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This week’s topics: wedding catering tips, how to budget for wedding food, appetizers vs plated dinners, guest experience planning, personalizing your wedding menu, incorporating local food and drink, accommodating dietary restrictions, vendor meal etiquette, catering logistics and timeline planning, wine pours at weddings, dessert trends 2025, modern wedding food service styles, how to work with a wedding caterer, RSVP best practices for catering
On this week’s episode of Wedding Day Podcast, Sonja Babich and Brooke Beise sit down with Karmin Driscoll, Chief Operating Officer of the Nebraska-based catering company Attitude on Food. With nearly a decade of experience in the events industry—and a candid confession that she once avoided every catering class in college—Karmin now leads one of the region’s most beloved culinary teams. The conversation covers everything from food budgets and local sourcing to dinner service logistics, offering expert insight for couples and wedding professionals alike.
Karmin kicks things off by helping couples understand the true cost of wedding catering. In today’s market, she notes, $30 per person is typically the minimum for a full meal—and that doesn’t always include rentals like flatware and glassware. She emphasizes the importance of managing expectations and prioritizing guest experience. Great food will be remembered long after the shape of the signage is forgotten.
As the episode unfolds, the group breaks down the evolving structure of receptions. From plated meals to hors d’oeuvres-only events and interactive stations, Karmin shares how today’s couples are customizing food service to reflect their personalities. She offers smart suggestions like waterfall-style appetizer timing and meaningful menu personalization—think Chicago dogs as a late-night snack to honor where a couple met.
Beyond menu selection, Karmin dives into key logistical strategies that keep events running smoothly. She stresses the importance of timely RSVPs, detailed seating charts, and dietary accommodation plans finalized by the two-week mark. These elements help her team provide efficient, polished service—and ensure that even guests with allergies or restrictions feel seen and cared for.
The episode also explores how catering teams work hand-in-hand with other vendors. From the value of feeding photographers and DJs early, to themed attire for servers, Karmin offers thoughtful commentary on what it takes to maintain flow and professionalism throughout the night. She also touches on the rise of local sourcing and how Attitude on Food incorporates regional ingredients and small businesses into their menus.
Finally, Karmin shares what she’s seeing when it comes to desserts, beverages and more. Traditional tiered cakes are often replaced—or complemented—by creative mini dessert stations or curated wine pours during dinner. The trend is clear: couples are choosing food that feels personal, intentional, and celebratory. Her best advice for those planning their big day? Be thoughtful, be organized and don’t forget to bring your personality to the plate.
This episode is powered by Attitude on Food and The Farnam Hotel. Special thanks to members Linen Effects, Continental Diamond, Warpaint International.
