1. Plated Service – The Classic Fancy Pants Option

Description: Everyone sits down, someone brings food to them, and voilà—a 3–7 course masterpiece. Guests usually get the same options, unless you’re feeling generous with protein choices.

Possible Extra Costs:

More courses = more $$$.
Chef presence depends on cuisine, courses, and complexity of plating.
Rentals
Tables
If venue doesn’t have a kitchen, now you’re looking at kitchen rentals

Staffing Needs:

1 server per ~10 guests.
Chef presence may vary.

Rental Considerations:

Plates: each course = extra plate ($1–$7/plate).
Cutlery: changing forks/spoons for every course ($1–$3 each).
Napkin rentals.
Linen for tables.
Décor: votives, flowers, vases, candles.

Venue Needs: Full kitchen likely needed.

Best For: Luxury weddings, formal events, couples who love the “ooh la la” factor.

Delgado & Co Tip: Want plated on a budget? Opt for 3 courses or fewer, one set of cutlery, and let us help find the best plate rental quote. For décor, our classic clear votives are timeless. Skip full table linens—use a table runner instead. Cheap, easy, and chic.

2. Buffet (Line-Up) – The DIY Feast

Description: Guests help themselves in a line. Casual, fun, and less formal than plated.

Possible Extra Costs:

Chafing dishes/heaters (~$35/dish) if you want warm food.
Disposable trays = cheaper, but food goes cold faster.
Linen covering tables (optional).
Table rentals if your venue doesn’t have enough space.

Staffing Needs:

Minimal—just a few people to refill trays and keep the line moving.
Clean up and set-up staff optional, but likely needed if using chafing dishes.

Rental Considerations:

Tables, linens, serving utensils.

Venue Needs: Full kitchen preferred but not needed.

Best For: Budget weddings, casual vibes, or corporate events.

Delgado & Co Pro Tip: Chafing dishes aren’t expensive and really elevate the service especially if it’s a standing/sitting vibe. If dinner is rolling, aka not crucial that everyone shows up on time these become highly recommended. If you’re going bare bones, we’ll happily set up disposable trays and source cost-effective yet pretty disposable dishes.

Buffet in chafing dishes. A good rental choice for bigger groups or for events with people coming and going.

3. Buffet (Handed) – Service with a Smile

Description: Staff are stationed behind the buffet, plating and portioning food, then handing it to guests. Everyone still gets a choice, but it looks fancy without being too stuffy.

Possible Extra Costs:

Chafing dishes likely needed to keep food warm.
Same as buffet line-up (linen, tables, serving utensils).
Slightly higher labour for plating.

Staffing Needs:

Staff behind buffet to plate and serve.

Rental Considerations:

Tables, linens, utensils as needed.

Venue Needs: Full kitchen preferred but not needed.

Best For: Semi-formal weddings, corporate events, anyone who wants style + efficiency.

Delgado & Co Tip: Want affordability but some service? Have a chef slice meat at the end of the buffet line, the rest self-serve. Gives wow factor without breaking the bank.

4. Family Style – Pass It Around

Description: Platters go on the table, guests pass them like they’re sharing grandma’s secret recipe. Optional butler-style: servers bring the first round, then platters stay for passing.

Possible Extra Costs:

Plateware rentals if not included.
Linen and serving utensils.

Staffing Needs:

Optional servers for butler-style service.

Rental Considerations:

Plates, utensils, linens.

Best For: Intimate weddings, warm/family vibe, couples who love interaction.

Venue Needs: Full kitchen preferred but not needed.

Delgado & Co Tip: Family style ≠ buffet. Make sure your caterer knows food goes on the table with guests seated. Watch out for minimum orders, especially with dietary restrictions. Ask us—we’ll guide you to the best options!

5. Family Style Coursed – Fancy, but Shareable

Description: Like fine dining, but communal. Courses served by type of cuisine, shared around the table.

Possible Extra Costs:

More courses = more food cost.
Plateware and linens likely required.

Staffing Needs:

Servers to deliver each course.

Rental Considerations:

Tableware, glassware, linens.

Best For: Foodie couples, luxury weddings, small guest lists.

Delgado & Co Tip: Best for big groups or lots of options. We can course it for you and ensure hot food stays hot. Must have a kitchen on-site, or will have to be carefully chosen courses based on the venue.

August 10th 2025. Example of menu and service customization by Delgado & Co. Client wanted our fine dining BBQ menu but wanted it to be refined and not self service. We turned mains into canape size portions.

6. Small Bites & Canapés Passed – Nibble, Mingle, Repeat

Description: Servers circulate with bite-sized appetizers. Full meal? Plan 10–12 pieces per person. Guests leave plates everywhere—have backups.

Possible Extra Costs:

Plateware (optional, expensive if budget isn’t unlimited).

Staffing Needs:

1 server per ~30–50 guests (more for fancy events).

Rental Considerations:

Minimal plateware when your guests keep their plates, however can get very hefty if factoring in changing plates between each canape.

Best For: Cocktail-style receptions, luxury vibes, networking events.

Delgado & Co Pro Tip: Decide canapé amounts by event length/and if this will be the full meal or not.

3–4 hours full meal cocktail: 10–12 pieces per person
2–3 hour cocktail: 4–6 per person
Pre-meal snack: 3-4 per person

Ask us about plating fine dining mains as mini portions—we do that too!

7. Canapés Buffet Style – Grazing Galore

Description: Bite-sized treats on tables or grazing boards. Guests help themselves.

Possible Extra Costs:

Table rentals, linens, serving platters.

Staffing Needs:

Minimal—mostly for replenishing boards.

Rental Considerations:

Platters, utensils, linens.

Best For: Corporate events, casual luxury, budget-conscious parties.

Delgado & Co Tip: Factor in plate rentals or ask your caterer if cocktail napkins suffice. Some grazing boards don’t need plates at all.

8. Live Chef Stations – Show Me the Food

Description: Chefs prepare or finish dishes in front of guests. From pasta and stir-fry to carving stations, it’s both dinner and entertainment.

Possible Extra Costs:

Chef fees can be higher.
Specialty equipment, heating.

Staffing Needs:

Chefs at each station
Servers may be needed for larger scale events
Rental Considerations:

Tables, linens, cooking stations.

Best For: Luxury weddings, high-impact corporate events, foodie experiences.

Delgado & Co Tip: Great for impact, but costs can add up. Want affordability? Choose stations that don’t need BBQs or ovens—for example, ceviche stations are cheaper but still interactive and exciting.

💡 Pro Tips for Budgeting:

Budget-friendly: Buffet line-up, buffet handed.
Luxury weddings: Plated, family style coursed, live chef stations.
Corporate events: Canapé buffet, buffet handed, or live stations.

DEMYSTIFYING TYPES OF CATERING AND TIPS ON HOW TO MAKE YOUR WEDDING MORE AFFORDABLE.