In this crazy business logistical issues arise, and most often when there is but a tiny window of time to plan.

A case in point…

This event was for 125 guests for cocktails and dinner stations at a recently renovated venue. In order to maintain the integrity of the décor, the venue director prohibited food displays in the newly styled rooms. For her event the client wanted, no surprise, “something different” and also wanted to use all three floors. The logistical issue – the only turn out / kitchen space was in the basement.