How to Save Money on Wedding Catering
2/19/2026
1. Rethink Your Guest Count
Weddings are expensive. One of the biggest costs can be catering for the event, while the price per person varies across the states, for example in the Midwest prices commonly range from $60-$120 range while the national average hovers around $75-$80. That being said saving money when ordering catering can be a big money saver and rethinking your guest count can save big money.
Practical Strategies:
Prioritize immediate family and close friends.
Consider an adults-only reception.
Avoid “plus ones” unless necessary.
choose buffet style over plates
choose lower cost food options like pasta or a taco bar.
A smaller guest list reduces:
Food costs
Bar expenses
Rentals (tables, linens, chairs)
Staffing fees
This is the fastest way to reduce wedding catering expenses.
2. Choose a Cost-Effective Service Style
Your service style dramatically affects your final bill.
Most Affordable to Most Expensive:
Buffet-style catering
Family-style service
Plated multi-course dinner
Stations with chef attendants
Buffets require fewer servers and less plating labor, which lowers staffing costs. Plated dinners, while elegant, increase labor, timing coordination, and rental costs.
If you want sophistication without the plated-dinner price tag, consider:
A curated buffet with elevated presentation
Limited entrée options (one protein + one vegetarian)
3. Simplify the Menu
Instead of offering multiple protein choices (chicken, beef, fish), choose:
One premium protein
One vegetable option
Seasonal ingredients are also less expensive. For example:
Spring: asparagus, peas, strawberries
Summer: tomatoes, zucchini, berries
Fall: squash, root vegetables
Winter: hearty grains, citrus
Ask your caterer what is locally abundant—it often costs less and tastes better.
4. Skip the Full Open Bar
Alcohol can rival food costs. Instead of a premium open bar:
Budget-Friendly Bar Options:
Beer and wine only
Signature cocktails (2 max)
Limited open bar for cocktail hour only
Cash bar after dinner
Choosing local wines and standard liquors instead of premium brands can save 20–30%.
5. Avoid Peak Dates
Catering companies charge more during:
Saturday evenings
Peak wedding months (May–October in most regions)
Consider:
Friday or Sunday weddings
Brunch receptions
Off-season dates (January–March)
A brunch reception with mimosas and breakfast stations is significantly cheaper than a plated steak dinner.
It’s been sad about food that it’s a moment on the lips but a lifetime on the hips. With wedding food its a moment on the lips and you’re paying it off for the rest of your life. Use these tips and shave a few decades off your payment plan!