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Bridal BFF comes from The Lumen House, a wedding venue just outside Charlotte, so we've had a front row seat to a whole lot of wedding planning. Each week, owner Britt Loukos and some of the top experts in the wedding industry tell you what they'd tell a friend over coffee: how the money works, what to ask before you sign anything, and the parts of planning nobody warns you about. No gatekeeping, no sugarcoating, just real answers from people who do this every day.
Hey guys! I'm so happy to have you guys here. Jenny, Alyssa, I would love for you guys to just introduce yourselves. Who are you? Who is Roots? Tell me about your roles.
Yeah. You want me to start? I'll jump in. I'm Alyssa. I've been with Roots for four years now. I started out as our wedding sales manager and that has evolved into a number of hats.
And now we are senior sales slash wedding senior manager. So try to focus on the wedding side of things.
Wedding side of things. I love it. I'm Jenny. I'm the director of sales at Roots. I don't think I've been there a year. Wow.
But I've been in catering events for like a really long time. But Roots did my wedding back in 2019.
So I have a very special place in my heart for Roots. But Roots is 12 or 13 years old and actually started as what may be the first food truck.
And Charlotte. So that's like pretty cool. Yeah. Compared to a lot of catering companies, we are chef driven. So that's like a really cool like focus is we are really focused on the food and experience around that.
Yeah. Absolutely. So do you all work really closely together or are the hats you wear not at all the same?
Our offices touch. So very close. Yeah. We do have cups with a string between the offices. Yeah. Yeah. Of course.
No. Our roles are pretty different. So she's the big boss. She gets to tell me what to do. But very fortunately for me, she doesn't really have to that often.
Love that for you. Yeah.
So we know our roles well. They're on different sides of the business. So we have fewer opportunities to come together and kind of collaborate. But we definitely love those experiences when we get to.
Like today. Yeah. Yeah.
No, it's fun. It's a very like collaborative experience. But like Alyssa said, she's on like the wedding and social side, which like her clientele is a lot more emotions and a lot more like it's our big day where mine is more like corporate and partnerships.
Yeah.
It's more transactional. But like.
Sure.
We kind of have different Super Bowls, right? Like hers are April and May and September, October. And mine's like all Q4 holiday party and stuff.
Yeah. Absolutely.
But we kind of. Roots is a really, really like team environment. So we do get to collaborate. And especially when it's like fun clients or like fun themes. Like we love to like back and forth.
Yeah. That's so special. So because you have been in the catering industry for so long, you've only been with Roots a year, but you've been in the industry for quite some time.
What is something about the catering industry as a whole that people on the outside might not even recognize that's like really special to catering?
Something that they might not understand that kind of like really resonates with the two of you and makes you so passionate about events catering?
I imagine our answers are probably going to be a little different, but as she previously mentioned, there's a larger emotional side to my role.
Totally.
Which is very fitting because I am a very emotional person.
So having the opportunity to connect with couples and families on a more personal level, we get to know each other and I see them go through milestones over a year and a year and a half.
Sure.
So I think maybe to say they never understand it. I don't know if that's the case, but I think there is a large connection between myself and our families.
And ultimately, we carry that weight with you.
So if there's anything that's troublesome or if there's anything large going on, I'm hearing about it too because it affects their day to day.
So wedding planning is trying to fit in with your regular everyday life.
So I think knowing how much I hold space for them.
Yeah, absolutely. That's so sweet.
I think like the thing, like she said, I don't think it's like people don't understand or don't like, you know, top of our job is to educate people, right?
Yeah, absolutely.
A lot of people don't actually realize before they start planning events is like catering.
And what we do is such a large part of any day, corporate, wedding, anything.
It's because we have the most people on site.
Like we do rentals and we do florals and we do like we'll coordinate anything and everything.
And so a lot of times, like when I tell family or friends about like an event or something, they're like, but you were in charge of all of that.
It's like, well, yeah.
And so I think it's more than just food and beverage.
It's like the experience.
Yeah.
And you almost wish you had people outside of our bubble, like knew that.
Yeah.
Knew going in, like catering, like really is all encompassing and not just the food that you're eating for an hour during this event.
It takes so much time and so much effort to pull together everything.
And to y'all, it's not just one day, it's a year and a half sometimes that you are along for the ride.
And like same with us on the venue side, like from start to finish.
Exactly.
Which is so sweet.
Do you guys have any stories jumping into like catering and kind of like y'all's roles and just your experience where you probably, Alyssa, have chatted with couples, done discovery calls, who almost ruled you guys out.
But then you kind of like pulled them back in and tell me like what sets roots apart from other caterers and what makes you guys really special.
I truly have been getting this question more often and I enjoy being quizzed a little bit.
It kind of keeps me on my toes to like make sure that I am presenting the more prominent reasons as what separates us from every other company.
Funny enough, I had a bride named Alyssa very recently who posed that exact question.
There was another business that she was torn between.
You know, both of us had great reputations.
I'm not one to try and lean into the negative.
Yeah, totally.
And be dismissive of another company.
In actuality, I told her like you're probably in safe hands with this company.
But the reality is there are more personal touches that come into play with your experience with us at Roots and with me specifically because we customize, because we are so involved from a salesperson to directly to the couple.
Yeah.
Our relationship is a lot more tight knit than some of our competitors.
Sure.
Yeah.
Yeah.
That's so special.
Do you have?
Well, I would say it's because you're in Alyssa's hands.
You're on the wedding side.
I think, you know, it is like that is such a personal experience.
And again, she's their therapist.
She's their everything.
Like some of the calls she's on, I'm like, girl, like how do you do that day in and day out?
Yeah.
She doesn't have kids, so she doesn't have a deal with that.
But I do think like she's a huge part of like what is so special and what makes like couples gravitate towards Roots.
But I also think like the customization and the chef driven menus.
Like I think it's just like really hard to get good food and the good experiences with food.
Yeah.
So.
Yeah.
Let's talk about that for a second because I know we've had some conversations around like the customization of menus.
We have a couple in November who is doing a full custom Cuban menu.
Yeah.
Tell me about how you guys take someone's vision, take someone's culture and put it into play with their food or even take recipes that have been in their family and put spins on it and bring it to life on wedding day.
Because I think that's so cool.
You like to joke that we're not your grandma.
We can't put the same love in that grandma will put in.
Grandma Jenny.
Yeah.
Come here.
Yeah.
I think we start off making that sort of baseline for everyone knowing that like I'll use deviled eggs as my example.
My mom makes the best deviled eggs.
Roots makes great deviled eggs, but they are not my mother's.
So as far as I'm concerned, that's all I'm really interested in.
Sure.
So ultimately when you're coming to me and saying grandma, mom have been making this for the last three generations in this very specific way, having as much detail as possible about how that is prepared for you is going to be to our advantage to execute that for you.
So, and also knowing like perhaps this dish is typically designed built in this specific way, but this family likes to cook it this way.
So knowing those tweaks about it are super important as well.
Yeah.
Yeah.
And like we like to do that like throughout the process too.
So like if we do have something like very custom like I was talking about, it's like when you come for your tasting, like you try it and then you're like, oh no, no.
Like mom has less paprika or like whatever it is.
And we know it all that.
And so it's not always about like replicating a recipe.
It's more about like, you know, how do we incorporate a couple's like culture or their, you know, their different cuisines into what they're getting.
Yeah.
I love that.
Alyssa, this kind of goes into more of the emotional side, but why is it so important that a couple's food really like actually shows who they are?
And is culture driven?
And you show that on wedding day.
I think my answer is kind of dual sided because there's a personal side that grew up with having a father as a chef, being enmeshed into hospitality from a very young age.
There's that piece of me that's like, this is community.
Like food is something that I look to share with others.
It's my love language.
It's how I show that I care for you.
Yeah.
And I think that resonates in a handful of other cultures and families.
So at the end of the day, when couples are saying to me, you know, I really don't know what to do.
I'm in love with this concept, but I feel that overall the masses are going to be wishy-washy about it.
I feel like I should just create a menu that's going to appease the masses.
And I say that's a lot of money and a lot of time and a lot of energy to appease people.
Yeah.
I mean, it's a balance.
We don't want to just throw stuff out there that we think that guests aren't going to be crazy about, but it's your day.
It's about you.
So celebrate the things that you love and do that through the food that accepts you the most.
Yeah.
I firsthand had that experience though.
Like I said, Roots did my wedding in 2019 and I had been catering in events for so long and I loved good food.
And it was really special when I was looking at catering companies way before I worked for Roots.
And I did this questionnaire my wedding planner gave me.
And like I like crazy, like I like really weird things, like in a sense of like I had Nutella on there and squid ink and like these things.
And Craig came back with a menu that had like squid ink Oreos and Nutella mole and like savory s'mores.
And like it was like really something that like reflected Andrew and I because like we like good foods.
We like fun things, different things.
And like even to this day, like people will be like you had the best food at your wedding.
And it's so reflective of who you guys are.
Yeah, exactly.
It's like I want it to be fun and different.
And that's exactly what Roots was able to do.
So I think that's a really cool thing to say.
Yeah.
I can really speak to it.
Absolutely.
Yeah.
No, it's so special to have the company you work for.
Before I worked here too.
So it's like firsthand.
Yep.
Yep.
That is so sweet.
Walk me through the process of when a bride reaches out to you.
I'm assuming they reach out to you directly, Alyssa.
Yeah.
What does that process look like from discovery call to wedding day?
How are you holding their hand through the process?
Definitely.
So our main goal is usually to connect on the phone.
We'll have a discovery call.
And during that, we're discussing anything and everything.
Yeah.
All the possibilities.
We're touching on our specific interests.
And I'm giving options that maybe they haven't even thought about before.
Yeah.
As we kind of fine tune exactly what we're looking for, we put that into a proposal.
Okay.
This is something that we build and grow over time.
I'm not looking to have this perfect after this first call.
Yeah.
And in fact, we might be exploring multiple types of services because we're not really
sure the direction we're going into yet.
Over time, we look to refine those menus.
Our goal is to kind of land on a specific service before the tasting.
Sure.
But sometimes that doesn't happen.
We got to try the food to figure it out.
And that's something that I really, really value with this company is that we do offer
those prior to booking.
So you can have that chance to experience it without the commitment.
Sure.
And it doesn't worry me any because I know you're going to like it.
Right.
I love it.
But once the tasting has occurred, honestly, that's kind of one of the bigger pieces of
the process because a lot of refinement and a lot of other details are taken down
during that time.
After the tastings occurred, it's kind of smooth sailing.
Okay.
Yeah.
We're looking to solidify and round out your rentals and more of your design.
Sure.
But we don't look to finalize things like your timeline and your floor plan until we're
getting closer to that one, two month mark out.
Okay.
Cool.
And they can always call you up and say, Alyssa, I've completely changed everything
and this is what I want to do.
They absolutely can.
I've done it a number of times.
So zero pressure there.
Good.
Love that.
Yeah.
Yeah.
I mean, I certainly want you to have a strong idea of what you're looking for prior to that
point.
But if you find the month of that, you went to another wedding, you were like stations
was amazing.
We need to switch it up.
And I'm like, let's make it happen.
Yeah.
That's good to know.
That's good.
They're not locked in to the one way of doing things.
Yeah.
That's awesome.
So let's talk about y'all's experience a little bit with the Lumen House.
I know we just put on a full plated dinner with you guys.
Y'all came out to do a full site visit with the whole team.
What does that process look like internally before even like taking on projects or before
showing up day of?
How do we figure out like the logistics of everything, whether it's here or whether it's
somewhere else that you guys have never worked at?
If it's a really hard event, what does that look like for you guys internally?
Um, so we cater anywhere and everywhere.
We'll pop up a kitchen in a field.
We'll be in the back hallway at the mall.
Like you name it.
Like we can figure it out.
It's part of like offsite catering and logistics and usually not my brain.
It's usually the other half of our business.
I mean, let me see the panel.
And I'm like, well, we're not.
Like, you know, I'm selling things.
But, you know, a lot of it, it comes down to like the preparation and a lot of things that
happened prior to you.
Um, and I think there's been like a lot of advancement and like specialty catering equipment
and things like that, that like we've really invested in for those circumstances, but it's
like we are in a place that's an hour away or a place that there's really no extra space
or things like that.
So it's a lot of like, you know, when we're looking at like a plated dinner, like we did
here and we had our team come out and talk through it all.
It starts, you know, so much further than like the day of it's like the braising or the
marinating and all of that.
I'm portioning and everything up in two and then it's like the pre-cooking and temp holding
and then we, we finish everything on site.
Right.
So you are getting that perfect, you know, plate on site.
Um, but logistics is half of the game in offsite catering.
And I think that our team has really, really nailed it.
They're not always thrilled about what we're putting them in, but you know, it's like send
the skinny chef.
There's no room in that hallway.
Like, you know, I think that it's just like part of what we do and how we build menus.
Yeah.
That's so cool.
Cause there's like nothing too hard for y'all.
For us.
For you guys, nothing, but they'll figure it out.
You mentioned something like prepping and everything is done offsite and then you get here and you
have the perfect plate of food.
How does that work?
Like truly I'm so clueless and you guys aren't chefs either.
So you might not know even the exact science, but I'm sure you can talk on it.
Like how do you transport?
Cause this is a question I get from couples all the time.
It's like, what do you mean they can't cook on site?
How does that work?
So like, it is like the pre cooking.
So you, you cook things to a certain par and then it's temp holding.
So it's making sure that things are held the perfect time for like, or the perfect temperature
for where we're going, you know, coming here.
And then when it's here, it is like finishing the things here.
So like not cooking on site is relative in the sense that like, we still are back there,
you know, like searing things off and everything, but that's anywhere.
You know, it's like, you can't expect that because if we cooked things an hour before
and brought them here, they'd be dry or like, you know, so you have to be prepared to go
through the steps of things.
Yeah, absolutely.
So it is a logistical, you know, and then actually getting it into the van and making sure everything's
set and all the different things.
Yeah.
Have y'all ever had any pushback from a couple on you guys saying, no, we can't cook
that.
We can't physically can't make that work.
I know isn't in our vocabulary of time.
At least not all ours.
We're very often looking for a way to make that a yes.
Of course, like we are sometimes at the limitation of what the venue has.
Yeah.
So if that is the circumstance, I would say more often than not, this tends to align with
items that need to be fried.
Mm hmm.
Mm hmm.
So if something like an empanada or a French fry even is meant to be flash fried before
it goes out to have its best experience, because otherwise, if that's done at the kitchen and
then sits in a cam row for an hour.
Probably not the best.
And then another two hours once we're here and another warmer, it's not going to have that
same level of crispiness.
So my big thing is during tastings, I'm like this French fry that you're trying right here
right now is not the same French fry you're going to try after it's been sitting for three
hours without the same level of equipment available.
Absolutely.
One hundred percent.
Yeah.
I think it's also like that.
Like I said, like the advancement thing, like air fryers, right?
Like we all have air fryers now.
And it's like, OK, well, that's a solution to not have hot oil on site or whatever it
is.
So I think that's always a challenge.
Our team is looking everything.
But it's also harder when you're like uptown and it's not the venue, it's the property
management.
And it's like just different limitations there.
Yep.
Absolutely.
Walk me through what a wedding day looks like here, specifically at the Linden House.
OK.
We have to mention the cows.
You have to mention the cows.
It's like the biggest.
Yeah, yeah, yeah.
You greet the cows upon arrival.
They all get one graham cracker.
As we've mentioned, it's a good hour drive out here.
So our day actually starts out of the warehouse about two hours before our departure time.
Chefs are on site, our event manager's on site, and they're helping guide the team, executing
those final touches on the food.
Totally.
Once we arrive here, it's a lot of unload and organize.
We're now creating a makeshift kitchen space.
So, you know, we have the four walls around us.
Now we need to put in all the equipment, throw up the tables, make this a workable space for
our team.
So that's a primary focus.
Then, of course, our chefs are getting right into cocktail appetizers, preparing our items
for dinner service.
Our staff is more so focused on like setting tables, preparing any displayed food or beverage
stations.
And that is majority of the prep.
We usually get to a point, probably like a 30 minutes before a ceremony begins where we
have our nice team overview.
Yeah.
We get our assignments for the day.
Everyone knows exactly what they're supposed to be doing.
We're looking at where each service is located.
We just go through the motions throughout the night.
You know, with each service in mind, we are looking to, of course, execute that, but then
constantly work towards cleaning up.
Yeah, exactly.
So it's, you're in the moment, but you're also always like two steps ahead.
Yeah.
Yeah.
How many staff do you guys typically have, say for like a hundred person wedding?
What kind of service is it?
Let's do stations.
All right.
So we'll always have an event manager.
So the event manager is, you know, the person in charge that day.
Like obviously salespeople are usually on site, but the event manager is like actually in
charge of your staff.
Stations.
Okay.
I'm like, so I could have done a plate it.
That's like a math.
There's a math behind that.
And you know, it also depends on the station.
Like, is it a tenant or is it not?
Sure, sure, sure.
Is it carving?
Just your like average station.
Yeah.
I would say typically speaking, we're looking to have about one person for every 20 guests.
Okay.
That can definitely flux based on the specifics of your stations.
Generally speaking, that's the average.
If we were to have like four more unique stations or, you know, of course, like having one chef
attended, that's when we have to start looking at having additional chefs on site.
But overall, I think that's.
And you're like looking at past hors d'oeuvres and that.
But we, we recently actually added a new role and so like the next person you might see on
site.
We now have like a hospitality and like a event director.
I don't even know the title, but it's focused on the hospitality part of it.
Like it's not all about service.
It's hospitality is more on like those, those points that like are felt more than like seeing
and like those special things that, and so you'll get to see him around.
So it really at any times it can be more people because we do have like, you know, our
staff that goes and bounces and, you know, checks on quality.
Yeah.
And so you guys aren't on site that often for events, correct?
Sometimes you have your fair share of experience on site.
Yeah.
No.
I mean, you definitely have more.
I think there's just like so many more moving parts when it comes to weddings that it's,
and it's also like emotional.
She wants to like see that bride walk out and like have that moment.
That's for her.
And then that kind of ties in really to my next question is like when, two part question,
like when a wedding goes exactly right, like what is it that that feels like?
She's trying.
And like, I know, I know.
What is it that that feels like?
And then like tell me just your favorite part of a wedding day.
I don't know if this is a great answer, but kind of that adrenaline crash is when I know.
Yeah.
I feel like I'm done.
We're safe.
So I don't know, kind of that, that leveled out feeling when dinner has concluded, usually
dessert has maybe gone out and you start to see some of your other vendors like yourself
that finally get to take a seat and eat.
And I'm like, we made it through because at this point it's just dancing, partying, clean
up.
Yeah.
Um, so normally when I kind of see like a segue into that part, that's when I know
we're, we're good.
We're golden.
Do you have like a recent memory where you are on site at any event can be a wedding can
be, which you do primarily weddings, but, um, were you like, were actually like moved
to tears or you were like, Oh my gosh, this is incredible.
I cry at every wedding.
I know.
Um, it's hard to be at the ceremonies.
Like I want to pop in and then I'm like, Oh my God, I got to get out of here.
Um, I was very fortunate to develop a close relationship with this one couple and their
parents recently.
And the mom was, she leaned on me a fair amount and rightfully so because it was a tough year
for her.
And I was happy to be that person for her.
Um, she unfortunately lost her mom who was a Holocaust survivor.
Um, and so in learning all these stories about how she made it through such adversity and trauma
and became this woman who ultimately is the matriarchy of this beautiful family now and
then show up on wedding day and kind of see the tributes that were there specifically for
her, that empty seat at the front of the aisle with her framed image.
And it's just one of those moments where you really feel even closer to the family.
And then when mom came up to me and she was like, I really feel her present with me today.
And I'm just in full support of that.
I'm like, yes, everyone that we love is close and with us today.
And I think that moment of connection was just really kind of something special.
Well, and it makes you just feel so appreciated and important.
It makes you fall in love with your role all over again.
When you have moments like that where you're like, oh my gosh, like I'm handling someone's
like most special day.
There's so much that goes around it.
Like deaths and people going through really, really hard things.
And you are like a backbone in leading up to their wedding day.
And it's so special, like as wedding vendors, where we just like get to rally around these
families and walk with them over the course of whether it's six months or it's two years.
And we're truly like in full support of them and whatever they want to do.
And I think it's so special, like being able to show your couples that like you are truly
there for them, regardless of like whatever is going on at work.
Like if they just need to call Alyssa.
Yeah.
Maybe.
Yes.
Yes.
No, it's very true.
Like as exhausting as it can be for any one person to carry that, I wouldn't change a
thing.
Yeah.
To be able to hold that space for couples so that they can get through this process
with some level of sanity.
Yeah.
So sign me up.
Yeah.
I'm happy to be able to be that person.
I was telling Jenny on the way here, like in a very vain way, like that most satisfying
feeling is just like when you finally get that shout out, like that recognition of like,
I just went into battle for the last year with you, figuring out all these different things.
And we finally made it to point B and it's fantastic.
Yeah.
That's amazing.
And I got you there.
Yes.
I love it.
No, that's so special.
So wrapping up from professional experience, professional perspective, not like as a friend
of Britt and Michaela's or, you know, people, wedding vendors that work together a lot, but
just as catering professionals, what would you say that the Lumen House offers that a lot
of other venues don't or what makes us stand out when you guys are working within this space?
Maybe that's, you know, feedback you've gotten from chefs or other staff members.
I'm just so curious what we're talking about.
I'm going to mention it again.
We always get a picture of the gals from someone on our staff.
Someone on our staff always sends one every time we're here.
Yeah.
That's true.
Okay.
So that's a perk.
But on my side, like, cause I, I'm not on the wedding side and, um, you know, not just
like y'all are friendly people, but I think that with me, it was like, not when I came
here is when y'all came to us.
And I actually got to like hear you and Brett's vision and hear more about it.
Like, I really did understand like what the Lumen House was and like what, like what y'all
stand for and like where you go to battle for your clients and like all the things.
And I think to me that made it like, like not that we don't ever not care, but it's just
like, what's, we want to go the extra mile because you guys are who you are.
And I, I learned that then.
Yeah.
Alyssa would be able to speak more on like the day to day here.
Yeah.
I think the versatility is the big thing.
Okay.
You know, I had the opportunity to come out and meet you initially with Olivia and saw
the space and I was in great awe, but truly when we were able to come back out with the
full team and kind of dig even deeper and have further conversations about like where we may
need to be flexible in the future or where we can possibly set up other prep spaces.
I think just the rhetoric that came from you and Brett about being adaptable and open to
the expertise of our chefs and our owner, um, to, you know, further.
Yeah.
Improve.
I don't know if improve is the right word, but you know, grow and, and you would offer
like what we can here.
Exactly.
And our couples have such grand visions that we want to be a part of that and say yes.
And so when we can collaborate and like make it happen and turn around to that client and
be like, yeah, I got you.
Like this is possible.
We can do that.
That comes from like our relationship.
And it is so special that we get to do things like that and like make a couple's wedding
dream come true.
Keep bringing on like the, the different, the cool and the new, like we love it.
I love it.
I love it.
Last question I'll ask just as you guys walk about this space and you guys have different
eyes than I do, just as I have a different eye than a photographer does.
Right.
What do you feel like couples see that makes this space stand out?
What do you guys see that makes this space stand out or like not fully appreciate until
you're like actually in it and not just looking at it on Instagram or on our website.
Instagram like highlights really well.
But I think the lighting and the landscape to me, like last time I was out here, it was
raining and it was just kind of like serene in that rain with like the glass, the roof
and everything.
But then today it's like the perfect spring day and it's just like a really like blue
sky.
And then all the wildflowers to me that like really stands out.
It's just like there's, you can obviously tell there's like a certain like work that makes
it look like wild around, but like it's such like you guys did so much here and it's so
gorgeous.
That's so sweet.
I agree with that.
I think the lighting is a huge thing here.
Photographers like in either space, you're good to go.
I think we're also at an advantage when we have locations that there's like, you know,
wide open space.
Our options for design and like rental, whatever, like is so much broader.
Like you can truly, and I've seen it on your Instagram, like decorate the arbor in any way
that you want to, you know, throw up pipe and drape in the greenhouse.
So I think that you, at first when I saw like broken up spaces, I thought a lot about, I wonder
how it all comes together, but now when you see like, yeah, we have the dance floor in
the greenhouse and we also have cocktail hour out in this space and, or vice versa, you know,
you can do it in here and have your reception in the greenhouse.
It's very versatile.
Totally.
Yeah.
The way that you are able to move around without it feeling so broken up or like you're moving
onto a separate event feels so cool, especially I'm sure from the catering perspective where
everything just flows so seamlessly from cocktail hour into your dinner, into a late night bite,
whether, you know, you're doing past desserts or whatever that might be.
Everything can just flow so nicely that it feels seamless from a guest perspective and shout
out to you guys.
I recently just connected you guys to a couple who experienced that on a wedding day as a
guest.
And they were like, who catered this wedding because it was so seamless.
And so like, just to highlight you guys, as we close out, I think that is what our couples
experience with roots.
And I think it is so sweet and so special and such a testament to like the care that you
guys put into y'all's events and to the couple and just pouring into every little thing that
your couples and guests are experiencing that truly does stand out.
And I love witnessing that.
So y'all are amazing.
And we really appreciate y'all's friendship and vendor relationships.
Thank you guys.
We appreciate it.
Thank you.
You know, it's been a wonderful relationship so far and we're super excited for the future.
So sweet.
Lovely.
Awesome.
Yeah.