At your service: Amanda Fraser, Director of Catering at Bacchus - A Bartolotta Restaurant

January 09, 2019

When did you start working at The Bartolotta Restaurants? I started with the company in April 2015. I was a Catering Manager at Bartolotta Catering & Events at Discovery World until a few months ago when I moved over to Bacchus - A Bartolotta Restaurant - to work as their Director of Catering.

What is the most challenging part of your job? We do so many events so it is crucial to stay very organized – there is definitely a skill to making sure that clients, menus, and special requests all stay in order and nothing gets mixed up.

What advice do you have for people starting the event planning process? It is important to communicate your vision and expectations with your Bartolotta Catering Manager so they can work with you to create the perfect event by helping to select the best event space, menu, and timeline.

What is your favorite part of the job? Working with our amazing staff, managers, and chefs and the relationships I build with clients.

What are some of your favorite trends right now in event or wedding planning? I love when couples forego the traditional wedding cake and do fun desserts like macaroon stations, mini milkshakes and cookies/brownies, or a doughnut wall.

It’s the beginning of wedding planning season, any tips for those getting started? It sounds obvious, but decide on your budgets and guest counts and then go from there.
What do you like to do when not working? I spend time with my husband and my new baby, Henry. I enjoy traveling to the lake during the summer, my favorite is Elkhart Lake, and I am always up for live music and a beer!