Money: Brides on a Budget
Everyone has heard of couples taking an unusual approach to celebrating their wedding day with ceremonies and receptions that have been novel — from the bizarre to the sublime. Couples have gone to the depths of the ocean or Grand Canyon gorges or to the pinnacles of skyscrapers or mountain tops and beyond.
Most couples, however, chose to keep their feet on level ground, and with the cost of the average wedding reception for 175 guests around $20,000, the majority find themselves looking for ways to cut costs wherever possible.
A good way to do this is by enlisting the help of a wedding coordinator. They can be experts in helping to determine and coordinating exactly what is desired and, equally as important, avoiding the unnecessary.
Kris Rundblad, owner of MerryMakers and Northern Michigan Events, two Charlevoix-based wedding-and-event planning businesses, said making a budget and sticking with it is the key to having the wedding of your dreams.
“Regardless of the economic times, people still have a budget to work with. Some have more than others, but everyone has a budget and a range they want to stay within,” she said.
Brides and grooms have been more cautious in their spending parameters of late, Rundblad noted. She advises her clients that the first step in planning should be to prioritize.
“Are flowers important, is the photographer important, how important is the food?” she offered. “Do you need to have chicken and wild rice and asparagus or do you want filet mignon and lobster tail? It’s a huge difference in price. I really try to help them figure out their priorities.”
Once a budget number is determined, couples need to detail everything that is expected to be included in that figure, from the bride’s dress to the gifts for the bridesmaids to the honeymoon, so there are no unexpected expenses down the road.
Rundblad also suggests:
— Take a pass on the party favors, which can cost up to $5 or more per person; with 200 guests, that’s $1,000 for something that “may or may not be noticed at the end of the day.” If you prefer to provide favors, give food — like local fudge from Murdick’s, chocolate from Kilwin’s or preserves from American Spoon Foods.
— Ditto for personalized napkins.
— Discuss your budget with the florist and ask for flowers that have the same look and feel as more expensive varieties but without the heftier price tag.
— Candles, like those from Bullfrog Candle Co. in Charlevoix, make for beautiful centerpieces at less cost than larger floral displays. Adding petals, hurricanes and/or colored sand can add drama to the look for a savings.
— Rent a colorful or dramatic linen from a company such as Taylor Rental in Petoskey to create a signature statement on the tabletops.
— For the menu, choose a duet plate with chicken and fish, for instance, rather than offering a variety of selections for guests to choose. Often, simpler options can cost less because of less preparation time for the caterer and less expensive options like the chicken vs. mignon example.
— Don’t allow shots of liquor to be served to guests and consider offering only wine and beer to cut down on alcohol costs. If liquor is to be available and complimentary, instruct bar staff to use only single shots per cocktail. “It’s a wedding not a frat party,” Rundblad reminds.
— Consider changing the date from peak summer season, when rates are higher up North, to fall or spring. Room and rental rates will likely be lower at venues and hotels. If you prefer peak season, hold the ceremony on a day other than Saturday; or try planning the wedding around a holiday weekend, when guests have more flexibility with travel and with an off-day wedding, like Friday or Sunday.
— Do things that are important to you, not because it was something someone else had at their wedding and you feel the need to do something comparable.
Rundblad’s Web sites are www.merrymkr.com and www.nmevents.net.
Up North Bride Home » Spring & Summer 2010 Edition » Money: Brides on a Budget