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Latest trends in wedding planning

Trend Watch | December 1, 2010 | By:

What’s hot for the 2011 wedding season.

The 2011 event season is right around the corner, and with it comes a treasure chest of fun and whimsy with new (and some old) trends! While it is fun to bask in the trendy “eye candy,” remember that trends are great upsells, and the key to taking advantage of the season’s trends is figuring out how to apply the trend to your products or service. If it’s hot, brides will want it, so make sure you have something to offer them. Here are just of few of the upcoming trends:

Less ‘structured’ events

Rustic settings, outdoor events (with tents!) are very popular—think wineries, barns, meadows. Food follows this trend with buffets, tapas and stations instead of formal meals.

Non-alcoholic bars with mixers and fresh fruit

No need to just have sodas and iced tea. Set up smoothie bars with sparkling drinks, fruits and veggies as mixers and garnish.

Eco-friendly, green and organic

This trend is not going away anytime soon. Even if it is not a truly “green” event, brides still like the look and feel of an organic, earthy event. Local specialty foods and produce farms are a huge hit.

Forego favors!

Donations to charity are more “in” than ever.

Whimsical touches

“Whimsy” is the name of the game in 2011. Even the most elegant affairs can incorporate some fun and personal elements—from signage to desserts to favors.

Chandeliers and creative lighting

This has to be one of the most sought after trends of them all—chandeliers, pin spotting, color lighting “washes” on the walls/draping, candles and hanging lanterns.

Hot colors

All shades of blues and greens (a very monochromatic look); for spring and summer, the bright colors trend continues—bright yellow mixed with other vibrant colors, such as hot pinks with oranges and turquoise blue; gold for a metallic; and for the vintage craze, anything muted— peaches, pinks, pale blues and yellows

Infusion music/salsa bands

Music is a great way to bring together different cultures. Use different music for cocktail hour versus dinner and dancing.

By Lynne LaFond DeLuca, senior vice president, business development & education for Beverly Clark Hospitality Training. She has worked within the private club industry for 21 years and conducts seminars and workshops for the hospitality industry. For more information, visit

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