Event venue and catering consultant in Kelowna and the Okanagan
Brittany has worked with North America's leading catering company and Vancouver's most sought after venues. Now she puts that experience to work for the venues and caterers who host events every week.
Event venue consulting
Opening a venue, or adding event space to one you already run, raises a lot of practical questions. We help you work out how guests will move through the space, where vendors load in, what your event packages should include and how to price them. We also make sure what you're offering lines up with the market you're actually trying to reach.
We can come in during design and construction, or once the doors are already open.
What's included:
- 01Event flow and logistics review
- 02Floor plan design for different event setups
- 03On-site logistics planning
- 04Furniture and fixture review
- 05Event package creation and pricing structure
- 06Vendor introductions
- 07Catering and staffing model development
- 08Client and vendor agreements
- 09Content and brand photoshoot (budget required)
- 10Launch event planning and sales training (optional)
Catering consulting
A great menu only goes so far if the service behind it can't keep up. We work with caterers and venue kitchens to build the catering models, staffing plans and event menus that still hold up when the room is full, and we train your team so the improvements stick long after we're gone. Whether you're serving 20 guests or 200, the experience should feel the same.
Brittany has spent most of her career in catering operations, the part guests never see but always feel. She managed catering at Brock House Restaurant in Vancouver, where she ran more than 200 events a year and reworked everything from the menus to the photography and marketing. Her focus in the corporate and DMC market grew while Brittany managed 1.8 million yearly sales as Event Planner with Culinary Capers Catering.
Add in years of consulting on galas of up to 1,000 guests, and she knows exactly where service struggles and how to fix it before anyone notices.
What's included:
- 01Catering model development
- 02Staffing plans and service flow
- 03Event menu and package development
- 04Food and beverage logistics for large events
- 05Team training
How a consulting engagement works
Step one
Research and discovery
We look at where your venue sits in the market and what it needs to earn, so the plan is based on how your venue will actually book.
Step two
Action plan
We map how guests move through the space and where vendors load in. Then we build the event packages and sales materials you'll use to book it.
Step three
Execution and support
We stay involved through opening day and your first bookings, and we can advise on hiring and on how you keep stakeholders in the loop.
