What is the first that comes to mind when you think of spring? For some people it is the green grass and blue skies, for others it lilies, tulips and daisies. Whatever you envision the chances are that you will want to incorporate it into your spring wedding.
Since spring is also the season for the “birds and the bees” let’s not forget the kids when planning your wedding menu. Finger foods for the kids are very popular; chicken fingers, small sliders or hamburgers are just some of the many options available. Fresh fruit is also kid friendly. Some examples would be bananas, strawberries and apples just to name a few. Small individual milks are also perfect for your younger guests. For dessert set out fun cookies shaped in animals or holiday/seasonal critters.
Wedding season is right around the corner and for most brides that means its crunch time. Even if you are not getting married until August, the onset of spring is a big indicator that you should be finalizing a lot of your details for the big day. Meeting with your vendors and going over the specific details you really want, is the best way to make sure that your vision is executed.
Spring trends for wedding catering are all about freshness. Spring offers brides and grooms with a huge array of produce which allows them to create a menu that will leave guests talking about for years to come.
What does the Service Charge Cover?
The Service Charge covers all additional operational expenses, which includes: Administrative expenses, Use of kitchen utensils and equipment, Set up and cleanup of your event, minor losses and breakage of china or glassware. All hotel properties and caters apply this, which can be as high as 25%. Service charge Is Not A Gratuity. Most of our clients give the gratuity directly to the staff or specify the amount with the Event Designer.
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