I love this style, whether or not it's cheaper or not; the cocktail hour is EVERYONE's favorite part of the celebration (Well besides a fantastic NJ Wedding Ceremony....) Many venues in my area offer this full night option under various cute names, like "Cocktail Party Wedding'... If you're working with a caterer and rental china is involved, it'll save you a pile on that just for starters. (You will want to have a pile of cocktail napkins and lots of little plates.)
The pricing, however can be all over the place. Here are some things to make this happen on the lower end of the dollar scale;
-pick a time that is not a blatant meal time; start the reception at 2:00-4:00 PM at the latest.
-word your invitations, "Join us for cocktails and hors d'oeuvres following the ceremony" (or "an hors d'oeuvres reception") so people know exactly what to expect.
-spread the news by word of mouth and on your website.
-keep the time frame reasonable; since there is no waiting around for courses to be served, you can probably cut an hour. More money saved!
-let your DJ or band know the plan. (This is the perfect setting for a jazz trio or funky retro band like Lapis Luna.)
-mix up your seating; don't do formal tables for 10 guests, set with place settings; it sends the wrong message. Go with cocktail tables, 'airport' tables (high cocktail tables), lounge seating, and lose the place cards. Reserve a couple of tables for family if you think this will make them feel more honored and comfortable.
- pick a variety of food styles; some platters/displays (hummus, bruscetta, dips, cheese platters) which don't require making individual items so they are usually less costly, and some passed things (better for control of expensive choices like shrimp. Avoid chafing dishes at all costs.
- be sure to have a few substantial picks like thinly sliced wrap sandwiches, chicken or beef skewers, mini tacos, empanadas, sliders
If you have more bucks;
-add a station or two; the mashed potato station is still alive and well; so is pasta, stir fry and the wildly popular carving station. (you can carve less expensive things than filet mignon; think brisket, turkey breast, pork loin. Do not think tofu.)
-perfect atmosphere for a food truck of any kind
-do some kind of fun bar; prosecco, sangria, martini, hot spiked chocolate
There are a lot of little savings along the way that can go to more food; no big centerpieces, no placecards/menus, less rental china and glassware, in some cases, less staff
But DON"T set up a room at dinner time with tables for 10 and assigned seating and then serve pigs in a blanket and crudités. For one thing, it'll feel like a dead party, people will be terribly confused and it'll be awful.
If you're really, really on a budget? Here is your plan;
-1:00 invites, 1:15/1:30 ceremony start, 1:45/2:00 reception start (don't even consider a gap, okay?)
-have your caterer set up a big display of cheese, bruscetta, hummus, wrap sandwiches, cheese and grapes, bowls of seasoned popcorn. Use little disposable plates and cocktail naps.
Enter the reception yourself at the almost beginning, do your toast and first dance at some random point in the middle (see, the trick is to not have the orchestrated events that act as clues to "hey, dinner is coming!"), cut the cake at 4/4:30 and there you go.
Hope that helped.
The pricing, however can be all over the place. Here are some things to make this happen on the lower end of the dollar scale;
-pick a time that is not a blatant meal time; start the reception at 2:00-4:00 PM at the latest.
-word your invitations, "Join us for cocktails and hors d'oeuvres following the ceremony" (or "an hors d'oeuvres reception") so people know exactly what to expect.
-spread the news by word of mouth and on your website.
-keep the time frame reasonable; since there is no waiting around for courses to be served, you can probably cut an hour. More money saved!
-let your DJ or band know the plan. (This is the perfect setting for a jazz trio or funky retro band like Lapis Luna.)
-mix up your seating; don't do formal tables for 10 guests, set with place settings; it sends the wrong message. Go with cocktail tables, 'airport' tables (high cocktail tables), lounge seating, and lose the place cards. Reserve a couple of tables for family if you think this will make them feel more honored and comfortable.
- pick a variety of food styles; some platters/displays (hummus, bruscetta, dips, cheese platters) which don't require making individual items so they are usually less costly, and some passed things (better for control of expensive choices like shrimp. Avoid chafing dishes at all costs.
- be sure to have a few substantial picks like thinly sliced wrap sandwiches, chicken or beef skewers, mini tacos, empanadas, sliders
If you have more bucks;
-add a station or two; the mashed potato station is still alive and well; so is pasta, stir fry and the wildly popular carving station. (you can carve less expensive things than filet mignon; think brisket, turkey breast, pork loin. Do not think tofu.)
-perfect atmosphere for a food truck of any kind
-do some kind of fun bar; prosecco, sangria, martini, hot spiked chocolate
There are a lot of little savings along the way that can go to more food; no big centerpieces, no placecards/menus, less rental china and glassware, in some cases, less staff
But DON"T set up a room at dinner time with tables for 10 and assigned seating and then serve pigs in a blanket and crudités. For one thing, it'll feel like a dead party, people will be terribly confused and it'll be awful.
If you're really, really on a budget? Here is your plan;
-1:00 invites, 1:15/1:30 ceremony start, 1:45/2:00 reception start (don't even consider a gap, okay?)
-have your caterer set up a big display of cheese, bruscetta, hummus, wrap sandwiches, cheese and grapes, bowls of seasoned popcorn. Use little disposable plates and cocktail naps.
Enter the reception yourself at the almost beginning, do your toast and first dance at some random point in the middle (see, the trick is to not have the orchestrated events that act as clues to "hey, dinner is coming!"), cut the cake at 4/4:30 and there you go.
Hope that helped.