Guests will forgive a late start and a long speech. They are less forgiving when the food runs out. At West African weddings, food is a measure of hospitality, and couples worry about getting the quantities right.
Start with honest numbers
The invited list and the real crowd are often different. Relatives bring relatives, and church members turn up uninvited. Talk to both families about how many people are likely to come, which may be more than the number invited.
Many couples plan for more guests than the RSVP list to cover unexpected arrivals.
Work with the caterer
Experienced caterers know how much rice, meat and drinks are needed for a given number of guests. Share your guest estimate, the menu and the serving style, and ask them to explain their calculations.
Serving style
Buffets can lead to some guests taking large portions. Plated service controls portions but needs more staff. Many caterers use servers at the buffet to control portions.
Menu choices
Jollof rice, fried rice, chicken, beef, fish, salads and small chops are common. Offering two main options can spread demand. Consider dietary needs, such as vegetarian guests.
Drinks
Plan for water, soft drinks and, where appropriate, alcoholic drinks. Heat increases demand for water and cold drinks. Keep a reserve and know who holds the key to the store.
Timing
Serve food at the planned time. When service is delayed, hungry guests take more when food finally arrives.
Food for the team
Remember vendors, the bridal party, drivers and security. Agree in advance how they will be fed so they do not eat into guest portions.
Takeaway packs
Some families prepare takeaway packs for elders or guests who leave early. Decide in advance whether to do this and include it in the order.
Taste before you book
Ask for a tasting before signing with a caterer. Check that the portions you are shown are the portions guests will receive, and confirm the number of servers who will be on duty.
Leftovers
Agree with the caterer what happens to leftovers. Some couples send them to family homes or share them with staff.
The quiet test
After the wedding, guests talk about two things: the couple and the food. With good planning, the only thing they will say about the food is that there was plenty of it.
