Finding the right venue is one of the biggest wedding decisions you’ll make. It’s also where you’ll spend the bulk of your budget. The Knot's survey says brides and grooms in 2013 spent an average of $13,385 on a venue and $66 per guest.
First you need to decide where you’ll have the ceremony. Many ceremonies and receptions are held at the same venue, which saves you the expense of renting two spaces.
Typically religious weddings have two venues: one for the ceremony and one for the reception. A religious wedding might happen at a church, temple or synagogue where you’ll likely pay a small rental fee. Then you’ll have to book a reception site.
Celebrating your nuptials in a hotel ballroom may seem traditional but you have lots of other venue options including public parks and beaches, community centers, restaurant private dining rooms, and your college’s event space, as well as private homes and yards such as your family home.
While you should find out if the space is available for your wedding date, you also have to make sure you can afford it.
Often reception venues have a food and beverage minimum you must meet to book the space, such as you must spend over $5,000 on their in-house catering or you’ll pay a rental fee. Many venues have a minimum guest count too so they can ensure they’ll make a certain amount, such as one hundred guests for $50 per person.
These fees may be negotiable so don’t be afraid to bargain with the venue and catering managers. For example, the venue may be willing to reduce service charges. They may also offer you freebies such as upgraded linens or give you a discount if ten or more of your guests stay at their hotel.
Don’t forget to factor in extras like taxes and tips for the servers.
Since Fridays and Saturdays are the most popular days to marry, those days will be most in-demand, which means venues and vendors likely won’t negotiate on their prices. You might get a bargain if you book your wedding on a non-traditional day like a Thursday night or a Sunday afternoon.
Getting hitched during the off-season is another way to save. Most weddings are from May to September when the weather is mild to warm and there’s no snow or limited rain.
Since prime season nuptials can be pricey, consider planning your wedding sometime between the off-season from October to April. You might be able to trim your venue and catering costs, as well as score deals from other vendors like photographers and bakeries who don’t have other weddings or events booked.
Look for venues that have built in appeal and décor. A blank space like a ballroom takes a lot of money to dress up with lighting, rentals and additional decorations. Choose venues that have charm and basic amenities like tables, chairs, and linens. Many sites will let you borrow what they have in stock, such as tablecloths, napkins, china, candles and vases.
Ask your catering manager to help you cut costs by changing the menu. Swap out pricey items with cheaper options, such as cantaloupe for mango or chicken instead of scallops.
Have a small cake to cut for photos and then serve sheet cake. Most guests won’t know or care if they’re eating sheet cake, plus your venue or a bakery can create the basic cake for a lot less money. Generally wedding guests only have a bite or two of cake anyway.
An American Express study found six percent of couples baked their own cake instead of hiring a bakery. While that’s a do-able thing, it can be stressful for you to be handling and worrying about in the days before the wedding. If you want a homemade cake, ask a family or friend (who likes baking and can do the job) to bake the dessert for you.
Carving stations, potato bars and slider stations can be a lot of fun for you and your guests. The Knot survey indicates fifteen percent of couples have interactive food stations.
Unfortunately they’re not always budget friendly, since they typically require more food than a plated meal and usually involve paying for additional waiters to oversee the action stations of buffet.
Decide how you want to serve appetizers--tray-passed or at a food station.
Photo credit: Kristen Castillo
Photo credit: Kristen Castillo
If you still want to include an interactive element, consider just one, such as a pasta station. You’ll likely have to have a waiter working the station but since pasta isn’t too expensive, you’ll save compared to paying for costly seafood or meat stations.
Even dessert stations can be more expensive than they seem. Having a variety of candies, cookies, pastries and drinks like lattes can be a burden on your budget. A better option is to give guests a favor of gourmet cookies in a cute bag or box.
Limiting your bar bill will help control expenses. It’s popular to serve beer and wine only, as well as soft drinks. Serving pitchers of water at each table is also a cost saver since you won’t have to pay for bottled water.
According to the Knot, twenty percent of couples serve a signature drink. A signature drink personalizes your cocktail hour and can control costs, especially if you offer them instead of an open bar. Even if you have both a bar and a custom cocktail, you can still save since many of your guests will try your signature drink, instead of a bar drink.
Make your own signature drink, like these fruity cocktails (recipes, included)!
Red Berry Sangria Signature Drink recipe featuring CIROC Vodka
Peach Sangria Signature Drink recipe, featuring CIROC Vodka
Work with your caterer or bar staff to ensure your drink choice isn’t too pricey. Ideally your signature drink can be created with a few tasty ingredients with minimal fuss.
Don’t forget to name your drink such as “Mojito Delight” or “Sangria Sparkle.” Create fun signage too like writing the drink names on a chalkboard or on colorful cards on the bar with an explanation of why you chose the drink, such as “Laura and Mike drank Mai Tais on their first date.”