Catering FAQs

Monday, November 28th, 2016

Catering is a complex part of your wedding and we pride ourselves in adapting our menus and food presentation to fit in with a couples taste, theme and budget. We have a huge amount of experience in this area and can help advise on the smooth running of this significant part of the wedding. Here are some answers to questions we get asked all the time. We would suggest you ask these questions to any caterer you are contacting about your wedding.

 1. What is included in the menu price?

Fiestasol menus include all waiting staff, tables, chairs, linens, cutlery and crockery in the menu price. They also include a complimentary menu tasting and the set up of the ceremony on the wedding day.

2. Are your menus flexible?

Yes, we encourage mixing and matching between menus to produce the ideal menu to suit the couple´s tastes.

3. Can we make any special menu requests for the chef?

Yes, within reason – the chef is open to requests and will even look at recipes that the couple send to him.

4. How many waiting staff will be present on the day?

We have a professional maître d´ at every wedding plus one waiter per 12-15 guests.

5. What will the staff be wearing?

The maître d´ wears a black suit with white shirt and tie. Our waiting staff wear a black Fiestasol shirt with long black French apron.

6. When do the tables and chairs get set up?

This gets set up on the day of the wedding, and takes approx. 3 – 4 hours.

7. What if guests drop out at the last minute?

We have a cut off point of one week before wedding. After this, we have to charge for the drop outs as we have ordered the ingredients.

8. What happens if it rains?

Depending on the venue, we would usually recommend installing a marquee the day before.

9. What does corkage and why do we have to pay it?

Corkage is the charge for serving the drinks the clients have bought in from our wholesale supplier. In covers the service of all drinks during the cocktail and the dinner, as well as full bar set up for the cocktail, ice, all glasses, lemon, straws, champagne buckets and ice coolers.

We decant all waiter into iced jugs and circulate constantly throughout dinner service. All white and rose wine is also kept chilled throughout dinner and we have dedicated wine waiters ensuring the glasses are kept topped up at all times.

10. What works better, a buffet or a seated meal?

Seated meals are a more formal style – guests are looked after without having to get up but can only choose out of 2 starters or 2 mains for their meal. Buffets are more informal but we invite guests up table by table, so there are no long queues for food. A larger selection of food is offered so guests are kept happy and the food presentation is very visual and appealing. 

11. Can we offer our guests more than one starter or main course choice?

Yes, we allow this option but we must be told in advance how many are having each choice.

12. Do you offer vegetarian, vegan, coeliac and kosher alternatives?

Yes, no problem and can help advise on appropriate menu choice.

13. Where is the food prepared?

The mise en place happens at our professional kitchens, but all cooking happens fresh on-site

14. Can we use the left overs from our wedding meal as a late night snack?

No, as we can never estimate whether there will be left overs or how much. With a buffet, we will often leave anything not eaten in bowls belonging to the villas, and it can be eaten later on or the next day, but with no guarantees.

15. Can we reduce the price of our wedding menu?

There are always cheaper alternatives – chicken instead of beef fillet, salad instead of lobster. We can always help advise on this. However the best way to reduce your catering bill is to reduce your guest list!

16. Do you have a licence and liability insurance?

Yes, we have full licencing from the Spanish Department of Health and public liability insurance. We also choose to pay an external laboratory to visit our kitchens regularly and take samples of all ingredients and surfaces, to ensure no contamination or risk of clients´ health.

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