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 […]
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 […]
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. […]
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?
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…
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.