Whether it’s a wedding or corporate event, there’s one major issue that we can all agree upon – hire professionals to help with what is one of the most important days of your life.
That was pretty much one of the conclusions of a recent survey regarding wedding planning published in the Huffington Post.
“There are so many moving parts involved with a wedding,” said Bill Hansen, CEO of Bill Hansen Luxury Catering & Event Planning.
“It is virtually impossible for the bride to oversee all of the minute details that go into planning this special day.”
Hansen certainly has strong insight, having planned and implemented some of South Florida’s most lavish events during the last 35 years.
“Many people think that using a planner will be more expensive,” he said. “But actually, clients save money because we’re familiar with pricing and trends that actually save money in the long run. The other benefit is that the bride and family can actually enjoy the big day because we’re worrying about the details of the event.”
Some of the biggest “wedding mistakes” highlighted in the survey include:
- Selecting a full ball gown for a beach wedding.
- Trying to do it all yourself. This is one of the biggest regrets brides and families have following an event.
- Selecting the right venue. Too often a room is selected based on it’s appearance and how it fits the bride’s/family’s vision. There are problems with this. For example, will the room accommodate a dance floor? Will tables have to be moved during the event to set up the dance area? Too often, the bride realizes this too late.
- Is there space for older guests to sit? Hansen warns: “Don’t try to manipulate space that’s not the best design for your event.”
- It’s the little things that count. For example, the shapes of tables can affect conversations during the event. Large round tables can prevent inter-action of guests. Also, table shapes can maximize the available space during the reception.
- Trust your planners/vendors: The right planner will put together a seamless event where all of the major and minute details are taken care of. Professionals will also save money by understanding purchasing based on long-term relationships. They also understand recent trends regarding decorations, types of food, etc.
“These are among the many issues that should be addressed,” said Hansen. “There’s no point in leaving things to chance for this important day. By having professionals involved with the event, you’ll have an experience that is memorable and enjoyable.”
Hansen and his staff of planners, chefs, and preferred vendors listen to clients and then shape an event which meets all of their needs.
“Over the years, we have become quite good at listening,” he said. “Once we get an idea of the vision, feel, and size of the event our staff goes to work piecing together the details.”
The process begins with selecting a venue and the types of foods. Hansen has assembled the largest list of exclusive venues that meet the needs of every client. With more than 100 locations in Martin, Palm Beach, Broward, Dade, and Monroe counties he can offer venues that span retro warehouses, art museums, ancient monasteries, and many more.
Based out of the historic Villa Woodbine historic mansion in Coconut Grove, Hansen and his team of executive chefs and planners consistently deliver on its promise of creating “one-of-a-kind” experiences that eliminate the stress during the preparation and the day of the event.
“We have become the ‘go-to’ caterers and event planners for people seeking non-traditional venues,” said Hansen. “Many people want something unique as opposed to a hotel or a country club. We pride ourselves on offering our clients the most diverse selection of venues in South Florida.
In addition to Villa Woodbine and Vizcaya, Hansen offers other venues including the The Kampong, Fairchild Tropical Garden, Park Place, Palm Court, the DuPont Building, The Moore Building, The Cruz Building, The Charles Deering Estate, 1111 Lincoln Road, The Gallery of Amazing Things, The Versace Mansion, The Rubell Family Collection, The Ice Palace, The Walton House, The Ancient Spanish Monastery, The Bonnet House, The Needham Estate, to name a few. He caterers at over 100 venues throughout South Florida.
Hansen added that the venue frequently will influence the menu and the style of serving.
“For example, a garden event may be more appropriate for a more casual menu,” said Hansen. “Likewise, an evening event may call for a more formal type of dinner with ‘white glove’ servers.”
The key with working with this 35-year-old firm is that it will meet all needs and will implement an event that has the appropriate theme with the finest foods. With chefs that rival any five-star restaurant, Hansen can deliver gourmet menus of all kinds, including ethnic, Kosher, and the finest American cuisines.
“Once we understand the ‘feel’ they want then we move on to the venue and the menu,” said Hansen. “All of the decisions are related, resulting in a seamless, perfectly orchestrated event.”