Picnic picks for summer
Everyone who’s tired of seeing picnic lunch menus that feature grilled 6-oz. burgers and chicken raise your hand and say “I”!
Since we’re in prime picnic months, allow me to suggest some picnic-themed banqueting items that can give this ho-hum menu a “food lift.”
Salads
I am not a fan of deviled eggs, yet I would not recommend [...] 
Warm weather wines
It is very rare that I write my column based on meeting someone, but I came across such a “find” while working the Atlanta Food & Wine Festival. I was so blown away by Ashley Hall and her extensive wine knowledge that it would be wrong of me not to share both with you, my dear readers.
Ashley [...]
Tips for working with inexperienced off-premise caterers
While working in Nevada last week, I went to the final meeting with the off-premise catering company who was catering my client’s customer appreciation event. This party was being held at a museum, and the caterer was from a chain of locally owned restaurants that recently started an off-premise catering division. Their first big [...]
Meet, eat, achieve!
Planning a meeting or event in a restaurant has several advantages, especially for small to mid-size groups.
F&B: The good, the bad and the ugly, Part II
Claire Gould shares her best practices for culinary negotiations, how to avoid blowing out your budget, handling bar inventory and more.
Food and beverage: The good, the bad and the ugly, Part I
Table of contents for PYM Knowledge SeriesIntroducing the PYM Knowledge SeriesHow to save time and money with CVBsTeam-building tips and ice breakersWhere has the relationship gone? How meeting planners and suppliers can best work togetherBetter planning through technologyContract tips and trapsFood and beverage: The good, the bad and the ugly, Part IF&B: The good, the [...]
Guarantees vs. actual – A lesson learned on food replenishments: November 2010 morsel
I recently did a reception in Atlanta where the past history indicated 450-500 people would be attending the annual customer party. I have done this event for four years in various cities and have kept strict group history. Because convention attendance was up this year, the client and I decided that we would increase the [...]
