Meet the Team: Senior Event Architect Sayira Khokhar

          We are very thankful for our Oliveaire Team.  Today I would like you to get to know one of our Senior Event Architect’s Ms. Sayira Khokhar.  Sayira is very professional, hard-working and has fully impressed her client’s with her extraordinary talent in Event Planning. 

Sayira Outside The Office:

Nicknames: Skull Krusher (She got this nickname from Karate, and currently has her Double Black Belt)  Do not let this nickname fool you, although she is very fierce, she is very kind and caring

Favorite Color: Blue

Favorite Book: The Harry Potter Series

Favorite Television Show: Alias

What Do You Like To Do In Your Spare Time: Martial Arts, Boxing, Cooking & Reading

Sayira As A Wedding Planner:

Why did you become a Wedding Planner?

I went to school for hospitality management. I planned large scale fundraisers during my college days and thought wedding planning would give me a different experience.

What is your favorite part of planning a wedding?

I love the high level stress! I love putting together the different components to function as one. Especially with South Asian weddings, there is a lot of problem solving involved and thinking of creative solutions to make everyone happy.

How would you describe your style as a planner?

I am very much like a drill sergeant with a soft spot. I like to keep things organized and in track. I follow-up with my clients to make sure they do their homework. I get all the details in shape to ensure a flawless event!

What one piece of advice would you give to a newly engaged couple?

Compromise. A wedding is not just a marriage between two people but their two lifestyles and cultures. Don’t think too much, just do! If you start honing on details that really don’t matter, you will make the process more complicated. Have fun! It is a momentous occasion in your life!

Do you have a favorite wedding moment or event?

My favorite moment is when dinner has been served, dessert is out and the bride and groom are on the dance floor dancing the night away!

How would you describe what you do every day?

In one work day I am literally working on 5-10 different weddings at a time. reviewing paperwork, logistics, talking to vendors on the phone, meeting with clients, participating in walk-throughs, confirming menus, finalizing set-up and arrival times and training my onsite support team. Yeah, it’s a lot of work. There is never a dull moment in the office!

What advice would you give someone who wants to start working in the event industry?

You can learn the theory of how an event functions and how to manage an event, however working in the industry is a completely different beast.

Be ready to manage a plethora of personalities, mentalities, and attitudes!

Be assertive and even when you don’t know what to do, pretend you do. But work hard to figure it out and be realistic.

See the whole picture and not a singular element.

Think twice before you act or speak. Decisions and words cannot be taken back

There is no such thing as a perfect event

Think of the solution and not the problem. If something, don’t get trapped in what has already happened. Learn and move forward.

Think positive and have fun!

Breath. Take time for yourself. You cannot help others unless you help yourself

If you are interested in speaking with Sayira about your wedding or special event, call her at 847-885-3200 ex. 30 or email her at skhokhar@oliveaire.com

BBFN (Bridal Bliss For Now),

Olivia 

Part 2: 2013 Year in Review: Oliveaire Design Studio

Building Your Wedding Bar

No matter your wedding vision, you will at some point need to make decisions on the beverages you will serve your guests, otherwise known as the bar. In the past five years there has been a boom in brides and grooms customizing their bars, and looking at different options than just the standard packages included at many traditional wedding venues (hotels, banquet halls, etc.). Give some thought to your drink selections, and make your bar a reflection of you as a couple.

If you are looking to keep costs to a minimum, here are some options:

• Keep it a dry bar, only offer sodas, waters, iced tea and lemonade
• Serve only beer and/or wine
• Add just one signature cocktail
• Eliminate the champagne toast (many people don’t actually drink it anyway)
• Ask to bring in your own alcohol and pay a corkage fee

Looking to spice up a non-alcoholic bar, here are a few of our favorite specialty stations:

• Bring in flavored Italian sodas, it may even be able to be mixed onsite
• Upgrade your coffee bar to include various flavors, chocolate shavings, whipped cream and more
• Getting married in a warm month? Look into a fruit smoothie or milkshake station

If you are going to utilize an included bar package our advice would be:

• Talk to the venue about which types of alcohol you know your guests will consume the most of, so they can stock their supply appropriately
• Ask about having your favorite spirits/brands available, you may be able to substitute an item
• Avoid the urge to pay on consumption, if guests think it is an “open bar” you will be paying for a lot of half-finished and forgotten drinks

Building your bar isn't just about people getting rowdy. You will be providing your guests drinks, so give some thought to your guest list, and budget, and bring on the fun!

BBFN (Bridal Bliss For Now),

Olivia

Salmon or Sea Bass

How important is the dinner selection for your wedding?  Much time is spent on planning the details of the day, but especially for your guests, the most important part of the day is dinner.  Planning the right selection of hors d’oeuvres and number of courses in the meal will have guests offering accolades.

I have met two couples in the past week that have complained about the food at their wedding. You don’t want that to be you. And after all of your hard work you don’t want your guests walking away hungry, or talking about the dry chicken! 

Here are some noteworthy thoughts to ponder upon while making food selections:

Know your guests:

You may be a foodie, but are your guests?  If you want to showcase the talents of your Rock Star chef make sure to balance the meal.  Offer some trendy palette teaser for appetizers, but you may consider keeping the entrée basic.

Menu Matters:

Spend time with your catering manager to discuss your tasting.  Select items that are in your wedding package, but do not be afraid to ask the chef to be creative.  Never arrive hungry to a tasting.  You will not be able to judge the food for its taste and quality if you are starving. Once the food arrives at your table, give it few minutes before you take a bite.  This will allow you to better understand how the food will taste if it is served during a large dinner service.

Not Happy:

If you are not happy with the quality or presentation, try again, and try until you are happy.  It is your big day, and you want to make sure that your celebration dinner is truly something to celebrate.  You want your guests to enjoy the food, as much as you did at the tasting.  Your catering manager wants to make sure that you are happy, and will be accommodating within reason. 

Teen or Children Meals:

Don’t forget the younger guests at your reception.  They may not care for the lavish artistic meal presentation, but would be satisfied with a less “foofooie” dish.  Do a plan a course for them that is similar to the selection you are offering your adult guests.

Offering a meal choice:

Letting your guests choose between the salmon and steak? This will certainly create more work for you in the tracking of the RSVPs to correctly count the meal selections being made by your guests.  Keep in mind that your guests have selected their meals 6 weeks in advance, and may not even remember their choice on the day of the event.  Some venues may offer “at time service,” which will allow guests to choose their selection once they are seated in the ballroom.  This is the easiest choice for pleasing your guests, but it will most likely cost more.

As you make the final selection of your royal feast, be sure to take pictures of the plates you have chosen.  Do share with your catering manager special notes or comments made during the tasting.  Have all your special requests, temperature preferences and presentation choices written in detail so that the catering manager and the culinary staff are aware of your requests.  Once you have enjoyed your culinary experience be prepared to work it all off on the dance floor.

Happy Feast!!!

BBFN (Bridal Bliss for Now),

Olivia