Bridgewater Manor Keeps Pace with Wedding Trends

Gone are the days of cookie-cutter weddings when the bride and groom had to fit themselves and their special day into a mold determined by the catering facility.

Now, if you can envision it, it can happen, according to Rachel Jordan, director of sales and marketing for the , a catering facility that has been sending happy couples on their way for more than 22 years.

The elegant facility that has become one of the most popular venues for wedding receptions in the Somerset County area was established by Anna and Pasquale Vizzoni, both of whom came to America with their families in 1955 from the Calabria region of Italy, and fell in love shortly after they settled in Kenilworth.

Initially enjoying success in the building business, the Vizzonis turned to their love of food as the basis for the new business that became the Bridgewater Manor, and which is currently managed by their son, Pat Vizzoni.

Eighty percent of the Bridgewater Manor’s events are weddings, said Jordan, and the trends in wedding planning have been changing.

“Things were different over a decade ago," she said. "It used to be that a catering facility offered a choice of a few different menus or packages and dictated what the event would be like. Now things are different, catering facilities are really listening to what clients want."

Having worked in the industry for 15 years, Jordan said she sees dramatic changes in how weddings happen.

“People are no longer taking two years to plan a wedding anymore," she said. "We’re seeing weddings planned in less than a year and sometimes just a few months."

Jordan said she attributes this change to the economy and the uncertainty about the future.

“I think a lot of it has to do with finances," she said. "I think some people are concerned that they may not have a job in two years or their finances may be very different than they are now, so why not do it now?"

Jordan said she is also seeing many couples scale down the number of guests, but splurge a bit more on what is offered.

Younger brides, Jordan said, tend to believe that a two-year planning period is necessary, and sometimes that’s because they need to save the money over that period of time.

But Jordan said that because of the economy, catering houses are more willing to really work with couples so they can have want they want within their budgets.

The average cost per guest these days, Jordan said, is about $80 per head, including tax and gratuity, whereas in the past, the cost was about $100 to $120 per head.

Jordan said some people are also hesitant about throwing a big, splashy event for fear of appearing too ostentatious at a time when friends and family may not be doing very well financially.

“People seem to be much more mindful of how the event will appear to friends and family," she said. "They are more likely to make very tasteful choices, but they are scaling back overall."

Jordan also said that even the most popular time of year for weddings is shifting.

 "Many more people are opting for a winter wedding because that’s a big vacation season," she said. "It’s a great time to get away."

And brides and grooms who are in the teaching profession, Jordan said, tend to choose the summer months for a wedding, and because autumn weather has been milder, even November has become a more popular month.

The Bridgewater Manor offers a variety of rooms to suit any size event.

A section of the Manor that was once used as a restaurant has now been converted into a small ballroom with a private entrance.

“It’s perfect for weddings with up to 36 guests,” said Jordan.

Jordan said she believes that anyone planning a wedding should not be concerned about what others think.

“I say to the couples, who is 'they' anyway?” she said. “I say, 'it’s your day, it should be an expression of who you are.' The choice is all yours and we will accomodate you in every way possible."