What Does a Wedding Consultant Do? Event Planning Services you Didn't Realize

When you run an event management business, you can determine to a certain extent the types of services to provide. Some consultants live on simply managing the day of your event (a.k.a. day of coordination). And the reason we can survive on that task is because there is SOOOOOO much to do in one day. 

I applaud women who take the time to think thru their big day, and who want the ability to not have to talk to vendors and manage all the logistics. You want to be thinking about you and your partner, not if the music will start on time or if a late arrival needs assistance finding their seat.

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But an event manager can do so much more than coordinate the big day. Some planners will do anything and everything you need, and they will return the value of their work 10 times over their price. And the peace of mind you get is simply priceless. Event planning is a finely-tailored collaboration of several people who are all coming together for your event. I manage the process and the details, and find the contacts you need to make the event a success.  

Some folks think they will assign duties to the bridesmaids or family and friends. When the big day came, my bridal party was, well, partying. Our champagne toast was late, the father daughter dance started late (because Dad was off somewhere) and even tho these tasks were assigned - to trusted friends - it just didn't happen. our friends and family are at your event to enjoy themselves, and work is the last thing they have in mind.



Event Managers and their many value added roles

"Event planning is a finely-tailored

collaboration of several people who

are all coming together for your event.

I manage the process and the details,

and find the contacts you need to

make the event a success."  

When someone tells you that you can manage you event alone, let's ask them a few questions...

• Are you going to manage the job of sending out invitations and collecting RSVP's from 500 guests?
• Are you going to stay with me while I interview all of my vendors?
• Are you going to help me plan seating for my 500 guests?
• Are you going to be with me when my bridesmaids have their fitting?
• Are you going to be there for me when I feel overwhelmed (and believe me, all brides feel overwhelmed at one point or another).
• Are you going to highlight ways where I can save money and still have my dream wedding?
• Will you review my contracts and make sure everything I have been promised is included?
• Will you review my DIY plan and build a time line for getting it all done?
• Will you review my budget and see if there is any cost savings that we missed?
• Will you manage the experts I have hired and handle last minute details?
• Will you manage getting my shot list checked off with the photographer?
• What do you mean the
• Are you going to find that vendor with a snow machine so I can have pretty Chicago snowflakes in mid-June?

...well... you get the idea. Event planners do more then plan. When all is said and done they Produce and Manage the big day for you.


Think thru your day. Think thru what you want to manage. Then decide if you want to work that hard.

Thanks for reading! 

From the Everyday to the Extraordinary...

Joanne

Posted by Joanne Kleé, 

Owner | Consultant

Joanne Klee Marketing & Events

Service Excellence | Detailed | One Stop Solutions

NEW! joannekleemarketing.com
joanne@joannekleemarketing.com 

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Steps to Getting a Catering Proposal: Logistics and the Flavor Guide

What better examples to give than those that are real? My personal white glove approach with clients extends to making what could be a challenging task a little easier to handle. 

Such is the case with my Favorite Tapas couple. I am totally biased, I love tapas! When enjoying this style for dinner, versus its traditional pre-dinner appetizer light course - the journey is long: Sit, eat, drink, eat, repeat, repeat, repeat,... And of course the excellent conversation that extends into the long meal. 

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However at a wedding a meal that would take over an hour is simply not acceptable. UNLESS the meal is pre-planned and structured like an "activity" at the event. Dinner with dessert and the starter course needs to fall under an hour in most cases. 

"Serving multiple plates means multiple servers, per table, making many returns. That means more kitchen prep staff, servers, logistics, etc. That means more money for labor." 

A couple of service specifics for a Tapas menu:

- Review which types of tapas to serve

- Consider the dinner timing

- Advise on cost savings (in a tastefully presented way)

- Address tapas concerns (to be tackled in a later post).

First, the couple completed my "flavor guide" questions. Which restaurants do you frequent, and pull your top 3 apps, and entree from each.

Second, discussion on absolutes: absolutely NO preferences, some people Hate skirt steak, others cannot stomach greens beans, or heavy sauces, or fried food, or "fill in the blank ____". Tastes from person to person vary - and the couple MUST love whats served. MUST! 

Third, budget. Yes, I will always think about budget because everything (yes really everything) impacts budget. Do you want the best cuts of meat (filet mignon or t-bone) or will poultry or pork fit the bill? Shrimp or tilapia? Your talking $3-6 for shrimp versus $1-2 for anything other than shrimp. (Use my MIL trick: Say your allergic and it kills the "shrimp are a must" convo).

[Seasonal Menus Along these lines, in season veggies, sauces and ingredients help lower the price. Serving mango salsa in mid winter is a price variant going from summers $1 per piece to winters $3-4 per piece (and an up charge for already ripe). Same for asparagus and those fancy "cantaloupe melon Hors D'oeuvres on cream cheese canapés and chives," save it for summer! See the email below on using seasonal sauces, veggies, etc. ]

Lastly, plating. Serving multiple plates means multiple servers - per table - making many returns. That means more kitchen prep staff, servers, logistics, etc. That means more money for labor. Price increase ranging $1,000 and up (yes, increased labor by a thousand dollars). How to serve tapas AND not increase the labor expenses? For that tip, your have to read the email below under "Main Menu"....

Happy Reading!

"Quick cost saver: Catering sauces, veggie choices, etc. will be seasonally based and feature caterers special touches."

Actual Content from Planning Sessions

================================

Email to catering post initial phone call/proposal request. 

"Thank you ...  [Insert your cordiality]... Per the pricing we discussed (insert here) the following is the couples "flavor guide" for planning the menu.

As discussed our couple prefers a Spanish/Spain food theme, tapas style. Please use the ideas as a guide, however our Price Points as discussed are priority.

I asked the couple to pull together some starters and meals they like at their favorites tapas restaurants. This way we are on the same page with flavors. Those are listed at the end.

The couple is aware your final menu will be tailored to the couples likes, but not exact copies of dishes. Catering sauces, veggie choices, etc. will be seasonally based and feature caterers special touches.

Absolutes: 

No allergies. However we insist on grilled not fried and a "Fresh and light" fare.

Grilled not fried.

Not heavy meats. 

Poultry is welcome

Seasonal fish.

A variety of savory and sweet choices to be served.

Passed Hors D'oeuvres: Tapas Flavor starter bites:

A variety of items.

- bacon wrapped dates

- Tapenade on crostini (toast)

- Spains cheese/s and olives

- Soup shooters unless those are table served. Caters proposals.

(Manchengo, wine infused cheese, goats and sheeps milk variety, etc.)

Main Menu:

Instead of a large serving of 2 tapas, we are leaning toward mini entree service on a trio, followed by a duo plate. (The couple is opposed to buffet and family style). We realize individual portions will not be large, instead "filling up" in the 5 individual tapas size courses.

Seated Menu:

- Starter Soup Gazpacho or Seasonal Seafood Soup. Served as a shooter or cup.

- If a salad is needed (for timing). Or alternative single tapa service.

- Trio service on the final plate.

Dessert:

No Cake Service, No cake cutting. No cake gifts.

Couple has selected: 

Gelato Station and Expresso Bar

Vendor TBD. 

Ideas Lists / Favorite Flavors from the couple

Some Tapas Starter Ideas:

*Stuffed Olives with peppers

*Catalan bread or crostini with ripe tomatoes and goat cheese

*Artisanal Cheese Selection

*Spinach and manchego stuffed mushrooms

*Empanadas

*Bacon wrapped dates

*Cured sausages

*Meatballs and spicy sauce  

Main Meal ideas:

*Wood oven roasted veggies with pinenuts

*Beef Tenderloin and blue cheese

*Citrus cured salmon

*Grilled Octopus

*Spicy potatoes with a tomato aioli

*Skewered chicken and chorizo sausage

*Seafood or vegetable paella

*Gazpacho or Seafood soup

*Mussels

# End of List # 

Thank you, we look forward to your questions and ideas.

From the Everyday to the Extraordinary...

Joanne

Posted by Joanne Kleé, 

Owner | Consultant

Joanne Klee Marketing & Events

Service Excellence | Detailed | One Stop Solutions

NEW! joannekleemarketing.com
joanne@joannekleemarketing.com 

Come meet me where you are:Twitter | Facebook | WebSite | Blog

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Planning for Catering Service, Customize the Proposal to meet your needs. Do you need a full bar of glassware or just Beer and Wine ware? And Other tips.

When planning that last party, do you remember looking at the catering service and thinking why did we have 2 bartenders, but only 1 server? Or why was there an extra fork at the table. 

Any item above and beyond your needs, used or not, came out of you pocket at the time of payment. And this is where planning experience and expertise plays a role. As a planner I look for the details in a proposal to make sure all the clients needs are met. And we scale back any unnecessary services that go above our needs.

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"As a planner I look for the details in a proposal to make sure all the clients needs are met. "

There are loads of articles that get you good tips and advice. And this is one I send my clients for their bar and liquor considerations. Its several industry secrets how we can manage the event and make budget.

Starting with a good list of cost savers for food and bar. If you can implement these, that's a huge savings (15%+)

• we will find out minimums for catering and bar
• bottles of wine on tables not poured (saves $1,000)
• choose mid level wines for dinner and a more expensive on for cocktails (or not)
• skip champagne toast
• we talked about a signature drink or two and serving wine and beer.

Save on lots of liquor variety! Or have shots of only 1 booze type?

• also cut booze hours?: 
• 1 hour open bar at cocktail hour
• 1 hour wine at dinner
• back to open bar for 2 hours instead of 3 (close for the last hour so people sober up?)

More tips and ideas than I can count are listed here...

Happy reading

50 Ways to Cut Wedding Catering Costs | BridalGuide

Posted by Joanne Klee, JK Marketing and Events. We are happy to help.

From the Everyday to the Extraordinary...

Joanne

Posted by Joanne Kleé, 

Owner | Consultant

Joanne Klee Marketing & Events

Service Excellence | Detailed | One Stop Solutions

NEW! joannekleemarketing.com
joanne@joannekleemarketing.com 

Come meet me where you are:Twitter | Facebook | WebSite | Blog

Google+ | Reviews | Linkedin 

Scribd Business Document Store