The 5 Most Common Wedding Reception Meal Styles—Plus, Food Ideas for Each

From passed appetizers at cocktail hour to a slice of cake at the reception, food is one of the most important elements of the whole wedding: The cuisine that couples serve often tells a story about their relationship, creates the right ambiance, and even doubles as décor in some instances. At the reception, most newlyweds offer their friends and family a full meal—typically dinner—as a way to enhance the guest experience and fuel the group for the remainder of the festivities. 

When it comes to planning your reception meal, there are many different styles to choose from—and each one produces a distinctive feel. According to Nancy Parragué, director of sales at Paula LeDuc Fine Catering & Events, a plated sit-down dinner is the most popular option for weddings. But for those who want a less formal, less traditional format, additional possibilities like a family-style menu—a homey, intimate alternative—or a buffet-style meal—a casual layout with an array of fare—are also available, among others.

Besides its impact on the overall tone, your plating method will also influence which items you serve, your reception floor plan, the timeline, and your budget, per Shaivi Sukhadia, the owner and director of catering at Sukhadia Caterers. So it's important to take these factors into account when making your decision. No matter which style you settle on, the overarching menu should speak to your unique love story and give your guests a memorable experience.

Wondering which reception meal style is right for you? Here, we asked two wedding catering professionals to weigh in on the various options to consider. For each one, they break down the pros and cons, the related costs, delicious culinary ideas, and expert tips. Read on for everything to know about wedding food and your plating options.

Plated Sit-Down Dinner

A plated meal, the most traditional style for your reception dinner, is what the majority of couples choose for their big day. With this format, every guest is given a formal dinner while seated at their assigned tables. Typically, it consists of two courses (an appetizer and an entrée), plus dessert if the treat is served tableside. Everyone is usually offered the same appetizer, and then, the main course is handled a few different ways:

1. Guests are served the same entrée with a vegetarian or vegan alternative.
2. Guests select their entrée from a menu, which is typically a meat or fish option, plus a vegetarian option.
3. Guests preselect their entrée choice when they submit their RSVPs.

Pros

• This meal style immediately sets the tone for a more formal gathering. 
• You have the most control over the look and feel of the meal.
• You can work closely with the caterer to execute your vision for the meal.
• It's an efficient way to serve the dinner, as it keeps everything on schedule.
• Guests are served their food, so they can sit back and relax.

Cons

• The limited variety can be challenging for guests with dietary restrictions.
• It typically requires more manpower for serving and plating, so staffing fees tend to be higher.

Cost

A plated sit-down dinner can be quite cost-effective because you can control the price, essentially. In terms of the cost of food and rentals, a plated dinner is typically less expensive than a family-style or buffet-style meal since the quantity is pre-portioned and the variety is more limited. Compared to its counterparts, however, the service fees tend to be higher to account for labor costs associated with plating and serving.

Wedding Food Ideas

• A starter salad with zesty arugula, crushed pistachios, and orange wedges in a citrus vinaigrette; followed by pan-seared salmon with lemon butter sauce and a side of roasted carrots.
• A Caprese salad with balls of mozzarella, cherry tomatoes, fresh basil, and balsamic reduction, with an entrée of wild mushroom risotto topped with truffle oil.
• Miso soup for an appetizer and tonkatsu curry with white rice and cabbage salad for the main course.
• Chopped cucumbers, onions, tomatoes, and herbs tossed in a lemon dressing, plus chicken tikka masala, served over white rice, for the entrée.
• A Greek salad with olives, tomatoes, cucumbers, and oregano as a first course before serving falafel bites with tahini sauce and pita as the main meal.

Tips

For this wedding reception meal style, according to Parragué, you'll likely choose a first course and an entrée. To accommodate every palate and diet, she suggests including a vegan or vegetarian option, too. Since each dish will arrive on a plate, artfully placed, presentation is key here. Make sure to incorporate a few ingredients that offer a pop of color like a vibrant vegetable or sauce.

Family-Style Dinner

A family-style meal is exactly what it sounds like: Everyone passes around big platters and bowls of food while sitting at their table, just like you might do with your own family at home. This is a great option for those who want everyone to stay seated at their tables without the formal feel of a plated meal. The first course is typically served with about one or two options, and the main course includes a protein and two sides or multiple proteins with multiple sides.

Pros

• It offers a variety of choices that appeal to every taste bud and help accommodate picky eaters or attendees with food allergies.
• It makes the reception meal feel more casual and laid-back.
• It builds community—when people are passing the food around their tables, they are more likely to chat and engage with one another.
• It's an efficient way to serve your meal since everything lands at the table at roughly the same time.

Cons

• Family-style meals are typically the most expensive option due to the service ratio, the volume of food, and the cost of rentals. 
• The platters and dishes take up coveted table real estate. If you want elaborate florals on your tables, this is not the best option for you.

Cost

Expect to pay 10 to 30 percent more than a plated dinner since you'll likely have more menu items and less control over how much people eat, according to Parragué. You absolutely don’t want to run out of food, so always order more than enough here.

Wedding Food Ideas

• Caesar salad with homemade croutons, aged parmesan, and lemon for the first course; herb-crusted salmon and chicken pancetta for the main courses; and roasted fingerling potatoes and charred asparagus for the sides.
• A baby gem salad with toasted pecans and goat cheese with balsamic vinaigrette for the first course; cilantro-ginger chicken and pan-seared halibut with honey-soy glaze for the main courses; and fried green tomatoes and whipped potatoes as the sides.
• Creamy tomato bisque and an heirloom beet salad with feta and a sherry-walnut vinaigrette for the first course; wild mushroom risotto and grilled scallops in a butter lemon sauce for the main courses; and glazed baby carrots and twice-baked potatoes as the sides.
• Arugula with sliced radishes and cherry tomatoes in a red wine vinaigrette for the first course; pan-seared Chilean sea bass in a creamy mushroom sauce and grilled filet mignon for the main courses; and cheesy rosemary polenta and buttery corn bread for the sides.
• An emerald kale salad with hazelnuts and dates in a lemon vinaigrette for the first course; ginger-soy tofu and sautéed shrimp as the main courses; and roasted sweet potatoes and glazed Brussels sprouts for the sides.

Tips

If you're thinking about this menu option, Parragué recommends planning the table layout well in advance. “There is nothing worse than having nowhere to put the food, so make sure there are places on the tables for everything and the platters and bowls are appropriate for the tablescape," she advises. To ensure there is enough space, she suggests opting for medium- and smaller-sized platters. Parragué also encourages you to inform your servers about the table format, so the flow is as smooth as possible.

Buffet-Style Dinner

A buffet-style meal features long tables topped with a wide variety of food options. This type of wedding dinner possibility offers the most variety for your guests, making it particularly desirable for those with allergies or particular food preferences. The most important thing to consider here is how to get your guests through the food lines as quickly and efficiently as possible.

Pros

• Guests have the autonomy to choose which dishes they want and how much of each dish. 
• Abundant buffets can be visually appealing and photogenic when executed well.

Cons

• With the tremendous variety and quantities of food, buffets are typically higher in price than many other reception meal styles.
• It takes time for all guests to move through a buffet line, which means not everyone will eat at the same time.

Cost

Similar to family-style meals, expect to pay 10 to 30 percent more for a buffet than a plated dinner since you'll need multiple menu items and won't be able to predict the quantities consumed, according to Parragué. The upside of a buffet, however, is staffing costs could be about 20 percent less than they would be for a plated dinner or family-style meal, depending on the layout and the amount of service you have.

Wedding Food Ideas

• Greek salad with cherry tomatoes, pitted olives, and cucumbers; kale salad with toasted pepitas and butternut squash in a maple vinaigrette; grilled zucchini; chicken masala with mushrooms; grilled filet in a brown butter sauce; crispy potatoes; and gruyere macaroni and cheese.
• Arugula salad with strawberries and goat cheese in a balsamic vinaigrette; caramelized Brussels sprouts; black Angus filet mignon in a pinot noir sauce; herb-roasted chicken breast; prosciutto-wrapped halibut in a shallot-thyme sauce; whipped potatoes; and rice pilaf. 
• Tuscan salad with romaine, radishes, and rustic croutons in a parmesan dressing; jumbo shrimp in garlic sauce; almond-crusted salmon; pesto gnocchi; and roasted rosemary potatoes.
• Grilled bok choy; stir-fried peas and carrots; spicy sesame noodle salad; steamed dumplings with a soy dipping sauce; assorted sushi platter; and seared ahi tuna with wasabi cream.
• Mixed salad with spring greens, onions, tomatoes, and olive oil and lemon; Caprese skewers; sautéed mushrooms; cheese tortellini; penne alla vodka; and chicken piccata.

Tips

Since you'll showcase all of your wedding food in one spread, pay attention to the visuals, per Parragué. “You want the food to be vibrant and vivid, so be thinking about the colors of everything," she suggests. "If you have lots of starchy items, think about mixing them up with some colorful elements.”

To create a seamless operation, make sure to have plenty of access points to the food, so guests won't have to wait in line for a prolonged period of time. At each access point, place a staff member, so they can educate guests on navigating the buffet to prevent traffic jams. Another way to avoid overcrowding the setup is sending smaller groups up at different times, not the entire guest list at once. You can add virtually any dish that you fancy to the menu, but if the item is challenging for individuals to serve themselves, you're better off removing it from the buffet.

Self-Serve Stations

Similar to buffets, food stations give guests an abundance of choices. However, self-serve stations are usually more interactive and involved than help-yourself buffets, so you'll need more people to staff them. With this type of layout, you'll have tables or certain areas specifically dedicated to particular dishes or types of foods.

This is a great opportunity to get creative and inject your personality as a couple. For example, if you love oysters, do an oyster shucking station. If you’re pizza-obsessed, bring in a pizza oven and have the chef whip up pies made-to-order. Love cheese? Put together an epic cheese bar.

Pros

• Like buffets, stations offer many opportunities to create stunning visual displays that lend themselves nicely to photos. 
• If there's a dish that would be challenging for guests to serve themselves at a buffet, attended stations are a good workaround. 
• Stations encourage guests to interact and engage with each other, particularly at chef-attended stations where they can consult each other about their choices.

Cons

• Rental costs and staff ratios could make stations quite costly. 
• Depending on what kinds of stations you decide on, they may require a great deal of space, so keep your room size and physical station sizes in mind as you plan.

Cost

The menu price of self-served stations is going to be similar to a buffet or family-style meal. The staff ratios and costs are typically on par with a buffet, but keep in mind that if you have multiple stations, the cost of rentals will be much higher.

Wedding Food Ideas

• A charcuterie station with an assortment of deli meats, herb crackers, gourmet cheeses, and fruits.
• A raw bar with oysters, mussels, shrimp, clams, and lobster.
• A pizza station with various wood-fired pies like margarita pizza, pineapple pizza, and meat lover’s pizza.
• A crudité spread with raw cucumbers, carrots, peppers, broccoli, and cauliflower with green goddess dip.
• A Mediterranean-themed setup with pitted olives, roasted eggplant with yogurt dill sauce, lemon cucumber salad, and pearled couscous with cauliflower.

Tips

It’s important to consider the layout and floor plan for your stations, keeping in mind all of the other design elements that will occupy the space, such as light fixtures, tables, couches, and bartops. By maximizing the space, everyone will be able to more easily move about and access the food and drinks without obstructions.

Keep in mind the same guest access point rule we mentioned for buffet-style reception meals. A good rule of thumb is to have one access point for every 50 guests. Parragué suggests having a variety of three stations, perhaps two self-serve stations and one chef-attended station for a wedding of 250 people (with multiple chefs at the station).

Cocktail-Style Dinner

Buck tradition and go with a cocktail-style reception. This wedding meal style combats a lot of issues that couples typically face while planning their wedding like where to sit a large group of people who don’t seem to fit at one table. At a cocktail-style reception, you won't have to make a seating chart or design a tablescape. Instead, you and your guests can mix, mingle, dance, and snack on small bites (either tray-passed or laid out on a grazing table in advance) as you please.

The most important thing here is to offer your guests a nice variety of options, including a few that are vegan and vegetarian, dairy-free, and gluten-free, so there is something for everyone.

Pros

• You can easily move around the reception and chat with your guests in a way that some other styles (like a plated dinner) don't allow. 
• A cocktail-style event is engaging and interactive for guests. 
• It's a cost-effective approach for weddings with large guest lists since you won't have to fund a full meal.

Cons

• This type of meal style won't accommodate older guests since it involves a lot of standing. 
• People are likely to drink more because they have access to the bar (rather than the waiters serving set amounts of wine and cocktails).
• Guests might be unfamiliar with this style of reception, so you'll need to do some extra planning to set the expectation and provide instructions.

Cost

This is a more budget-friendly alternative to a full-fledged dinner because you have far less food in terms of both quantity and portion sizes. Depending on how big your wedding is and how many different dishes you plan on serving during the reception, the service costs can quickly escalate.

Wedding Food Ideas

• Crostinis on fresh sourdough with a mix of smashed green pea dip, plus some with slices of mozzarella topped with pesto and tomatoes.
• Twice-baked potato bites whipped with cheddar cheese, chives, and bacon.
• Flatbread with arugula, prosciutto and lemon and some with heirloom tomatoes, goat cheese, and balsamic glaze.
• Dumplings with a mix of pork and chives and chicken and cabbage, both served with soy sauce.
• Tartlets with eggplant purée, topped with basil and tomato slices.

Tips

Since you won't be serving a full meal, make sure to offer an abundance of options. “People absolutely don’t want to see the same appetizer for hours and hours, so make sure to mix it up,” Parragué says. “Vary the menu and serve five different items for the first hour and a half and then five completely new items for the next hour or however long your reception is taking place.” It's also important to think about the plating here—just because you aren’t doing a full-fledged dinner doesn't mean you can’t get creative with the presentation and plating.