Step 3 · Vendors

Find local vendors you can trust

Venue, catering, photographer, DJ, florist, cake, rentals, bartending, restrooms, and licensed event security in Fresno, Clovis, and nearby towns.

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Quick vendor category guide

What to ask each type of vendor before you book. Always confirm licenses, insurance, and what's included in writing.

Venue

Book first: it sets your date and capacity. Get arrival/teardown times, approved-vendor rules, alcohol policy, and insurance requirements in writing.

Catering

Ask what's included: service charge (often 18–22%), tax, gratuity, staff count, rentals, and setup/cleanup. Food trucks and taco carts need power, water, and space.

Photographer

Compare hours of coverage, number of edited photos, delivery time, and second-shooter options. Book 6–12 months out for weddings.

DJ / music

Confirm hours, sound and microphone for toasts, lighting, overtime rate, and power needs. Share must-play and do-not-play lists early.

Florist

Bring photos and a budget. Ask about delivery, setup and pickup times, and whether centerpieces or arches are rentals.

Cake & desserts

Order by guest count; ask about delivery, setup, cake-cutting fees at your venue, and allergy-friendly options.

Rentals

Tables, chairs, linens, tents, shade, and heaters. Confirm delivery windows, setup, and damage/cleaning fees. Shade matters in Central Valley summers.

Bartending

Use a licensed bartending service with liquor liability insurance. Ask about ID checks, RBS/LEAD-trained staff, and whether your venue needs a permit.

Restrooms

For home, park, ranch, or outdoor venues. Luxury restroom trailers feel like indoor bathrooms; portable units suit casual events. Ask about ADA units, hand-wash stations, attendants, level ground, truck access, power, and water. Book 2–4 months out.

Event security

Use only companies holding a California BSIS Private Patrol Operator license (verify at search.dca.ca.gov). Decide on door/bag check, parking/traffic, and crowd control; agree on written post orders.

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Next step

Step 4: track RSVPs, plus-ones, and dietary needs for your caterer.

Set up your guest list →