1. Kate Rossiello The Marriage of Skyler Robinson and Bradley McAndrew By Kate Rossiello

2.  Date: June 21 st  Ceremony: 3pm  Reception: 6pm  Colors: Navy, Coral, and Gold  Guest Count: 200  Location: Heaven On Earth  Food: Buffet Style  Music: DJ BASIC INFORMATION

4. Guest Count Allergies? Served or buffet? Price of each meal Do you want a vegetarian entrée? Include cakes? Consider that the total price of the caterer (will not just be the food) DETERMINING FACTORS

5.  Sit down with client to decide what type of food they want  Make food 30% of the total bill  All bills and company costs go towards package price including marketing costs and transportation  Include cost of labor and amenities  Determine profit goal, but keep in mind clients budget COST PROCESS OF CATERER

6. Add up all final costs-  Price of each meal: $54.95  Guest Count: 200  Texas Sales Tax: 8.25%  Gratuity: 20% $54.95 x 200 = $10,990 $10,990 x.0825 = $906.68 $10,990 x.2 = $2,198 Total Cost: $14,094.68 *including cakes* 5 tiered wedding cake (feeds up to 200 guests) grooms cake (16x16 inch- feeds 50% of guest count) COST PROCESS CONT.

7. Appetizers: Crab meat stuffed mushroom caps Italian bruschetta in mini phyllo cups Home made guacamole stuffed tostada scoops with fresh cilantro Salad: Baby spinach leaves, candied cranberries, fresh blueberries, chopped pecans, sprinkled with goat cheese served with raspberry champagne vinaigrette dressing MENU- CATERED BY GRAND FINALE CATERING

8. Main Course: 1 st entrée: Tenderloin of beef with grilled Portobello mushroom and red wine reduction. 2 nd entrée: Rosemary Grilled chicken breast with white white lemon butter, artichoke hearts, and capers Sides: 4 cheese baked scalloped potatoes, fresh asparagus with roasted bell peppers, and dinner rolls with butter Dessert: Red velvet wedding cake with cream cheese icing Decadent chocolate Grooms cake with fudge and marshmallow icing Beverages: Mango Peach tea, coffee, and water MENU CONT.

9.  Caterer: Grand Finale Catering  Officiant: Reverend Kruse  Florist: Lush Florist  Bakery: Julie’s Cakes  Music: D.J.S. Entertainment  Photographer: Original Images Photography  Ceremony Music: Sara Morgan  Heaven On Earth supplies all linens, overlays, sashes, chargers, and dinner necessities. VENDORS

10. FLOOR PLAN Dance floor Stage Bride and Grooms table Bridesmaids/ Groomsmen/ Family DJ Cake

11. 9:00am- Begin setting up for ceremony and reception 12:00pm- Flowers delivered to bridal suite, groom suite, and ceremony and reception area 1:00pm- Getting ready photos of the bride and bridesmaids( bridal suite) and groom and groomsmen (groom suite) By 1:30pm- All vendors have arrived 2:00pm- Begin preparing for guests to arrive, and all wedding party must be on location 2:30pm- Ceremony music starts, guests arrive, Ushers pass out programs 3:30pm- Ceremony TIMELINE OF THE WEDDING DAY

12. 4:30pm- Cocktail Hour/ Family and Wedding Party photos 6:00pm- Reception starts 6:15pm- Grand entrance of bride and groom and wedding party 6:45pm- Dinner 7:30pm- Toasts 8:00pm- Cake Cutting 9:00pm- Bouquet toss 9:45pm- Last Dance 10:00pm- Bride and Groom Send-Off TIMELINE CONT.