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.
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 […]