The recent Event Solution tradeshow in Las Vegas featured a few sample linens for the new look in chevron patterns. Along with the overall fashion direction of prints and graphic design in women’s wear, chevron seems to have taken the fancy of linen suppliers. Since then, more of these patterns are appearing in catalogs, furniture, accessories, etc.
The patterns can be tiring to the eye after awhile and I question their staying power for the long run. I can see them for a spring outdoor event – ladies luncheon or casual tea but would be careful about overdoing the “busyness” of the pattern.
Attending the parties, shows and displays in Vegas are always fun and inspiring, but I always come away remembering those designs that stand out for their color and design composition.
It is always interesting to see the tabletop competitions and how designers envision a particular theme, look, or color combination. Indian tabletops are always colorful and full of jewels, beads, etc. everywhere from the placemats to pillows to decor accents.
Other interesting designs that caught my eye: A tall red centerpiece on the bar created a nice focal point. The orange and white centerpiece includes food display stands as a nice touch instead of food just sitting on the table.
4 Tips for Trimming Food and Beverage Costs
Is your budget looking more like Greece than Google but you still want a festive and fun cocktail party?
Here are a few ways to subtly control costs without affecting the overall look and feel of your event:
Watch the length of time allocated to your cocktail food service. Shortening the time and amount of tray passed appetizers cuts down staffing.
Stick to 3 or 4 appetizers instead of the usual 5 to 7 selections. Order by specific quantity and guests will get to sample more of what they like. Limit the meat, fish or poultry selections and focus on more filling, less expensive choices. Samplers of bruschetta and gourmet pizzas are just as elegant and appetizing as the pricier meat and fish selections.
Limit your bar selections to a pre mixed colorful cocktail along with beer and wine. With less work for the bartenders, your guests will still feel special and get served faster.
Keep desserts to an array of mini samplers. Anything on a “pop” or a stick looks stylish and satisfies a sweet tooth without leaving guests feeling like they have to up their cardio the next day! Spacing the timing of desserts also doubles as a way to signal that the event is coming to a close.
First it was cupcakes, then cake pops and now look what is coming back from our childhood favorites!
They have come out from under gooey s’mores and taken center stage with these reincarnations:
With infinite adaptations, set your imagination on fire and include these in your next menu!