Food and drink for the celebration
Feeding a Rwandan wedding is a logistics problem before it is a menu. We plan it alongside the room rather than bolting it on at the end.
Most Rwandan wedding venues were not built around catering. What can actually be cooked on site, what has to arrive finished, how it is held at temperature and how it reaches several hundred people within one hour — those constraints shape the menu far more than taste does. Deciding them early is the difference between food that arrives hot and food that arrives late.
How guests are seated determines how they can be served, and both determine how long the meal takes. Because we are also dressing the room and running the protocol, the seating plan is drawn once, with service in mind, rather than handed between three suppliers who each solve their own half.
A Gusaba for two delegations and a reception for four hundred are different operations. We would rather tell you plainly which one we are planning than quote a menu that only works at one of those scales.
Across the sequence
Begin
Whether the date is set or you are still counting rooms, the first conversation costs nothing and usually clears a great deal up.