100 people due at reception. Only a v.few kids but a fair few don't drink. More females than male and the majority are early 20's.
So far we have estimated: 10 bottles of Cava for welcome Bucks Fizz (or a few neat Cava, or just OJ) 13 Bottles Champagne for toast 26 Bottles red wine (2 per table of 10 + some spare) 36 Bottle White wine - (2 per table + lots spare for evening drinking) 100 small bottles lager - is this stingy? They will have all had wine! 50 small bottles cider 30 bottles ale (for the few real beer drinkers)
+ coke/sprite/soda/juice/water etc
less than 5 weeks to go and it's all getting a bit real that I'm going to be a MIL!
Who is good at judging the amount of alcohol needed at a wedding? Errrrrr Jesus did ok..............................
Sorry couldn't resist
I think your estimates look pretty good but why don't you ring one or two catering firms (small and local for best response) and ask them as a favour to you to give you a hint as to how they calculate it.
NortherLurker! We are inviting a few vicars.......
We are not doing spirits. The couple have both just graduated so their friends know they have a budget. DD assures me a lot don't drink at all! (A lot of church people - although DH & I are "churchy" people and we DO drink
She has told her friends it will be "simple" so a hot buffet meal, only 1 type of lager etc. We have 2 sorts of white wine - 1 that we really like & 1 lighter Pinot Grigio.
Guess we wil panic and just get a load extra - which we can bring home and consume over the next fewdays year.
Do you have a Majestic Wine near you? When we got married we went there and they estimated how much we would need based on the number of guests, delivered it for free and let us have it all on a sale or return basis, so that we got our money back on everything we didn't use.
Spirits make it complicated - serving, mixers, ice, and lots of wastage and outlay if you offer a choice of spirits.
1 glass of whatever you're using for a toast.
The amount of reception bucks fizz will depend on how much time people drink for - probably 3 glasses per head over say an hour and a half - enough time for everyone to travel from ceremony to reception and photos. Also go for 30% non drinkers with a non alcoholic punch maybe?
To minimise wastage, offer one red and one white wine and work on three quarters of a bottle per head. To avoid lots of half drunk, opened bottles I wouldn't pre load the tables with lots of bottles; have you got a few staff booked to help it run?
Also half a bottle of water per head at least.
The beer and cider thing is a tough one. Most weddings I've been involved with over cater for it. It seems people nearly drink their fill with reception drinks, toasts and wine and have little appetite for beer/cider too. Some move onto the other but not all.
We self catered on the alcohol front at our wedding and bought it all from Oddbins who advised on quantities (and offered sample bottles for tasting to decide on food matching) and bought on a sale or return basis so could safely over-estimate and get money back. Hotel were v sensible about not opening loads of bottles willy-nilly but everyone was very happy. Think we worked on 2/3 bottle per head for all adults be they drinkers or not; returned 2 or 3 cases in the end.