Mass Production Cooking/catering wedding


Good morning, my fianace and i have decided to cater for our wedding. We are expectig 75-100 people, we are not quite sure what to prepare. Our weddding is from 6-10pm. Around how much shoudl we set back to spend on catering? Is going with chicken cheaper and could feed more? Do you have any suggestions as to what we should provide for our guests?

Hi Etaya!
I'd love to help you with this question, but it is way too broad.  You are basically asking me, "what should I serve at my wedding and how much will it cost"?.  That's too big a question.

Can you give me an idea of your overall budget?  What service style are you planning? Is it buffet or plate-up?  Are you planning on heavy hors d' oeuvres or a full meal? Who are the guests? Are they mostly men who might eat more, or are there a lot of children?  Are there any allergy or religious restrictions?  Where is the event venue?  Do they have a warming kitchen? Where will the food be prepared and how many hours before the event?

You're going to have to give me a better picture of your wedding so that I can make suggestions.

However, my main suggestion would be NOT to cater your own wedding unless you have some previous experience.  You'll find that hiring a caterer is not much more expensive than doing it yourself once you consider the rental of equipment, time you've spent, and stress over doing it.

Who will serve the food?  Who will clean up? Are you planning to say "I do", then run off to the kitchen and cook in your dress?  Save yourself a lot of stress and hire a professional.

The last bit of advice is that you have an AWESOME responsibility to assure the safety of the food you serve your guests.  If you are not familiar with correct cooking temperatures, hot holding temperatures, cross contamination and personal hygiene of the servers, you have an opportunity to make everyone at your wedding sick.  That wouldn't be good.

Consider a professional, but if you give me a better picture of your day, I can help.  

Mass Production Cooking

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Chef Todd Mohr. CCE


I'd be glad to answer your questions about how basic cooking methods apply equally to cooking for two in your home, or 1000 for an event. Please don't ask me how much to order from the caterer or deli. That's up to them to consult you on. If you are doing the actual cooking, I can help. My expertise is in cooking for more than 100 people. Your questions concerning cooking methods, amount to purchase, portioning, strategies for food service, and food safety for large production are welcomed. There are plenty of recipe websites on the internet. Please don't ask me for recipes. I don't believe in written instructions for cooking anyway. The more information you give while asking your question, the better response I can give. "How do I feed 100 people at my daughter's wedding?" is too broad of a question. "If I plan to offer chicken and beef for 100 people, how much chicken should I purchase?" is a better question. Visit my website at LIKE ChefToddMohr on Facebook Subscribe to ChefToddMohr on YouTube


I'm certified by the American Culinary Federation as a Certified Culinary Educator. I'm currently a Chef Instructor at three different culinary schools in Baltimore, Maryland. Previously an Executive Chef at a large hospital, feeding 3000 people three times daily over 8 different menus. Also a Chef at The National Security Agency in Washington, DC, part of a team feeding 15,000 people twice daily. Then, General Manager/Executive Chef of various Business Dining Cafeterias, feeding thousands daily. My catering company has hosted many large events, feeding up to 1000 people.

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Bachelor of Arts, Long Island University Associate of Arts, Baltimore International Culinary College

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Certified Culinary Educator (ACF)

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My catering company has had many of the nations largest companies as clients.

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