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The most memorable weddings are those that reflect the style, spirit and partnership of the couple themselves, and where guests feel warmly welcomed and soulfully satisfied. We’re here to help you make this day all you dreamt it would be, and what you’ll always remember it was! 

Tavolina’s staff will work with you to design a menu that suits your needs and preferences, and our chefs will be on hand to ensure that the food is fresh, beautiful and delicious. Tavolina’s services also go far beyond menu design, with experts to help you find a venue, coordinate liquor choices, provide bartenders, rentals, and linens. We can also work with you to create custom themes, including entertainment and extras that will make your wedding even more unique and unforgettable. 

Together with Tavolina, your special day will—dazzle. We’ll handle the big stuff, leaving you free to relax and enjoy every minute while knowing your guests are enchanted to the max.



  • Fully Customized Menu Design

  • Service Styles to Suit Any Reception Type

  • Professional Coordination Services 


Meet your personal event coordinator, Maggie Lukens!

Meet your personal event coordinator, Maggie Lukens! 

Whether you’re working with a wedding coordinator or DIY-ing it, Maggie can assist with all the crucial details surrounding your reception, including day-of timelines and coordination, vendor coordination, decor rentals and venue walk-throughs. 

Maggie will bring her six years of experience delivering first-class hospitality directly to your special day. From Seattle to Detroit, she’s covered nearly all the bases - historic four-diamond hotel, restaurants, high-end salons and spas - and is currently finishing her hospitality business degree with Carson School of Business. Maggie is our logistics, event design and operational master, and will devote her extreme attention to detail to executing the smoothest possible event for you, from concept to completion.




Guests are seated and served a beautifully plated meal of their choosing, typically from two to three options.


Guests are seated and served large serving platters and bowls, filling their own plates.


A beautiful arrangement of food, where guests usually move along the buffet and serve themselves. Our servers will manage and replenish the buffet as needed.


Similar to a buffet, chefs prepare food at the buffet and serve guests.


Guests move around to stations with varied options, usually hearty hors d’oeuvres. Perfect for mingling!



We’ll work with you to design a menu that suits you perfectly. 
Here are a few examples of menus that we've done for other couples!






Begin Contacting caterers

Before you pick up the phone, put together some initial questions to ask each caterer. These may include accommodating specific dietary restrictions, if they can coordinate rental of china, glassware, and linen, and if they can provide alcohol.




meet & greet

Have an initial meeting with your catering coordinator; this can be done over the phone or in person. Among the details discussed in this meeting are menu selections/ideas, beverage details, linen color options, and floor plan needs. Ask for an initial proposal and cost estimate. This is also a great time to schedule a tasting and book your caterer! 




tasting time! 

Select items to taste that you would ideally like to see at your event. While this is primarily an opportunity to select the final menu for the event, this meeting is also often used to finalize other details, including: napkin fold, signature beverage selection, timeline customization, floor plan revision, equipment details, and linen selection. 




confirm the details

Menu selection and beverage choices should be confirmed. Complete your list of vendors, and finalize your timeline. Any vendor requests, such as vendor meals, also to be finalized at this time. 




TIME TO tidy up

All the little, last minute details are finalized. Guests with dietary needs are identified. Make sure to triple check everything with your event coordinator. 




the final countdown

Submit your final guest count with entrée pre-counts (seated event), and total number of guests (adults and children).