Episode 7: Menu Planning & Tenting
Erecting a tent. And a girl’s gotta eat.
In Episode 7 we go deep on menu strategy — where to actually start when you're building a menu, how to talk to your catering manager so you get their best work instead of their standard PDF, and the fees that turn a $25,000 food and beverage minimum into $33,000 before you've changed a thing. We play Feast or Famine, our food and beverage edition, and call out champagne toasts, buffets, surf and turf, and late-night snacks. We close the episode with a candid conversation about tenting: what a tent really costs, power, and restrooms, what those stakes do to your irrigation lines, and the one question you have to answer honestly before you say yes to a backyard wedding. What’s your rain plan?
Questions about your menu or tent? Submit them here.
