Skip to main content

Vendor Booking Priority List #2

Let us finish our conversation about vendors and their booking order...

Click here  to read part one

Wedding vendors are the professionals that you hire for your wedding day. Sometimes these vendors will also help you with pre-wedding events (engagement parties, engagement photos, bridal shower caterer, etc). They are your reference guides, your sounding boards, and are there to look out for your best interests.

Priority List #2:
Florist
Be open to all options that they present to you. You may be introduced to some ideas that you have not thought of. Do not forget to have a pre-set budget in mind!

Baker
What type of cake would like? How many tiers? More than 1 flavor?  Research, interview, taste test, and hire your cake baker. Budget is important here…the more elaborate your cake(s), the higher the cost due to labor and supplies.

Stationer
This person (or company) will design all of your stationery needs. {Invitations, Thank You Cards, Maps, Save the Dates, Reply cards, Place Cards, etc.}

Rentals
How many chair covers will you need? Bows? Table linens? Reserve your rentals and check the delivery schedule. Will they arrive in time or do you need to pay an expedited shipping fee?


Call or Text today!!!
405-309-9311
We look forwarding to working with you!

Comments

Popular posts from this blog

Mr. and Mrs. Pedersen 8.9.2019

May these vows and this marriage be blessed. May it be sweet milk, this marriage, like wine and halvah. May this marriage offer fruit and shade like the date palm. May this marriage be full of laughter, our every day a day in paradise. May this marriage be a sign of compassion, a seal of happiness here and hereafter. May this marriage have a fair face and a good name, an omen as welcome as the moon in a clear blue sky. I am out of words to describe how spirit mingles in this marriage. – Jalalud’din Rumi Maryam and Matt were married on August 9, 2019 at The Olana Mansion. This Persian-American wedding was filled with love, gorgeous flowers, and the most exquisite Sofreh I've seen. The Olana Setup Gorgeous Floral Centerpiece from I Am Styling USA Mr. & Mrs. Pedersen Sofreh Aghd by Kimia Dream Team Wedding Planner: Kiss and Tell Weddings Florist: I Am Styling USA DJ: Uptown Sound Vide

After the Ceremony, Before the Reception....Do This!

  You have exchanged rings and vows! You are done taking wedding party pictures...now what?! Before you enter the reception hall and dance the night away take a few moments to enjoy being married. After all, this is the moment that you both have been waiting for! Don't worry about your guests, they will be fine without seeing you for another 10 minutes. Take some time to be alone as a couple. Once you enter the reception doors you will be swamped with conversations, hugs, kisses, pictures, toasts, and dancing. Eat!! Sounds crazy but my husband and I did not get to eat at our reception. I remember the wait staff preparing our plates...they handed them to us...we sat at our Sweetheart Table...was about to take a bite...and then guests started talking to us! At the end of the night we realized that we only had a piece of cake (the small piece that you feed each other for the photo op) and a sip of Sprite during the toast. Have your wedding planner prepare small plates for you and your

Food Terms You NEED to Know!

WEDDING RECEPTION FOOD TERMS (via: www.weddingsforaliving.com ) ANTIPASTO: (“before the meal”) traditional first course of a formal Italian meal. Unlike hors d’oeuvres, antipasto is served at the table and traditionally consists of cured meats, marinated vegetables and cheeses. BUFFET : Casual way to serve a large group of guests; a variety of dishes displayed on tables that guests can pick and choose from. Typically doesn’t work for venues with numerous small rooms. FAMILY STYLE: Platters of food are placed at each table. Wedding guests help themselves and pass the food around to one another. FRENCH SERVICE: This individualized and highly skilled type of food service is not very common in the U.S. Rather than being plated in the kitchen, white-gloved waiters prepare food table side from a single large dish or platter held by another waiter. Each guest is served individually. HORS D’ OEUVRES : (“outside the work” in French). Appetizer typically served befo