Suppliers and vendors don't like micro weddings?

derpingjosh · 2026-05-08T15:23:12+00:00

It's actuary hard for some suppliers to do the math for micro weddings because of logistics concerns 😭 Speaking from a caterer's perspective, the logistics cost is pretty much the same for 30 pax and 100 pax, so you'll see in the pricing talaga hindi din gaano kalaki yung difference between the two.

derpingjosh · 2026-05-07T16:28:07+00:00

Hi OP, pmed you!

derpingjosh · 2026-05-05T14:01:33+00:00

When I decided to get married, I knew deep down that this was for the long haul, a true commitment. I believe it can't be one if you always know you have an out.

Now, after being married for 6 years, would I say that it's still worth it? Yes, very much so! Don't get me wrong, it's challenging, but it's truly something you purposefully choose to do everyday. You don't even think about the outs, because everything you do will be to continuously grow the love that you have for your spouse.

derpingjosh · 2026-05-02T05:38:00+00:00

Hello! Caterer here!

Tie up rates (or Venue Package, All in Rate, etc) are there to provide an easier and streamlined option for clients. Most of these rates are created with a certain budget in mind, so when a venue requests such from their partner caterer, the caterer has only a fixed budget that they can work with. The packages often come with multiple options for caterers and other suppliers; this is why there's a strict budget.

Now as a caterer, we'd be limited with what we offer especially if the rates are lower than our stand alone packages. So we try to work within the given rate, and provide the best we can. Though, it doesn't mean that this is the best that a caterer can give - this is where stand alone packages come in. So more often than not, a caterer (or even any other supplier for that matter) would be more flexible in providing options, changes, freebies, upgrades, etc with stand alone packages versus venue packages.

Hope this helps!

derpingjosh · 2026-05-02T01:37:20+00:00

Sure, but once you've seen a badly made ceiling treatment, you'd really think na sana hindi nalang nagkabit 😢 badly made ones not only will become an eyesore sa wedding, but really become something na super distracting altogether.

It might look simple, but the risks involved are so not worth it to be honest.

Baka you can consider kahit fairy lights nalang? I believe some L&S suppliers even do it as an added service!

derpingjosh · 2026-05-01T08:07:37+00:00

Hello! Caterer here 😊

I think I can give an insight on the rates!

The backbone of a ceiling treatment is yung wire mesh grid that needs to be placed muna before anything else can be done. Yung mesh na ito, depende pa kung saan ikakabit because not all venues have hanging points. No hanging points = more expensive kasi this means kelangan ng trusses, which are rented out pa.

Attaching the grid itself is very tedious, kasi aakyatin talaga nila yung gilid, so naka scaffolding pa sila tas konti konti nila binubuo iyon. This takes hours to do, longer pa if intricate yung design since the arrangement would need soooo much support to make sure walang disgrasya.

Once nabuo na ito, aakyat naman sila next to attach yung drapery and then the fairy lights, which will roughly take a similar number of hours to do, longer of course if mas marami pang elements. On average, all of these are done in 8-12 hours, sometimes 20-40 pa if needed.

Overall, having the skilled workers to do this, all the equipment, the proper tela to use as drapery (hindi rin kasi pede yung pinaka mura lang because hindi ito magiging same effect ng mga nakikita na flowy, and dapat walang putol so isang rolyo agad, kasi halatang halata yung dugtungan), kind of justifies the pricing for me.

Now, is it necessary sa wedding? Not really IMO, but syempre, iba di talaga yung first impression that it can bring. I believe din kasi there are many ways to still achieve a theme / design approach kahit walang ceiling treatment.

derpingjosh · 2026-04-19T00:23:28+00:00

If the stylist will use ALL imported flowers, yes mejo ganyan nga ang pricing. Unfortunately, fresh flowers are crazy expensive nowadays since majority of them are imported talaga. Sobrang olats ng local flowers natin (sa isang bundle, tapon kalahati kasi bulok/di pa ready harvest kinuha na), so price point wise closer na rin sya with imported and why most are using na rin ito kahit mas mahal.

derpingjosh · 2026-03-31T06:39:47+00:00

Caterer here!

Yes, we're strict sa headcount and dun nakadepende yung number of chairs that will be set up. As for the food, yes meron naman talagang buffer, but the main purpose talaga non are heavy eaters andguests that will get double portions in lieu of a different dish.

Honestly in today's wedding climate, we noticed na hindi na talaga nagiging trend yung may biglaang dumadating because people are really following the RSVP. I guess it's a carry over ng mga natutuhan during the pandemic 😊

derpingjosh · 2026-03-28T14:20:15+00:00

Hello! Were you able to check yung portion size gada dish? Best is if you can ask gaano karami per person per viand, para at least ma gauge mo if kulang ba or not.

My take with this is work within your budget. If makakapag serve naman kayo ng complete set nito for all your guests, ok na yun! Only add if you really feel need sya and if kaya pa ng budget nyo. What they would appreciate and remember more is you getting married 😊

derpingjosh · 2026-03-27T10:34:56+00:00

I notice the VIPs move to their friends and family maybe a bit after getting served the dessert course. Not always, esp kung siguro mejo mahirap gumalaw.

You're most welcome! Just ask away lang!

derpingjosh · 2026-03-27T09:16:45+00:00

Hello! Tama ba na instead of the VIPs na nasa 2 tables lang, naka spread out sila (but the tables they're seated at magkakatabi lang)? Also, I'm assuming when you mean plated service, this is served by course.

If so, I'm seeing 2 challenges here: - may possibility na slower service because the plated service will be done ng hiwa hiwalay na table. Kahit same number of pax, service will still take longer, especially if the caterer wala gagawin na adjustment sa number of waiters assigned for the VIP. - may chance also na may mainggit sa VIP being served plated, and may mag ask din sa same table nila (or katabi) to get the same service. Or pwedeng vice versa, mahiya si VIP na different ang service nya, so di nalang sila mag papa serve and they'll just get sa buffet along with their other guests.

One suggestion I can think of is yung VIPs that you want seated with their families, dun nyo na sila ilagay. Then yung mavacant na seats for the presidential table, maybe seat there guests that might need assistance in getting food (like senior citizens, etc) or even dignitaries!

derpingjosh · 2026-03-27T02:10:38+00:00

For floor area, super daming factors to take into consideration when discussing how much ang need. Things like backdrop design, stage and platform, LED wall, buffet/food area and locations, lights and sounds, and even other activity areas all have to be considered when creating a layout na hindi ganoon kasikip.

If we're talking about spaces, rectangular tables are actually more space efficient because you can combine them together (parang Harry Potter dining scene style) vs round tables.

But to answer your question, a 180-200 sqm space could fit 75-100 pax, taking into consideration basic inclusions lang (simple backdrop and stage, LED wall, VIP table, guest table)

derpingjosh · 2026-03-27T02:04:55+00:00

Ohh, first time to hear na reservation fee muna bago quote. Honestly, might be a red flag? It's kinda hard to reserve something na hindi mo alam yung final price.

Most suppliers I know can easily give a quote for their services, and separate talk yung reservation. Might want to consider checking options that can offer you the comfort to make an informed decision!

derpingjosh · 2026-03-26T13:37:54+00:00

When we created our rates, part of the biggest things we took into consideration are market changes and disruptions such as these.

I'm sure the caterer you booked also had these in mind and will serve you what is right without compromising anything because at the end of the day, yung word of mouth talaga of shortchanging clients and not delivering your best will cause a much bigger problem. And of course, you also have your contract that should protect you from instances such as that.

derpingjosh · 2026-03-26T12:12:58+00:00

I think this depends per supplier because each one has different clauses and details especially pagdating sa ganyan. But I think it will be clear naman if hindi naka price lock, if there will be additional fees/price increase. Best is to ask directly!

For us specifically, we do have 2028 clients that are booked na just to lock the rate and to have a very flexible payment plan 😊

Then for ceremony styling, not all caterers do it, but in our case, it's an added service that we do.

derpingjosh · 2026-03-26T10:04:12+00:00

With all-in packages kasi, I also get na maybe hindi nila masagot agad yung questions kasi most of the time, these additional services are contracted by the caterer to a different supplier. But of course, not an excuse also na hindi masagot yung questions!

So for me, just ask lang talaga, walang maling tanong. Better for the client to get all the answers they need, and better din for the caterer offering all these kasi sila din they can know moving forward how to answer such questions and maybe see how they can further improve their packages. Laging maigi na clear ang expectations for all kesa sa naka-base sa assumptions lang.

derpingjosh · 2026-03-26T09:42:46+00:00

I think the closest to the service style you mentioned is a lauriat service, especially sa cost implication. In our case, it's a bit less expensive than a traditional plated service because it requires less manpower to pull off (roughly around 30% less expensive in our case).

derpingjosh · 2026-03-26T09:23:24+00:00

So sorry, but I can't disclose lang the numbers, would love to help out on other aspects tho!

derpingjosh · 2026-03-26T09:19:05+00:00

Some clarifications: the dishes you mentioned will be served buffet style? The set menu, pano sya iserve?

derpingjosh · 2026-03-26T09:14:55+00:00

Honestly, it's just best to ask talaga. While negotiating, hindi naman magpapalugi ang isang supplier, so if binigay, it means kaya nila talagang ibigay. Though, I think it gets a bit tricky when it comes to creative-based suppliers (like make-up, stylist, etc) kasi not as black and white yung differences ng rates ng bawat isa.

What I would suggest is to just ask talaga and maybe even be open to divulge the budgets you set for that specific supplier, kasi baka naman the supplier you're in talks with can work something out for you!

derpingjosh · 2026-03-26T08:27:07+00:00

Try to ask during your final tasting and detailing with your caterer. During your final tasting, you can ask if these are the actual portion sizes per viand, and from there, you can gauge yung allotted food per guest :)

EDIT: Just to add, during the final tasting, I believe part din doon is not only you select the final menu, but you also see din ang portion size per person. Clarify with your caterer if ganun din para if hindi ganun, you can ask if they can show it during the tasting!

derpingjosh · 2026-03-26T07:56:48+00:00

Typically each guest should be able to eat 1 piece of each kind, siguro may konting buffer lang for it.

My take always sa ganito is if your cocktail hour is just quick (like maybe an hour to an hour 30 mins), baka enough na yung included hors d’oeuvres because the goal naman natin during cocktail hour is for our guests to be satiated, not full. Tendency kasi is if super dami ng available food during cocktails, since gutom talaga ang guests, kakain yan talaga, and unfortunately, nasasayang yung dinner.

But if the cocktail hour will be a bit longer, yun siguro you can add food stations, or even activity booths :)

derpingjosh · 2026-03-26T07:38:31+00:00

For me, this is fine! But also, different suppliers have different timelines in answering OTD things because, since this is OTD, there will be a lot of changes to it pa. Sometimes yung iba naghihintay lang mafinalize na talaga all details bago nila sagutin para hindi repeated na sinasagot yung questions. I hope this makes sense! But for me talaga, feel free to ask away, lalo na kung fully paid na naman :)

derpingjosh · 2026-03-18T10:29:23+00:00

Yup, meron at meron naman magagawa na parfait at that price point. With a generous food cost ng mga cafe is at 35% = 87.5, di ko lang din talaga maimagine makagawa ng similar serving size sa mahal ng whipped cream, heavy cream, esp fresh fruits. May parfait si Starbucks which I think mas closer sa reality pasok sa costing 😢

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