A traditional dinner, a cold buffet, hot snacks and a selection of soft drinks - the prices of meals at a wedding are just a fraction of the costs included as part of the standard 'wedding plate'. You have to add, first and foremost, the cost of hiring and preparing the hall, as well as the professional service for the guests, and this is still not the end of the story. Such a global view of the composition of the "wedding plate", when confronted with the current economic realities, opens one's eyes much wider and allows one to find a logical justification for such and not such a different price. Are there elements that can nevertheless be dispensed with in order to cut costs? We suggest.
The composition of the 'wedding plate' is more than you think
The first sin of the bride and groom is to do a patchwork comparison of the prices of 'wedding plates' offered at different venues. Meanwhile, the devil really is in the detail. No wonder, then, that analysing the prices of 'wedding plates' is often work on multi-layered spreadsheets.
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The final price of the 'wedding plate' is primarily influenced by:
- location of reception,
- TIME OF ADOPTION,
- number of guests, including number of adults and children,
- the seasonality of the ingredients used,
- style of serving food.
The composition of the 'wedding plate' should include, first and foremost, the price:
- a three-course dinner for guests,
- Coffee, tea, water and soft drinks served with the meal and available at the buffet,
- "cold plate" replenished continuously throughout the reception,
- hot snacks served at equal intervals until the end of the party.
The cost of the 'wedding platter' also includes the cost of booking and preparing the hall, the cost of guest services, i.e. the constant presence of waiters and the hall manager, and the hire of equipment - chairs, tables and crockery.
"Wedding plate" also includes the cost of using all public areas of the venue and the car park, as well as the ability to bring in, store, chill and serve your own alcohol, i.e. the so-called "cork".
What should be added to the cost of the 'wedding plate'?
The wedding cake is often a true work of art, representing a distinct attraction for the bride and groom and their guests. It is most often ordered from a specialised cake shop and its selection is preceded by a multi-stage taste and appearance testing phase. Not only does the cake represent an additional cost for the wedding reception, but it also often involves an additional charge to the 'plate' for storing and serving the cake.
As we mentioned, the price of the 'wedding plate' does not include the cost of alcohol. The number of bottles to be delivered to the reception venue depends on the number of guests. It is assumed that there should be a minimum of half a bottle of wine served with dinner, half a litre of spirits and a glass of champagne for the toast for each adult. Bartender service is also an additional cost.
Is it possible to save money on the 'wedding plate'?
It is assumed that due to the cost of raw materials and labour costs, the price of a wedding reception 'per plate' should start at PLN 200, although according to experts, only a price of around PLN 250 is a guarantee of an appropriate standard of service. It is worth remembering that this price may generally increase if you decide on an exquisite menu using premium ingredients. Similarly, specialised dietary options, e.g. a vegetarian menu or one that excludes certain ingredients, can increase the standard price of a 'wedding plate'.
When looking to save on wedding costs, it is worth remembering that the cheapest options will not always turn out to be the best in the end. Quality always goes hand in hand with price, and a wedding reception like no other must meet the exorbitant expectations of both the bride and groom and invited guests.
When negotiating with wedding reception organisers, it is worth being flexible and possibly being prepared to give up some of the less important elements. Sometimes small changes can make a significant difference to the budget without affecting the overall impression the reception will make on the invited guests.
