Food and drink

Glamour (South Africa) - - Wedding / Savvy tips -


“To cut staffing costs, con­sider a buf­fet. You’ll save on service, and you of­ten get more food for the amount you pay, com­pared with a plated din­ner.” – Candice Kier­sky and Ba­sia Bid­dle, event plan­ners


“Elim­i­nate labour-in­ten­sive spe­cial­ity foods like sushi rolls, which re­quire more staff to pre­pare.” – Reese Rowe


“Save thou­sands by serv­ing a sig­na­ture drink dur­ing cock­tail hour and only beer and wine at din­ner.” – Tina Reikes, owner of lux­ury wed­ding venue


“For­get top-shelf liquor. If your guests want gin; they won’t need a fancy one to be happy!” – Mau­reen Done­gan, gen­eral man­ager


“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 pric­ing.” – Jamie Sch­mones Erick­son, owner of cater­ing and events com­pany


“Or­der late-night snacks for only 70% of your head count. Some guests may leave early and oth­ers won’t want to eat.” – Brooke Kee­gan

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