Business of Design BY KATIE VINCENT
HAUTE HOLIDAY PIECES > Talicia McCall, owner of Ambiance by Lovie in Montgomery, Alabama, has a clear goal with every design: make it exquisite and make it last as long as possible. “I make a point to set customers up for success,” she says. Every design includes a care card detailing the importance of culling expired fl owers, trimming stems on the remaining healthy blooms, changing water and adding fl ower food. “People are amazed how many days they can actually enjoy an arrangement if they treat it right,” McCall says. During the holiday season, when customers might host several events, vase life means everything. Here, she shares two luxurious and long-lasting arrangements that deliver tidings of comfort and joy.
Katie Vincent is the senior contributing editor for the Society of American Florists.
IVORY ELEGANCE This 5-inch cube design makes the perfect hostess gift for
holiday parties. Its creamy aesthetic won’t clash with any other décor and its size
makes it a cinch to carry. “It’s arranged as a bouquet, so it can be removed from the water then easily reassembled on site,”
explains McCall. The diminutive size also works well as a dinner centerpiece. “On a long table, you could set out three or four of them and add candles for a dreamy
look,” she adds. Design time: 10 minutes. Wholesale costs: $15. Suggested retail
price: $55. Recipe: 4 white roses, 2 stems of alstroemeria, 1/4 bunch eucalyptus, 1 stem of ruscus, 2 stems of rice fl ower, 1 gladiolus.
RUBY RADIANCE Customers swoon for the dahlias, which can be substituted with disbud chrysanthemums, in this vibrant design, perfect for an entryway table. Gladioli add height and presentation, instantly increasing perceived value. “The eucalyptus serves two purposes — texture and also the smell,” says McCall. “Eucalyptus is a staple in my house. I have it in my shower and by my bed. I encourage customers to keep enjoying it after the rest of the arrangement has died.” Design time: 10 minutes. Wholesale costs: $80. Suggested retail price: $240. Recipe: 4 stems of alstroemeria, 3 red dahlias or disbud chrysanthemums, 1/2 bunch of eucalyptus, 4 gladioli, 1/4 bunch of ruscus, 6 red roses, a pinch of tree fern.
50 FLORAL MANAGEMENT | November/December 2023 |
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