“Lawn games. As we schlep giant Jenga, cornhole, and boccie ball to each wedding, we curse the trend and pray for it to pass. We spend so much extra time and energy transferring, setting up, and breaking down just so guests can enjoy 20 to 30 minutes of recreational activity during cocktail hour, while they often go completely untouched or unnoticed.”
Lindsey Dienstbach, owner and principal event designer, Bello & Blue Events, Denver
“The trend I am most ready to end is the rustic wedding theme—Mason jars, specifically. They have many great uses, but it’s time to put them back in the cupboard.”
Amy Zaroff, owner and creative director, Amy Zaroff Events & Design, Minneapolis
“Trends which are totally out and overused are bling and paper flowers. Current trends are the addition of more color into weddings, including the Pantone colors of the year, Rose Quartz and Serenity blue, and mixed metal tones.”
Jose Graterol, owner and floral and event designer, Jose Graterol Designs, Miami
“I am over the ‘everything bacon’ trend. You can have bacon-wrapped scallops as a passed hors d’oeuvre; a wedge salad or Cobb salad first course; a loaded baked potato soup or green beans and bacon as a side item; or a doughnut with bacon on top as a late-night snack—but not all of these. It is a bit overwhelming to your guests and isn’t on trend with the health-conscious items that are gaining popularity in 2016.”
Tracie Domino, founder and creative director, Tracie Domino Events, Tampa, Florida
“The wedding trend that I’d love to see disappear is opting for no cake (or replacing cake with cupcakes or doughnuts). In 20 years you will want to look back at that iconic photo of you and your new spouse cutting your cake! I love doughnuts as much as the next gal, but if you must have them, have a late-night dessert buffet, and you’ll have the best of both worlds.”
Sara Kovel, owner, Sara Kovel Events and director of private events, Catalyst Restaurant, Boston
“I wouldn’t mind seeing the s’mores craze come to an end. Don’t get me wrong, I absolutely loved the dark-chocolate-ganache-stuffed doughnut-hole pop rolled in marshmallow cream and graham cracker dust, but I would love to see the fad fade back to the campsite.”
Danielle Couick, principal, Magnolia Bluebird Design & Events, Rockville, Maryland
“Clients who think they are the planners and designers. Every bride thinks she is a planner after her wedding, but she is not. There are professionals who do this day in and day out, and logistics are not something [brides] know how to run.”
Nirjary M. Desai, owner and principal project manager, KIS Cubed Events, Atlanta
“I know that it is ‘classy’ and ‘timeless,’ but we have designed so many blush, champagne, and ivory weddings over the past few years. You can still accomplish that same feeling by adding a pop of color!”
Brooke Keegan, creative director, Brooke Keegan Special Events, Newport Beach, California
