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.
The ins and outs of menu tastings
Clients ask a lot of questions about menu tastings. Here's a sampling of those questions from meeting and event planners. The answers should help guide you the next time you're in a place to taste.
Today’s lesson: What you see isn’t always what you get
In banqueting, learn to ask questions and then go in and negotiate price points accordingly.
An ‘industry standards’ story: Seeing red when someone is green
To me, and based on my experience, industry standards are best practices that are formula based, not scenario based.
