Our bi-monthly blog postings will help give some insight about planning, executing and everything else that makes us the best at what we do!
Thank you Partyspace.com for including us in your blog posting this month!
Set trends – don’t follow them. Sage advice from a famous philosopher, teacher, or perhaps your mother? Actually, it’s the mindset of Feastivities Events, said Meryl Snow, vice-president of the innovative full-service catering company. Inspiration comes from looking at the world around us and brainstorming with team members, said Snow who has been in the industry for 25 years.
Say "centerpiece" and you probably picture a fancy flower arrangement, right? But with an eye for the unique, a stroll through your local grocery store and flea market will yield the colorful materials needed to create this unusual centerpiece with a demanding presence.
These ladies will offer wider décor possibilities than traditional arrangements, plus – since costly fresh flowers aren't required – they are great budget-stretchers and can be used over and over.
They are indeed.
Tired of dealing with the table skirt?
Recently, a caterer asked me, “Why don’t you use table skirting? It is so easy and much cheaper?” Is it? Not only do you have to clean the skirts, deal with the clips and still need to add linen to the top of the table but also you loose some drama in creating a look.
The element of surprise is too often overlooked as a necessary component to an event. Whether it be
some off the wall, trend setting culinary creation, fire works during the bride and grooms entrance or simply a head popping through a table, yes, a human head, it’s that type of X factor that can take a rather mundane event and turn it into a night that they will never forget.
Allow me to set the scene…
The place card table is often the first glimpse the guests partake when arriving at the reception. It ought to be memorable.
Caterers are often asked to set up this table and have the opportunity to cross-sell a beautiful design at the same time.
In this crazy business logistical issues arise, and most often when there is but a tiny window of time to plan.A case in point…This event was for 125 guests for cocktails and dinner stations at a recently renovated venue. In order to maintain the integrity of the décor, the venue director prohibited food displays in the newly styled rooms. For her event the client wanted, no surprise, “something different” and also wanted to use all three floors. The logistical issue - the only turn out / kitchen space was in the basement.
"We wanted to thank you so much for coordinating our wedding. You were absolutely wonderful! You made sure that everything went smoothly and were totally calm under pressure (when the trolley was late!). The food and service was absolutely excellent as well. We couldn’t have been more pleased. Thank you so very much."
-Amie & Jordan
Chef Andrew Snow is the First to Receive the International Caterers Association “Chef of the Year” Award.
"Thank you very much for providing such a lovely evening last night. I cannot say enough good things about the food, staff and the flowers. Many of our guests also commented on the professionalism of the staff and the deliciousness of the food!"