When planning that last party, do you remember looking at the catering service and thinking why did we have 2 bartenders, but only 1 server? Or why was there an extra fork at the table.
Any item above and beyond your needs, used or not, came out of you pocket at the time of payment. And this is where planning experience and expertise plays a role. As a planner I look for the details in a proposal to make sure all the clients needs are met. And we scale back any unnecessary services that go above our needs.
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"As a planner I look for the details in a proposal to make sure all the clients needs are met. "
There are loads of articles that get you good tips and advice. And this is one I send my clients for their bar and liquor considerations. Its several industry secrets how we can manage the event and make budget.
Starting with a good list of cost savers for food and bar. If you can implement these, that's a huge savings (15%+)
- we will find out minimums for catering and bar
- bottles of wine on tables not poured (saves $1,000)
- choose mid level wines for dinner and a more expensive on for cocktails (or not)
- skip champagne toast
- we talked about a signature drink or two and serving wine and beer.
- also cut booze hours?:
- 1 hour open bar at cocktail hour
- 1 hour wine at dinner
- back to open bar for 2 hours instead of 3 (close for the last hour so people sober up?)
Happy reading
Posted by Joanne Klee, JK Marketing and Events. We are happy to help.
Posted by Joanne Kleé,
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Joanne
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