Typically, in my Monthly Morsel advice columns, I talk about hotel catering. But for this Best Practices column, I want to go over what you need to think about when booking off-premise venues or restaurants for meal functions. Pre-planning exercise Before we begin, I want you to close your eyes and visualize what the event […]
Being a food consultant and having designed menus for many years, I feel it is crucial to get on the phone and spend some time talking with the chef — especially during the design stage. Most hotel/facilities are A-OK with this once they go to rxforcatering.com and see that I live and breathe culinary banqueting. […]
While we sat together at a local restaurant, a client told me about an event she was doing involving a Champagne toast. The event was in a part of the world that had some amazing atmosphere, but to be honest “Champagne” just didn’t fit the location or the purpose of the dinner.
The future is here, along with more technology, more networking opportunities, more budget demands… in fact, more demands for everything, including your time. 2008 may be more of 2007, but pick up the tips from our planners and you’ll be ready for a (somewhat) fresh start.
Food and beverage advice from catering expert Claire R. Gould. This month, Gould shares a cautionary tale about working overseas.
Atlanta-based Affairs to Remember Caterers celebrated its 30th birthday with the opening of a new Midtown West facility, the burial of a time capsule, and predictions for the catering and events industry 30 years from now:
This morsel is not going to be about how food is presented. Instead, it’s about my dissatisfaction with how hotels are presenting their menus to us, the customers.
A lot of companies are now offering boutique-type sodas during coffee breaks. They are more expensive then the usual Coke or Pepsi products because they have fancy names, but are they worth the additional cost?
While working in Denver this past week I ordered a deli buffet, where guests make their own sandwiches. When you do this, pay attention to the choice of meats.
Many people majored in drinking in college; now there’s a legitimate career path for it.
Tips on creating menus for vegans from F&B expert Claire Gould.