Ways to steer guests toward cheaper meal option?

posted 2 years ago in Reception
Post # 16
Member
840 posts
Busy bee
  • Wedding: June 2013

Just cut the fish all together. Its always gross anyway. Chicken (a tasty option!) or raviolis. 

Post # 17
Member
14977 posts
Honey Beekeeper
  • Wedding: June 2011

I wouldn’t eat a buttery cheeses ravioli no matter what the other choices are.  I dont like buttery cream sauce or loads of cheese.  Most people probably just aren’t going to be swayed and want some kind of meat so I doubt you’d end up saving that much even if you do manage to sway some.  And at $4 or 5 bucks a person…. is it really worth trying to save a few extra bucks rather than have a kick ass menu people will love?  This has got to be one of the strangest ways to try to pinch pennies. 

Post # 18
Member
5028 posts
Bee Keeper
  • Wedding: September 2017

I’m surprised by how many people are saying to cut the fish because in their experience it was not popular or was gross. I’ve had some amazing fish entrees at weddings!

Post # 19
Member
422 posts
Helper bee
  • Wedding: September 2017

There’s a book by Dan Ariely called “Predictably Irrational: The Hidden Forces That Shape Our Decisions”

give it a read

it might help (or not, could go either way) but regardless it’s a fantastic read. Really interesting stuff.

Also I second the bee who is mad that people are hating on fish. I love fish and would definitely prefer it to chicken or steak (or ravioli) any day.

Post # 20
Member
843 posts
Busy bee
  • Wedding: June 2020

annabananabee :  I agree; I wouldn’t bank on trying to guess people’s preferences in order to manipulate their choices. I love ravoli, but I love shrimp even more, and I’ve never been disappointed with shrimp like I have been with salmon on several occasions, so I’d definitely pick the seafood option if it included shrimp. 

And as others have said, there will be people who will pick a meat option no matter what it is or whether the appetizers include meat. If saving money is enough of an incentive to change the menu, then the best bet would be to not have the seafood option. The dedicated meat eaters will pick the chicken no matter what, but you could get some seafood people going for the ravioli instead.

Post # 21
Member
4534 posts
Honey bee
  • Wedding: November 1999

rao4400 :  your venue/caterer are going to love you…ironically your idea of trying to push people towards the pasta means that your venue will make more profit on your wedding because pasta is a low cost/cost effective dish to cater to the masses. Protein generally costs more per serve than a typical pasta dish would. So by trying to nickle and dime you are actually paying over the odds for a dish and increasing the profit margin for your venue.

Honestly if you have 100 guests and everyone orders the fish, it will cost you $500 dollars more. It would be silly to put less appetizing dishes and have people still choose them because they enjoy protein more and then have them leave your wedding and go the food wasn’t very nice….  

FWIW…..raspberry coulis belongs on dessert or  with game meat. Chicken is not something most would ever pair with raspberry and for it to work it would take a very talented chef to pull it off. Stick to the chicken Marsala and salmon.

Post # 22
Member
4686 posts
Honey bee

I love most fish – just not salmon.  I know lots of people who think salmon is too strongly flavored.  I’ll eat cod, walleye, tilapia, trout and tuna all day long.  Salmon is just not my bag.  I’ll pick it occasionally and give it a chance (like today I got a nicoise salad for lunch) thinking I’ll like it, but i almost always regret it.  I’d pick almost any seafood over salmon.  Also, I almost always pick beef or fish/seafood at a wedding because I cook chicken/pasta/veg entrees for myself at home 95% of the time.  I like to pick things I don’t routinely have at home when I’m out.

eta:  I’ve had chicken and raspberry paired successfully many times.  Some people may think meat and fruit don’t go but it’s usually pretty delicious.  A coulis doesn’t necessarily have to be sweet with a ton of sugar for dessert – it is basically any sauce made with a pureed fruit or veg.

Post # 23
Member
14977 posts
Honey Beekeeper
  • Wedding: June 2011

j9marie :  I agree.  I always pick the other meat/veggie option if there is one other than chicken.  Most the time chicken = chicken breast, and most of the time, it’s dry chicken breast cause its not done right.   And at *one* dollar diffrence from the chicken, I’d leave the fish option in. 

Post # 24
Member
9290 posts
Buzzing Beekeeper
  • Wedding: October 2013

if you only want people to pick the $17 meal, then that should be the only meal you are offering. it’s your wedding afterall.

but the couple of dollars you will save, is not worth it.  offer the mix and be happy with what people choose.

i don’t remember a single decoration from ANY wedding, but i certainly remember if the food was good or bad.

Post # 25
Member
1867 posts
Buzzing bee
  • Wedding: July 2015

My only advice would be to avoid calling the ravioli “the vegetarian option” and just call it ravioli or pasta.  I know so many non-vegetarians who refuse to eat vegetarian things out of some sort of weird anti-vegetarian spite.  You could also feature a photo of it on your wedding website under a menu section, if it really looks delicious.  

Post # 26
Member
12512 posts
Honey Beekeeper

Host what you can afford, but do it graciously.

You’re not doing that. 

Post # 27
Member
6866 posts
Busy Beekeeper

I can’t eat the ravioli so I’d be ordering the shrimp. 

It’s a pretty shitty mindset to want to offer unappealing meal choices to your guests to save a few dollars a person. Cut somewhere else. 

Post # 28
Member
7067 posts
Busy Beekeeper

I’d cut back elsewhere or change caterers to something cheaper. Your pasta wont work for gluten free, vegan or dairy free people, so they’d need an alternative anyways. You’re more worried about LOOKING cheap than your guests enjoyment, and that makes me sad. 

Post # 29
Member
1686 posts
Bumble bee

How about you just don’t give anyone an option and just give them ravioli if that’s your concern?

Post # 30
Member
845 posts
Busy bee

rao4400 :  How many guests do you have that $5 / guest is going to make a huge difference? I think “A lot” cheaper is highly relative. These all seem draw joppingly cheap to me to be honest.

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