May 10, 2010 | Eco-Friendly Events, Parties and Special Events, Weddings
Compostable disposables are a great idea for an eco-friendly party, right? Well, maybe.
But let me back up a minute, first. What is a compostable disposable? Well, plastic (like, for plates, cups, silverware, etc.) can be made from petroleum. That kind is definitely not compostable and you have to throw it out. Plastic can also be made from corn, and dishes and so on made from that kind of plastic are marketed as being compostable.
Technically, yes, it is possible to compost corn plastic. But the best authorities I can find (Smithsonian Magazine, for instance), say that it can only be composted in very hot, commercial composting facilities. Being curious about this claim, my husband and I tried some experiments, with the help of a friend who has a very good home composting pile. We took some cups and lids from my husband’s coffee roasting business to our friend. The cups were paper lined with a very thin layer of corn plastic. The lids were somewhat thicker plastic, but thinner than a plastic water bottle, and far thinner than a plastic plate.
The cups were shredded (with the assistance of the friend’s gentle pit bull) and put in the pile. The lids went in whole (since the dog wasn’t interested in them). In a reasonable amount of time (a few months, I believe), the paper and thin layer of corn plastic disappeared into the pile. So far, so good. That was last summer. A few days ago, we were back at the friend’s house, and she handed us a lid that had been in the pile for about 9 months. It was intact, whole, undisturbed. Even her warm, active compost pile had not been able to digest even that much corn plastic. Apparently, it does take a hotter compost pile to compost them.
Here is the lid after sitting in a nice, warm, active compost pile for almost a year.
But where do you find a commercial composter that will take corn plastics? You can search for them at Find a Composter. Search by state and then under “Paper and Compostable Products.” You will find that they do not exist in every state. For instance, while there are nine commercial composters in the state of Illinois, not one of them takes compostable plastic. Connecticut, on the other hand, has one such facility; California has fifteen. You might find, however, that many facilities do not take composting materials from households.
What is the solution, then? If you are throwing a party and want to keep it as eco-friendly as possible, use ceramic dishes. Rent them from a nearby rental house to reduce transportation waste. If you have to use disposables, consider paper. It is a renewable resource, like corn, and is much more compostable. And, as we discovered, paper cups lined with corn plastic are actually compostable, even in a home compost pile. If you need disposable utensils, though, there aren’t any really good answers. Something is going to be thrown away, whether it is corn plastic or petroleum plastic.
So, be wary of the claims of compostability. This is new territory and there are still a lot of questions to be answered.
Mar 24, 2010 | Family Parties, Parties and Special Events
Here’s another event story from before the blog:
Three sisters wanted to throw a surprise birthday/anniversary party for their parents. Two of the sisters lived out of town; the third sister worked full time, had small children, and was going back to school, so she couldn’t do much planning. They needed someone to find a nice restaurant for the party, work with them to finalize the menu, arrange for decorations and set them up, and find a hotel for their guests. I worked with them on all these things, plus getting a birthday cake and finding another restaurant with a party room for brunch the next day. I was able to keep the costs under their budget and save them some headaches, as well. Their parents were beautifully surprised when they entered the restaurant’s party room to see all their friends and relatives from out of town there to celebrate with them.
Mar 2, 2010 | Parties and Special Events, wedding planning, Weddings
There was no payment for referral of this vendor! Photo by Magical Moments Photography.
The other day I was talking to Howard Kier of Magical Moments Photography about an upcoming job we are doing together. We got to chatting, once business was done, and started to talk about some of the scams we have run into in this business. I told him about the owner of a small, second-rate venue who had leaned on me to pay him 10% of my fee any time he referred a client to me. Howard told me about the time he walked into a venue to start shooting photos for a wedding when the owner hit him up for a $100 fee just to work there.
And then he told me about some new rules put out by the Federal Trade Commission that regulate payment for endorsements. He has even gone so far as to call the staff contact at the Bureau of Consumer Protection (a bureau of the FTC), one Richard Cleland, to clarify what effect the new rules have on the wedding industry and on the kind of payments that occur routinely.
As you may know, it is common for a vendor to pay a planner a percentage of their fee for a referral to a client. Some venues also charge vendors a fee or percentage for the privilege of being on their preferred vendor list (or sometimes require them to advertise in their in-house magazine at the usual rates). Under the new FTC rules, these transactions are legal ONLY IF they are disclosed to you, the client and consumer.
Here is how Howard described his conversation with Mr. Cleland:
Richard said when a venue provides a preferred vendor list, it is an endorsement from a trusted source. Any payments made by vendors to be on that list do fall under the endorsement rule and will have to be disclosed.
As I understand the rules, your wedding or event planner, is also a “trusted source” and should, therefore, also disclose any payments made by vendors for the privilege of a referral. So, you have the right to ask whether there have been payments for referrals and you have the right to receive an honest answer. (And if you have evidence of any funny business, you can complain to both the FTC and to your state’s Attorney General.)
In my experience, most vendors are honest folks who play by the rules. Some of them may not yet be aware of the new rules requiring disclosure of payments. And there are a few who are not to be trusted. Use your best judgment. And, as always, you can count on some of us, like me, who say up front, “I do not take payments for referrals. Ever.”
Feb 22, 2010 | Family Parties, Parties and Special Events, wedding planning, Weddings
It's all about you.... Courtesy of sprungphoto.com.
I was most honored to receive a very positive review on Yelp that described me as, among other things, having a “servant’s heart.” At first, to be honest, I was not sure what kind of a compliment that was. After all, I am a professional and consider myself to be a manager.
The more I thought about it, though, the more I realized that it is one of the highest compliments I could have received. My work is in a service industry, after all. My goal is to make magical things happen while remaining invisible, myself. My focus is on my clients and on their wishes. These are, I think, all the hallmarks of service. If that is what is in a servant’s heart, then I do fit the description.
I’m sure that I came by this ethic by working as a theatre stage manager for so many years. In the arts, the highest goal is to serve the artistic product. There is no room for ego, so I learned to think less of myself and more of the art. This has carried over into my practice as an events professional. It’s not about me. It is all about you. And I am very pleased by the feedback that tells me that I am achieving that goal.
Feb 19, 2010 | Budget Planning, Parties and Special Events, wedding planning, Weddings
Dinner is served! Photo by Carasco Photography.
Here is part three of this series:
After the location, food is probably your largest event cost. And many caterers will try to make sure that you spend at least half of your total budget on food. It doesn’t have to be that way, though. There are many ways you can keep your food and drink costs under control and still have a festive and hospitable event. We’ll look at food here and look at beverages in a future post.
Consider Day and Time
The easiest way to control costs is to consider time of day. Breakfast, brunch, and lunch are generally less expensive meals than dinner. I believe that this is as much a matter of social convention as of intrinsic cost, but you can still take advantage of it. A late morning or early afternoon wedding can be followed by lunch. An anniversary celebration can be a brunch party. For the early risers among us, breakfast celebrations are unusual and offer great menu options.
Depending on your event, you might also choose not to serve a meal, but to limit your food service to snacks. Be careful, though: Many caterers will give you the same price for heavy hors d’oeuvres as for a full meal. A traditional morning wedding used to be followed by punch and cake. You can use or elaborate on this tradition to have a nice, inexpensive party.
Choose Your Caterer Carefully
Quality food from an excellent chef. Photo courtesy of Artisan Events, Inc.
This leads me to my second easy way to control food costs, and that is your choice of caterer. In Chicago, there are the big downtown caterers and then there are the smaller outfits. The big ones are on the preferred vendor list of every venue in the city. Fortunately, some of the smaller ones have made it onto the lists of various venues, as well. If you can’t figure out with a little internet research which caterer falls into which category, ask an event professional. Personally, I have dealt with enough of each kind of caterer to know one from the other. The smaller caterers are more likely to be willing to work within your budget. They are also likely to have personal service and high quality food. As with any vendor, of course, check their references first and taste their food before you sign a contract and hand over a down payment.
Know Your Budget
One more very important thing you can do to control your costs is to have a fairly firm budget number in mind before you talk to a caterer. Every client I have ever told this to says, “But I don’t know what it costs.” That’s the secret: You tell the caterer how much you want to spend and it is up to them to come up with a menu within your budget. Don’t expect caviar on a frugal budget, of course, and do discuss your target budget number with any potential caterer. A good one will be able to tell you if what you are asking for is even reasonable. If you don’t go in with a budget number, they will start at the high end. You can make adjustments as you go along, of course, but it is easiest to start with your budget amount.
One way to think about your catering budget is to break it down into two (or three parts). First, consider how much per person you want to spend on food alone. Compare your per person price to what you might pay in a restaurant. At a highest-end restaurant, you could easily spend $100 per person for dinner, or more. But at a high quality neighborhood restaurant, you can get away with $40 per person. Of course, the prices at a restaurant also include a different kind of overhead from the caterer, but this gives you a way to start thinking about the costs.
Beautiful dessert. Photo courtesy of Artisan Events, Inc.
The second part of your catering budget is service–what you are paying for the chef, servers, and other kitchen workers. The most up-front caterers charge service per server per hour, and they will break this number down on your estimate. A less scrupulous practice is to charge service at a flat cost per guest. This method does not reflect the caterer’s actual expenses and may end up costing you more. A third method is to charge service as a percentage of food costs. If a caterer charges a flat rate per guest, consider looking elsewhere.
If you want to cut down on service costs, you might consider buffet service, which requires fewer people to give smooth service. On the other hand, caterers generally must provide more food for a buffet than for plated service, which might offset the savings provided by fewer servers. Talk to your caterer if buffet is an option for you and see if a buffet will offer you savings. It depends on a lot of factors: price of labor, price of food, number of guests, etc. A conscientious caterer can give you a comparison of the prices.
The third part of any estimate you receive may be rental charges, depending on your venue and your caterer. These charges should show up separately from food and service on your catering estimate. Caterers with large staffs will sometimes break out the rental list with prices so you can see what they expect you to pay. Most caterers will not do this, however, and if you want to compare the details, you may need either a rental catalogue and an Excel spreadsheet or the help of a professional. I have actually broken down rental costs for a client and compared them to the prices I would expect to pay to help her to see the true costs of the proposal. Rentals can be a substantial sum of money, so don’t overlook the necessity if you are at a venue that doesn’t supply everything you need. There are ways to control cost here, too, although not as many. You can rent flat linens, instead of glossy, and you can rent the least expensive china, silverware, and glassware. You can also shop around among rental houses for good prices. Be aware, however, that there are rental companies that offer good prices but substandard service. Get recommendations or references for rentals so you are not stuck with poor service.
Always start with your food budget number before you begin your shopping. You may have to revise this number as you get a feel for realistic costs, but don’t believe anyone who tells you that you can’t feed a crowd for less than $100 per person in food costs. If you are creative and are working with a flexible caterer, you can have a celebration to remember without breaking the bank.
Jan 29, 2010 | Budget Planning, Parties and Special Events, wedding planning, Weddings
I re-ran part one of this series a few weeks ago. I hope you will find this post to be helpful:
When you are planning an event, one of your largest expenses will be the location. But there are lots of ways to have a beautiful event without spending half your budget on the venue. There are plenty of high-profile, downtown locations where you could drop five to ten thousand dollars just to walk in the door. You can take a look at those to get ideas, but then keep looking.
At the front door of The Grove in Glenview. Photo by MWD Photography.
My favorite place to start looking for inexpensive party locations is the local park district. And I don’t mean you should be stuck at the fieldhouse in the local park. Park districts often take over historical houses or other structures and rent them out to make a little extra money. In Chicago, there is the Berger Park Mansion or Promontory Point. Glenview has The Grove. In Wilmette, there is a very cute party room at Gillson Park. Sometimes you can get an even better deal if you live in the town where the park is located, or if you know someone who lives there who would be willing to co-sign the contract to get the in-town rate.
In the suburbs, there are also women’s clubs and community houses, especially in the older suburbs. Some of these are not cheap, but sometimes you can get a good deal. The women’s clubs often provide tables, chairs, white linens, china and silver. The style of the china might not be what you would choose, but having those items included in the rental saves you a bundle on renting them.
Another option is to go outside the city. If you are willing to move your event from Chicago to southern Wisconsin, there are halls available at a reasonable rate. There are also some venues in the distant suburbs that offer good deals.
If you want to stay in the city but have limited funds, try restaurants with party rooms. These rooms are often available at no charge. The restaurants make their money on the food and drink. Some restaurants can handle decorations, audio/visual equipment, and other special requests. Not all restaurants are suitable for a large wedding, but there are some that can even handle a complex event such as that.
Also, smaller museums, art galleries, and other arts organizations sometimes rent their spaces at reasonable rates. They do not always advertise widely, so you will have to do some research to find them–or ask a professional for advice.
And don’t overlook institutions you have a relationship with. Your church or synagogue, a cultural institution where you have a membership, or the arts organization you support may be able to offer you space at a reasonable price. Also, to save money, consider planning your event for an off day. Sundays are often less expensive than Saturdays, and if you can have your party on a weekday, you can often get a real bargain.
If you have no budget, of course you can always ask friends or family with a nice home to help you by letting you have your party at their home. This option depends entirely on your connections. But even if you don’t have friends with huge houses, you can still have a party or wedding for a reasonable price if you look a little beyond the easy choices. There are very nice locations within your reach.
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