Congratulations Now your Engaged !!!

Time to start the process to plan your most important day of  your life. Find a church, a hall, a D.J.
a cake, the dress ,flowers ,music for ceremony, a photographer, tuxedos   Wow that's a lot !

Well the church you may already  be  a member of so that's just a matter of getting the date you want.  There are a lot of churches that will marry you if your not a member may just cost a little more.
Other options book a park or a garden spot or maybe even consider the hall your booking for the
reception.

Banquet halls are many, but which one do you check out first.  By placing phone calls or going on line will save drive time,  narrow your search  and visit the top three for starters.

What to look for:  Price is a big factor if you have a budget stick to it, always look for specials that include it all.  Ask what is included in that price so there's no surprise endings. Like, what are the extra's, Is there separate wait staff fees,  set up and clean up fees, what is the charge for linens and china if not included in special.  Bar fees if not included.  Liquor, beer and wine fees are they per person or by the bottle/glass. How much for bartenders and how many do I need. Is pop included in price if not how much per person.  If you don't want a bar is that a possibility.

Another important question to ask " what are the do's and don'ts" of the hall.

Catering:  buffet or sit down or family style do they offer children rates  and/or  children dishes
                 opportunity to taste the food
               
It's not always easy to try to decorate a hall that is empty, find a caterer, order and pick up liquor, beer and wine, hire bartenders and then clean it all up after the party.  You may find that a hall that offers it all is the best way to go - less stress on you and better planned.

D.J.'s:  Find a reputable company   We always say besides the food the music/D.J. is the most important - it can make or break the reception    Just because their expensive does not mean they are the best.  Ask around,  your family and  friends can suggest. If you find one you may want to hire ask them for references.  D.J.'s will try to sell you extras, lights, smoke/fog, bubbles and many others -- do you need them?  Your guest don't care if there's smoke or flashing lights they want good music and dance.

Cake:  Picking the right cake for you, most bakers have samples you can pick up and take home to try.  There are lots of bakers so do some calling ask the questions, narrow it down then try their samples. When you think you might have it down to a couple ask the pricing questions and then ask them how you could save if any from the price they gave you.  One tip is to get a smaller cake of your choice, then  add  sheet cakes for the extra pieces you may need.

Florist:  Do you do fresh or silk?  Lots of florist out there look around, price shop on these most have books you can look  at to get ideas.

Brides Dress:  They say when you put the dress on that you may like - you'll know if it's for you!

Catering and Event Tips to Help You Plan Your Wedding, Party or Corporate Event

Many factors play a role when it comes to planning an event, whether a wedding, tea party for 40, or an average corporate event and can include the length of the event, number of people, the types of food to be served and what type of beverages will be needed.

The first tip is to always round UP...never down when ordering food and beverage for an event - no matter the size. This way if you add a guest here or there along the way or at the end you will be fine when it comes to food and beverages for ALL your guests when the party finally arrives!

My favorite second tip is how to order food and understanding the amounts for each guest

Here is a great starter evebt reference chart to work from when planning the ultimate event - no matter the size!

Food:

• Appetizers Before Meal: 2-3 pieces per person per hour
• Appetizers as Meal: 5-6 pieces per person per hour
• Chilled Salad: 4 ounces per person
• Hot Side Dishes: 3-4 ounces per person
• Pasta Entree: 6-8 ounces per person
• Pasta Side Dish: 3-4 ounces per person
• Lunch Entree: 4-6 ounces per person
• Dinner Entree: 6-8 ounces per person
• Dessert: 3-4 ounces per person
• Rolls and Bread: 2 per person

Beverages:

• Coffee (1 pound): Serves (50) 1-cup servings
• Punch (1 gallon): Serves (32) 4-ounce servings
• Soda (2 liter): Serves (11) 6-ounce glasses or (10) 8-ounce glasses

My third tip is for all the trendsetting party planners!

Right now fusion cuisine is all the rage! What this means to you is creating a menu where you combine two or more distinct cuisines together and create a unique postmodern world of deliciousness!  Keep in mind it is what you make of it and new hybrid menus are taking off every day...Latin, Caribbean, Asian, French, Mediterranean, Jamaican, Tai, Japanese, Pan-Asian, and American elements all colliding into a new diverse expression of you and, or your event! The menu always elevates the quality of an event so ask questions when meeting with your professional cater and do not be shy - break some rules and get creative with your menu!

That's all I have for you this time...but until the next entry - let us us create priceless memories with you - call Memories Banquet Hall today at 734.847.6830 or visit us at www.MemoriesBanquet.com today for more information!