The Best ever Wedding Food layout types

Undoubtedly, the profession of wedding catering has come a long way over the past decade or so.  With the addition of a flurry of interesting food items, food lay out patterns, decorations ideas etc the modern day catering services are like never before. Then of course the food layout schemes have undeniably emerged as the one of the most integral parts of wedding catering services.

So, let’s review some of the most sought after food layout arrangements types nowadays:

Finger buffets

The finger buffet is indeed a classic setting and people really cherish this type of a buffet at a wedding. But one needs to bear in mind that when opting for this type of a setting try not to stick with just one menu choice but preferably should ask to mix and match in order to have a much bigger selection of food items which would surely appear more appealing to your guests.

 Hot buffet

The hot buffet at a wedding is also quite popular food choice in the UK. Round about 32% of weddings possess a hot buffet either during the day or also as part of the night time catering. This type of service comprises a very swift service time and besides when rendered correctly can be an excellent add on to your wedding day. Usually the food options range from curry, chilli, chicken, rice, garlic bread etc.

Food platters

Food platters were basically a rage in the 1980's but they were reckoned too simple and unappealing to the eye. In 1990's people completely ignored this setting but now are back with a bang. The food platter options that are currently available are very impressive and constitute sliced meat, oriental, salmon, sandwich etc. Its range of food options is very much appreciated as it is quite appetizing.

Sit down meal

This is quite a well known and highly popular choice for wedding catering. It is of course a traditional food service means and is still remains to be one of the favorites. However there are a certain adjustments which can be made to this type of setting for a better experience for guests.

1. Seating should not be allocated rather guests should be given liberty to decide their sitting.
2. Courses can be spilt with something interesting like speeches after the main meal followed by a dessert.