Where the drinks money actually goes
The bar is the easiest line to overspend and one of the easiest to control, because almost all of the cost is decided by two choices: how long it is free for, and what is on it.
| Model | How it works | Typical relative cost |
|---|---|---|
| Fully hosted all night | You pay for everything | Highest, and 15–25% above a cash bar because consumption rises |
| Hosted through the meal, cash bar after | Reception drinks, wine with the meal and the toast are hosted | Roughly 55–65% of a fully hosted bar, and the most common model |
| Drinks package per head | A fixed number of drinks per guest, priced by the venue | Predictable, occasionally poor value — do the arithmetic |
| Limited bar | Beer, wine and soft drinks hosted; spirits paid for | About 70% of fully hosted, and very rarely noticed |
| Cash bar throughout | Guests pay for everything | Lowest, and worth a line on the details card so nobody is caught without a card |
The five decisions that save the most
Limit the spirits, not the wine. A limited bar of beer, wine and soft drinks covers what most guests want and removes the most expensive category. Almost nobody comments.
One signature cocktail, not four. A single pre-batched drink on arrival is cheap, fast to serve and feels generous. Four cocktails needs a bartender and a lot of ingredients.
Close the bar during the meal and the speeches. Wine on the table covers it, service is smoother, and consumption drops without anyone feeling restricted.
Check corkage before assuming you will supply. Forty bottles at £15 corkage is £600, which frequently cancels the entire saving. Ask for the corkage figure before you price a single case of wine.
Order on sale or return where you can. Wine and beer are where over-ordering costs money and where retailers will commonly take back what is unopened. Buy spirits outright; they keep.
How much you actually need
Start from the formula rather than instinct: total servings equals guests times hours times one. For 100 guests over five hours that is 500 servings — about 40 bottles of wine, 175 beers, 125 spirit measures and 150 soft drinks. Over-ordering is the largest avoidable cost on the bar, and it comes from guessing.
Get the quantity right first
The cheapest bar is the one that does not over-order.
Common questions
How can you save money on a wedding bar?
Limit the spirits rather than the wine, serve one pre-batched signature cocktail instead of four, close the bar during the meal, check corkage before assuming you will supply your own, and order wine and beer on sale or return.
Is a cash bar acceptable at a wedding?
It is common, and the only real requirement is telling guests in advance on the details card so nobody arrives without a card. Many couples host through the meal and the toast, then switch.
Is it cheaper to supply your own wedding drinks?
Only after corkage. Forty bottles at £15 corkage is £600, which often cancels the saving entirely. Get the corkage figure before pricing anything.
How much does a free bar increase drinks costs?
Typically 15–25% over a cash bar, because consumption rises. It is the largest single variable in drinks budgeting.