FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
$900 for day-of and $150 per Vendor negotiated or managed. If my preferred Vendors are used, then I only charge $50 per managed Vendor.
- What is your typical process for working with a new customer?
I first qualify my expertise to my Client's needs. Then, I meet my Client to contract with them and lay-out a budget, chart their needs and set a plan of actions. Vendors are then visited by myself and/or the Client to book services and products. Vendor follow-up and coordination ensues. An itinerary is created, guest lists made and invitations sent. Vendor and Guest confirmations are sent and my Client counseled for satisfaction. Finally, I organize and direct the event on the day-of.
- What education and/or training do you have that relates to your work?
I have over 25 years experience in event management and production. I served as Catering Manager for three Hilton hotels and have produced events at over 200 venues throughout southern California. I produce bridal and trade shows and know hundreds of Vendors and venues, their prices, points of interest and needs. I have a Bachelor's Degree in History with both University and Departmental Honors. I studied Education for Single Subject teaching in Social Sciences. These skills enhance my ability to properly communicate, deal with special needs and are especially helpful in understanding diverse cultural needs and traditions in planning. My fields of emphasis include Latin American, US, African, European, and Middle Eastern languages and cultures.