12–14 weeks out: Start concepting.

“Determine general event structure. Who, where, how many, what is the purpose of your event. Is there a theme? It’s okay if you don’t know every little detail yet. Your vendors are here to figure out the details with you.”

10–12 weeks out: Set the budget.

“Determine your budget, define what is most import to you and what you’re willing to give up or adjust if budget doesn’t allow. It’s also a great time to think about what venues might work.”

8–10 weeks out: Lock in vendors.

“Reach out to your vendors to start honing in on details—venue, linens, menu specifics. The event date will help to determine ingredients and guest attire.”

6–8 weeks out: Send invitations.

“Make sure guests know all the details they need like general timeline, parking, and what to expect from the event.”

2 weeks out: Finalize details.

“Get final guest count. Finalize the event day timeline, and meal counts. Your caterer will need to finalize their order from their suppliers and get cooking.”