Before committing to a venue, ask about hidden costs – some sites charge to cut your cake or uncork your champagne.
Pick a venue that is fully furnished, like a hotel or a restaurant. You’ll save a fortune by not having to rent it all.
Say no to big-city prices and have your wedding on a rustic farm or in a nearby small town.
A fabulous chicken entrée or an exotic vegetarian risotto will cost you much less that a beef fillet or seafood main.
Select a venue where you can bring your in caterers – you’ll have more say over the menu and rate per head.
Use expensive ingredients in smaller portions – serve them as hors d’oeuvres rather than your main course.
Breakfast, brunches and afternoon teas are less expensive than serving dinner – and people tend to drink less.
Save on waitstaff charges by having a buffet instead of a plated menu.
A cocktail affair is generally less expensive than a sit-down dinner.
Serving your meal family-style in big dishes on the table allows you to serve reasonably priced, festive dishes, loke paste, polenta, and risotto.