Attention all exhibit managers, this one’s for you
When does it make sense to do catering in an exhibit? We have some food for thought. 
The dirty business of banqueting cleanliness
Talk with the banqueting team during your planning process and share with them what you expect. All necessary cleaning must be done back of house and not on the floor.
Guarantees: The shorting and the wrong of it
Today we're going to talk about the fine art — and I do mean the fine art — of shorting guarantees.
Attention restaurant catering managers, please listen up!
The bottom line: Restaurants, if you sell group business have a staff trained to handle the request. Most importantly, have a catering manager who will get back to the customer on a timely basis.
Jell-O, anyone? Banqueting trends and tips for 2013
Let’s talk trends. As I see it, 2013 isn’t going to be just about the food anymore. It will encompass many aspects of the entire experience.
Twitter becoming key ingredient in culinary strategy
Centerplate, the contract catering company, had a staff person dedicated to following this trade show’s Twitter hashtag in real time, so if someone tweeted a viable comment or complaint, managers could fix it right away.
Stay out of hot water with this bit of wisdom on coffee service
My two exhibitors saw an attendance of more 2,500 people at their trade shows; only one person asked specifically for decaf coffee.
