If a full dinner is important to note that you served buffet style. Dinner served not only requires knowledge of what each client wants in advance (chicken vs. beef, etc.), but also the considerable catering staff to serve food. Buffets allow greater flexibility for both you and your guests. Last minute changes can be made without serious consequences to the menu, and guests can decide what they eat and how much of what they want. Plan savings anywhere from 10% to 50% simply by choosing from a buffet. If you really want a meal served, other options include reducing the total number of clients or by invitation-only reception.You might also consider a ceremony in the evening, from seven to thirty-seven, where they serve hors d'oeurves and dessert. This option allows you to serve a large number of guests exotic food to a little less than a staple, or an array of hors d'oeurves national for much less than a full dinner. You can reasonably expect to save at least another 25% in the service of a dinner buffet. A pleasant side effect of serving hors d'oeurves is that you do not need seating for all your guests at the reception point, which means you can use a smaller facility and do not need chairs and tables available for all guests.