Reflecting both economic issues and
generational trends, we are seeing some shifts in the wedding sites being
chosen, the foods served and the size of the wedding itself. We meet with brides who are asking for ideas
for their “smaller but tasteful” weddings.
These are some of the key ideas brides are
embracing as they plan receptions.
- They are trimming the guest list. After creating a rough draft of all the possible guests, and multiplying that number by the caterer/reception venue chef’s estimate per person costs, couples are balancing the guest list with their budgets.
- Budget conscious brides are selecting other days and times than Saturday evening. By selecting a morning or afternoon wedding and reception, there can be up to a 25% reduction in reception costs for food and beverages. If the couple were to select another evening other than Saturday, the savings can be approximately 10%.
- We are also seeing a change in foods served at evening weddings. We are seeing trends toward smaller portions. More couples are choosing to serve passed hors d’oeuvres and appetizers instead of a sit down dinner. Couples are choosing finger foods – foods to eat while walking around and talking.
- While couples will still have a wedding cake for pictures, it tends to be much smaller than those previously ordered. In place of the large wedding cake, they are serving cupcakes, cake bites, cake pops on sticks and push cakes – all part of the “finger food” trend.
- In some areas, dessert “stations” remain popular additions to the centerpiece wedding cake. Brides have chosen cheesecake stations, chocolate stations, pie stations and sundae/frozen yogurt stations and ice cream sandwiches along with various toppings.
Contact TriniWeddings and talk with one of
our experienced consultants who can give you many more ideas to create the
wedding that is smaller, more intimate and more reflective of your life style.
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