Episode 31 | Attitude on Food

In this episode of Wedding Day Podcast, host Sonja Babich and co-host Brooke Beise, Publisher of Nebraska Wedding Day, sit down with Karmin Driscoll, Chief Operating Officer of Attitude on Food—one of the Midwest’s top-tier wedding catering companies. With nearly a decade in the events world, Karmin brings refreshing honesty, storied expertise and a love for local flavor to the conversation on all things wedding food.

Karmin begins by breaking down what catering really costs in today’s market and how couples can plan smartly. With $30 per guest as the floor for a quality dining experience (before rentals), she urges listeners to focus on what truly matters: memorable guest experiences, meaningful personalization and planning ahead.

From full plated dinners to cocktail-style receptions, Karmin shares how modern couples are rethinking wedding food with creativity and intention. She dives into menu trends, like late-night snacks with sentimental roots, or appetizer timing designed to enhance guest flow. The result? Food that reflects each couple’s story and keeps guests happy from first bite to last.

The episode also unpacks essential logistics—everything from RSVP timing to seating chart accuracy to accommodating dietary needs. Karmin gives helpful tips for keeping service polished and efficient, while ensuring that every guest, including those with restrictions, feels taken care of.

Plus, hear her take on vendor meal etiquette, how catering fits into the broader vendor team, and why communication is crucial. Whether it’s coordinating wine pours, feeding your DJ early, or planning dessert stations that wow, Karmin emphasizes the importance of strategy, collaboration and heart.

🎧 Listen now to learn:

• How to realistically budget for wedding catering
• When to finalize guest counts and dietary accommodations
• Why personalized menus leave a lasting impression
• What to know about plated vs. passed vs. buffet service
• How great catering teams collaborate with planners, DJs & photographers
• Dessert and beverage trends for 2025 weddings