8 Ways to Save Money on Your Wedding
Weddings can bring up all sorts of emotions – joy, excitement, fear (especially when it comes to money) and overwhelm. Let’s talk about the money piece – because let’s face it, it’s usually the no. 1 point of stress when it comes to planning a wedding. As a wedding planner in the most expensive place in the US (the Bay Area & the greater California area), I’ve learned a thing or two when it comes to saving money on your wedding, and I want to share it with as many newly engaged couples as possible – so take it in and share with other brides-to-be in your life!
#1 Invite Less People
Less heads, less food, less money – it’s really that simple! Creating your guest list should be one of the first steps when planning your wedding – and opting for people you really want to be there will not only make things more intimate and enjoyable – you’ll save big.
#3 Hire (just one!) photographer
Nowadays, it’s not uncommon for weddings to have 2+ photographers and a videographer. If you want to save, just opt for one photographer – you’ll still get all the classic shots you want, plus more depending on what kind of photographer you hire (and if they have an hour limit, set priorities on what you want shot).
#4 Book your wedding on a weekday/off-peak season
Just like booking a trip during a popular holiday, timing is everything. Opt for a Friday wedding, or during a season that’s less popular (like winter). You’ll get much more options on venues as well as a much lower price tag – win!
#5 Skip the champagne toast
Even though it’s a great sentiment – not everyone likes champagne or even drinks for that matter (I’ve poured out more champagne in bushes than people’s glasses). Skip it and toast with whatever cocktail (or mocktail) they have in hand, (plus, you’ll likely have to add a champagne flute rental price). So, no champagne = no muss, no fuss.
#8 Offer your signature drink at cocktail hour only
You want your day to be special with that one special drink – but it doesn’t need to be carried out all night with expensive ingredients. Opt to serve it at cocktail hour only, and move to beer/wine/seltzer after dinner. The idea: limit premium vodka, rum, tequila to just one hour.
Photography: 1985 Luke Photography | Venue: The Club at Pasadera