Are you considering a venue that lets you bring in your own alcohol? This blog is for you! I’m laying out my favorite wedding planner tips and tricks when it comes to providing booze!

Tip 1. Return Unused Alcohol For 10% Restocking Fee

This is not a paid promotion. I have ordered through Spec’s for 95% of all the weddings I’ve ever done that allow for BYOB. Why? They deliver for $40 and let you return what is unused and not iced-down for a 10% restocking fee. Maybe you’re planning a wedding in an area that doesn't have Spec’s. Ask around! Ask if returning alcohol is an option! It never hurts to ask!

The key is to let your caterer or bar service know they CAN NOT ice-down all the champagne, beer, and white wine. It’s easy to just dump it all in coolers and know that it’s ready, but once the label touches water or ice, you can’t return it. Spec’s very carefully inspects each and every bottle to look for evidence of it being chilled prior to return. I know because I have spent many hours on behalf of my clients watching the store manager process my return. I once had a client receive $800 back on their credit card for unused alcohol!

It’s great because guessing what your guests will want to drink is just that— a guess. If the weather is unseasonably warm you may be surprised that you’re out of chardonnay and have lots of cabernet leftover. We are good at guessing, but it’s still a guess. '

Photos by Julie Wilhite Photography

Tip 2. Double Check the Catering Bill

Some caterers will offer to handle ordering the alcohol for you and delivering it. That’s great, but know what you’re paying for. Be sure to ask if they are only charging a delivery fee or if your alcohol order is subject to their service fee (which is often 17% to 20%). Also, ask if they hand you the receipt at the end of the night so that you can return what is not used!

Tip 3. Consider the Weather

It’s difficult to assume what your guests will be in the mood to drink, but there are a couple of beverages that tend to swing one way or the other depending on the weather. If it’s warm outside, expect much more white wine than red wine to be consumed. Chardonnay, Pinot Grigio, and Sauvignon Blanc are some of the most popular options when it comes to a nice glass of wine on a warm day. The same goes for beer! There is just something about that Texas sun that brings out all the beer drinkers!

If you’re expecting colder temperatures, consider a warm signature drink. A spiced hot cocoa or hot toddy is always a solid choice. Red wines tend to be more popular in the fall and winter months. Think about possibly a mulled wine which is always good to get everyone in the holiday spirit!

Tip 4: Don’t Overwhelm Your Guest With Too Many Options

Okay, we get it. Your hipster fiance is a beer connoisseur and has a list of 12 beers he can’t wait to show off at your wedding. Well, save the cool new sour beer tasting for a small party because at a wedding it just creates lines at the bar. If there is an alcohol that’s special to you, create a separate bar that’s more focused on the tasting experience. I’ve done speciality bars from a champagne bar to a bourbon bar, you name it, I've done it. If you choose to have a speciality bar, give your bartender some background information and cue cards so he or she can really get into it with the guests! This interactive experience can be a blast, just keep it separate from the main bar.

What I recommend to stock your bar with:

4 wines: 1 prosecco or champagne + 2 red and 1 white for cooler months or 2 whites and one red for warmer months
5 beers: Mix of domestics, international, and local
5 liquors: Typically a bourbon, vodka, tequila, gin, and whisky

Photos by Jenny DeMarco Photography

Tip 5: Transition to Cheaper Brands Later in the Night

There is nothing wrong with selecting your favorite pricier champagne or wine for the beginning of the evening and then switching to a less expensive brand later in the night. Wow your guests while they’re sober and paying attention!

Towards the end of the night, most people just walk up to the bar and ask “for a red” anyway. At midnight they don’t notice that you switched from a $16 bottle to a $10 bottle!

Tip 6: Don’t Split Your Bars

I’ve had a handful of clients ask to do one bar that’s quicker (beer and wine only) and another bar that’s liquor. Here is the problem with that. If your date is a gentleman (like my husband) he will offer to get you a drink while you talk to your girlfriends. So now he has to stand in two lines? One for my Sauvignon Blanc and another for his gin and tonic? It’s a mess. I recently attended a wedding with a friend, and we were walking towards the bar and realized the split. She went one way and I went the other way and we were forced to end our conversation. I just think it causes more problems than it fixes. Instead, have your catering company or bar supplier pass wine and champagne at the beginning of the evening and throughout the night. They can also walk around and fill wine glasses as people eat dinner to keep them in their seats and not at the bar.

Okay- let me know what you think! Are these tips helpful?

DM me at @myweddingscout.com or leave a comment here!