BYOB VENUE

Here at ULH 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 event hosts are responsible in purchasing the alcohol,
beer, and wine for their wedding reception.

Any alcohol will require you to hire licensed servers. You may hire your own or
from our recommended bar staff.

Officers are required and must be present from the time that the bar opens until

30 minutes past the end of the event.

Wine Cheers

BAR STRATEGIES

Catering your event can really add up! Especially when it comes to your 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 ULH, 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.

  1. A good rule is two to three drinks per person for the cocktail hour and one drink each per hour after that.

  2. 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.

  3. 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.

  4. 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.

  5. Purchase your alcohol from a wholesaler, and see if you are able to be reimbursed for bottles that weren’t consumed.

  6. Discourage the wait staff from refilling wine glasses at dinner without first asking guests if they want more.