If you had to free up $3,000 late in planning, what line would you cut that your guests won’t clock? I’m seeing stronger ROI downgrading premium to house bar (~$18–22 per guest; ~$1,800–$2,200 on 100 guests) and skipping specialty linens at $9 per table, then moving that spend to DJ/AV and an extra hour of coordinator time — curious who’s tried this recently and what moved the needle.
I totally agree on trimming the bar. It can save a lot while still keeping everyone happy. Adding that extra hour for the coordinator can really take the pressure off as well — trust me, it’s worth it.
But i once switched from plated to buffet service, which gave my guests more options and saved some cash for other things. It didn’t seem to bother anyone at all. Have you considered how that might change the vibe?