(Closed) Venue in Utter Chaos: Help, Ideas?

posted 6 years ago in Reception
Post # 16
Member
507 posts
Busy bee
  • Wedding: August 2014

View original reply
TheMochaPeach:  That is terrible! I would recommend getting out, no reason to think it will get any better. Threaten to sue if they do not let you out easily.

Post # 17
Member
213 posts
Helper bee

View original reply
angelicd77:  Many times the contract states that prices aren’t locked until a certain date, or until the amount is paid in full. Obviously there were some serious issues here, but I used to work at a banquet facility, and we had in our contract that prices would not lock until 14 days before the event, the same time that final numbers were due, and the final bill was issued.

This was to prevent the venue from getting burned on changing food prices. Some foods can change drastically in price due to weather, disease, and other things outside of the control of the venue. Since many events at our facility were booked 12-18 months in advance it was important to protect ourselves.

Post # 18
Member
612 posts
Busy bee
  • Wedding: November 2013

View original reply
MakingHerWait:  This is very interesting to me. Just to play devils advocate, what would happen if the prices rose so much that the couple could no longer afford the venue 2 weeks before the event? I know with my wedding, the price was the price. We (DH, myself, BM) all signed the same paper with a price per person, all of our extras, and I made sure that there was no discrepencies. Could this vary by state or region?

Post # 19
Member
213 posts
Helper bee

View original reply
angelicd77:  That is certainly a fair point, in my experience, ther change is not drastic, to avoid this type of situation. For example, pork prices are up this year approximately 25%, I am no longer working at the banquet hall, but I would expect the cost per plate for pork dishes is mower than that since only the raw pork cost changed, not labor, or any other sides/ingredients. I would expect to see maybe a 5% increase in price, perhapse with another 5% the following year if prices remained high. If that bump was too much then the couple could change the menu.

I don’t know if it varies between regions, I imagine it varies between venues. The facility I worked at was in RI, I know from booking events at other venues this was not uncommon up there. At the venu we booked for our wedding, when we booked they stated that prices would likely rise on January 1st 2015, but for all weddings booked for 2015 in the first half of 2014 they would respect the 2014 prices. There are some noted exceptions however in the menu for foods with volatile prices, like lobster and oysters, price is listed as market price, and those prices aren’t set until the food is purchased, which is fair, and that volatility (and overall cost) would prevent us, and probably most other budget couples from selecting that for the menu.

Post # 20
Member
612 posts
Busy bee
  • Wedding: November 2013

View original reply
MakingHerWait:  Wow, Im on LI and I know prices here can change from year to year, but I booked my hall in May of 2012 and my wedding was Nov of 2013 and if the prices rose, it didnt affect us. I like to see the differences that other people come in contact with. Good to know for the future. 🙂 

The topic ‘Venue in Utter Chaos: Help, Ideas?’ is closed to new replies.

Find Amazing Vendors