UNDER THE TUCSON SUN
Willingness to work together and try something different is the hallmark of the Hacienda del Sol Guest Ranch Resort in Tucson, Arizona. “If couples want to get married here, we’ll make it work,” says Mary Ann Confrey, catering sales manager.

Couples may select from the resort’s catering menus, in addition to the more inclusive and higher-priced menus designed especially for weddings. Food and beverage minimums are lower on Sundays and weekdays than on Friday and Saturday nights during the October to May prime season, and daytime weddings tend to cost less.

“An 11 a.m. ceremony followed by brunch is a cost savings because we have lower F&B minimums, and guests tend to drink a lot less [alcohol] during the day,” Confrey says. She also finds that guests consume less alcohol when they must go to the bar than when they are served. To further control costs, some couples place a cap on the amount they will spend on an open bar and switch to a cash bar when that maximum is reached.

Other money-saving trends Confrey has noticed include smaller weddings, not necessarily because couples are paring down guest lists, but because higher numbers of guests are shunning the travel expenses involved in attending out-of-town weddings.

While it was once tradition for the bride’s family to pay for the entire wedding, Confrey has noticed more cost sharing, particularly among blended families in which parents have remarried and stepparents are involved.

Regardless of who foots the bill, those writing the checks are more savvy and knowledgeable than ever. “They ask, ‘What about hidden costs, like cake-cutting fees or valet parking?’” Confrey says.

OUTSIDE THE CITY LIMITS
Unlike in downtown Chicago, where hotels often charge for guests to park their vehicles, paying for parking is a non-issue at the Deer Path Inn in the northern suburb of Lake Forest, Illinois, says Sales and Catering Director Alain Rochelemagne. That’s a significant cost savings, he notes, whether it’s out of the guests’ pockets or the host’s.

Music is another area where money can be saved. DJs offer several advantages over live bands, Rochelemagne says. “They can do amazing things. Because there are no breaks, music is continuous. And couples only have to budget for one person’s meal. With a seven-piece band, they pay for seven meals,” he points out.

“Fake cakes,” where only the top layer is real, are significantly less expensive and have come a long way in terms of appearance, Rochelemagne says. Couples can cut this layer to ceremoniously serve themselves, while wedding cake in sheet form is simultaneously sliced in the kitchen, requiring less time to serve guests.

Couples considering a buffet to save money are often surprised to learn that, in terms of food costs, they are not always less expensive. With a sit-down meal for 70, for example, it’s necessary to plan on 70 pieces of fish, Rochelemagne says. “With a buffet, it’s expected that some people will have more than one piece of fish. And a buffet should look as good at the end, or when the last guests serve themselves, as in the beginning. So you would never have only one piece of fish remaining in a serving dish,” he adds.

GOING, GOING, GREEN
Weddings, too, are going green, says William Grace, senior catering sales manager at Omni Shoreham Hotel in Washington, D.C. With sufficient lead time, brides can shop around for flower vases that can be reused after the event or even sold through online auction markets. While greenhouses can grow virtually “anything, anytime, anywhere,” using seasonal flowers or potted plants is also less expensive and easier on the environment, Grace says.

Having the ceremony outside amid natural greenery further saves on floral decorations, especially when the famed cherry trees are in full bloom, adds Grace. He cautions there must be a backup venue in case of inclement weather, however.

To save even more greenbacks, Grace says couples can reduce the number of courses served. They can also set their wedding date for less popular months such as January or February (compared with December, when demand is high because of corporate parties).

The Omni Shoreham Hotel further positions its value to wedding couples in that everything is onsite, Grace adds. “If 20 extra guests show up, we can easily handle it,” he says. “Since accommodations are attached, guests simply take an elevator to go home.”

GOLD STANDARD
Couples can save on flowers, linens, and other décor by booking their wedding and reception at the historic Omni William Penn Hotel in Pittsburgh, explains Lora Peluso, director of catering and convention services. The hotel boasts the last surviving Art Deco room by Joseph Urban (set designer for the Ziegfeld Follies), with black Carrara glass walls and a ceiling mural by Urban. Other ballrooms feature antique crystal chandeliers and gold leaf railings.

“All of our rooms are ornate and unique,” Peluso says. “There is so much gold here that we advise customers to stay away from elaborate decorations because they detract from the room. It also allows them to spend less.”

Flexibility with seasons of the year, days of the week, and even time of the day makes weddings more affordable, she adds. “There are key dates with low or no F&B minimums. We offer incentives for daytime weddings because we can turn the room around for the evening,” Peluso says. “We don’t have set packages either.” For example, couples have the option to use the hotel’s bakery or bring in their wedding cake for a nominal cut-and-serve fee.

In addition to F&B, Peluso points out that costs for accommodations should be factored into the final bill. The Omni William Penn offers a complimentary luxury suite for the bride and groom, discounts on suites for family members, and reduced rates when guests stay onsite.

Susan Bard Hall is a frequent contributor to HOTEL F&B.