One of the things about a wedding dinner is, even if DIY, it is good to have elements of a feast. Another is, it is VERY good NOT to have onsite day of grilling/ cooking. So I encourage people not to do hamburgers and hot dogs, but instead to consider something like meatballs and sausage with onions and peppers, maybe chicken strips- still sandwiches, but can be pre-prepped and less humdrum, as we;; as a little less expensive.

Also, I strongly recommend an appetizer plan, and here is why:

A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.

This does not have to be complicated. Three items, plus a punch, or two if one is alcoholic, are sufficient. Typically, include a fruit tray, a cheese tray and an attractive dip or spread; or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; Italian with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits.

One appetizer service area serves about 100 guests.

Can you get back with the couple and talk all this over, then continue to post on this thread and we will work out the menu.