Letter – Volume 3, Issue 4

Remember the days when attending weddings was a bit of a ho-hum?While you were excited and thrilled for the couple, everything was predictable—from the something old-something new and the traditional dress to the chicken cordon bleu and the tiered cake.  The same cannot be said today. Each time we receive a wedding invitation these days, it sets the tone for something personal and creative—from the invitation to the celebration and, ah, yes, the food! Weddings have become a social and culinary experience, serving up fare that inspires, promotes conversation, and satiates the palate with local and global cuisine. To learn more about today’s catering trends, you’ll want to dive right into the cover story written by Lisa Hopkins, CPCE, CMP, president of the National Association of Catering and Events.And while food is one key component in the success of a wedding, so, too, is the skill of the professionals involved in planning it. This issue also zooms in on what it takes to be a successful industry professional—featuring articles on how to build your business while working for someone else, lessons in proper business etiquette, and information on how to empower your employees and create a successful business.And don’t forget the key to success—finding your inner brilliance. In a Wedding Planner Magazine exclusive interview, motivational speaker and educator Simon T. Bailey shares his tips for creating your own future. Speaking of Bailey, he is just one of the inspiring keynote speakers at this year’s Association of Bridal Consultants Business of Brides Conference. Don’t miss out! Sing up today at www.BridalAssn.com for fun and recharging in the sun at West Palm Beach, Fla., Nov 10-12. See you there!