The secrets to saving on catering costs at your wedding

Publish Date
Friday, 24 November 2017, 1:22PM
Photo / Getty Images

Photo / Getty Images

With the average cost of a wedding keeps getting higher and the pressure is on to keep things as purse-friendly as possible for bride and groom.

And according to one wedding planner, budgeting begins with your catering, the Daily Mail reports.

With catering costing between NZ$70 - NZ$500 per head, event planner Alyssa Brown shared her insider tips with Martha Stewart Weddings and says there are some simple menu changes that will save you money without compromising on quality.

Ditch the fish

Seafood such as oysters, lobster and prawns can be impressive showstoppers but, in reality, a lot of people prefer much simpler options - and they're a lot more purse-friendly.

Rather than serving a pricey seafood starter, Alyssa says you should instead serve affordable options like pasta, lasagna, or grain salads.

These meal options, she says, provide enough sustenance that you only need a smaller main course where chicken and lamb are the most affordable meat options.

Only ever serve two courses 

Alyssa maintains that two courses - a starter and main - is plenty.

While lots of brides and grooms serve a plethora of canapes, starter, main, pudding and even cheese, she says that two courses can be just as satiating and give guests more time on the dancefloor.

Opt for four canapes - and vegetarian only

Alyssa says you can get away with serving just three or four hors d'oeuvres during a champagne reception and vegetarian options will set you back the least.

As for a late night feast, people are often so drunk that they can't remember what they're eating so it's advisable to opt for cheap but comforting foods like quesadillas, pizzas, and grilled cheese (plus, it will help soak up the alcohol). 

Buffets AREN'T cheaper

Many couples are plumping for a buffet in the hope that it'll save them hundreds of pounds but Alyssa says this isn't always the case.

"There's a lot more food prep and waste that goes into providing enough of each dish for guests to go back for multiple serves," she notes.

"It's often more affordable to be precise with the quantity of servings the kitchen preps by opting to have a sit-down meal. Family style service also runs into a similar issue, so best to steer away from that, too."

This article was first published on Daily Mail and is republished here with permission.