Post # 1
So we have our caterer selected, we love them, we love the menu BUT it’s coming in over budget. I think we’re going to be over budget on this one if all our invited guests show up no matter what but I can live with that. I would like to try and get the price per person lowered. We’re at apx $60 per person for food including hors d’ouvres, salad, main, desert, late night and non-alcoholic. It’s really more than I want to be paying. We love our menu and we don’t really want to cut anything, is it possible to ask them to negotiate the price? ($9.00 pp for a strawberry shortcake or chocoalte tart seems high to me)
They don’t have a required minimum number of guests, and pretty much everything is based on how many people we tell them are coming 10 days before hand. Anyone have suggestions or do we just have to bite the bullet?
Post # 3
9 a person for a dessert does seems pretty steep. You could ask to provide your own? perhaps something that the net cost bought would be less then 9. An idea.
Post # 4
Eliminate your hors d’ouvres or eliminate your guest list.
Post # 5
I would eliminate the late night. It’s a nice thing to offer, but not really a necessity. Also, are you having cake plus the extra dessert? If so, I might consider eliminating the extra dessert as well.
Edit: I would not eliminate the apps. I’m usually starving by the time the ceremony is done and I love apps!
Post # 6
- Wedding: November 2013 - St. Augustine Beach, FL
@MsGinkgo: Can you dump anything? If you are already serving cake, why do you need to serve the additional dessert at $9 per guest? Can you switch up the main course option? Are you stuck with this caterer or can you continue to solicit other catering companies for quotes?
But if you’re not willing to sacrifice cost for quality then you’re stuck. Is there anywhere else in your budget you can cut into that will balance the additional cost?
Post # 7
What about eliminating the desert all together and serving your wedding cake as desert? …That’s what we did. I didn’t like the idea of shelling out big bucks for a wedding cake that no one wanted to eat because they already filled up on desert.
Post # 8
@MrsBananas: @beachbride1216: we weren’t planning on having a cake because no one ever eats it. I just looked and noticed that the desert has liquor soaked berries – perhaps eliminating the liquor will help there.
@beachbride1216: we can only choose from 6 caterers for our venue, these people are by far our favourites. They’ve been so helpful so far and they’re really listening. There’s only one other we’d consider and their proposal was almost the same for costs.
Post # 9
@MsGinkgo: I think you should ask your caterer if they offer a different dessert for a lower price. Or a different salad that uses ingredients that are in season vs out, because that will raise the cost of your food as well. $9.00 for a serving of strawberry shortcake sounds a bit high, but if strawberries are out of season, that will drive the cost up.
Post # 10
I’d get rid of the desert and late night snack. If you have a cake already, having extra dessert is redundant in my opinion and a waste of money. And late night snacks sound nice in theory, but I don’t think most people eat the food when it gets there. They are either ready to head home or too drunk to notice there is more food.
Post # 11
If you really want an extra dessert besides cake, I’d do something cheap and simple like a candy bar. Then get rid of the late night snack, or else make it a SUPER cheap, easy one.
Also, make sure there are kids meals and that you’re paying less for them, because it makes no sense to pay full price for kids that don’t need as complicated a meal. We realized our caterers were charging us the same amount for kids, and saved few hundred bucks when they adjusted the price for them!
Post # 12
@MsGinkgo: I’d eliminate the late night. It always sounds great, but when your meal starts at 6 and doesn’t end until 8:30, and people have had apps first, you really aren’t all that hungry for sliders and poutine at 11.
Post # 13
@MsGinkgo: Hey there! My original catering cost was $3500 for 100 guests… we Got them down to 3100$ but knixing one server and negotiating. Ask them if its possible to downsize on the servers. She had us with 5 servers and 1 bartender for a buffet style and we decided that we could make do with 4 servers and 1 bartender instead. Also, I would knix the late night snack. People will be drunk/dancing and if they really want a snack, they will hit Mcdonalds after the wedding I would think!! You could also ask them to work on the dessert price or you will look elsewhere for a lower price.:)