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Bring the guest numbers, site and programme together before you choose the finishing touches.
Start with the day you are planning
A marquee wedding has several connected parts: the setting, the people, the food and the programme. You do not need every detail finalised before making an enquiry, but a short outline helps the team understand what you want to create.
Write down the event date, venue or postcode, approximate daytime and evening guest numbers, and the main stages of the celebration. Include the meal, speeches and evening plans where known. If some details are still undecided, mark them as questions rather than filling the gaps with assumptions.
Make a space checklist
List what needs to fit in or around the marquee: dining tables and chairs, a dance floor, a bar, food service, a stage or presentation point and any separate seating area. Tell the team what other suppliers are bringing and how they plan to operate.
Consider the connections between the marquee, ceremony, parking, toilets and catering areas. A convenient-looking position on a photograph still needs to work with the actual site and delivery access. Share usable measurements, photographs, slopes and restrictions early.
Put the finishing touches in writing
Flooring, carpet, lighting, linings and decorative swags can influence both appearance and cost. Gather a few real examples that show the look you prefer, then ask which elements can be supplied for your structure and date.
Do the same for tables, chairs, crockery, glassware and other hire items. A complete quote should name the equipment and quantities being supplied. Do not assume that every element shown in an inspiration photograph is included in the base structure price.
Coordinate catering and practical details
Tell the team whether you want one meal or several food services during the day, and give the guest number and time for each. Buffet, grazing, plated dining and evening pizza need different service arrangements. Any agreed dietary requirements must be confirmed separately; Fables caters for expressly agreed food intolerances, not food allergies.
Confirm venue contacts, setup and collection windows, available utilities and the responsibilities of each supplier. Ask about anything that remains unclear before the booking is finalised.
Turn the checklist into an enquiry
Send Fables the date, location, guest numbers, preferred food and hire items, site information and the questions you still have. The team will check availability and assess the practical brief before setting out the agreed proposal.
Keep the final quotation and booking documents together with any later written changes. They define your own arrangements, while this checklist remains a general guide to help you prepare them.