Give up cookies for dark chocolate-covered strawberries? These tips, and others, can make your event one that runs on energy and clear thinking.
2001 called and it wants its spuds back
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.
F&B shortfalls? You have options
I did some work for a client last month who had a nice-size food & beverage minimum to play with. Or rather I had a rather large-size F&B minimum to play with. We fed and watered the people all day long. All the guests of this high-income group enjoyed themselves very much. No one wanted […]
Say ‘I do’ to these wedding planning tips
This month I want everyone to hold on to your bouquets because I am doing a … wedding! The lucky couple are getting married in Los Angeles,Calif. They are having a midday wedding/lunch and a party that evening at the groom’s second home, so this has turned into a destination wedding. So what I have learned from planning this event (other […]
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 […]
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. […]
Healthy menu options
As we are happily heading into spring the one thought that goes through people’s minds is how do we shed our winter “coats” (a.k.a. pounds)? In this morsel, I am going to share a couple of food ideas that will leave your attendees grateful for having food options that are clever, healthy and tasty. Fruit. […]
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.
You do the math …
This morsel takes place in a southwestern convention hotel. My client decided to do an add-on of an omelet station at one of her breakfasts. There is a chef’s fee associated with this station for a 1.5 hour breakfast. I was purchasing 200 omelets, but the property wanted to provide me with only two chefs […]
Buffet brouhaha: October 2009 morsel
I am currently negotiating menus at a downtown property and my client is doing lunch buffets. What a buffet is all about is choices, that is why many clients prefer this option of food instead of plated. Here is my problem: This particular property has a hefty price buffet with only ONE choice of dessert. I said to the […]
What exactly is farm to table?: September 2009 morsel
As the earth is rotating into fall and we are diving in harvest season, I started thinking heavily about farm to table. After all, I was raised in a farming community and I get asked this question all the time. In searching for an answer, I decided to visit Google, and this is what I learned…
Raising the bar: August 2009 morsel
This month, I am tying my shoelaces in double knots, taking a running leap and landing SMACK right in the middle of Rx for Catering LLC’s well-worn soapbox. Usually I jump up here to crab about, well — whatever is on my mind. But not this month! I proudly want to talk about two happenings that I think are great…
Timing is everything: July 2009 morsel
One thing that is so important to event planners, but that we tend to glaze over, is the timing of an event. When doing an event timeline, we need to take into consideration our guests and how this timeline will affect them and their experience. Let me give an extreme example of what can go […]
Holiday catering tips: December 2008 Morsel
This holiday season, we are all getting slammed by the recession, so I would like to give you some ideas on how to save some money on catering, whether you are doing a family or office gathering. I wanted to present some options you may not have considered before. If some of these ideas seem […]
Lack of dessert choices: November 2008 Morsel
Why is it that when it comes to planning a nice banquet dinner, chefs offer somewhat interesting food choices with every course until we hit dessert? Then, the creative culinary brakes come on. Currently, I am working with someone who is a high-end pastry chef at a major resort in Orlando on a VIP dinner. […]
Catering tips, trends and advice
How do you plan a traditional banquet without it appearing stuffy? How much liquor do you buy if you have to supply it for a 500-person event? How do you spruce up barbecue? How do you deal with a client who insists on serving mashed potatoes in a martini glass? And how do you tell a venue you hate their preferred caterer?
Making it harder than it needs to be: August 2008 Morsel
This, my dear readers, will probably be one of my shorter morsels. And yet, it may save you the most time, if hotel catering managers heed my advice…
Hip menu mess: July 2008 Morsel
With the increase of funky, trendy, themed boutique hotels, it’s getting more difficult to pre-plan F&B. Why? Because these fun-to-visit hotels are putting so much “personality” into their catering menus I can’t figure out what they’re talking about.
Avoid hotel captivity: November 2006 morsel
Don’t automatically assume you have to be held captive at hotels for evening events. Let’s face it, staying at hotels for evening functions isn’t cheap.
Buffet meal tips: July 2006 morsel
When doing a buffet meal, here are some suggestions to enhance guest experience: If seating is for everyone, instruct banquets to set the tables completely instead of placing silverware in a napkin roll on the buffet. The room looks much nicer. Ask that banquets pre-set or serve the beverages instead of having drinks on the […]
