| One of your many roles as a professional | | | | - Will you need a kid's menu? |
| wedding planner is to prepare your clients for the | | | | OTHER TIPS FOR THE PRE-PLANNING SESSION |
| inevitable face-to-face meetings with the various | | | | - Help your clients to come up with a basic |
| wedding professionals that provide services for | | | | concept for their menu. Ask them what sort of |
| their wedding. For the wedding reception menu, | | | | party they have in mind for their wedding |
| this meeting is with the caterer or hotel food and | | | | reception. Casual or elegant? Sit-down dinner? |
| beverage director. | | | | Does the reception venue suggest a theme that |
| Before that meeting takes place, have a quick | | | | can be incorporated in the menu? For example, |
| pre-planning session with your clients. This wedding | | | | for a home wedding perhaps a country-style |
| reception menu pre-planning session with your | | | | menu would be perfect. |
| clients serves two purposes: | | | | - Suggest other options beside the typical |
| 1. It will help you, the wedding planner, narrow | | | | reception dinner. There are several other options |
| down the list of potential wedding caterers that | | | | for serving food to wedding guests (brunch, for |
| you should begin contacting for the wedding. | | | | example.) Open their eyes to the different styles |
| 2. It prepares your clients for the face-to-face | | | | they might like to incorporate (that's why they |
| initial meeting with the wedding caterer. | | | | hired you, remember?) |
| The following information will help you do just that. | | | | - Determine if there are any dietary |
| Review the wedding budget together and | | | | restrictions--whether religious, vegetarian or |
| determine how much of it should be allocated for | | | | nondairy. You also need to determine whether |
| the food .Overall the wedding reception takes up | | | | specific dietary requests are for a select number |
| the largest portion of funds--up to 50%. | | | | of guests or if the restrictions will be imposed on |
| Have clients create a 'wish list' of foods they love | | | | the entire guest list. |
| and foods they dislike(hate is such a strong word). | | | | - Educate your clients about caterer costs. As a |
| To get the ball rolling try asking questions like: | | | | wedding planner, several of my clients have no |
| - What are some of your favorite restaurants? | | | | idea about the wedding caterer cost. The truth of |
| - What are some of your favorite dishes? | | | | the matter is that catering involves way more |
| - Are there any ethnic dishes you would like to | | | | than just the cost of food. Staffing, linens, |
| include? | | | | flatware, glassware, beverages, gratuity, service |
| - Are your guests primarily a meat-and-potatoes | | | | charges and taxes are costs that are included in a |
| crowd or will they appreciate a gourmet menu? | | | | caterers fee. Happy Planning! |