Quick Facts:

Parking Capacity: We can fit 40 cars stacked, on site, and up to 200 using remote lots. Be sure to factor in your vendor parking as well when calculating parking spots.

Sound Cutoff: No amped music outside; acoustic is allowed until 10pm. Indoors amped music allowed until 11pm, after which our in-house system may be used under the direction of our site rep.

Alcohol: We are allowed to serve beer, wine, and sparkling wine. We are not allowed to serve hard liquor.

 

FAQ:

Q: What is the capacity of your space?

A: We have a variety of spaces, both indoor and outdoor.  Our signature venue, The Greatest Place, is the largest, a 3,800 square foot space with a vaulted wood-beamed ceiling, exposed brick walls, and Indian teak floors, capable of hosting cocktail-reception style events for up to 400, and seated dinners with dance floor of up to 150.  

Q: What tables, chairs, and other items come with the space?

A: In the Greatest Place, we provide a built-in 220 sq.ft. stage with state-of-the-art audio, LED lighting, video projection from a 7,000-lumen projector and a retractable 16 ft. projection screen, along with an AV manager for 6 hours. We also provide (3) 6’ and (1) 8’ tables and black linens, and 400 folding black chairs. We also provide standard glassware, cutlery, and china/dinnerware when we are also contracted to provide food and beverage.  Some clients will prefer to rent their own tables, chairs, cutlery, glassware, linens and other necessities, as well as additional lighting to add ambiance

Q: What is your pricing structure?

A: We provide a custom proposal for each event; to review standard hourly pricing, please email our Event Sales Manager at d.gaubert@wanderlust.com. We also require valet parking at our site and factor those costs into our proposal.  If you decide to secure catering from us as well, we reduce the venue fee to create a value-oriented package that provides several services in one place - parking, catering, and venue rental. This also reduces the amount of vendors and billing that you need to work with during your planning process.

 

Q: Can we bring in our own alcohol?

A: You may. We charge a 20% corkage fee based on the retail price of the product you bring. Please note we are not licensed to serve hard alcohol.

Q: Can we bring in our own caterer?

A: Outside Caterers are allowed with prior written approval and an $8pp catering buyout fee.  Caterers must possess insurance and a health permit.  If your caterer wishes to use our existing kitchen, additional fees apply.  If they choose to build out a kitchen in our parking lot, the client is responsible for securing and paying for the necessary rentals. A walkthrough is required from all caterers and rental companies to ensure all parties are aware of how our space works and plan optimal service flow and execution. The caterer must also provide adequate staff for serving, bussing, and resetting the space after the event.

Q: What about décor? Can we hang items from the ceiling?

A: This may be approved on a case by case basis.  Your installation team must be licensed and credentialed to operate a scissor lift and provide such certification upon request.  All items must be completely removed by the end of the event.  If more time is needed for setup, we need to provide approval for these extra hours, and additional fees may apply for additional hours plus the cost of cancelling any yoga classes taking place during these hours.

Q: Are there limitations on vendors we can bring in for music, lighting, and other elements?

A: We request that vendors are industry professionals with insurance and a business license to ensure a smooth flowing event and zero negative impact on our space. We have a list of suggested vendors that we can share, to assist in finding the perfect team for your event.  For social events such as weddings and Mitzvahs, we also require you hire a professional event coordinator to handle logistics, timing, and event flow.  

Q: What are key deadlines in the event planning process?

A: We need a tentative timeline and guest count 30 days prior, and final elements no later than 10 days prior. Final guest count and meal choices need to be given no later than 10 days out. Final balance of payment is also due 10 days out.