Does this reception sound OK to you?

jackieblack

totallybonkers wrote: »

I think the OP is trying to say that all the BBQ food is £14 a head, ie the steaks, sausages (including breads and salads) etc as these don't have a price against them? Correct me if I'm wrong?

That's how I read it too

CompBunny wrote: »

- BBQ served to table on platters to include
- Steak, meat kebabs, sausages
- BBQ'd vegetables, vegetable kebabs, corn on the cob, vegetarian sausages
- Breads and salads £14 per head

CompBunny

Thanks very much for the feedback everyone Yes, I meant £14 for all the BBQ food, bread and salad - in the original post I'd formatted it a bit better by indenting it but it got lost in submission

So seems like my next step should be looking to reduce the cost of the wine! I sent an email asking about bringing our own/corkage but I'm expecting a no, so will enquire about bottle prices instead!

I was also thinking of asking if they would throw in a room for my new husband and I for the night, what do you think? Just ask outright? Or a bit too cheeky? Rooms are usually £140. x

mountainofdebt

Can I offer a suggestion ?

We went to a party recently where I would say at least 50% of the food went uneaten.....everyone who noticed the amount was gobsmacked.

Instead of catering for 100% of the guests would it be ab idea to say cater for 80% or say 90% - though I appreciate you will need to cater for 100% as far as drinks are concerned.

Obviously this depends on the size of the portions

Hope2008

I think it sounds lovely. It's so nice to go to a wedding where things are a bit different.


I know another poster mentioned about wedding cake for dessert. A huge trend this year - probably set to roll over to next yr too - are naked wedding cakes (where it's just sponge - no icing). You've probably already come across them but if you're not sure about them take a look at pinterest and type in "naked wedding cake". A naked wedding cake would work out much cheaper than a traditional cake as it's very similar to a stacked Victoria sponge with lashings of cream, a good drudge of icing sugar and dressed up with berries or flowers.


It would be perfect to serve as dessert and you would end up cutting the cake before dancing starts so everyone will be focused on you cutting the cake rather than scattered round the room.


If you had a relative or friend who was good making sponges I'm sure they could help out as the overall look doesn't have to be perfect but they would need to remember to pop some rods through the cake to give it some stability.


Good look with the rest of your preparations.

FBaby

Totally agree with mountainofdebt, you might not need to all the evening buffet depending on the time.

Our breakfast meal was a copious three course meal sitting down at 2:30, so we guessed that these people wouldn't be starving at 7pm. We had 120 people in the evening and only ordered for 80. It turned out perfect. Most was eaten as people commented on how good the food was, but no-one went without. The hotel had told us that if we'd ran out, they were happy to cater for some sandwiches and over bits. With the cake, it just wasn't required.

Cutting down on 40 evening buffet meal was a worthy saving.

CompBunny

WOW those naked wedding cakes are beautiful!!! I love the idea! Thankyou! I will suggest it to OH! I wonder if our venue would be ok with us providing both a cheese wedding cake for evening buffet and a traditional but naked one for dessert...feel a bit cheeky asking, but better to save the money!

With regards to catering for the evening, I agree that catering for less is a great idea. You always see so much wastage in evening buffets I'll reckon catering for 55-60 would be ok?

gilly1964

Hope this helps.

For the sit down meal, you will need to cater for all your guests so would be a good idea to establish the number of vege meals required and any other dietary requirements.

We were advised to cater for 80% of evening guests in our buffet.

You friend doing the disco will probably need PAT Certificate and Public Liability Insurance. We were going to have a friend do ours, but as he did not have the above the venue would not allow him in. I would suggest you check this.

Have you thought of the non-drinkers during the toast, meal?

Good luck with all the planning and enjoy your day

PudseyDB

It all sounds lovely.

If you wanted to cut costs, I'd probably get rid of the welcoming Pimms as most events I've been to, people arrive and head straight to the bar to order the drink of their choice

Instead of a glass of wine per person with the meal....how about asking for a bottles of wine to be placed on each table. I'm sure bottles work out cheaper pp than glasses and its a lot less effort for the staff.