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Wedding Planning 101:
Cost Savings Tips

It’s A Matter of Dollars and Sense

Keep the great cost cutting tips in mind when planning your Wedding:

  1. Use more traditional style invitations, which tend to be more economical. Ask your invitation professional to suggest more cost-cutting tips that are appropriate for your situation.
  2. Avoid serving liquor at the reception, or only serve for limited times. Alternatively, feature beer, wine, and a champagne fountain. These all cost less than a full open bar.
  3. Shop around for the best deal on flowers. Some florists mark up arrangements that are designated for weddings, a so-called “wedding mark-up”. Avoid exotic flowers, opting instead for seasonal and regional (local) flowers.
  4. Looking for bridal gown bargains? Borrow from a friend or relative, buy one at a consignment shop, purchase a sample gown, or look at shops further from the metropolitan area.
  5. Avoid wedding dates near holidays when florists, hotels, limousines, and other services charge a premium.
  6. Favors can be bought at gift or toy stores. Personalize them with labels created on your computer or they can be personalized/monogrammed where purchased.
  7. Avoid oversized invitations and lots of inserts that require extra postage, and make the response card a post card, which costs less to send.
  8. DJ’s are often less expensive than live music. If you are planning several types of live music, look for a Klezmer band that also plays pop. oldies, swing, etc. You get two bands for the price of one! Or go for a DJ/Live Band fusion, such as Sound Explosions.
  9. Consider a Sunday afternoon luncheon that may be less expensive than an evening reception.
  10. Chicken dishes are usually less costly than beef dishes. Do not assume that a buffet is cheaper than a served meal-ask for prices on both.
  11. Arts and crafts stores have do-it-yourself supplies for bridal bouquets, favors, veils, table centerpieces, guest books, even a chuppah.
  12. Order a small tier cake for photographs and sheet cakes, which cost less, to feed guests dessert.