Q: How far in advance do I need to reserve a location for my wedding reception?
A: The further in advance you plan, the more options you will have available to you. Typically, you will need to reserve a location at least 12 months in advance of your desired date. The most popular months are May, June, September, and October for most Midwestern climates. If you are not flexible regarding your month or date you may need to start planning 18 months in advance. Ceruti’s still has available dates this year at our various locations. Please call for more information.
Q: Are there any months or dates that I can receive a discount?
A: Yes and No. February is the slowest month for banquet facilities and caterers therefore demand is weak. Fridays and Sundays are becoming more popular but still have great availability. Some rental items and facilities are negotiable when demand is weak, however other hard costs such as food are less negotiable.
Q: Do I need to put down a deposit?
A: Yes. Deposit policies will vary from each caterer and location. A deposit benefits both parties involved. Ceruti’s requires a deposit for guaranteed room reservation and catering reservation.
Q: Does Ceruti’s provide decorating services?
A: Yes. We provide full service wedding decorating from centerpieces, fresh floral design, bouquets, ceremony decorating, and much more… Please schedule an appointment so that we may help you create the wedding of your dreams.
Q: Does Ceruti’s cater at any location?
A: Yes. Provided that the location does not have an exclusive caterer. Ceruti’s limits the number of weddings we cater on a given day so that we can give you the best in service and quality. Call now to reserve our services for your wedding date.
Q: What will it cost for my wedding reception?
A: Obviously, the cost of a wedding reception will vary from the location, number of guests, menu selection, beverage selection, and decorating packages. Typically a wedding reception will range from $20 - $60 per guest. After meeting with one of our professional wedding consultants and discussing your needs we will prepare an itemized written
proposal for your review.
Q: Can Ceruti’s supply and take care of china, linens, and skirting?
A: Ceruti’s Catering includes china, silverware, linen napkins, linen tablecloths, and linen skirting in most of our wedding packages. We can also offer a full range of colors and fabrics including chair covers.
Q: Does Ceruti’s provide alcoholic beverages?
A: Yes. Ceruti’s Catering is licensed by the State of Indiana to serve alcoholic beverages both at our facilities and other off-premise locations. We have a wide variety of beer, wine, and mixed drinks. For specific details view our Bar Packages. Unfortunately, we cannot provide alcoholic beverages at locations that have an alcoholic beverage license.
Q: Do you provide wedding cakes?
A: No. You may choose your own cake decorator or we will be happy to provide a referral. Ceruti’s offers free cake cutting service at no additional charge.
Q: Do you have a leftover food policy?
A: Yes. We believe that our leftover food policy is one of common sense and fairness. You may request for this policy in writing or go to our Leftover Food Policy page.
Helpful Wedding Planning Tips
The average wedding takes 250 hours of planning. Most people do not have that much time available and more importantly do not have the experience. Please use these helpful wedding tips to take the stress off you, so that you can get the most from your special day.
TIP #1: GUEST COUNT
It is very important to have a good estimate on the number of guests that will actually attend your wonderful wedding. Take time to sit-down and create your guest list with your fiancé and families. This is very important when determining the location of the reception and establishing a budget. Use the “Guest Count Formula” below:
NUMBER OF INVITATIONS SENT x 2 x 80% = ESTIMATED GUEST ATTENDANCE
(EXAMPLE: 150 INVITATIONS x 2 = 300 x 80% = 240 ESTIMATED GUESTS)
TIP #2: LOCATION DECISION
Before reserving or securing a location be sure to ask the following set of questions.
- What is the total square feet of the banquet space? Please refer to our seating formula chart for proper guidelines.
- What are the dimensions of the guest tables? Example: 60” Round, 8’ Banquet
- Does the facility offer sample floor plans from previous weddings of similar guest count?
- Approximately how large or what size will the dance floor be for my anticipated guest count?
- Does the facility offer tastings/samplings of the menu items?
- What type of uniform/attire does the banquet staff wear?
- How long will it take to serve the meal? (Buffet or Sit-down)
- How many buffet lines will the facility have for my number of guests?
- Is the facility licensed to serve alcoholic beverages?
- Does the provider of alcoholic beverages have liquor liability insurance?
- Will the facility be available throughout the entire day for set up?
- Does the facility offer any “off season” discounts?
- Does the facility provide a written estimate or proposal before taking a deposit?
- What items can and cannot be brought in to the facility?
- Who is responsible for the set up and clean up of the facility?
- What is the ratio of banquet servers to guests? Example 1 banquet server to 35 guests
- Upon request will the facility provide a reference list of their most recent brides?
- Does the facility have a minimum dollar amount requirement?
- Are there any additional fees for parking?
- How many hours do I have for my reception time?
TIP #3: QUALIFY POTENTIAL CATERERS
Check if the caterers on your bid list are licensed and properly insured. Not all caterers have the same aptitude in handling the demands that a great wedding requires. Select a caterer that has extensive wedding experience especially at the site that you may choose.
TIP #4: USE OF RSVP
The benefits of sending out RSVP cards far out-weigh the cost of the printing and postage. Having an accurate guest count can save you from embarrassment in addition to the cost of meals, centerpieces, decorations, etc. You certainly do not want to run out of food or not have enough seating, and at the same time you do not want to pay for something you do not need. Call the guests that have not responded in a timely manner.