2020: How the Wedding Planning Process Has Changed

With the outbreak of coronavirus, so much of our lives have been put on pause. We’re without sporting events, regretting skipping out on that dinner party six months ago, and craving to be accidentally shoved at a concert. These times are strange. It’ll come as no shock that the wedding industry has taken a massive blow. But as an industry member, I could never have prepared myself for all of the positive changes that have since ensued. And yes, you read that right.

So much of my job as a planner is effective communication. That means maintaining contact with several couples halfway across the country that are working with vendors and venues halfway across the world. In earlier days, this meant planes, rental cars, and more just to ensure a check in a box. Nowadays, it’s actually easier than ever to get in touch with each other. With everyone going remote, we’ve all collectively been trained to use Zoom. That in itself is huge.  I can be a call picking out linens with a client, and then an hour later be selecting florals through a video chat with their florist. This kind of efficiency wasn’t possible before, as many vendors and clients once required in-person visits.

This is good news for the vast majority of folks getting engaged in quarantine. Now more than ever, it’s possible to plan your dream wedding from the comfort of your home. You can have linen samples shipped to your door, scope out bands as they perform on Instagram live, even shop for your dress as bridal gown designers are posting look books online for a “virtual fashion week.” With all the extra time on our hands in quarantine, couples should be encouraged to start the planning process now rather than differing.

But this shift to online isn’t without its negatives. The only piece of your wedding that you still need to be in person for is menu tastings. Caterers and bakers are ultimately the only vendors that require you to be physically present. After speaking with a catering contact of mine, we’ve been offered some insight into how they’re navigating these unique times. Tastings are being scheduled closer to the event date, i.e. ~6-8 weeks prior rather than months in advance. At this point, your invitations will have gone in the mail and you are committed to the date. If you plan too far in advance, there is the possibility of rescheduling your event which may mean a different menu for a different date. Consolidate your investments in planning and travel until you know your date is locked in. This also means selecting a menu that doesn’t ask for an entree choice on the RSVP card. Go for a duet or any other entree that you are comfortable serving to every guest.

The tastings themselves have since been limited to small groups. They will no longer look like an entire family affair. Caterers may offer pick up tastings, however this isn’t ideal when looking for presentation or quality, yet it’s still an option. The trend toward chef-served stations is rising in substitute of a self-served food display. This helps limits contact, plus it adds another layer of sophistication! For the time being, it may not be a bad idea to consider limiting passed hors d’oeuvres or any other communal food display. It’s important to consider the fact that servers may be wearing masks to ensure the comfort and safety of those whom they are serving. For the creative, a custom mask could be an option! One company is already offering to make masks that match your table linens and I’m certain many other options will soon come available. This extra touch is a way of making things even more customized to your vision.

Overall, the planning process has remained largely the same as before. The hurdles we’ve managed to jump through as an industry are leaving lasting positive effects, and for that I’m excited about the future.