The Enthusiasts Guide from “Yes” to “I Do”

Host Leah Longbrake is pulling back the veil to bring you honest advice and creative ideas from those in the wedding industry. From the Engagement to the Honeymoon, get all the details you need from wedding and event experts on how to make it your best day ever!

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Let's Eat! Catering Advice from Tricia Coyne of Coyne Catering

Let's Eat! Catering Advice from Tricia Coyne of Coyne Catering

Nom nom nom! It’s time to start thinking about your reception menu, but where do you start? Tricia Coyne, owner of Coyne Catering, shares her sage advice on all the details you need to consider! We discuss budgets, DIY Venues vs. Full Service (like hotel ballrooms), and trends for 2021/2022. She also tells us how Covid protocols have impacted the industry, and why she likes some of the changes. Oh, and her dogs make a special appearance on the show!

Get to know Tricia and Coyne Catering:

Coyne Catering was started in 1984 by my brave, ferocious mom, Kathleen Coyne. She had been a banquet manager for 15 years, and had a special knack for dealing with couples, creating gorgeous receptions and managing chaos. She took a leap of faith, and Coyne Catering was founded! My father, Thomas and my brother John & I joined her team!

We keep my parents legacy going to this day. Coyne Catering is still family owned & operated, and all of our staff is related to someone! We are known for our personalized service, award winning food and affordable pricing. We still manage chaos effectively too!

The most important lesson I learned from my mom was to listen to our couples. I pride myself and my fabulous staff on accommodating our guests needs, anticipating their wants, and providing stress free receptions, through all stages of the planning process!

Follow Coyne Catering on Instagram, Tik Tok, Twitter and Facebook!



This has been a production of Evergreen Podcasts. A special thank you to Executive Producers David Moss, Gerardo Orlando, Production Director Brigid Coyne and Audio Engineer Eric Koltnow

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