“Wild, ripped-out-of-the-garden-inspired floral design has been a trend in the wedding industry for many years now,” says Jesse Tombs, managing partner of Alison Events Planning & Design in San Francisco. “We love working with bold color, pattern, and vibrant fresh ideas and are starting to see our corporate clients moving away from the everyday corporate blandness and wanting more editorial, unique designs that speak to their companies’ visions of creativity, success, and individuality.”
Pictured: An arrangement by Ariella Chezar.
“It is all about the experience. Millennials in particular are having fewer wedding guests overall but spending more per guest to ensure they feel cared for and have an incredible time,” says Amber Harrison, wedding expert from Wedding Paper Divas. “For weddings, these experiences include specialty food or beverage items, killer music, unexpected entertainment, and more. This trend is absolutely spilling over to corporate events. Some of our most successful events have included experiential elements to keep attendees excited and engaged. Fun activities included retro spin-art, nail bars, build-your-own succulent terrarium, D.I.Y. stationery bar, and more. For both weddings and corporate events, these kinds of hands-on experiences tend to lead to a significant increase in the social activity surrounding the event.”
Pictured: Los Angeles-based Seed Floral Interactive offers a customizable terrarium bar for events.
Couples are choosing natural elements, such as coconuts and air plants at wedding events held at the National in Miami Beach, to greet and seat their guests.
A photo booth is a staple at any event, but Marcy Blum, president of New York-based event planning firm Marcy Blum Associates, recommends creating a stylized photo studio, such as this lush sofa setup with dramatic floral arrangements for group shots.
“While rare delicacies or mini foods were all the rage for a time, more substantive comfort food using fresh, local ingredients or meaningful family recipes is becoming a more popular choice,” says Harrison. “Not only is it a crowd pleaser, but the origin of the recipe, dish, or ingredients can help tell a story. In addition, using different food stations with a variety of ingredient options allows guests to customize the menu, warmly welcoming anyone with any dietary restrictions or preferences to partake and enjoy.”
Pictured: At Grutman and Rangel’s wedding, Starr Events served up an homage to Rangel’s homeland with Brazilian cachorro quente—Brazilian-style hot dogs with seasoned ground beef, sweet pepper pico de gallo, potato strings, and catupiry cheese.
“Gone are the days of basic snacks and water to greet guests,” says Glick. From trendy food options to custom bags to personalized gifts, hosts are now giving away more thoughtful party favors.
For a couple’s cocktail hour, Boutique Bites incorporated hand-made ramen (pictured, left) served in tiny sake cups with mini chopsticks. The cups were wrapped with decorative washi tape and served on a tray with mini mugs of Sapporo beer. For another couple’s playful reception, the Chicago-based catering company created mini funnel cakes, which were served in clear funnels on top of small glass bottles that were filled with orange and cherry soda; the serving tray was lined with cotton to give the illusion the dessert was sitting in a cloud.
