Catering

Sorry, WW isn't letting me edit my reply above. Here's what I meant to share:

You could totally get chafing dishes (I will point out two things: 1. you'll need to make sure you have precisely the number/sizes/configurations you need for the food you're ordering (half-pans vs. whole pans) and 2. the cost of renting or buying your own might not save you $ in the long run. Only you can decide if that's the case). The issue is People Power: Who will get the chafing dishes to the venue, unpack and place the chafing dishes, pour water in them and light your sternos? Who will bring out more food when the first pans run low? Who will set out the cups, plates, utensils and napkins, and do you want them set up near the food like a buffet, or set on the tables?

If you want to allow the guests to serve themselves, you'll need more food. The general public's idea of a serving and the caterer's idea of a serving are very different. You'll also want extra servingware for return trips, spills and dropped cutlery.

At the end of the party, who will break the chafing dishes down and pack them up? (Side note: you didn't mention your cake plans, but again, you'll want to confirm who will slice and plate the cake).

Do you have one or two family members (like a cousin or best friend who aren't in the wedding party) who are willing to manage the chafing dishes for you? If so, maybe you could get them aprons to protect their nice clothes (when "working") as thank you gifts.

I hear you in the waiting so long for your day! And for following your budget. It will all work out. See if there is a culinary school or hospitality program near you and if so, what they charge for catering and/or 1-2 buffet attendants.