Event Planning  From  Both  Sides 

blog-pic I have been to events, but it is also my job to plan execute and deliver flawless events.

As the client it is important to know all or as many of the facts about said event before you even start contacting vendors.

Once you are at a good point. Start calling people up, ask your friends who they’ve used in the past. Word of mouth is the best way to get accurate and honest feedback on vendors.



Delivery time:

Set up time:

Will you be needing attendants to set up/ break down

Table cloths, napkins, china, glassware, silverware disposable or rental

How many guests:

What are your likes and dislikes and favorite foods/ flavor

What exactly are you looking for?

Do you have a color scheme

If you want cakes or pies etc, what size are you looking for how many people do you expect it to feed?

Pictures: pictures are great! It leaves little room for error, and your expectations are known. Pinterest is an awesome tool for inspiration but don’t smolder the artist’s creativity in the process… and remember Pinterest fails are real ahah

Your chef/ baker/ event planner will help you sort out these questions, but it is easier to have a general idea, and it will save you in consultation fees!
I have had all different types of clients. I had a meeting with a bride and groom one time and the bride came with a clipboard, notepad and outlines ready to go with all of her questions and expectations. Which is awesome, but not everyone will come that prepared.
When consulting with your baker caterer/ event planner set up a time to talk via phone, or get their email address. Using social media to converse with them can get hairy fast, and remember they are consulting with other clients at the same time. Clicking out of one app and going to another and going back and forth can become a hassle. And things can easily get miscommunicated.
On the other end chefs, caterers, and event planners,
Some people haven’t planned events before, and they don’t do it nearly as often as you do. That being said, be patient. Come prepared to meetings and have lists in order to prompt the client when necessary. Guide them as much or as little as they need. Be understanding! Like I said you do this for a living, but this may be a new experience for them. Share your knowledge, give your input, but remember in the end it’s totally their decision.

Hello fellow bloggers. My name is Bailey, but you can call me Bae. I am a 22 year old college graduate, and an aspiring pastry chef. I have recently been released into the real, wild, culinary world, and I am slowly finding my way. In the midst of it all I plan on exploring restaurants, pursuing food photography, critiquing recipes as well as creating my own, as well as reading as many chef biographies as my free time allows. I think it is important to know about the chefs that have paved the way for us fellow culinarians. It also allows you to sound educated when conversing with others in the field. I am very excited to see where this adventure takes me; I hope you will come along for the ride!

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