Trimming the Budget
Reduce the guest list.
Downsize from an elaborate affair to a less formal stand-up reception
(buffet or hors d'oeuvres) or a brunch.
The largest single elements in your food cost are beverages and the bar.
Ask about "open bar" packages that are per person regardless of consumption
and allow you to have a fixed sum in your budget.
Consider closing the bar during dinner to
reduce the number of hours beverages are served.
You can also consider an alcohol-free affair.
Check with the hotel or catering hall for their prime time.
Midday tends to be less expensive than evening.
Sundays and weekdays are less than Saturday nights.
Make certain not to overlap the standard six hour blocks.
Reception venues charge extra for daytime affairs that spill over into evening hours.
Time of year is also a factor that influences cost.
Peak months are April-May-June and September-October-November.
Saturday evenings in December are usually booked for holiday parties.
So, try for "off season" and the rates should be better
on the catering hall and on lodging.
Instead of a catering hall, change the venue to a backyard,
or a multipurpose room.
Consider an "off" season.
June and December holiday time are peak times
with peak prices. Go "off" season instead.
Include some do-it-yourself elements to your event
(e.g., clothing, party
favours, table decorations, addressing invitations, invitations, etc.).
"Double book" the church and share the cost of flowers
with the wedding or event that precedes yours.
Look for bargains.
Economize on the professional services you are planning
(i.e., a small band, a DJ,
personal mementos as attendant gifts,
previously owned clothing, etc.).
Whatever ways in which you trim your budget,
remember that your guests are coming to share your joyous occasion
not to calculate your finances.
you decide to go,
do the best
job you are capable of and remember that
love you will be happy with that.