Bring your own Alcohol Wedding | A Big Money Savor!
Manage your Wedding Budget
Here at County Line Event Center, we understand how important it is to manage your wedding budget by having the right quantity calculations in how much beer, wine, and alcohol you should buy. Since we are a BYOB Wedding Venue, that means the bride & groom are responsible in purchasing the alcohol, beer, and wine for their wedding reception.
County Line on the other hand, will take care of everything else when you purchase our bar package. The package includes bartenders, napkins, cups, clean-up, and a security guard, a $600.00 value.
Use extra funds for another hour of open bar!
Take advantage of our below offer, only valid for new bookings made during the month of February 18th - March 31st 2020.
Wedding Bar Strategies to Save Money
Catering your wedding can really add up! Especially when it comes to your wedding bar. it’s the most expensive and could end up costing as much as 10 to 20 percent of your total budget. There are a lot of all-inclusive venues that include food & alcoholic beverages, but here at County Line Event Center, we are a bit different. You are able to supply the alcohol yourselves, which can be a huge money saver. Below is a guide to help YOU stock up according to your guest’s tastes, and your budget.
A good rule is two to three drinks per person for the cocktail hour and one drink each per hour after that.
An estimate of what you’ll need for 100 guests:
10 bottles of vodka
6 bottles each of gin and rum
4 bottles of scotch
2 bottles each of whiskey, bourbon, tequila and Triple Sec
2 bottles of vermouth.
Have on hand 2 cases of beer, 3 to 4 cases (36 to 48 bottles) of white wine and 2 to 3 cases (24 to 36 bottles) of red wine.
Three cases (36 bottles) of champagne should be enough.
Plenty of soft drinks and water (bottled and tap) on hand.
Instead of having an ‘open bar’, try a ‘limited’, or ‘soft’ bar where you offer a careful selection of drinks (say, wine, beer and vodka cocktails) at the bar during specific times (throughout the cocktail hour and right after dinner), then have waiters serve wine or beer during the meal.
On a tight budget? Consider skipping the hard stuff, which is pricey, and serve less-costly wine and beer only. Or, opt to offer “well” brands of liquor, which are less expensive than premium brands; the same goes for house wines and champagne.
Purchase your alcohol from a wholesaler, and see if you are able to be reimbursed for bottles that weren’t consumed.
Discourage the wait staff from refilling wine glasses at dinner without first asking guests if they want more.
