(Closed) tips for cutting down on food/drink costs

posted 7 years ago in Food
Post # 4
Member
713 posts
Busy bee
  • Wedding: August 2011

I was going to suggest cutting down on booze types. That will help for sure. Is the venue catering or are you providing the food?

Post # 7
Member
3526 posts
Sugar bee
  • Wedding: August 2010

Maybe if you show us what you are thinking about right now then we can make suggestions from there?

Are you doing a seated dinner or buffet or stations? Seated is usually the most expensive option.

Some people choose to not serve booze at all during dinner to cut down as well?

Post # 8
Member
10851 posts
Sugar Beekeeper
  • Wedding: September 2010

We bought our beer and hard liquor in Montreal where it’s half the price as in Ontario. I also found our pretty Christian LaCroix Evian bottles of water in a discount shop where I found 12 pack cases of the glass bottles for $13/case.

Our caterer used a cheaper cut of beef (flank steak) but marinated and cooked it in a way that it was SOOOOOOOOOOOOOO tender and delicious, it was better than a striploin! He also used vegetables that were in season for the sides and bought local to save $$.

Post # 10
Member
2821 posts
Sugar bee

We shopped online for wine and found a really good deal.  Bringing in your own bottles saves a ton. 

We found that plated was cheaper with our caterer than buffet because with plated you know how much food to get and with buffet you need extra food. 

Also agree there’s no need to have a full bar, especially if you’re brining in your own stuff.  We had some liquor and used mixers that were for the non-alcoholic drinks like juice and soft drinks instead of buying mixers.  Really only a few people drank liquor, I don’t think it would have been missed by our crowd.

Post # 11
Member
747 posts
Busy bee
  • Wedding: October 2011

we are in a similar situation, we can bring in our own booze & are bringing in a caterer.

we will be buying drinks up in NH at costco, we’re sticking to beer and wine (which is funny ’cause i don’t really like either, lol).

we’re doing a buffet, it’s not always less expensive, but it can be. i have read that serving more expensive items in smaller amount during the cocktail hour, rather than during the main meal, is a good way to save while still offering nicer foods. 

Post # 12
Member
1995 posts
Buzzing bee
  • Wedding: June 2010

To cut down on booze costs we just did beer & wine.  Plus sparkling water, tap water on the tables at soda at the bar. 

You can do stations and not do hors-dorves.  Stations like mac & cheese are cool and unique.  Set appeizers like fruit & cheese are easy and cheap.  Talk to your caterer – a good one will be able to work with your budget.

Post # 13
Member
4824 posts
Honey bee

Are you bringing in your own bartender or alcohol? We are bringing in our own bartenders through a liquor store and they will only charge for what we use on a retail price (IE the cost of a bottle of vodka plus the hourly rate of the bartender) so it ends up being really cheap (and they have the required licenses to serve)

The type of food can make it cheaper as soe have mentioned, just be creative with the flavors to make it more gourmet.  Ask your caterer for his opinion- they know there own costs.  

Also, use a sheet cake for serving and buy a small cake for the cutting. That will save a ton of money.

Post # 14
Member
1766 posts
Buzzing bee
  • Wedding: April 2011

At all the venues that I researched for prices, the seated dinner was less expensive than the buffet. I don’t know where that common perception comes from that buffets are the cheap option. I have never seen that, and I used to work at a venue that hosted weddings.

Post # 16
Member
4824 posts
Honey bee

@Mrs. Meowerson: Check out the local http://www.abcbartending.com/ or similar in your area.   If you are doing simple beer and wine with a signature cocktail you dont need a pro (and it seems you dont need a company with a license either if you are bringing it in) you dont need someone with a ton of experience.  

 

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