Wedding Planners 2.0
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The Inside Scoop From The Pros on What’s In And What’s Out
When it comes to mini desserts, cupcakes have passed their prime. But tasty twists on the traditional mini donut and s’more (think unique, fruity flavors) are popping up at receptions.
Don’t worry about an “it” color–it’s OK to mix and match your favorites with neutrals and even metallics.
Try taking the traditional photo booth to the next level by adding personalized props and backdrops.
Spendy gowns are making a comeback: Some brides are spending 20 to 30 percent more on their dresses, Walesch says.
If you’re having late-night snacks, consider swapping out the greasy burgers and fries for a chip and dip bar.
Go green by giving practical party favors, not something your guests will toss on their way out
Self-serve desserts such as pie and cake are still going strong.
From gowns to entire designs, vintage is all the rage.
Out with the mason jars and in with the outdoors: Add branches and organic earth tones as centerpieces.
Cash bars are almost unheard of anymore, Zaroff says, so give your guests what they want.