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Original poster

Wedding venue cancelling my menu choices with three weeks to go - devastated

248 replies

Ilikegherkins · 12/08/2022 16:59

I have just received an email from my wedding venue saying there has been a mid communication with my menu choices for my upcoming wedding. I have chosen a three course meal - with the help of the events planner at the venue, printed menus for 44 guests to choose and RSVP, spent hours with a spreadsheet to be able to get my pre order in - which was confirmed by the head chef in February (all choices with costings)

We have a three course set menu for 44 guests - we have also pro ordered lots of wine / beer and will be getting evening food for approx 60 people

I am in complete disbelief. The new set menu they have sent me bears no resemblance to my menu and is £20 per head more expensive

They have offered me a bottle of champagne to say sorry

Does anyone have any constructive advice - I'm a bit heartbroken

OP posts:
Original poster
Ilikegherkins · 12/08/2022 18:56

ForestofD · 12/08/2022 18:24

I work in a wedding venue and am married to a Head Chef.
I absolutely am not condoning what has happened. However, here are some possible reasons- which I hope you can use constructively to sort this out.

  1. Cost of ingredients- they've realised that if it was priced a long time ago, they won't make anything. For those saying fish and chips is straightforward- a bag of potatoes (that are suitable for chips) have now gone from around £8 a sack last year to around £12. Not all spuds make decent catering chips. If they are working on small margins, this could mean a loss. Fish is up by about 40%. (Depending on the fish) Oil is almost double and we all know the price of electric!
  2. Staff. They may be a) short staffed or b) don't have skilled staff. You mention the starter was unusual- it is possible that they don't have enough skilled staff to do it. (Skilled is the operative word.) The shortage of skilled chefs is truly chronic. Or, it may be that there aren't just enough physical people to get the meals out in a timely fashion. Large scale catering is actually difficult if not well organised. There are time when you just need 'hands' to put things on the plate.
(As an aside, a company offered my Husbands Sous Chef a £1000 bonus if he walked out there and then and started work with them. He didn't)

3.There has been a genuine mess up and the Head Chef has given you a menu which isn't actually in your price range. This can happen if couples want to write their own and the HC isn't very good at costings. (People would be surprised at how much time a chef spends behind a spreadsheet.) It could be that he's ok with the margins and his bosses aren't.

Just as an aside, do you have guests with a lot of dietaries? I'm sure people will want to shout at me on here, but catering for dietary requirements costs lots of money. Gluten free catering flour is now £5 a bag. (And before anyone tells me how much it is in the supermarket, domestic products don't always work in a commercial kitchen and commercial ovens) Vegan Cream that doesn't split in a oven is double the price of dairy cream. It also 'costs' a lot of time- and again, if they are very short staffed, this may be an issue. We cater for all sorts of allergies and it can be time consuming. If they haven't taken this into account, it's going to cost them. I'm not saying it's right, I'm just trying to give you enough knowledge to help you.

Saying that, the offer of champagne is....awful.

I would suggest you ask them for transparency. If they are short staffed, there isn't much they can do about that and you and the company need to come up with a menu that a) you like and b) the kitchen can actually produce.

If it is the cost, again, they need to work with you- perhaps the starter can be made more cost efficient; could a sauce or garnish be removed, or could it be prepped in a easier way? Or could the fish be changed for a more cost effective fish? Could the meat be a cheaper cut? Could a dessert be simplified?

I don't want to be the voice of doom but so many places have gone under recently. Many hotels in our area didn't make it through the pandemic, so we have had a big surge in wedding bookings as there is nowhere else to go. It's possible that your venue is just holding on at the moment.

The communication you have received is terrible. I would suggest that they need to work with you to come up with a menu that works for both sides and them just imposing it on you it rubbish. Asking for additional money at this stage, without a full and proper explanation is really bad practice.

I wish you all the best- drop me a message if you need any more info!

Thankyou for this - our original menu was one we constructed from the daily menu at the pup - picked three / four dishes from each course then all agreed

OP posts:
Toddlerteaplease · 12/08/2022 18:57

My sisters venue did similar, she was supposed to be having afternoon tea. But they had to postpone due to covid. They were told that they were no longer doing afternoon tea, but would do a 'Cumbrian platter' for an extra cost. She didn't have much voice than to agree. It was lovely. But it left a bad taste. (Not the food)

ForestofD · 12/08/2022 18:59

notanothertakeaway · 12/08/2022 18:41

@ForestofD I hear everything you say, but OP had a contract. And if prices have increased since then, it's really bad luck for the venue, but not OP's problem. If prices had reduced, OP would have no right to demand a lower price

Show quote history

The point is, if they don't physically have the chefs to cook the food, how exactly do you expect them to honour the contract? I am totally on the OP's side but if it is a shortage in skill set, how exactly do you expect them to fix it? 5 years ago, they could have got agency chefs in. Now- there is a huge shortage. The pandemic, brexit and lack of training mean there is a massive shortage. The OP said it is a 'foodie pub.' So they can't get onto the wholesalers and buy in frozen if the OP has paid for good quality food cooked by a decent chef.

I'm 100% behind her and hopefully, with a little 'insider knowledge' she may be able to negotiate. Saying it's 'bad luck' for the venue means nothing if there isn't enough decent chefs to give the OP the quality of food she paid for.
Chef's wages are through the roof in cities because there's such a shortage. If she can offer small adjustments she is prepared to accept, she may get a good result for no extra cost.

notanothertakeaway · 12/08/2022 18:59

Can I recomend you don't discuss this with them by phone? Keep everything in email and just keep repeating that you don't wish to deviate from the contract that you previously entered into (at least in relation to main courses). You haven't said what the starters are, but I find it hard to believe that all of them involve ingredients that can no longer be sourced

Mammyloveswine · 12/08/2022 19:02

Op I really feel for you...I'd be so annoyed this close to your wedding!!

I hope you have spoken to someone in real life and have a better outcome!

burnoutbabe · 12/08/2022 19:14

Have you looked at their current menu and found similar dishes to what you had?

RelentlessForwardProgress · 12/08/2022 19:17

"our original menu was one we constructed from the daily menu at the pup - picked three / four dishes from each course then all agreed"

Ah, I suspect this is the issue. They quoted you the normal pub price not the wedding ripoff price and head office have now realised.

A relative of mine was having a rainforest themed wedding in a marquee. Completely by accident she saw a rainforest cake in the window of a very fancy cake shop. She went in and ordered one, they gave her a price and she paid for it.

Six months later, the cake maker wanted to talk to her about access to the venue for delivery etc. In this conversation it came up that it was her wedding and the cake maker said that she had been quoted the birthday price, the wedding price was £160 more. The fact that it was exactly the same cake didn't matter. Relative told them to stuff it and bought ready made cakes from M and S and her florist decorated it for her instead. Relative was not quiet about this debacle on social media 😉

TheWayoftheLeaf · 12/08/2022 19:18

HellaFitzgerald · 12/08/2022 17:59

I disagree with the poster who said you should speak to them in person. After this outrageous epic fuck-up I would be putting ALL communication in writing as proof if it comes to legal action.

She can use another phone to record it all. Just have to tell them you're recording all future communications.

jayho · 12/08/2022 19:20

you've got an implied contract - principles are offer, consideration(price), acceptance.

They gave you a menu, accepted your choices for an agreed price and you accepted the agreement.

if they can't honour the original contract then they need to either compensate you (give you similar for the same or a better price or bit more than a single bottle of champagne for example) or put you in the position you were in before you agreed the contract - ie cancel the whole thing and refund any payments made to date. You could also probably ask for compensation in these circumstances too if, for example, you had to pay more to secure a similar deal at an alternative venue.

ForestFD gives excellent subject specific advice but bottom line is they can't do this and your leverage is being able to remove your business. you need to go in as hard as possible, organise your arguments, structure your conversation, use Forest's advice re compromise etc but look for a price reduction in return. remember, you are the customer and so are in control here.

Good luck

pinkstripeycat · 12/08/2022 19:25

. Like when you go to supermarket and the price label offers to sell you food at x price and you take it to the till and pay, you have a contract with the supermarket and the food becomes yours, you don’t need a written contract…

it isn’t a contract until you’ve agreed the price. The above is called invitation to treat. If you get to the till and they tell you that’s the wrong price but the actual price is higher, you then decide whether to pay the higher price or not. Most supermarkets agree as it’s not worth the hassle but you’ll find if it was a higher priced item they wouldnt sell it to you at price the price label shows.

Not the same as happened to the OP which is an agreement has been made therefore the contract is verbal at the time of arranging the menu. I also believe they should give you the alternative menu at the original price

ForestofD · 12/08/2022 19:27

So was it from the pub menu recently? Or was it some time ago? So did you use the pub menu from a (say) year ago and book and agree those prices?

Is the menu you are eating the same as they are serving in the pub now?

EmmaH2022 · 12/08/2022 19:34

Something similar happened to me for a small event

they tried to fob me off with nonsense, then they finally said they had a new chef who didn't want the menus I had been given before.

I said I'd take legal action and suddenly the food and costs were restored - but it was a much smaller event.

you agreed to the price in email and they must have an obligation to provide something similar in food terms? What do the Ts and Cs say?

PurpleCatCuddles · 12/08/2022 19:48

Ilikegherkins · 12/08/2022 17:49

These our our choices

Show quote history

They're taking the piss. This is some of the most easily sourceable British food!

bighats · 12/08/2022 19:52

Don't forget to mention you had menus printed + the time you spent arranging food options with guests.

You need to be clear that this has left you with a lot more work to be redone and out of pocket, regardless of if they cover the extra price per head.

You need to be firm but I'd try and keep things as amicable as possible before your big day.

Glitteratitar · 12/08/2022 19:54

So you didn’t actually choose from the wedding menu?

You chose from the every day pub menu with everyday pub prices?

threepointonefourone · 12/08/2022 20:11

ForestofD · 12/08/2022 18:59

The point is, if they don't physically have the chefs to cook the food, how exactly do you expect them to honour the contract? I am totally on the OP's side but if it is a shortage in skill set, how exactly do you expect them to fix it? 5 years ago, they could have got agency chefs in. Now- there is a huge shortage. The pandemic, brexit and lack of training mean there is a massive shortage. The OP said it is a 'foodie pub.' So they can't get onto the wholesalers and buy in frozen if the OP has paid for good quality food cooked by a decent chef.

I'm 100% behind her and hopefully, with a little 'insider knowledge' she may be able to negotiate. Saying it's 'bad luck' for the venue means nothing if there isn't enough decent chefs to give the OP the quality of food she paid for.
Chef's wages are through the roof in cities because there's such a shortage. If she can offer small adjustments she is prepared to accept, she may get a good result for no extra cost.

Show quote history

Yes,

i work in the construction supply chain, ordering quantities of big ticket stuffs. Costs have gone nuts. Skilled labour has evaporated. We could demand contract prices on our orders, and after a legal fight, we’d get some of it. But it would put the company out of business. We’d lose a supplier and still not have what we need.

better to have an open and honest conversation. Find out what actually has happened and how we can work together to fix it. We’ve asked for, and got profit margin info and then shared the pain of a price rise out between the parties involved so whilst no one wins, we all live to fight another day.

Macaroni1924 · 12/08/2022 20:15

My DH is in this industry and prices have drastically risen, as they have for everyone. They are also having difficulty sourcing certain ingredients nevermind paying the increasing costs. That’s not the issue here. You have a prearranged menu that was agreed to. If they cannot source certain foods/ingredients they need to be upfront and let you know, giving you the nearest available option. What they cannot do is charge you more! Unfortunately for them they need to suck this up and cover any losses. This is not your problem at all.

JaffavsCookie · 12/08/2022 20:25

@RedWineRage so pleased you ended up with a sensible resolution, OP fingers crossed you get at least a half way meet

Blondeshavemorefun · 12/08/2022 20:25

You had a set price for the food you chose

Obv we all know food has gone up but you had a contract email in place via prices and menu

intrigued what the starter is

but instead of paying extra see what they can offer for same price

@RedWineRage glad you got your red wine in the end

daisychain01 · 12/08/2022 20:27

fish and chips/ roast beef or chicken with fancy potatoes

my gast is indeed flabbered that they can't source the most basic ingredients - what lame made up excuse have they tried to sell you?

Lougle · 12/08/2022 20:43

Is it the starters that have caused the problems?

Rowen32 · 12/08/2022 21:08

Ilikegherkins · 12/08/2022 17:26

Slightly less conventional starters - but crowd pleasing mains - fish and chips/ roast beef or chicken with fancy potatoes - easy mains.
This email has come from head office. The events planner and head chef have been great so far

Show quote history

I find it so bizarre they can't do fish, roast beef or chicken?? What on earth are they offering instead?
I'd understand if it was the likes of steak as I know even the 5* hotels roubd here have taken that off their menu but that food sounds so doable 🙈

RedWineRage · 12/08/2022 22:53

@JaffavsCookie @Blondeshavemorefun thanks a lot! I've updated the original thread as I didn't really expect people to remember it but I know MN loves an update Grin

Good luck OP x

Original poster
Ilikegherkins · 12/08/2022 23:28

Thanks everyone- I've just got home. I will read through and update tomorrow. Thankyou everyone for taking the time to reply

OP posts:
surreygirl1987 · 13/08/2022 00:15

They should definitely honour the prices - how appalling of them!! We had an issue with our wedding party accommodation (price we were quoted over email was completely different to what they tried to charge is - somebody had phrased it badly). I pushed back and they agreed it was their error, and honoured the original price. Keep it calm, professional and firm (and in writing- email - where possible so you have an evidence trail!)