Skip to main content

Budget? What Budget??

The Budget...we hate it, but we have to set one. I am a firm believer in staying within your wedding budget as closely as possible...after all, you do have to live after the wedding, right?

So, how do you determine your budget?

Budgeting is by far the first thing that you determine after saying 'I Do'.  Figure out how much money is available now--how much money have you saved for your wedding? How much money was gifted for your wedding? Check your wedding fund!

No money saved? No wedding fund?

Then think about this: Do you and your fiance' need to start saving? {Tip: open up a wedding savings account} How much money can you afford to save? Will either (or both) of your parents contribute? How much are they willing to contribute? Who else will contribute to your wedding? Do you need a $50,000 wedding or will a $10,000 wedding suffice? Determine the amount that you would like to stay at (or below) and stick with it!

Determine your 'must haves' and cut costs in other areas.

Determine the type of wedding you would like to have (formal, semi-formal, casual, themed, large, small, hard-core party, or intimate gathering, etc.) and start searching for estimates {Tip: Don't forget to ask about any additional fees-rental, delivery, set-up, gratuity). Once you have the estimates for your wedding vendors, you can insert the cost ranges into your budget worksheet. This will give you a low to high price comparison. Then, you can find the average price for each service to fine tune your budget.

You will need a Budget Worksheet!

Your budget will not be absolute...so do not worry if you are a little over (and I do mean just a little over-no more than 10%). Once you have set your budget and received your estimates, you have to remember to keep track of your expenses. {Tip: Make a spreadsheet in Excel or download one from Microsoft Office Templates}. Keep your receipts to help you keep track. If necessary, place a sandwich sized Ziploc bag in your purse for your 'wedding receipts'. It works and it will keep you organized! :)


Ten Best Ways to Cut Costs {according to Mindy Weiss..with my 2 cents added}:

1. Trim the guest list-the fewer guests--the fewer tables--the fewer centerpieces, etc...
2. Choose a gorgeous setting-cuts down cost on decorations
3. Use a reception site that is already equipped with tables, chairs, flatware, and staff
4. Start the wedding earlier in the day.
5. Limit the alcoholic offerings to wine, beer, and a signature cocktail {or skip the alcohol!}
6. Move the wedding from Saturday to Sunday {or move it to a weekday}
7. Eliminate the champagne toast. {allow guests to raise their punch, water, or tea in your honor}
8. Hire a deejay instead of a band.
9. Opt for an inexpensive printing method on your invitations. {can you live without engraving? of course you can!}
10. Skip favors. {unless they are spectacular, unusual, and usable}


Still need help?

Call Kiss and Tell Weddings!
405-309-9311
We will be glad to assist you and your fiance'!

Comments

Popular posts from this blog

Food Terms You NEED to Know!

WEDDING RECEPTION FOOD TERMS (via: www.weddingsforaliving.com)


ANTIPASTO: (“before the meal”) traditional first course of a formal Italian meal. Unlike hors d’oeuvres, antipasto is served at the table and traditionally consists of cured meats, marinated vegetables and cheeses.


BUFFET: Casual way to serve a large group of guests; a variety of dishes displayed on tables that guests can pick and choose from. Typically doesn’t work for venues with numerous small rooms.

FAMILY STYLE: Platters of food are placed at each table. Wedding guests help themselves and pass the food around to one another.

FRENCH SERVICE: This individualized and highly skilled type of food service is not very common in the U.S. Rather than being plated in the kitchen, white-gloved waiters prepare food table side from a single large dish or platter held by another waiter. Each guest is served individually.

HORS D’ OEUVRES: (“outside the work” in French). Appetizer typically served before a meal; food that precedes the mai…

2017 in Review

2017 was a blessed year for Kiss and Tell Weddings!

I worked with some wonderful clients, professional vendors, and supportive family members.

I was entrusted with the wedding planning, coordination, and execution of the newly married:
Dr. and Mrs. Raines, Mr. and Mrs. Burkhalter, and Mr. and Mrs. Slevin.


I also planned the Smith's baby shower and Mrs. Johnson's retirement party.

I planned and presented at a discipline conference for educators.


I worked with some amazing clients, awesome vendors, and fabulous family members.




I am so grateful and blessed!! Thank you SheQueita, Aureal, Glenn, Mike, Jessica, Debra, Karesha, and Ronnie for making This an extraordinary year!





10 Ways to Save $$$$

10 Best Ways to Cut Costs {according to Mindy Weiss..with my 2 cents added}
1. Trim the guest list: the fewer guests--the fewer tables--the fewer centerpieces, the fewer expenses
2. Choose a gorgeous setting: this cuts down on the cost of decorations
3. Use a reception site that is already equipped with tables, chairs, flatware, and staff: save on delivery fees
4. Start the wedding earlier in the day: an early wedding means less food...unless you and your future spouse are foodies!
5. Limit the alcoholic offerings to wine, beer, and a signature cocktail ...or skip the alcohol altogether!
6. Move the wedding from Saturday to Sunday: or possibly to a weekday. Venues are less expensive during the week.
7. Eliminate the champagne toast: guests can raise their punch, water, or tea in your honor
8. Hire a DJ instead of a band. 
9. Opt for standard sized invitations: irregular shaped invitations cost more to ship.
10. Skip favors: unless they are spectacular, unusual, and usable. Otherwise, the…