Catering 101

Menu musts for keep costings down.

Photo by: Monica Buck

Turn Off the Heat "If you can make the first course a room-temperature option, you'll save money," says Jean Hutar of Gracious Thyme. You'll need to hire less help because these items can be prepared early and set out before guests are seated.

Pass on Stations Appetizer stations are budget-busters, says Hutar. Instead, having a waiter pass appetizers will halve costs by letting you better control portions.

Narrow the Options Because the caterer must bring extra amounts of each entree on the menu, serve just one. Keep a vegetarian option on hand in the kitchen for guests who don't care for what you've chosen.

Skip the Toast Many guests will take just a sip of that $35-a-bottle champagne and waste the rest. If you really love the idea of serving bubbly, try prosecco. This Italian sparkling wine mimics the fancy French stuff at a fraction of the price.

Nix Mixed Drinks The drinks tab for the average wedding is steep. As an alternative, Alyson Fox at Levine Fox Events recommends a wine bar with a few well-chosen offerings. You can also try passing just wine and prosecco.

BYOB Buy your alcoholic beverages from a discounter or price club—hire your own bartender to serve it—and you'll pay half of what your caterer would charge. Often, you can even return unopened bottles. Just be sure your wedding venue allows you to bring your own liquor and won't charge a prohibitive corkage fee.