According to our poll of local venues, the most popular months for Dallas weddings are April and October. So if you’ve got your heart set on a date, we recommend booking now—even if you aren’t engaged.
Biggest Mistake Brides Make When Booking a Venue?
The biggest mistake couples make is signing a venue contract before they have a complete guest list and a budget prepared in writing. This exposes them to the risk of becoming venue poor. –Meggie Francisco, Meggie Francisco Events
“Don’t fight it. If the space is colorful, then a white wedding is going to be challenging. Try to select a venue that works with the design you want.”
Not understanding the impact of the added service charge and tax to the bottom line. –Julian Leaver, Rosewood Mansion on Turtle Creek & Rosewood Crescent
Aside from asking about date availability, inquire about additional fees that aren’t included in the cost. Some venues charge for staff, cake cutting, and parking, just to name a few. Those costs can add up fast. –Ashley Love, Ashton Gardens
Not asking if there are construction plans ahead. –Olga King, Dallas Museum of Art
Not considering her guest count. When choosing a venue, look at a layout that features the same number of people you’re planning on inviting. This will give you a visual of what the space will look like and what kind of experience you can expect based on your guest count. Don’t forget to save enough space for an ample stage and dance floor so that guests can enjoy the fabulous entertainment you’ve hired. –Alison Baker & Mary-Frances Hurt, DFW Events
Focusing too much on a food/beverage minimum and not getting a full estimate of costs from the venue. A minimum is one thing, but they need to find out what they are going to realistically spend. –Katy Taylor, Four Seasons Resort and Club Dallas at Las Colinas
Nosh on This
Wedding food has become fun again. It is no longer uncommon to see Asian, Tex-Mex, and Southern cuisine all at the same event. –Doug Brown, Beyond the Box
Comfort food is still very popular as well as family-style setups. –Kent Rathbun, Kent Rathbun Catering
I’d love to say goodbye to the boring stations. Have fun with your food! Small plates (mini meals that are easily passed or displayed) still reign big this year. –Katy Taylor, Four Seasons Resort and Club Dallas at Las Colinas
Chef-driven micro stations with wine pairings. –Todd Fiscus, Todd Events
We like serving late-night snacks: fried PB&J, mini pizzas served in their own little pizza boxes, and mini Asian to-go noodle boxes. –Vivian Morgan, Culinary Art Catering
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