Oct. 10 Events Show Power of 10/10/2010

By Lisa Hurley

The countdown starts tomorrow, when it will be 10 days until Oct. 10-or 10/10/2010-which for some event planners is shaping up to be a great day for special events.

To be sure, many in the industry say 10/10/10 won’t be as big as either July 7, 2007, or Aug. 8, 2008. Not only was the economy better then, but “lucky 7″ July 7 fell on a Saturday, and Aug. 8 (eight is considered a lucky number in Asian cultures) fell on a Friday. In contrast, Oct. 10 will fall on a Sunday, which puts a damper on its appeal.

Texas weddings traditionally feature “large receptions, open bars and bands that play until the early morning hours,” notes Tara Wilson, president of Tara Wilson Events in Fort Worth. “Sunday night is a hard night for pulling off that kind of activity!”

Even so, other event professionals are seeing a boom in business for 10/10/10.

WEDDINGS ALL DAY

Destin, Fla.-based Sugar Beach Weddings is performing nine weddings-one per hour-on Oct. 10, starting at 9:10 a.m. and ending at 5:10 p.m., according to owner Connie Reeder. “Brides were booking over one year ago, and although we have no more openings, brides are still calling for 10/10/10,” she says. July 7, 2007, saw the company perform a dozen weddings, but that summer day offered more hours of sunlight, Reeder explains.

“We rarely do Sunday weddings, “says Jerry Edwards, CPCE, head of Timonium, Md.-based Chef’s Expressions. Yet on Oct. 10, “We have four that day,” he says, adding it will be “the busiest Sunday ever.”

Though 07/07/07 was good, both 08/08/08 and 09/09/09 were “a bust for us,” says Patrick Cuccaro, general manager of Atlanta’s Affairs to Remember Caterers. In contrast, his company has five events booked for 10/10 Sunday, a day that is usually pretty slow, he says. “I consider this a good sign that happy days are returning!”

Main Event Caterers, headquartered in Arlington, Va., is “completely booked” for 10/10 weddings, notes general manager Cheryl Bennett.

TOP 10 THEMES

Bennett is seeing many “10″ theme elements, including one couple scheduling their first dance for 10:10 p.m. Some brides are choosing elaborate “10″ decorations on their cakes, Bennett says, and one has created a “10″ logo for her invitations. Other brides are having 10 bridesmaids and 10 groomsmen, Bennett says, and still another couple wrote the poem “10 Things I Love About You,” which will be attached to their wedding favors.

Master Bridal Consultant Frank Andonoplas, head of Chicago-based Frank Event Design, booked a 10/10 wedding five months ago. The bridal couple will hold their ceremony at 10 a.m., with the bananas Foster dessert station opening at 10 p.m.

Miami’s A Joy Wallace Catering Production & Design Team is producing a “perfect 10″ wedding on 10/10, with a total of 100 guests-including the bride and groom-who will sit at 10 tables of 10, notes client coordinator Sabdy Pacheco.

UNFORGETTABLE DATE

Why is the 10/10/10 date significant to some clients? Many event professionals say their clients like it simply because it’s memorable.

Vince Early, CSEP, event designer and director of sales with Indianapolis-based Thomas Caterers of Distinction, explains that the bride he is helping on Oct. 10 told him, “We’re terrible with dates, so I thought we could at least remember this date. Plus, a Sunday wedding sounded unique.”

Bennett adds, “Secretly, I believe the brides are just trying to find a date their husbands can remember when it comes time for an anniversary! Why not make it goof-proof?”

THE POWER OF 10

Perhaps the most perfectly themed 10/10/10 event will the Powers of Ten Day dinner, overseen by Los Angeles-based Kai’s Catering and Events.

Legendary designers Charles and Ray Eames, probably best known for their iconic midcentury furniture designs, created the movie “Powers of Ten” in 1977. The nine-minute film explores the astonishing results a change of perspective provides as it takes viewers on a journey from earth to the edge of space, then back to the inside of an atom.

The event, which will be held at the landmark Eames House, will include several dishes based on molecular gastronomy, notes Kai’s founder Kai Loebach, along with innovative cocktails. “The evening will be a treasure hunt of thoughts on the power of 10,” he explains.

AND AFTER 10 …

The big date next year, of course, will be 11/11/2011. And even now, clients are calling to schedule events.

Doug Brown, co-founder of Ovations Catering in West Palm Beach, Fla., already has a wedding booked on 11/11/11, which is slated to end at 11:11 p.m. “And many others are asking for that date because of the uniqueness, and it’s a Friday!”

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By Nicole Baute   Living Reporter

Jewish wedding is a celebration of love, and love for food

The Couple

The bride:

Miriam Streiman, 30

Chef who has worked extensively with food and media; involved in the slow food movement

The groom:

Neil Epstein, 31

High school teacher who grew up with a family farm as his second home

The goal:

A traditional Jewish wedding ceremony with an upbeat, country vibe, and a celebration of food

Even the Rabbi knows this wedding is as much about food as it is about love.

He is standing with Miriam Streiman and Neil Epstein under a canopy in front of a pond that flows into the Don River. The bride’s grandfather’s prayer shawl and cattails from the couple’s new farm are draped on top of the chuppah.

Today, Rabbi Ed Elkin says, is a celebration of Streiman and Epstein’s commitment and love for each other, but also of “food that is delicious, healthy and good for the environment.”

The guests smile. A few chuckle softly. Streiman, 30, and Epstein, 31, love food. There really is no overstating that.

And so, their wedding is about fresh, local food, country living, family, and the Jewish faith, perfectly packaged together in an old industrial building at the Evergreen Brick Works, along the Don Valley.

Birds chirp and bees buzz at the old brickyard, which has been turned into a community environment centre but still has faded bricks and shattered windows. Fruits trees and tomato plants are tagged for sale nearby.

The ceremony begins with a rollicking stroll down the aisle to an alt-bluegrass band playing Johnny Cash’s Ring of Fire, the wedding party a lively crew of mismatched brothers, sisters, cousins and babies.

It ends with a smashed glass, shouts of “Mazel Tov!” and a long, luscious kiss.

While the bride and groom slip away for photos, the guests direct their attention to the food. They mingle over bread, cured beef and duck, sheep’s milk cheeses and fruit laid out on tables covered in burlap sacks. They sip beer and water out of mason jars that will later be used for canning.

Streiman, who studied culinary management at George Brown and Epstein, a high school teacher with an engineering degree, met on blind date in Montreal five years ago.

Food has always been a central part of their relationship.

Streiman says Epstein wooed her with raspberries and award-winning garlic from his family farm in Pefferlaw, Ont. And she describes, in sensual detail, pulling beets and carrots out of the earth in preparation for one of their first meals together on that farm, soil clinging to the vegetables and their hands.

Streiman, a chef, cooks using instinct, touch and feeling. Epstein has more of a scientific connection to food – he’s eager to figure out precisely how to tap maple trees or churn his own butter.

“Cooking together, and sharing a table together, is how we show love,” Streiman says.

She has worked as a food stylist and in recipe development with television programs on the Food Network, TVO and CBC. She also helps coordinate events for Slow Food Toronto, and organized her wedding in much the same way, bringing together local farmers, chefs and community.

Last December, the couple bought a 40-hectare farm in Maple Valley, not far from renowned chef Michael Stadtlander’s Eigensinn Farm and the town of Creemore. They plan to open a bed and breakfast called Mad Maple Farm, with comfortable suites, farm-to-table brunches, cooking classes and foraging expeditions.

Their urban wedding is the beginning of their foray into the country.

While a klezmer band plays the hora and the new husband and wife are lifted up on purple chairs, roughly 20 chefs are preparing an incredible meal at five stations set up in plain view of the guests.

These are rising stars in Toronto’s restaurant industry, and close friends of Streiman’s, who knows where every ingredient in this feast has come from.

The fish was caught the day before the wedding, by Akiwenzie’s Fish & More, a small First Nations fishing company in Georgian Bay. The rainbow carrots, beets, salad greens, fennel, eggs and duck came from a co-op of 20 farms called the Kawartha Ecological Growers, as did the 128 chickens, raised just for today.

The fruit is from Niagara and the water, the Niagara escarpment. The artisanal breads were made at St. John’s bakery, part of St. John’s mission in Toronto. The cheese is from Monforte Dairy in Stratford. The beer from the Steam Whistle brewery. The list could go on.

Luis Valenzuela, chef at Torito in Kensington market, admits he pulled an all-nighter because the fresh lamb and baby chickens arrived just before the wedding. “Everything was so fresh!” he says. “So, so fresh.”

Weddings aren’t really part of the repertoire for these busy chefs, including Fabio Bondi of Parkdale’s Local Kitchen and Wine Bar, who prepared the charcuterie, starting three months before the wedding (he also grilled whitefish with salsa verde and salmoriglio sauce).

By the time dinner arrives, its sights and smells have been wafting over the crowd for a few hours.

Just before the 230 guests tuck in for the dinner of a lifetime, “roaming freelancer” and chef Joshna Maharaj leans over the roasted beet salad with an explanation.

“We are all here because we love Miriam.”

A ring with history When Epstein proposed to Streiman, in one of their favorite parks in Montreal, he told her a story she had never heard before:

Before the Holocaust, Epstein’s great-grandparents and some of their children were living in Poland, in a town called Rypin. (Epstein’s grandfather and one of his brothers were already living in New York City.)

Epstein’s great-grandfather knew the mayor, who warned him that the Nazis were coming and that they should get out of town.

The family put all their valuables in a glass jar and buried it in the dirt floor of the basement, tucking it safely away under a wall.

Epstein’s great-grandparents stayed in Rypin and were later shipped to the Warsaw ghetto, where they perished. But because they were young and healthy, the children fled to Russia. They were sent to a labour camp because they didn’t want to give up their Polish citizenship.

By the end of the war, only Epstein’s grandfather’s sister, Channa, and her husband, Barruch, survived. They had to go back to Rypin for the glass jar.

Barruch’s brother had been in the Russian army during the First World War, so the brothers went to the town wearing his old army uniforms. Posing as officers, they entered the house and retrieved the jar.

They smashed it open in an abandoned building near the old family house; they took the money and other valuables, and went back to Channa.

But Channa told them something was missing. Inside the jar there had been rings, one for each of the siblings, wrapped in candy wrappers. They had to go back.

When they returned, they found the candy wrappers in the rubble.

When he finished his story, Epstein gave Streiman the ring that was later given to his grandfather, Ben Gorman.

White and yellow gold with a diamond, it is now on Streiman’s finger.

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How to Negotiate with Your Wedding Vendors

We’re pretty sure you’ve been told to negotiate with your vendors to get a good price. So we thought we might investigate how to do this successfully. We went straight to the source, wedding vendors, to find out what works—and what works against you.

By: Kim Forrest |

Photo: Karen Wise

The Approach: Starting the relationship the right way will help you save.

You can’t begin to think about negotiating if you’re even slightly unsure of how much you want to spend. “Instead of looking around at vendors and then deciding what your budget is, solidify your budget and then look for vendors with rates that fit in,” says Chad Michael Peters, a floral designer and wedding planner in Massachusetts.

You’ll need to do a bit of research to figure out how much you can afford to spend on each vendor. Call or write those you could really see yourself hiring to find out their package pricing, and use this information to divvy up your budget. “It’s good to shop around for vendors,” says Jim Skipper of Black Tie Video, in Maryland. “It’s not offensive to ask for rates, but that can’t be the only thing in your e-mail. Tell me you like my work, but you have budget issues. We would like to be considered for our work, not just our price.”

“I once got a call from a bride who gave me some really flowery flattery then told me she had a budget of $1,500, which is way below what we normally work with. But because she was so cool, we were able to make it happen.”

And don’t be discouraged if a vendor you love is way out of your price range. “If a potential client contacts me, then realizes they can’t afford my rate, I am happy to refer them to others in the business,” says California photographer Bret Cole. While you’re collecting various starting prices, be sure you’re comparing apples to apples. For example, one package may include an album, while others may not.

Your approach and personality style have a lot to do with whether or not a vendor will be willing to lower a price.”I once got a call from a bride who gave me some really flowery flattery then told me she had a budget of $1,500, which is way below what we normally work with,” says Chad Michael Peters. “But because she was so cool, we were able to make it happen.”

“Play on vendors’ sympathies and emotions,” says New Jersey wedding planner Jenny Orsini of Pampered Bride Weddings. “Say ‘I really love your work, I would really appreciate this rate, anything you can do for us would make our day that much more special.’”

On the flip side, don’t be aggressive or threatening (it happens more often than you’d think). “One girl kept telling me: ‘This is all I have, if you can’t do it, I’m using an iPod,’” says Jeff Donovan of DJ on Demand, in Colorado. “You have to meet vendors halfway.”

It’s important to maintain a good relationship with your vendors—you want them to be as excited to work with you as you are with them. So be sure that your negotiations are handled as calmly and politely as possible. If your vendor is already providing you a reasonable deal, don’t ask for more. “You may be able to get a small discount, 10 percent for example, but don’t expect a huge bargain,” says San Francisco wedding planner Amy Nichols. “Be respectful of the vendor—it would be insulting if you asked them for 50 percent off, especially if they’re already working with you to fit in your budget.”

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Two weeks ago, over 100 riders took to the roads of southern New Hampshire to participate in the 8th annual Granite State Quest – A ride to conquer cancer.  I am pleased to report that it was a wonder and successful day.  You may recall that July 10th was during one of those hot spells, not to be confused with the hot weather of the past few days.  In addition to the heat, there were some pretty good rain storms throughout the day.  Thanks to Exeter Rent – All with its generous donation of 3 tents the riders were able to find shade or get out of the rain when they circled back to Timberland after each of the 3 loops they rode throughout the seacoast.  Without the tents, our post ride barbeque for riders, volunteers, friends and family would not have been as enjoyable, as the rain returned on a few occasions during the celebration. 

Exeter Rent- All has been a wonderful supporter every year and thanks to your in kind donation and that of other local business, we are thankful and proud that 100% of the funds raised by the riders go directly to pediatric cancer research and patient care at The Massachusetts General Hospital.  Our fund raising efforts thus far have totaled $75,137 and we are hopeful to reach $100,000 which will result in an eight year total of over three quarters of a million dollars.

Thanks again and please extend our appreciation to the entire Exeter Rent-All team. 

Bruce Taylor
Co-Founder – The Granite State Quest

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I loved what I was doing, I love to sell! 

I was CEO of the company and spent 90% of my time selling and a minimal amount of time on operations.  Selling to me was  where the action is.

Well heaven became hell.   We were hitting the wall and I had to make a change in my career.  We were heading down a negative production spiral to failure.   Our production department was not developing in an acceptable fashion.   We were servicing a more discriminating buyer.  We were turning more transactions.  We were running into cost overruns, slow turnaround times and bloated labor costs.  Our product was not being maintained, cleaned, stored or shipped the way I wanted.

What is crazy is that new sales still were growing even in a recession.  

I knew for years what I should do but either did not have the guts or I wanted to do what I liked best rather than what the business needed most.

I did the about face in my career on May 4 2010.   I did not plan to do it that day but was forced to.  An emergency forced my hand. I took my computer, moved two miles down the street to my warehouse facility.  My daughter Ashley took over running the Party Sales department and all other operations at the main office. 

It is now three month since the move.  The transition has not been seamless.  Sparing detail I have bullet pointed the early results

1. Most Warehouse personnel welcomed the change
2.  The situation was worse than I thought
3. There was a production surprise  every corner  and every day
4. We were six months  behind in prep for the season
5. It’s a lot of work to instill core values of quality, process, procedure and personal responsibility  for your action
6. It won’t happen overnight     
7. The owner(me) can make faster, crisper decisions than a salaried manager

The real reason I did not do this earlier is I did not want to get out of my comfort zone.  A lack of guts on my part?

The major regret I have is that I didn’t do it sooner.    

Feel free to email me with any advice, support or questions

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The secret to staging a perfect seaside ceremony
By —Dinah Gold |
Photos by Photographer: Luca Trovato

Picture the most relaxed, romantic setting you can imagine. There’s a very good chance it’s a beach—a tropical shoreline framed by lush palm trees or a rocky coast where foaming waves rush to meet dramatic jetties. If you think this is paradise, why not get married here? Below, what to know when planning seaside I dos.

Timing and Weather

While no one can guarantee a beautiful day, you can increase your chances for sunny skies by researching your site’s seasonal patterns before booking a date (contact the town’s chamber of commerce or log on theweatherchannel.com). If possible, pick a month when the weather is most consistently temperate.

Find out about other weather-driven factors, such as how windy the beach gets at different times of the day; you can then plan accordingly (for example, using decorative mesh screens behind you during the vow exchange to shield everyone from overzealous breezes). If you’re determined to get hitched at sunset, visit the Navy’s Web site at usno.navy.mil.com to fine-tune your timing. Pay attention to the ocean’s cycles, too, so you know when the tide comes in.

Getting There

During high season, beach traffic can be heavy, and during the off-season detours are common, so send guests instructions listing several possible driving routes, including one from the nearest airport, suggests Jeffrey Jacobs, banquet manager of Gurney’s Inn, a seaside resort in Montauk, New York. Parking can be tricky, too, if your ceremony is taking place far from the reception (which is best held indoors, not directly on the beach).

Call the chamber of commerce even before you book your date to ask about reserving parking spaces and applying for any permits. If the lot is far from your wedding site, you may want to provide a shuttle bus or van for guests. At the very least, post markers along the route. Balloons tied to a post may blow away, so try something sturdier—for example, a trail of well-placed, tulle-decorated buckets weighted down with heavy rocks.

Your Look

Let guests know the wedding will be right on the beach so they can dress appropriately. Word your invitation accordingly, with a phrase like “beachside ceremony” or “ceremony on the sand.” High heels and a heavy, elaborate gown with a long train will look stiff and formal; instead, consider marrying in a gown of a simpler design made of an airy, lightweight fabric like organza, chiffon, charmeuse, or crepe (avoid silk, which can make you perspire).

Go barefoot or wear flat, dressy sandals; flip-flops are too adolescent. Flowers in your hair are a safer choice than a veil, especially if there may be wind. “If you do want to wear a veil, make sure it’s weighted at the bottom with beads or fabric flowers, so it doesn’t flap or go airborne,” warns Kevin Tobey, social catering director at the Four Seasons Palm Beach in Florida. One word about panty hose: Don’t!

The groom’s outfit should match the formality of yours: a white dinner jacket for a dressy wedding; a blazer, khakis, and a white or light-colored shirt if it’s informal. So you glow rather than burn, apply sunscreen under your makeup.

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Research first

Book your reception site before hiring a caterer. Keep in mind that many banquet halls have exclusive (or “preferred”) relationships with in-house caterers, which may limit your ability to work with an outside company. Check before you interview outsiders.

Menu matters

Plan to set up your menu at least six months in advance. If you’re marrying during peak wedding season (June-October) you may have to order it even sooner, especially if you want a big-name caterer.

Seek out referrals

Ask friends and family for recommendations, and talk to brides in your area. Once you find a caterer you like, speak to satisfied brides and ask for references before you sign a contract.

Set priorities

If having a large number of people at your reception is important to you, scale back on the refreshments. On the other hand, if gourmet food is a priority, then keep your guest list to a manageable size or restrict your bar offerings to wine and beer.

Buffet or banquet

Do you want a five-course dinner menu with individual wine pairings? Or is a barbeque buffet more in keeping with your wedding theme? Consider your personal style to determine what will work best for you.

Special requests

Are there dietary needs (vegetarian, kosher) to consider? Make sure your caterer has experience preparing these types of dishes.

Set the scene

Bring in photos of your dress, reception site, and flowers—anything that will give your prospective caterer a better sense of the type of reception you have in mind.

Tasting time

If the caterer is offering a complimentary sampling, be sure to clear the number of people you can bring beforehand.

How to save money

Daytime affair

Opt for a wedding brunch or luncheon reception instead of dinner, which is typically much more expensive.

Cocktail hour

Skip the full meal and celebrate with tasty refreshments instead—an option that works best for a celebration after a 2 p.m. ceremony (not dinnertime). Or host an afternoon tea or a late afternoon/early-evening cocktail reception.

Course cutting

If you have your heart set on a seated meal, cut back the number of courses from five to three.

Smaller selection

Ask guests to select their meal preferences on the RSVP cards so caterers can plan ahead, or choose a pasta or protein dish that you think has the broadest appeal.

Top quality

Keep the menu simple and focus on quality ingredients. Ask your caterer to use in-season produce from local farms.

Kid friendly

Order an inexpensive kids’ menu for the children’s table at your reception. Chances are they’d much rather have a cheeseburger and fries than foie gras, anyway.

BYOB

See if your caterer will let you bring your own liquor. (Be sure to ask about corkage fees.)

The basics

Limit your bar offerings to wine and beer. Liquor (especially premium bands) can add a wallop to your bar tab.

Size matters

Keep your guest list to a manageable number.

What to include in your contract

• The date, time, length and location (include specific room or hall) of the reception.
• The date by which you need to supply the caterer with a final headcount.
• Type of food service (buffet, cocktail reception, seated meal).
• Your approved menu and courses.
• Alcohol arrangements: Does your caterer have a liquor license? Can you supply your own wine? Will there be a corkage fee? What brands and vintages will they be serving? Can you return unopened bottles? Will there be an open bar? (If so, specify the hours.)
• Server specifics, including staff-to-guest ratio and dress code.
• The cost of renting equipment, silverware, glassware and linens.
• Arrangements for feeding other wedding vendors (photographer, band, planner).
• The name of the banquet manager who will be overseeing the reception.
• Price quotes for food and maximums on unforeseen menu expenditures; cancellation and overtime fees; deposit and refund policies; payment schedule; extra fees including gratuities and sales tax; and the total estimated cost.

What to Ask…

Choosing the right vendor comes down to asking the right questions.

Click for a printable worksheet to take to your appointments.

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New Hampshire offers some very unique challenges in the tent rental business. Challenges with wind at the seacoast, granite everywhere in the ground and now floods from Nashua to Manchester and all around the Concord area… work can be a challenge! I read this article that appears in the latest issue of intent magazine about a tent rental company in western Canada and was comforted by the fact that things are the same no matter where you go.  The article outlines some of the same challenges and solutions Exeter Events and Tents faces every day and addresses the daily obstacles we all face, from overcoming not only work challenges but the struggles with the current economy and some of the unique solutions we found in common.

Alberta & British Columbia are beautiful and challenging locations to be in the tent rental business

InTents | April 2010 . Photo courtesy of All Occasions Party Rentals Inc.

Surrounded by mountains, lakes, ski resorts and wineries, the Okanagan Valley of British Columbia, Canada, is a beautiful—and challenging—location to be in the tent rental business.

“I am sure our plight is no worse than many others, but we do live in a valley on a lake with rocky and sandy shores and mountaintop houses where the soil is bulletproof,” says Dwayne Ranson of All Occasions Party Rentals Inc. of Kelowna. “Not to mention a very high USPSF (my technical term for underground sprinklers per square foot!) as our climate is very arid.”

In Alberta, tent renters contend with a short season due to extreme winters. “Rentals usually start in April and end in October,” says Averill Torrieri, marketing manager for Special Event Rentals of Edmonton. “Rates are typically a bit higher here than warmer climates due to the fact that our rental season is only six to seven months long.”/p>>
Ranson says that his company uses only frame and clearspan tents, engineered and on adjustable legs to deal with irregular ground.

“Tents that can’t stand up in the wind are of no value to us,” Ranson says. “We would prefer to have tents that go up and come down quickly but have chosen to go with tents that are more structurally sound for the added measure of safety and peace of mind they provide.”

Both Ranson and Torrieri note that one positive to the downturned economy is a favorable labor supply.

“Being an oil-producing province, our labor supply can be very volatile;

when oil prices are up, quality labor is hard to find,” says Torrieri. “That said, with the recession affecting all of us  more people are looking for work and, as a result, we have been able to reduce the overinflated wages we were forced to pay when oil was high.”

The challenging economy has motivated Special Event Rentals to discern where inefficiencies lie and employ new systems to address them. The company installed a Teeco tent washer in January, which will reduce cleaning labor costs by 50 percent, Torrieri says.

All Occasions Party Rentals also is approaching the recession as an opportunity.

“Now is the time to bargain hard for future space, invest in not-so-used equipment at a fraction of the new cost, train your people and entrench yourselves with your customers and suppliers,” Ranson says. “When the good times come back, we are striving to be in a better position to build our brand and expand our client base.”

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So, most, if not all, weddings have some sort of budget.  If you have absolutely no budget, whatsoever, you could quickly be throwing 6 figures at the one day.  If you don’t make a Hollywood paycheck, but still want to have a wedding, it’s best to give yourself some sort of limit, so that you might still be able to own a house in your lifetime. 

Couples planning a traditional wedding in the New Hampshire seacoast region are spending an average of $20,000-$40,000.  The question then, is how to get the most bang for your limited buck.  The answer is to prioritize.  Make a list of all the things that are important to you.  For instance, a stunning view, a huge dance floor, elaborate & custom lighting design, a couture wedding gown, an open bar, haute cuisine menu, china & crystal rather than paper & plastic.  Make the list huge and dreamy and, maybe even, completely fantastical.  Then, start doing some pricing research.  Assign realistic dollar amounts to each item.  Add them up.  How far over budget are you?  Maybe not all.  Maybe you’re considering knocking over a bank.  Maybe you’re so discouraged you’re thinking of calling the whole thing off.

This is the time to sit down with your fiancé, and anyone else in your family who’s helping with the planning or paying, for a nice long chat.  Things can get challenging here; how often does your family agree on anything?  Let everyone say their piece, uninterrupted.  Let me repeat that: uninterrupted.  Once everyone has gotten the chance to say what’s important to them, it’s time to do a second budget crunch.  In a perfect world, each person could have the one or two most important items on their dream list.  In a real world, we’ll have to make some tough decisions.  The thing to keep in mind is that the day is about the joining of two people and two families.  Allow this budgeting process to open the doors of communication that will keep you all happy & functionin  in sickness & in health, for richer & for poorer, til death do us part.

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Lately many of our brides have been talking about having potluck wedding receptions instead of hiring expensive caterers. They send out invitations with a request that guests bring their favorite dish to share at the reception. What a great way to cut costs and ask your guests to participate in creating a lifetime of memories.

Ask everyone to bring a copy of their recipe. Instead of a guest book have a cookbook!

The cost of a cake, catered food and beverages can add up to thousands of dollars quickly. Many venues such as parks, public gardens and private homes allow you to bring in your own food.

We at Exeter events and tents can help you with all your set up needs for just this type of event. We can help you create a floor plan, design buffet service and beverage stations. We have a vast variety of equipment from chafing dishes, raw bar displays, coffee urns, serving utensils and chilling tables.

A wedding is a celebration of friends and family to gather and share a joyous day. Your guests will likely remember your wedding as a great party with family and friends.

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