Top 5 life hacks: how to save money on a banquet without compromising quality

A banquet is not just a celebration, but also precise logistics. Proper calculation helps avoid overpayments, empty bottles, and the feeling of “not having enough.” We share five proven techniques that our banquet managers use at YAR Hotel&SPA.

No. 1: Count the food in grams, not “by eye.”

The main mistake when planning is ordering the menu intuitively. To ensure that guests feel comfortable and the budget remains under control, we recommend following proven norms: from 600 to 1200 g of food per person per event.

Our banquet service specialists will help you calculate the ideal portion weight: from exquisite appetizers to the final dessert. This way, you won’t overpay for extra items, and the guests definitely won’t leave hungry.

No. 2 Accurate alcohol calculation: no shortages or surpluses

Simple math will help you avoid shortages or excesses of alcohol. Use this cheat sheet when creating an estimate:
• Wine: 0.75 L per person
• Sparkling (aperitif): 1 bottle per 5 people to start the evening
• Strong alcohol: 0.5 L per guest

These norms can be easily adapted to the format of the event and the preferences of your audience.

No. 3 Non‑alcoholic options: comfort and savings

Proper planning of the non‑alcoholic part of the menu can significantly optimize costs.

For a comfortable banquet, we recommend the following consumption norms per person:
• Water: 1–1.5 L
• Juices, fruit drinks, lemonades: 0.5–1 L

This approach ensures that there will be enough drinks, but you won’t pay for excess volumes.

No. 4 A show that will be remembered: emotions instead of expensive fees

The secret to a memorable event is not in the budget for stars, but in the right accents.

Instead of a standard entertainment program, offer your guests a spectacular equestrian show, available only at the YAR Voronezhsky venue.

This solution not only saves money but also creates a unique atmosphere that guests will be talking about long after the event.

No. 5 Don’t pay for empty space: choose a hall based on the number of guests.

The optimal choice of venue is one of the main ways to save money. Choose a hall based on the actual number of guests, not the other way around.

YAR Hotel&SPA has solutions to suit any format:
• Banquet hall “YAR Voronezhsky”: banquet for up to 250 guests, buffet for up to 500
• Restaurant “YAR Voronezhsky”: banquet for up to 60 guests, buffet for up to 120
• Ceremonial Hall: banquet for up to 60 guests, buffet for up to 120
• “Ramonsky” Hall: banquet for up to 20 guests, buffet for up to 40

Our managers will help you choose the perfect space to suit your scenario and budget.