What I’ve discovered in my years as a culinary consultant around the world is that the hospitality community in any given city can take on a particular nuance. Dallas is no exception.
The point of this rant? Read your banqueting menus very carefully. When you see print that you think isn’t true, call them out on it.
Our Monthly Morsel column shares tales from the dark side, what catering managers can do to make sure they book an event and some of the major turnoffs.
Since the holiday season is upon us, I thought I’d write about entertaining at home. Some people look forward to this all year long; others dread it. Which are you?
People try to cut corners by using someone who enjoys food or has minimal food knowledge. When that happens, the inexperienced managers almost always shoot themselves in the foot.
To a catering manager, culinary team or banqueting department, change a four-letter wor