Love and Lobster Coastal New England Weddings

With our bellies still full from the Thanksgiving feast, we thought we’d tackle a food-related question today. It’s an easy one to overlook — especially when your fridge is packed with leftover turkey and stuffing – but one you’ll regret not considering.

How to avoid running out of food at your reception? It may seem unlikely, but when it happens, it’s a nightmare. The food is just one way couples show appreciation to their guests for sharing in the big day, and leaving guests hungry puts a bad taste in everyone’s mouths. A few things to consider:

• Whose responsibility is it? Ideally, your caterer will take the lead in deciding, for example, how many hors d’oeuvres you’ll need. Most couples aren’t well informed enough to make that call, taking into account the number of people, the length of the event and the types of cuisine being served. See if your caterer will provide assurance in the proposal that the food won’t run out. Ask whether they’ll prepare extra dishes for unexpected guests and if there’s a charge for that service.

• Communicate your headcount. This figure can change after you make your guest list and collect RSVPs. If your gang of relatives from the Midwest decides to attend at the last minute, let your caterer know. Check in a couple of weeks before the big day to nail down guests who haven’t responded, and make sure you and your caterer are working with the same number.

• Don’t take shortcuts. With the menu, it’s better to have too much than too little, even though it’ll cost you more. Leftover alcohol will keep for months, and you may be able to receive a credit for unopened bottles. Not so much for untouched food, but at least your guests’ memories will be filled with pangs of emotion instead of pangs of hunger.