So yeah.

SPEAKER_02 3:58

And you're based in the Barossa?

SPEAKER_00 4:01

No, so we work out of prospects at the North Adelaide Football Club there, so run their function side of things as well. Um, but then yeah, on the weekends, hit the roads, McLaren Bale, Adelaide Hills, Barossa Valley. So get around a fair bit.

SPEAKER_02 4:16

Where wherever there's a beautiful wedding venue, that's where we find Josh and his team.

SPEAKER_00 4:20

Um anyone that'll accept me.

SPEAKER_02 4:22

I feel like every second couple of mine have got you guys at the moment. No, we like that. Seriously, yeah, it's really good. And the feedback has been excellent.

SPEAKER_00 4:32

We like that.

SPEAKER_02 4:32

You guys are flying. We wanted to maybe not talk so much about I don't know, the business side of things. We really want to bring this back, Josh, because what I'm hearing from my couples is they understand that a function or an event experience is food en masse, you know, and they generally don't expect much. Um, maybe I don't know, that comes from years and years of like Bane Marie's, you know, and just being um, you know, lining up like you're in jail and being slopped down some food. Or or at a restaurant, like people know that style of you know, um, food service, right? So if we can go like right back to the start, because there's dozens of different well, not dozens, there might be a dozen different ways, yeah, yeah, roughly of serving food. So, yeah, if you can walk us through like the most common catering formats that couples are choosing from, and I'd love to know like your honest pros and cons of each different style.

SPEAKER_00 5:31

Yeah, so I guess our main most popular menu item would be the two choice shared menu. So kind of get your ceremony done, everyone roams around for some canopies, get them seated, and then that share style down the middle of the table, which is one that's really close to my heart. Um obviously, you know, bringing everyone together, that real family feel, and it just gets all your guests engaging really well throughout the table as well, kind of past the chicken, that kind of stuff. Yeah, it's a bit of an icebreaker. People can talk about the food as they all share it together. So that's really the style that I love, and probably close to 75% of our weddings would be that style menu that you've got your other options of that, which would be more your old school sort of alternate drop style menu, which is you know, your steak chicken, steak chicken, that kind of vibe.

SPEAKER_02 6:22

So it's like a set menu, isn't it? With maybe one or two choices there. It's an individual plated meal.

SPEAKER_00 6:29

Yeah, the alternate drop. Yeah. Um, definitely, yeah, kind of your two choice. We've just released our new menu. So into that format was put one that was called the crowd pleaser, um, which will basically give you both proteins on one plate. So instead of you know, sitting there and being like, Oh, I wanted the steak and I got the chicken, you actually get both on one plate, which is a pretty cool little concept that we've been playing with for a while to kind of alleviate that, you know, FOMO factor that some people get to kind of bring in that fight family vibe still. We still do the shared sides down the middle. Oh, yeah. Um, so your protein's on the plate, and then you can still add your potatoes and salads and veg and that kind of stuff. So, you know, that kind of brings back that interactive part of it a little bit. Um, but yeah, it's a bit more old school.

SPEAKER_02 7:21

When I was working in hospitality, yeah, 30 years ago, it was it was just it was how you did weddings. You either yeah, went up, as I said, to the Bain Marie, but they were more um, I don't want to say budget. But what what makes me think that that's sort of a I don't know, not the way to go these days? The buffet situation.

SPEAKER_00 7:41

Yeah, I think buffets have had their day. Um we did a buffet last week, but it was at the Clare Valley races for, you know, a race meeting. So works really well for that. You know, the food stays warm in a Bay Marie while some people want to eat straight away, some people want to eat later. So then that it works really well in that setting. For a wedding, we kind of want to keep everything on a time schedule. You kind of want to get everyone eating at the same time so you can do your formalities, your speeches, your first dances. Yeah, I guess it kind of slows service down a fair bit with everyone having to get up table by table, and then that means everyone's not eating together as well. So the people who get to the buffet first obviously have probably finished their meal by the time the last table's kind of getting there. So it takes away from that kind of real, you know, inclusion sort of family part of it.

SPEAKER_02 8:34

Yeah, just all doing the same thing at the same time. That's so basic. I've never thought of it that way. I think of it from a service point of view and trying to try to stop, you know, one table from coming up too early and you know, like, oh man, it's like hurting cats.

SPEAKER_00 8:49

Absolutely.

SPEAKER_02 8:50

I've got bad memories of Bane Marie's. But what about styles like your, you know, your cocktail wedding, where it's not just, you know, your uh pre-dinner drinks, little nibbles, but in fact, the whole meal is structured that way.

SPEAKER_00 9:05

Yeah, so I love the style of it, love the thought about it. Um, obviously, I always speak to the brides and grooms. It's a really good way that they actually get around to their guests a lot more because you're not stuck at a table, you can mingle, you know, you can dodge the drunk uncle, that kind of stuff. So, you know, that makes that um part of it really nice. I guess a bit of a con of it is when we're roaming around, um, obviously you're trying to hold a drink, a napkin, and food and eat. So that gets a little bit tricky. Um, and if you're stuck in the middle of a conversation when a plate goes past, um, obviously wait for your next round. But yeah, I guess you kind of need to dedicate a bit of time to be like, all right, I'm not gonna have any good conversations.

SPEAKER_02 9:52

Yeah, I'm just gonna keep my eye on this on the door of the kitchen.

SPEAKER_00 9:56

Yeah, let's focus on some food for a bit. But yeah, I mean, I love the style of you know keeping it casual. Yeah, everyone kind of mingling, playing garden games, you know, have your little cocktail bar set up. So yeah.

SPEAKER_02 10:10

It just feels more relaxed.

SPEAKER_00 10:12

Definitely.

SPEAKER_02 10:13

I guess you know, you're not sitting down with your knife and your fork and your napkin and all that sort of stuff. But for mine and my husband's wedding, like many moons ago, we had a cocktail-style wedding because, you know, we've got uh opposing factions, you know, within our families. And we thought, well, either we could um set up our wedding in a boxing ring, you know, and we could like design designate colours for the quarters and just keep people there and not give them cutlery so they won't stab each other, or we could go cocktail and it just it allowed people, as you said, you know, it's not just stay away from the drunk uncle, but you know, for my dad staying away from my mum. Like that honestly made my wedding better for him.

SPEAKER_00 10:56

Absolutely, just makes it easier.

SPEAKER_02 10:58

Sometimes it's yeah, not about the food. But what about the biggest complaint of cocktail weddings? What do you reckon it is?

SPEAKER_00 11:06

Um yeah, it it probably is um when people do get stuck in a conversation. The waitress comes past, they get three or four noise in a row because they don't want to eat at that time. And then, you know, the waitress is like, Am I annoying them or do they not want to eat right now? So it's kind of gauging that factor of no, they're not hungry, or no, they weren't ready um for food at that particular moment. So I guess it's you know, people coming up, being like, Oh, I missed out on this. And it's like, well, unfortunately, someone else has, you know, had three or four pieces of that, but we'll often bring other food out.

SPEAKER_02 11:44

So oh, I'm sure you and your staff are excellent, Josh. Like I can tell already, you know, you guys are really intuitive about those sort of social cues. Um yeah, and that's you know, that's tricky for you know, a way to go, oh, I'm just I'm annoying them now. Whereas, yeah, it was actually there just wasn't a break in the conversation or something really deep. Or but one of the things that I've heard a lot, not not as much in the last few years, that people are still really hungry after a cocktail like meal.

SPEAKER_00 12:16

Yeah. Do you hear that? We don't get a lot. Obviously, you've seen our catering while we're pretty over the top. Generous, I would say. For a wedding, I definitely suggest either our eight choice or ten choice um canopy, which is obviously 10 different roaming items. So it's a pretty solid fee. Yeah. So, you know, I normally suggest kind of people split it up a little bit, um, but allow at least three hours of food service for that as well, depending on the guest count.

SPEAKER_02 12:45

Um you just said three hours.

SPEAKER_00 12:48

Yeah, so by the time you roam, they have a little break for some speeches, and then we get back into kind of the bigger items. Wow. Um, our canopy functions normally go for about that sort of time. So yeah, if they're still hungry at the end of that, it's probably their own fault. They've probably run away from the waitress instead of you know heading towards them.

SPEAKER_02 13:08

So okay. So it's not an issue at like the the events that you're catering for, Josh. I get it. What about could I ask you then? You know, a lot of my listeners uh in the United States, yeah, if you could give advice, you know, for example, for for those couples who just can't book you because of location, what would you say to them when they're considering a cocktail menu?

SPEAKER_00 13:32

Yeah, probably obviously pick the items that they love and they're gonna want to eat on the day, but also kind of go a few carb heavier ones, you know, slider, little steamed buns, um, you know, items like that that are gonna fill people up. I mean, obviously, I hate to say it, but aren't you? You know.

SPEAKER_02 13:51

Why do you hate to say it?

SPEAKER_00 13:52

Uh they're just flowing every wedding. But you know, people love them. They're such a crowd pleaser.

SPEAKER_02 13:58

Man, as a vendor, if you see the Aroncinis coming, like you dump your$15,000 camera and yeah.

SPEAKER_00 14:07

Yeah, so it's items like that um that are gonna fill people up, keep them happy, got still punch that flavour in as well. So kind of work towards that. Yeah. Um, and yeah, probably have a little break in the middle of food service um to do some speeches so that people can kind of let their stomachs settle and then come back and have more after instead of it just being one continuous, like real solid food service time, and then you know, then go into all your formalities. By the time they finish, they're like, Oh, I'm still a bit packaged.

SPEAKER_02 14:39

Yeah, then you're hungry. You're right.

SPEAKER_00 14:40

Kind of break it up, break that food service up and yeah, give everyone a good chance to get fed.

SPEAKER_02 14:46

Is there a standard like of number of selections per number of people that you work to?

SPEAKER_00 14:53

Um, so obviously we work on a per head price. Um, so yeah, all that's calculated through how many guests you're gonna have. So whether it's 50 or 150, still pick them, you know, 10 cocktail items, and then we just adjust our numbers from there. So yeah, obviously it gives good good variety. Um, you know, because some p not everyone eats everything like I do. But yeah, then that way, you know, you're gonna tick all the boxes.

SPEAKER_02 15:20

That's cool. You know, that made me think that if you've only got 50 guests and you're offering them 10 different choices of canopy style pieces, then that's not exactly efficient for you guys in the kitchen, is it? That's a lot of work. Is that why cocktail? I don't know, people shy away from it because of the cost?

SPEAKER_00 15:42

Yeah, I mean, it kind of sits around the same pricing as our shared menu for our for our cocktail options. Obviously, it is a bit more labor intensive from the kitchen side of things, but it also is, you know, it's an organization game. So as long as everything's organized, you can kind of speed up or slow down service as much as you need with a cocktail option. Um, obviously, if you're gonna have like, you know, them timelines that are gonna be like, oh, I've told dad he's got five minutes for his speech, but you know, he's gonna talk for 25. Cocktail's a great option for that as well, because it's easy to stop and start. Yeah. Um, where we, you know, lamb shoulders, roast chickens, stuff like that. We kind of want to serve it when it's meant to go out, just so that quality's there and it's not sitting in the insulated boxes overcooking or anything like that.

SPEAKER_02 16:37

Yeah, yeah, going all dry and stuff. So what like format would you think? I don't know, what's the cheapest, Josh? What's the cheapest way that a couple can get meals, like decent meals, into their guests? What do you think?

SPEAKER_00 16:57

Yeah, so we've got our wood-fried pizzas um and our pasta and risotto section. So we've kind of steered away from paello this year um and gone into risotto just because we feel like we've got more freedom with flavour, um, and we can pack that, you know, wow factor into it a little bit more than your traditional paella that you know people love, but we're gonna try and reinvent it our way a little bit. I still love to start with roaming canopies or you know, grazing boards, that kind of stuff. And then yeah, pizza pasta is a great way to, you know, get everyone satisfied. Still good flavor.

SPEAKER_02 17:38

Yeah.

SPEAKER_00 17:38

But yeah, definitely more budget conscious.

SPEAKER_02 17:41

Yeah, and make your dollar go further. It sounds bloody delicious, though. I like the sound of that. You still haven't written your vows yet, have you? Let me help. In around 20 minutes or so, you can easily write personalized wedding vows, unlike anything you've heard before, that will make your fiance feel like the most loved, understood, and appreciated person on the planet. The how to write wedding vows that don't stuck. Instant download. 17-page PDF ebook walks you through a step-by-step format for your vows, how to find the right words and phrases to describe your feelings and your fiance, how to write that crucial first draft, and create your final wedding vows masterpiece. So if you don't know how or even where to start, if you've been googling your little heart out, or if you've been calling them wedding vows, AEIO, this ebook is for you. Included in there are also some bonus secrets for getting the most out of your wedding ceremony. So make sure you download your copy right now and get right your wedding vows crossed off your to-do list today. The link is in the show notes. So we know if we really want to save money, then we're we're doing pasta, pizza, risotto. Um, if we really want great sort of interaction, it might be cocktail, you know. If you've got oh well, I mean, personally, I think like when you've got the older generations, Jesus, they love to sit down. Yeah, they love a chair. Fucking give them a knife and fork, and they're happy as and a napkin. Well, then that's LaDida. But what do you think? What's your favorite like format? And how do you think each different format changes the feel of the day itself?

SPEAKER_00 19:40

Yeah, I guess, like we said, the kind of full canopy cocktail style weddings, um, you're gonna get that much more relaxed vibe. Um, I mean, I still suggest have enough seating for at least 50% of your guests because, like you said, the oldies do want to sit down. They do love a chair, they want to relax, you know. And I guess like a wedding day, it's a long day to stand for the entire day. So still have ample seating, whether it's high bars or you know, something like that, that people can still sit at, a few low tables, seats with backs, and that kind of stuff is obviously ideal for that older people we're gonna have at our weddings. Um, but yeah, I mean, full style. If I had to pick one style, I'd probably say a shared menu. Yeah. Um, you just know everyone's really well fed, they're seated, they've mingled, don't keep them at the table for three, four hours, kind of use it for what it needs to be used for, get your formalities out of the way, do your first dance, get that dance floor open, and you know, let people have a good time.

SPEAKER_02 20:44

Yeah, it's a good balance, isn't it?

SPEAKER_00 20:46

I think so, yeah.

SPEAKER_02 20:47

For like all generations. Yeah. But that said, uh, my wedding on Saturday, Nana, the day before, shouldn't laugh. It's terrible. She had a fall, cracked her head open, stuck back together with glue because she said she wouldn't miss her grandson's wedding for the world. She was brought in in a wheelchair, and by the time I left at about nine o'clock, grandma was like on the dance floor in a wheelchair. So, you know, I shouldn't be ageist, I shouldn't be talking about.

SPEAKER_00 21:19

I don't know, some of them are still got it. They move better than me, probably. Right?

SPEAKER_02 21:23

Oh, knees and backs. I don't know. One of the things I get asked, Josh, is you know, there's so much like content out there now, you know, because weddings are just all over socials on your TikTok and on your Instagram and everything. And I feel like, you know, a short 15 second reel, 20 second reel can look fabulous, and it doesn't matter what's going on because you've cut out all the bad bits. Do you think there's any like styles of food or trends or anything that are going on at the moment that look way better on socials than they are in real life?

SPEAKER_00 22:00

Um probably one of the big trends we're getting asked for is the big Parmesan pasta wheels.

SPEAKER_02 22:06

Oh, talk to me about that. Spare no detail.

SPEAKER_00 22:09

We can't do it. It's just not practical for a wedding. It's great in a restaurant where it's your, you know, two serves of Caccio Pepe coming out of a Parmesan wheel, but basically they heat up the sauce, the pasta, and then it gets put into the Parmesan wheel. They kind of stir it around in there. Holy shit. Um, and then that gets all the cheese melted through. So absolutely looks fantastic. It's got that real wow factor about it. Trying to do 120 serves, just not gonna happen. So that's probably one that we're getting a lot of at the moment. Right. A lot of your interactive um sort of vibes. So we can obviously do, you know, the pizza stations, obviously a bit more interactive where you can set up the pizza oven near you guests. They can see us making or, you know, cooking, cutting, same with our pasta setups, that kind of stuff. So that's our kind of interactive side of things. There's the live charcuterie sort of stations that are going around that look really amazing, but it's, you know, again, whether it's practical for your bigger style weddings where you've got to get the food in to people, especially in them first couple of drinks after the ceremony, you kind of want to get them lined their stomach pretty quick. Speed is the is the thing, right? Absolutely.

SPEAKER_02 23:25

And I guess, you know, I guess you're talking there about not only scale, but theatre. You know, like it's a real, it's a show to put your pastor inside the big Palmer's and wheel, right? Dinner and a show. And yeah, how much are you spending time-wise, money-wise on the show and how much is actually going into the meal itself? I'm guessing that's a bit of a balancing act. Absolutely. The other thing that we didn't talk about though is um, so you talked a little bit like about food stations, you know, where people can see you do stuff which is, you know, entertaining. Um, what about how do you feel? I'm curious, about like food trucks and things like that.

SPEAKER_00 24:09

Yeah, I mean, obviously you we don't work alongside a lot of food trucks at weddings. Um, we've definitely had it where, you know, we've done our pizza station, we've had a burger food truck pull up as well. I guess again, it comes down to the vibe that the client wants. Some people want that real sort of festival party, dance floor vibe where you know go up to the food truck, order your food. Like, I I don't hate it.

SPEAKER_02 24:35

Like, okay. I sense I sense there's a downside, Josh. You can say it, you can tell us, we won't tell anyone.

SPEAKER_00 24:42

No, I'm just saying, yeah, you know, it's gonna be like that day out sort of vibe, more than a wedding vibe. So absolutely got no problem with it.

SPEAKER_02 24:52

No, well, I was just thinking about um efficiency again.

SPEAKER_00 24:56

Yeah.

SPEAKER_02 24:57

Like it means that not everyone's eating at the same time, and it means that if everyone is hungry, like straight after pre-dinner drinks, and they are, that you know, there's there's that lag time. There's only so much that a food truck can churn out at any particular point in time. Would that be fair?

SPEAKER_00 25:17

Yeah, I think like a lot of people that I've spoken to and they've wanted to go that food truck vibe have been fairly smart where they've got, you know, two or three different food stations going on. So whether they bring in, you know, the pizza truck, the burger truck, the tacos, that kind of stuff to kind of make sure that everyone can get food fairly efficiently. Um, I guess on the day if every single person wants to have a burger and no one wants a pizza, that poor burger truck's probably not going to have the best day. But yeah.

SPEAKER_02 25:49

That's the thing, isn't it? Even I think it was Mother's Day last year, I went to a local winery that had two food trucks. Um I don't know. Fortunately, unfortunately, they're both completely different styles of food. Both were sensational though. And so my family, who doesn't mind eating, quite frankly, wanted food from both. And there was a massive lineup for both. So we just waited forever. And then we had mountains of food. And it was like, oh god, this should have been a better way of, I don't know, working this out. But I guess it's know your guess. You need to know, don't you? Yeah, absolutely.

SPEAKER_00 26:29

And I guess if you're going to go down that line, you know, whether you have bowls of chips out, a big cheese board, something to start them. So there's always food available at some sort of station, whether it's, you know, lining up at the food truck and waiting, or if you've, you know, accidentally had five quick glasses of champagne and you just need something in your quick something. Some bread and some dip or something, having options is always a good idea.

SPEAKER_02 26:56

Yeah. And I get it. You know, couples are trying to save money as well. So they're trying to go, okay, well, we just bring in this one truck and our food's sorted, but it's it's just not quite as simple as that, is it, Josh?

SPEAKER_00 27:07

No, not really. I mean, yeah. We work in the wedding industry every day, so we kind of understand that and you know, we guide, but for most people, it's probably maybe their first or second time of doing it. So yeah, they've got a few questions that I guess good vendors can help steer.

SPEAKER_02 27:27

Gotta keep them fed. Fed guests are happy guests, right?

SPEAKER_00 27:31

That's it.

SPEAKER_02 27:33

So if a couple does have a tight budget, Josh, but they want to feel and they want their food to feel like generous and still a bit special, you know, what format would you steer them towards and why?

SPEAKER_00 27:46

I guess coming back to that carby options of the pizza pasta, that's our most kind of budget conscious menu options. Otherwise, if you did still want that sit-down style shared um dinner, absolutely, we can chat regarding budget. I think it's important that they're upfront and honest with what their actual budget is. So then we can design a menu around that to suit that budget. A lot of time you have people who are like, oh, it's too expensive, or you know, that's out of our budget. It's like, okay, well, let's have the conversation, let's see where your budget's at, and then we can put some options forward to what we can do. So, you know, obviously from our side of things, there's items that are cheaper than other items. So let's kind of lean towards them a bit more, and then we can work on, you know, getting your perfect day for you, but within the budget, it's not gonna, you know, stress you out for the next three years.

SPEAKER_02 28:44

Getting that balance, that's so good, Josh, that you guys are sort of flexible like that. Because obviously, you know, especially as a caterer, you've got a standard to uphold, and like one bad wedding like means what, 90 to 100 bad impressions of what you do. So yeah, you'd have to strike that balance, right?

SPEAKER_00 29:06

Yeah, absolutely. I guess we work in such an industry that's you know so referral-based to like I was at this wedding, they were great. Or and like you said, you know, if you do one and obviously the guests don't understand how much money has been spent or that you have budgeted down to kind of accommodate. So, yeah, you still do need to deliver that quality, that standard, and make sure everyone is well fed and they're not going to the drive-thru on the way home.

SPEAKER_02 29:33

Again, I mean, I'd go to you, Josh. I'd just go, Josh, help me. I've got this money, you know, feed my people. But what if, you know, one of my listeners is overseas interstate, you know, they can't have you. What sort of questions should they be asking a potential caterer? You know, to make sure that the standard is, I don't know, still good, but their guests are still happy, but the budget is still balanced. Like what could they say?

SPEAKER_00 30:03

Yeah, I mean, look, I think you just need to be upfront, honest. Um, you know, go to the caterer. I love your style, everything looks great. If it's a good quality vendor caterer, they'll be honest back and they'll be like, yep, we can do that. Or no, sorry, that's a bit more of a stretch than what we're willing. Um, and I guess respect that and just kind of, you know, have a look at a few other options, you know, reach out to three or four people and then find that happy balance that, you know, it's gonna work for everyone.

SPEAKER_02 30:33

I think you hit the nail on the head there with like be honest. Yeah, be honest about yeah, how much money you can spend, but also the respect part, you know, respect that there needs to be standards. Would you say I don't know, in my opinion, if a caterer has been around for, I don't know, what would I look for? Five, seven years, I know that they've run a business good enough to be referred. Their prices can't be too outrageous because you know they've got bills to pay and and people have come back. Do you think experience counts in catering?

SPEAKER_00 31:12

I do, yeah. I was pretty lucky that chopping board took off fairly quick. I had quite a few friends that booked me, and then that kind of just snowballed onto more referrals. Yeah. Um, but I was also conscious not to grow it too quick, and you know, that standard drop. So I guess that's where you got to keep the balance. Um, you know, it'd be easy to sit back on a computer and go, absolutely, we'll take your wedding on this date. Um, but there has to be a limit because, you know, at the end of the day, everyone's got their capacity. And if you've kind of pushed past that, then something's gonna give. There might be staff burnout. It could be, you know, on the day that the function doesn't go as you planned. So yeah, I guess the longer you're in the industry, the more you learn what your capacity is and you know, where you kind of sit, how much everything still goes nice and smooth.

SPEAKER_02 32:06

Is there anything I missed, Josh? Is there anything that you would want to get across to these engaged couples?

SPEAKER_00 32:13

No, I think we've covered it um pretty well. Just make sure you take time on the day to actually enjoy some food, enjoy some moments by yourself. Obviously, sunset photos is that great opportunity to kind of get away from everyone and absorb everything in. And I've seen some people who take another 15-20 minutes longer and really just kind of absorb the entire day instead of just rush, rush, rush. Yeah, and then the day's over and you realize it was a great day, but did you actually get to kind of take it all in? And did you eat? Yeah, make sure you eat, you know.

SPEAKER_02 32:50

It's so important, guys. Please, yeah. Josh is so right. Set aside 10, 15 minutes, sure, get some beautiful photos, but eat.

SPEAKER_01 32:59

Yeah.

SPEAKER_02 33:00

Yeah. So good, Josh. So for those who are in Adelaide or do you ever go into state?

SPEAKER_00 33:06

Uh no.

SPEAKER_02 33:07

Nah.

SPEAKER_00 33:08

There's just people can come to you.

SPEAKER_02 33:10

No, fair enough.

SPEAKER_00 33:11

We've done long distance, like down to Mount Gambia, Panola, Pathaway, yep, Kunawara. That kind of area. It's very dependent on what time of the year. Um, so you're earlier in the season, later in the season, definitely more flexibility there.

SPEAKER_02 33:28

But you won't set your foot over the border. I I get it. Yeah. I get it. We're in a pretty good place. And quite frankly, listener, you should be coming over here for Josh's food because I've managed to, you know, snag a couple of little Aroncini balls on the way through. It's so worth it. Um, Josh, where can the listener find you?

SPEAKER_00 33:48

So chopping board catering. Otherwise, jump on the Instagram, kind of have a look through there. Rich's chopping board catering as well.

SPEAKER_02 33:57

And yeah, join me, listener, and salivate over the photos that are shared of these plates and platters and stuff going around. It's brilliant. Thank you so much, Josh. I I don't want to keep you any longer. I know how rare these days off are. So um yeah, you go and have a good nap.

SPEAKER_00 34:15

Will do. Thank you very much.

SPEAKER_02 34:17

Thanks, Josh. That about wraps it up for this episode of the Umbradly Podcast. For the links and resources we mentioned, please head to the show notes. And if you love the show, please review and subscribe on the podcast platform you're on now so you don't miss out on a single episode. Thanks so much for listening, and remember, weddings are a team sport. Catch it soon.