Plan yacht, duration, menu, cake, styling and entertainment before booking.
Set the guest count and ceiling
Total guests and your upper limit create the first useful brief. They help balance yacht size, service and extras.
Treat yacht and time as core costs
Longer cruises increase operating cost. Two or three hours may suit views, dining and cake; a wider route needs more time.
Match the menu to guests
Cruise-only, cocktails and dinner create different budgets. Children may suit a simple early menu, while adult groups may prefer evening service.
Prioritise extras
You do not need cake, styling, a photographer, live music and a show together. Fund the two elements that matter most first.
Request itemised pricing
Ask for yacht, hours, fuel, crew, menu, cake, decor and entertainment on separate lines so changes are easy to evaluate.