Brides USA

Food & Drink

40 “To cut staffing costs, consider a buffet. Depending on the

caterer, you could save any where from $1,500 to $3,000 per 100

guests, and you often get more food for the amount you pay,

compared with a plated dinner.” —candace kiersky and basia

biddle, tarallucci e vino, new york

41 “If you’re getting married in a major city, tr y booking a

less- ex pensive caterer based in a nearby suburb who’s willing to

travel for your event.” —reese rowe

42 “Eliminate labor-intensive specialty foods like sushi rolls,

which require more staff to prepare.” —reese rowe

43 “Skip the champagne toast and offer bubbly at the bar to pay $10

less per person.” —maria svensson

44 “Save thousands by ser ving a signature drink during cocktail

hour and only beer and wine at dinner.” —tina reikes, bear flag

farm, winters, calif.

45 “Forgo top-shelf liquor. Your guests want gin; they don’t

need Bombay Sapphire to be happy. You’ll save $1 to $4 per

drink and up to $25 per pour of Scotch and bourbon.”

—maureen donegan, presidio social club, san francisco

46 “If you plan on having kids at your wedding, ask if their meals

are discounted. Caterers will often cut the cost in half or offer

a separate menu with less expensive à la carte pricing.” —jamie

schmones erickson, poppy’s catering and events, brooklyn

47 “Order late-night snacks for only 70 percent of your head

count. Some guests may leave early, and others won’t want

to eat.” —brooke keegan

Entertainment

48 “Hire graduate-student musicians to play at your ceremony

or cocktail hour. They can be booked for much less than the

pros.” —molly middleton green

49 “Instead of renting a photo booth for thousands of dollars, cre-

ate a Polaroid station with a few cameras, props, and tons of film.

It’s just as fun!” —duana chenier, rock paper details, los angeles

Cake

50 “If you really want a custom tiered cake with all the

bells and whistles, choose a smaller display size and supple-

ment with a statement-making dessert bar, or ser ve sheet

cake, which is only $4 .50 per slice.” —lauren bohl white, a

white cake, new york

51 “Want the look of expensive sugar flowers, gold leaf, or hand-

painted accents? Ask your baker to decorate just the edges

of the tiers to reduce the cost by a couple hundred dollars.”

—melody brandon, sweet & saucy shop, long beach, calif.

52 “Naked cakes are all the rage and look especially great at

outdoor weddings. They’re also inexpensive—as much as $3

less per person than buttercream or fondant. For a 100-person

wedding, that’s $300 saved.” —melody brandon

53 “Choose a simple buttercream or fondant cake, which is

less than $7 per ser ving, and provide your own decorations.

Fresh flowers, a personalized topper, colorful fruit—the

possibilities are endless!” —lauren bohl white

“ CHOOSE A SIMPLE

BUTTERCREAM CAKE

AND PROVIDE YOUR

OWN DECORATIONS,

LIKE FRESH FLOWERS,

A PERSONALIZED

TOPPER, OR

COLORFUL FRUIT.”

BRIDES.COM JUNE/JULY 2016 239

DAVID PRINCE