By Nadia Rahman · September 24, 2026
Nine to twelve months out, book your caterer, especially for spring or fall Saturdays. Popular dates go first, and many venues have a short approved list.
Four to six months out, schedule the tasting. Bring the people whose opinion matters and leave time to adjust the menu afterwards.
Two months out, confirm the service style, rentals and bar plan, and share the venue's timeline so we can build ours around it.
Ten days out, send the final guest count and the allergy list. After that, your coordinator handles the rest and you get to enjoy the day.
