In order for an operation to be successful, as in the case of a wedding, there is need for total cost to be carefully established and monitored in order to realize maximum satisfaction. Most of the time, a lot of resources is used on food and beverages. Conversely, this does not always have to be the case. Hors d’oeuvres, which are usually passed during the cocktail, for instance, involve the deployment of a lot servers, and this is costly. This is basically an additional cost which can be cut down from the budget in order to sustain the food and beverages that the Bridezilla had demanded in her wedding reception (Bair, 2010).
In order for the Bridezilla to have her desired reception, which entails solely the finest food and beverages under a low budget, new strategies will have to be set. One includes shifting priorities, for example, when there was a hired band to perform live at the reception, this could be substituted with an MP3 playlist or if there was more than one hired photographer, the number could be reduced to one. This way, some money will be saved and in turn, will be injected into the payment of the bills of food and beverages.
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Secondly, we could focus on simplicity rather than having fancy food and beverages. The correct type of plates, bowls and glasses ensures that food is served in correct proportions and that it may also give an illusion that the food is much when its actually not. So as to maintain the same standard menu, each food type could be reduced in small proportions. Moreover, the Bridezilla could reduce her guest list and have a sit-down dinner with a reasonable number of people; this will make table service much easier and affordable. Finally, it is possible to cut on the cost per guest; that is, reducing the cost of food and alcohol per guest (Ostroff, 2015). This can be effectively done by including a buffet which is basically affordable per head (Osttroff, 2015). It should include healthy foods like salad and vegetables as well as those rich in starch like potatoes.
Thus, it is possible to please the Bridezilla even after the cost reductions since it is done in a way that the end result still remains satisfactory. The Bridezilla and her family can be easily enticed with the cost reductions if the prior plans are not totally distorted. When all actions are meticulously monitored, the cost of the food and beverages would be affordable due to reduction in cost or due to the fact that some money has been generated by slashing a few areas which were not necessary.
References
Bair, A. (2010). Reducing food and beverage costs . Hotelexecutive.com. Retrieved from http://hotelexecutive.com/business_review/3571/reducing-food-and-beverage-costs
Ostroff, H. (2015). 12 Ways to cut down your event budget . Capterra. Retrieved from http://blog.capterra.com/ways-to-cut-down-your-event-budget/
